How do I make ramen noodles better?

How do I make ramen noodles better?

Saimin noodles are similar to ramen, but the dough has more eggs and a higher concentration of ash. These ingredients give the noodles an intense flavor and a chewier texture. The noodles are typically served in a clear broth along with a simple meat like char siu pork.

What kind of noodles do you use for ramen?

Or you could use dried ramen-style noodles, such as Chinese noodles or Japanese somen. In a pinch angel hair pasta even works.

Is lye water bad?

Lye Water (sometimes called “Lime Water”) is caustic or corrosive liquid, which means it can corrode or 'eat away' solid objects. It is also a poison. If it is used in the wrong way, it can injure people or make people sick.

How do you add egg to ramen?

If you want to add a poached egg to Ramen, start by boiling your Ramen in 2 cups of water for 90 seconds. Then, stir in your seasonings and crack a raw egg into the pot of water. Place a lid on the pot, turn off the heat, and let it sit for 2 minutes to cook the egg and finish the noodles.

What are Saimin noodles made of?

Traditionally consisting of soft wheat egg noodles served in a hot dashi garnished with diced green onions and a thin slice of kamaboko, modern versions of saimin include additional toppings such as char siu, sliced Spam, sliced egg, or shredded nori.

How do you make ramen noodles from scratch?

Cook noodles for 1 to 2 minutes in a generous amount of water or broth until cooked through. You can also freeze the noodles. They can be added to boiling liquid directly from the freezer and cook about 30 seconds longer than when fresh. Use noodles in your favorite soups and stir-frys!

What is Saimin in Japanese?

Saimin is a noodle soup dish developed in Hawaii. Inspired by Japanese ramen, Chinese mein, and Filipino pancit, saimin was developed during Hawaii's plantation era. It is a soup dish of soft wheat egg noodles served in hot dashi garnished with green onions.