The Food Lab: Make Your Own Just-Add-Hot-Water Instant Noodles (and Make Your Coworkers Jealous)
Geege Schuman stashed this in Food Hacks
The idea is simple and genius: combine par-cooked noodles, a bit of vegetable base, some raw sliced veggies, and a few seasonings inside a jar. Add boiling water, wait a few minutes, and you've got yourself a lunch with all the appeal of instant noodles, but with actual flavor and freshness trapped under that lid.
One of the recipes includes beef jerky!!
Are we not allowed to call this ramen? Is Ramen a trademarked name?
We are allowed to call noodles ramen if they are this:
Most (ramen) noodles are made from four basic ingredients: wheat flour, salt, water, and kansui, which is essentially a type of alkaline mineral water, containing sodium carbonate and usually potassium carbonate, as well as sometimes a small amount of phosphoric acid. Originally, kansui was named after the water from Inner Mongolia's Lake Kan which contained large amounts of these minerals and was said to be perfect for making these noodles. Making noodles with kansui lends them a yellowish hue as well as a firm texture. Eggs may also be substituted for kansui. Some noodles are made with neither eggs nor kansui and should only be used for yakisoba.[why?]
Ramen comes in various shapes and lengths. It may be thick, thin, or even ribbon-like, as well as straight or wrinkled.
Oh wow, I never knew! I wonder if kansui is hard to get in the USA.
They recommend instead:
if you are making fresh ramen noodles. use baked baking soda instead. line cookie sheet with foil. spread a layer of baking soda on it. bake at 250 F for 1 hour.
I tried it last week, it worked wonders and the noodles turned out great.