Chef Britt shows us her tips & techniques on making ramen noodles using the extrusion method on the Ankarsrum Mixer, then dresses them up with Kim’s Gourmet Spicy Peanut sauce, Chile Crunch, and Everything Seasoning for a super simple quick meal.
While the mixer is running on low speed, slowly add the water mixture and allow the dough to mix for two minutes, allowing the water to evenly disperse and become pebbly and clumpy in texture.
To determine if the dough has enough hydration, take a handful of the clumps and press them together. The dough should stick together and hold its shape.
Press clumps together tightly and wrap them in cling film or in an airtight container to rest for an hour or more. You can rest it in the fridge overnight, but be sure to remove the dough an hour or two prior to allow it to come up to room temperature before use.
Break the dough up into smaller pieces to feed into the extruder.
Allow the mixer to run on low speed, while continually feeding small clumps of dough into the machine.
If you are saving the noodles to cook at a later time, dust with a little extra flour and carefully wrap noodles into nests. Place into a plastic bag and hold in the fridge or freezer until ready for use.
To cook the noodles, drop them in heavily salted boiling water for one and half minutes (more or less to desired texture). Make sure to give them a proper stir after they initially hit the water to help break them up and prevent them from clumping together.
If you are planning on saving the noodles for cooking at another time, dust them with a little bit of extra flour to keep them from sticking. Wrap the noodles up in nests and place carefully into a ziploc bag or airtight container. Keep in the freezer until further use. To cook them from frozen, drop them in boiling water at a frozen state and cook for a minute or two longer to compensate for temperature.