Ramen noodles
Thin, springy wheat noodles made alkaline (with kansui) for their signature chew and yellow tint. Sold fresh, dried, or instant. Fresh and dried both cook in minutes; don't overcook or they turn mushy and lose their bounce.
Used for
- ramen
- stir-fries
- noodle soups
- cold noodle salads
In the kitchen
- Boil briefly and drain immediately. They overcook fast.
- Rinse under cold water if serving cold, to stop cooking and remove surface starch.
- Separate strands before boiling if using dried blocks.
Picking it at the store
- Fresh (refrigerated) ramen noodles have the best chew. Worth seeking out over dried if a shop nearby carries them.
- Instant ramen's seasoning packet is worth tossing if a recipe already has its own sauce or broth.
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