Mokbar's Korean-Style Ramen Noodles
By: Mokbar
Making your own noodles is a daunting task for many cooks. These are pretty simple; they're hand cut, so there's no pasta machine involved. All you need is a rolling pin, strong hands for kneading the dough, and a little time!
Ingredients:
Makes 24 to 36 ¼-inch- (6-mm-) wide, finger-length noodles
3½ cups (295 g) whole-wheat flour
¾ cup (177 ml) water
1 teaspoon kosher salt
1 tablespoon vegetable oil
Directions:
In a large bowl, combine the flour and water to form a loose ball. Knead the dough on a lightly floured surface until smooth and slightly glossy, about 5 minutes.
Seal tightly in plastic wrap and set aside to rest for 20 minutes.
Kneading again for about 10 minutes or until the dough is smooth and elastic. Wrap tightly in plastic wrap and refrigerate for 1 to 2 hours.
Prepare your work surface with a little flour and roll out the dough to ¼ inch (6 mm) thick or a bit thicker if you're nervous about handling it.
Fold the dough over itself four times, as if folding a napkin into a square, and cut the dough into ¼-inch- (6-mm-) wide strips.
Separate the noodles and lay them on a parchment paper-lined baking sheet, covered by a damp towel or plastic wrap, until you are ready to cook them.
To cook, bring a large pot of water to a boil, add the salt and then the noodles. Watch the pot for about 1 minute or until the noodles begin to rise to the surface.
Drain and toss with the oil to prevent the noodles from sticking together.
courtesy of Mokbar