Casper’s Ramen Noodles
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Ingredients Stock
4 servings
1
50 g
100 g
1
500 g
1
500 ml
50 ml
50 ml
1 TBL sp
500 ml
8 g
Red onion
Garlic cloves
Lemongrass
Ginger
Shitake mushrooms
Seaweed (kombu)
Vegetable stock
Soy sauce
Mirin (or saké)
Sesame paste
Almond milk
Yeast
Ingredients Noodles
4 servings
300 g
150 ml
to taste
High glutenous flour
Water
Salt
Ingredients Filling
4 servings
1 can
100 g
1 can
3
Corn
Taugé
Bamboo shoots
Spring onions
Optional
4 servings
375 g
200 g
75 g
500 ml
Tofu
Cornstarch
Panko bread crumbs
Sunflower oil
Prep
15 min
- Cut the spring onions into rings
- Drain corn
- Drain bamboo shoots
- Optional: cut the tofu in square pieces around the size of chicken nuggets
Cook
15 min
In a mortar, crush the garlic cloves, lemongrass, ginger and red onion
if the mortar gets too full, first crush the garlic, put aside. Then the lemongrass etc.
Sauté the crushed ingredients in oil
medium heat
Add the vegetable stock, shitake, seaweed (kombu), soy sauce, mirin or saké and sesame paste
let it simmer until the noodle dough is done
In a bowl, add flour, water and salt
mix with your hands till a ball forms
Put the ball on the working sheet and knead
put some flour on the worksheet, keep adding flour when it gets sticky ~10 min
it is done when your hands stay clean even though the ball remains a bit sticky and fully elastic
Put the ball in plastic foil and set aside until the stock is done
Remove the lemongrass and seaweed (kombu)
With a blender, blend everything until smooth
taste and add salt if needed
Add almond milk and yeast
bring to a boil, then lower heat and simmer, stir occasionally
Roll out the dough as thin as you like the noodles to be
put some flour on the working sheet, whack the dough ball with a rolling pin
put flour on the dough
gently roll it up, with each roll, keep adding flour
Cut the whole in half, then gently cut the dough into noodles
if you feel that the dough is sticking, roll it out again and put more flour inbetween
Hang the noodles
pick up the noodles and gently shake it so the excess flour can fall off
leave it to hang, until the rest is done
Boil water
this saves time later
OPTIONAL - start
Heat sunflower oil
high heat to 190°C
In a bowl, add corn starch and just enough water for the mix to be almost liquid
Add tofu
if the tofu doesn’t sink, add a little bit of water
In another bowl, add panko
Roll tofu through panko
Fry tofu
until golden brown
set fried tofu aside in a bowl and directly add salt to it
OPTIONAL - end
Cook noodles
~2 min, taste if the noodles are done
Strain noodles and leave them
~3 min
Serve noodles in stock and add fillings
