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Hey guys, salut, it's Alex.
So in a previous video we made fresh ramen noodles from scratch.
I mean, that's part of who we are now, nobody can take that away from us.
Yeah, but honestly, making instant ramen noodles is like
it's another story
It's- it's not that instant.
You got to make the pasta first
then you get a pre cook it and then you gotta dry it.
So I can't just make one or two packs of noodles,
I need to make loads of them
and I need to make them as fast as possible
so this is the real challenge today.
This episode is part of my instant ramen addiction series.
I have this love/hate relationship with ramen noodles.
I mean, I love them, but they hate me.
So I'm on a quest to build my own instant ramen noodle soup.
Ok, so let's start with making pasta cause I did update the original recipe, it's
slightly better. A bit better. A lot better.
So much better in terms of process and in terms of texture at the end.
First you wanna mix the dry stuff. A kilo of organic all-purpose flour
to which I am adding 20 grams of gluten
and 5 grams of soy flour.
So why soy flour? Just because of that book. It's a textbook for apprentice bakers.
It is clearly stated within the additive section that soy flour
increases the strength of the dough while maintaining some decent softness at the end.
I also wanted to use vitamin C,
which is a super famous additive when it comes to dough elasticity, but the problem is that this pure stuff is also called
Ascorbic acid which is in total conflict with our alkali situation.
And now let's mix wet ingredients.
400 grams or milliliters of warm water, in which I am diluting 20 grams of salt and 10 grams of sodium
CARBONATE.
So at first can mix all those ingredients using your hands or using a stand mixer.
It doesn't matter so much cause if the mixing
is possible with that level of hydration, which is super low, and with that amount of initial matter.
It's super hard to knead.
So I guess we are down to the last option.
You want to use a plastic bag.
Place the dough inside, right here.
Now basically, you want to use the most powerful kneading machine I know.
Work it out with your feet.
So I'm just using the ceiling to get more balance, but honestly this seems to be working very very well.
And by the way you don't have to do this on the table, you can do it on the floor.
That was just for drama purposes that I do this.
When it comes out it should look like this.
You know, smooth and soft and trust me it will get even softer if you let it rest for about an hour.
Divide the dough into 8 equal portions and every piece of dough will make 2 portions of noodles meaning you get about
16 bags out of a kilo of flour.
And yes, it is time to get the
pasta machine out.
Why are you doing this to me?
I need a new pasta machine.
A few hours later.
Yeah, even though I get a new pasta machine the process is still super time-consuming.
Of course I thought of using my power drill to just speed things up a bit.
So that's the previous handle.
I want to cut that part then bend it back. I would need like a CNC thingy machine stuff, which is
probably the reason why I don't have one.
Yeah, but luckily for me, I mentioned my problem over on Instagram and, long story short, look what popped in the mail today.
So this is a present from Mike, a viewer from this very channel right here,
and that gentleman made me this. Now it should go like this.
Whoa.
You know what? I don't think it's going so much faster
You want to see something that goes way faster?
Fresh ramen noodles: Done. Next step.
So basically, I want to parboil those noodles for about three minutes, that way whenever I need my fix
I just have to soak them in boiling water
instead of just, you know, cooking them through, getting out the saucepan. I want the lazy stuff
Yeah, problem is because I'm working with so much pasta to begin with, I gotta set up here in the studio
what I would call
A mass production
Let the story begin.
Ok, I need two minutes on the pass! Two minutes, go!
Yes!
I'm super pleased with all those fresh
precooked ramen noodles, and the only problem is that...
How am I supposed to dry all this?
I might take a nap.
Allegedly if you're living in a dry and warm environment
you could technically let those pre cooked noodles air dry naturally. It would take ages
but it would work. When I'm living in Paris the weather is not that dry so I gotta use my oven on the lowest temperature
possible with the fan on.
So what's the problem? Told you, French are always bitching about something. Wait, just let me do the math for you.
I can only dry eight packs of noodles at a time,
and it usually takes about four hours to do so. I got 24 packs of noodles. Three times….
Meaning that I need at least 12 hours of drying action. So basically it's too long first and also it's not bold enough.
That's not what we do!
So I got this - - so I got this industrial heater
which has a fan inside.
If I were to create like a tunnel
around these, and you know, force fanning these to the max,
maybe I could dry those.
So these slits cut in a plastic bag is going to be my tunnel.
And now all I gotta do is wait.
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So here we are, six hours later. Those noodle packs are completely dry and it's time to store them in an airtight container.
Yeah, of course I know it wouldn't be complete without a proper tasting session, so let's fix that.
Shiny.
The texture is good. Firm, a bit springy. I like the curl effect.
Now I say: Mission accomplished.
I got loads of homemade dry
instant ramen noodles in this box and the only thing is that I'm still missing the broth.
But of course, nothing that could not be corrected with the new episode of the
Ramen Addiction series, and also a good reason for you to subscribe to this channel. Not this box.
So guys. That's it
I hope you enjoyed this third episode of the
Ramen Addiction series. If you did then please give it a big
thumbs up, like it and share that over all your social media.
You know how it works.
Spread it like butter, it really does make a difference.
If there is anything you absolutely want to see within this
Ramen series, then please let me know in the comments right below.
And last, people, click subscribe because I make new videos every week, and if it's always, always about food
I guess it's mostly about inspiring you and giving you the confidence to truly be
the smart cook you are.
Ok. Bye bye! Salut.