I love noodles or all kinds, but I haven’t had much luck in the noodle making department. I’ve come to think of myself as a noodle eater rather than a noodle maker. Generally, I think noodle making is best left to the professionals, and after attempting the ramen noodles in Momofuku, the distinction between noodle eaters and noodle makers has been cemented in my mind.
Chang’s noodle recipe calls for alkaline salts, which give the noodles that bouncy chew that I love so much. I didn’t manage to find any alkaline salts locally, but I did find kansui, a liquid combination of the sodicum bi-carbonate and potassium carbonate required.
The recipe is simple enough, just water, flour and the alkaline salts. The dough came together quickly and was a dream to roll out, but I made two crucial mistakes. First, I think I actually managed to roll the dough too thin. Chang advises you to roll until the dough is as thin as the machine can roll it. My machine actually rolled it to a thinness that was nothing near the thickness of actual ramen noodles.
My second mistake was not flouring the noodles after I cut them. After a couple of minutes of resting while I was boiling water, the noodles were one giant noodle again. I gently separated and floured, but some noodles still ended up being suck together.
Taste wise, the noodles were, for lack of a better word, slimy. I’m not sure if it was because of the extra flour I dusted on or because of the actual recipe, but the noodles just weren’t that good. Guess I’ll be sticking to eating noodles of the store bought variety!