Homemade Ramen Noodles

In the spirit of using up more meat from my freezer, I had made an Asian pork tenderloin a while back and froze half of it. We love Asian pork tenderloin in our Udon recipes but tonight I wanted Ramen.

I made this Ramen using 1/2 hard white and 1/2 soft white flour. I then sifted the flour to remove the bran and germ to make it more like “all purpose” flour and then ran it through my pasta machine.

The texture of the noodles was a bit dry, and they ended up tasting like egg before I put them in the Dashi broth. My dashi broth could have used more seasonings of some sort, but I’ll figure that out later.

All in all, the noodles ended up coming out well and tasted very fresh.

240g of flour

10g of gluten

3g of salt

1 egg + water until it weighs 85g; mix; add 10g of kansui