smokey chilli

Casper’s Ramen Noodles

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

  1. Cut the spring onions into rings
  2. Drain corn
  3. Drain bamboo shoots
  4. 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.

pan 1b

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

pan 1b

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

pan geel

Boil water

this saves time later

OPTIONAL - start

cookingPan2

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

cookingPan2

Fry tofu

until golden brown

set fried tofu aside in a bowl and directly add salt to it

OPTIONAL - end

pan geel

Cook noodles

~2 min, taste if the noodles are done

pan geel

Strain noodles and leave them

~3 min

Serve noodles in stock and add fillings

waves

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