Jamie's Friday Night Feast Cookbook
By Jamie Oliver
About the recipe
The perfect ramen noodle should be springy and elastic (this is what the kansui powder does – see tip), allowing the rich, salty broth to cling to it. Although they’re quite hands-on to make, once you get into the noodle-making zone, it’s surprisingly therapeutic to knock out a few portions. Knowing you’ve made them from scratch is really satisfying.
Recipe From
40g rye flour
300g strong white flour
150g plain flour
1 teaspoon kansui powder (see tip)
cornflour, for dusting
If you can’t get hold of kansui powder, simply scatter a thin layer of bicarbonate of soda over a lined baking tray, and bake for 1 hour at 120ºC/250ºF/gas ½. Leave to cool, then store in an airtight container until needed.
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