Ramen Wheat Noodles

210g

These ramen noodles are made from wheat flour, kansui (alkaline water) and salt, and are distinguished by their firm yet elastic texture.
They absorb flavours while retaining their firmness, offering a characteristic chewiness that is the hallmark of ramen.

Everyone is free to make their own ramen by adding ingredients such as broth, vegetables, chicken, soy sauce, miso paste, eggs, etc.

Instructions:

• Bring a large quantity of water to the boil (plenty of water prevents the noodles from sticking and removes excess starch).
• Do not add salt to the water, as the noodles already contain salt and the broth is seasoned.
• Add the noodles and stir immediately to prevent them from sticking together, especially at the beginning of cooking.
• Cook briefly for about 2 minutes; they should remain firm (al dente).
• Drain thoroughly without rinsing.
• Rinsing will remove the starch that helps the broth stick to the noodles.
• Serve immediately in a bowl of hot broth.

• Ingredients: wheat flour 98.27%, salt 1.23%, Kansui alkaline water 0.3%, wheat germ 0.17%, soy lecithin 0.03%
• Origin: Japan
• Net weight: 210 g