How to Make Ramen Noodles

Here, Tokyo ramen master Ivan Orkin offers a step-by-step guide to making exceptional ramen noodles with rye flour.—Daniel Gritzer
One dish served fresh every day.
American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
How we use your email address
Slide 1 of 9
  • < back

Toasted Rye Noodles

Expert Tip: In Japan, cooks use kansui to give ramen noodles their springy texture; here, Orkin substitutes baking soda that's been baked to increase its potency. This dough may seem too dry at first, but adding extra water will result in noodles that are too soft.

More ∨
You might also like