Spicy Soupless Ramen Recipe
Keyword: Dinner, Pasta
Skill: intermediate
Servings: 1
For the Ramen:
- 2 cups bread flour
- 2 tsp baking soda
- ⅓ cup warm water
For the Spicy Oil:
- 2 cups vegetable oil
- 1 cup leek, thinly sliced
- 8 garlic cloves
- 2-inch ginger, cut into 4
- 2 tbs chili powder
For the Toppings:
- Grilled corn
- Green onions, thinly sliced
- Seaweed
- Ham
- Fried soft boiled egg
For the Ramen:
- Preheat the oven to 300F.
- Spread baking soda on a foil-lined sheet pan and bake for 45 minutes - 1 hour. Let it cool and combine with bread flour in a bowl.
- Add the warm water, stirring and mixing to form a crumbly dough.
- Knead it together for 5 minutes. Wrap the dough in a plastic and let is rest in room temperature for 10 minutes, then knead for another 5 minutes. Wrap the dough and put it in the fridge for 1 hour.
- Divide the dough into 4 portions. Flatten the dough using a rolling pin; then roll each dough using a pasta machine.
- (Note: I start with #7 few times; then change to #5; then to #3). You can set the thickness of your noodles/ ramen. Keep the noodles well floured to prevent them from sticking and bundle into each portion.
- Add water to a pot and bring to a boil. Add the fresh pasta and cook for 2-3 minutes, or until al dente.
For the Spicy Oil:
- Add the vegetable oil to a cooking pot. Let it cook on a medium-low heat for 2-3 minutes. Add the leek, garlic, and ginger; then cook for 20-30 minutes. Remove leek, garlic, and ginger.
- Add the chili powder and cook for 10 minutes. Let it cool and strain the chili powder out.
To Assemble:
- Add 2-3 tbs of spicy oil to one portion. Mix well and add your toppings on top.