The different brands of instant noodle soups found in most supermarkets and groceries are just ordinary noodles with separately packed sesame oil flavoring. These noodles can be made at home.
- 250 grams all-purpose flour
- 80 grams water
- 7.5 grams iodized salt
- 1 gram kansui*
- 1 whole egg
- 5 grams powdered shrimp flavor
- yellow food color
- pasta maker
- weighing scale
- mixing bowl
- plastic spatula
*Kansui helps maintain texture and taste in noodles. The main components of this liquid were sodium and potassium carbonate and phosphate. Modern Kansui is made directly from one or a combination of these elements. In its absence however, lye may be used but this gives the product a soapy after-taste.
- In mixing bowl, blend together powdered shrimp flavor and flour.
- Dissolve kansui and fine salt separately in equal amounts of water.
- Add whole egg to the melted kansui. Pour egg-kansui mixture into the flour mixture, then add the dissolved salt.
- Mix well to form a dough. Knead the mixture by hand until dough is firm.
- Divide dough into small patties. Pass the patties through a roller using settings #1, #4, then #6 until patties are fine and thin.
- Pass dough through the narrow cutter of the pasta maker.
- Divide noodles into bunches weighing 30 grams each. Place in a steamer and steam for 20 minutes.
- Using a strainer, drain water from the steamed noodles. Place noodles in an oven to 250°F until noodles are dry.
- Pack noodles in plastic bags. This recipe yields 341 grams of steamed noodles.
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