Ramen Noodles (thicker Temomi Style) Recipe
Savor our thick and chewy Temomi style ramen noodles, crafted for a hearty and satisfying bowl of warmth.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ramen Noodle Ingredients
Method
Preparation Directions
- 1
Prepare the Dough
In a mixing bowl, combine all-purpose flour and salt. In a separate bowl, mix kansui and water. Gradually add the kansui mixture to the flour while mixing until a rough dough forms.
- 2
Knead the Dough
Transfer the dough onto a clean, floured surface. Knead the dough for about 10-15 minutes until it becomes smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
- 3
Roll Out the Dough
After resting, divide the dough into four equal portions. Using a pasta machine or rolling pin, roll out each portion to your desired thickness, aiming for about 1/8 inch thick.
- 4
Cut the Noodles
Using a sharp knife or pasta cutter, cut the rolled-out dough into strands of desired width. Dust the noodles with flour to prevent sticking.
- 5
Cook the Noodles
Bring a large pot of salted water to a boil. Add the noodles and cook for 4-5 minutes or until they float to the surface and are tender but still chewy. Drain and rinse under cold water.
