Usually when I make ramen, I spend a lot of time making authentic low-hydration noodles, which I feel makes a big difference compared to using dried ramen noodles. The dried ones often don’t have the right bounce and sometimes end up a bit sticky or slimy.
Has anyone had good results with dried noodles, or do I just have to accept that the extra effort of making fresh ones is worth the hassle?
by zetu2203
9 Comments
I like the refrigerated/frozen ones like Sun noodles. Not exactly as good as fresh made, but a tier above any dried ones IMO.
If you’re good at making them fresh they will always beat dried ones. I tried and it’s to time consuming for me so I go with bought dried ones. I just check if there’s no bullshit in them. So only wheat flour, water salt/kansui and it worked well for me.
But with homemade ones you can just do them how you like them.
Get good stuff from Japan
Make sure the water is at a strong rolling boil before adding them and don’t overcrowd the pot. Dried ramen needs space and heat to keep that springy texture.
I’ve found all dried ramen noodles to just taste like instant ramen. They don’t have a springy texture. Except for these. These are the only ones that get close for me to those fridge sun noodle ones. https://www.amazon.com/Hakubaku-Authentic-Ramen-Noodles-PACK/dp/B09K4SKNXQ/ref=mp_s_a_1_1_pp
Most Asian groceries will carry fresh frozen ramen noodles That’s what you should use instead of regular dried.
Big pot to dilute the starch, undercook slightly compared to the directions, shock in cold water to rinse
I have not had any success with dried ramen noodles; they always seem to be a far cry from actual fresh noodles.
That said, I don’t think you are necessarily trapped to making fresh one yourself. If you have an Asian grocery store, ideally a Japanese one, you might be able to find fresh ramen noodles in the refrigerated or frozen sections. They sometimes come with noodles only, they sometimes come with soup concentrates included. I’ve found them to be not bad. As good as fresh? No, but some of them are quite good, which is more than I can say for dried ones.
Most Asian stores will have fresh noodles and that would be my first choice.
When using dry noodles, the first thing to check is that you are using air dried and not fried ones.
When cooking, use a large enough pot for the noodles to “breathe”. Undercook slightly and then “shock” in cold running water to stop the cooking