If you didn't know, you can repurpose spaghetti noodles into ramen easily.
Yes, you read that correctly; with a simple kitchen hack, you can transform plain spaghetti into a delicious and satisfying bowl of ramen.
The texture of ramen noodles is chewier and bouncier compared to pasta noodles, which gives it a unique mouth-feel.
Whether you're craving a comforting bowl of noodle soup or you're looking for a creative way to spice up your weeknight dinners, this spaghetti-to-ramen hack is for all of the creative home-cooks out there.
If you're intrigued, keep reading more because this will definitely make you rethink spaghetti.
How are ramen noodles made?
Ramen noodles are typically made by mixing wheat flour and water, with the option of adding alkaline salts known as kansui for a unique texture and color.
When the alkaline salts are mixed, kneaded, and processed, this creates the alkaline environment which helps develop the noodle's texture, color, and flavor.
Characteristics of ramen noodles
If you've never tried ramen noodles before, you are missing out.
Texture:
- Chewy: Ramen noodles have a pleasantly chewy texture.
- Elastic: They possess a certain elasticity, springing back when you press or pull on them.
- Smooth: The surface of ramen noodles is typically smooth, which contributes to their mouthfeel.
- Slippery: When cooked properly, ramen noodles can have a slightly slippery quality, allowing them to glide easily in the broth.
Taste:
- Neutral Base: Ramen noodles have a relatively neutral flavor on their own, serving as a versatile canvas to absorb and complement the flavors of the broth, toppings, and sauces such as chili oil.
- Wheaty: You may detect a subtle wheaty or grainy flavor, a result of the wheat flour used in their preparation.
- Slightly Salty (if salted): Some ramen noodles are lightly salted during the dough-making process, giving them a mild, savory taste.
How do we make ramen noodles at home?
This easy hack makes it super easy to make ramen noodles at home.
Ingredients:
Baking powder and dried spaghetti noodles.
Baking soda is alkaline, which means it has a high pH level.
When you add baking soda to the cooking water for spaghetti, it raises the pH of the water, making it more alkaline.
Baking soda also has a tenderizing effect on the pasta. It can help break down the noodles' starches more effectively, resulting in a chewier and somewhat more slippery texture, similar to ramen noodles.
How do you make ramen broth?
Now that we have our ramen noodles, authentic ramen broth is typically made through hours of simmering and carefully selected ingredients.
Essential aromatics like garlic, ginger, and onions are typically added along with ingredients like seaweed, mushrooms, and dried fish flakes for umami depth.
Here is a brief overview of how each ramen broth is made:
| Ramen Broth Type | Key Ingredients | Cooking Process | Additional Notes |
|---|---|---|---|
| Tonkotsu (Pork Bone) | Pork bones, water | Boil pork bones vigorously for hours to release collagen, creating a creamy consistency. Skim impurities as needed. | Known for its rich, creamy texture and intense pork flavor. Popular in Hakata-style ramen. |
| Shoyu (Soy Sauce) | Chicken or vegetable stock, soy sauce, mirin, sake | Simmer stock with soy sauce, mirin, and sake. Add aromatics and seasonings. Strain to remove solids. | Offers a balanced umami profile with a salty and slightly sweet taste. Commonly enjoyed in Tokyo-style ramen. |
| Shio (Salt) | Chicken or vegetable stock, salt | Simmer stock with salt, aromatic ingredients, and seaweed. Strain to remove solids. | Has a clean and simple flavor profile, highlighting the essence of saltiness. Typically seen in Kyushu-style ramen. |
| Miso | Chicken or vegetable stock, miso paste | Combine miso paste with stock, simmer, and add aromatics. Strain to remove solids. | Known for its bold and savory flavor, with the miso paste adding depth and complexity. Frequently used in Sapporo-style ramen. |
Toppings
These repurposed spaghetti noodles would make for an easy one pot dinner that is perfect for busy weeknights.
Your ramen bowl is a blank canvas but if you want a little inspiration, here are my favorite toppings.
How to store and reheat leftover ramen noodles
Cool Down: Allow the cooked ramen noodles to cool down to room temperature after serving. Do not leave them out at room temperature for more than two hours to prevent bacterial growth.
Portion it Out: Divide the leftover noodles into manageable portions. This will make it easier to reheat only the amount you plan to eat and reduce the need for reheating the entire batch.
Use Airtight Containers: Place each portion of cooked ramen noodles in airtight containers. Make sure that the containers are sealed tightly to prevent air and moisture from getting in, which can lead to the noodles becoming soggy or dry.
Refrigerate: Store the airtight containers in the refrigerator. It's best to refrigerate cooked ramen noodles within two hours of cooking to maintain freshness.
Consume Within a Few Days: Consume the leftover cooked ramen noodles within 3-4 days of refrigerating them. After this period, the quality may start to decline, and there's a higher risk of spoilage.
Avoid Freezing (if possible): Ramen noodles tend to lose their texture when frozen and thawed, so it's generally best to consume them within the recommended 3-4 day period. If you do freeze them, expect some changes in texture upon thawing.
Can I use baking powder instead of baking soda?
No, when trying to mimic the alkaline texture and flavor of traditional ramen noodles, it's essential to use baking soda (sodium bicarbonate) rather than baking powder.
Baking powder contains an acidic component, which can neutralize the alkaline properties of baking soda.
In recipes where you want a leavening effect (such as in baking), the acid in baking powder is beneficial.
However, for mimicking ramen noodles, you want the alkaline effect of baking soda without the interference of an acid.
How to Turn Spaghetti into Ramen Noodles
Ingredients
- 2 oz dry spaghetti approximately the size of your fist
- 4 cups water
- 1 teaspoon salt
- 1 tablespoon baking soda
Instructions
- Boil Water: In a medium-sized pot, bring water to a rolling boil.
- Add Salt and Baking Soda: Stir in salt and baking soda.
- Cook Spaghetti: Add the dry spaghetti to the boiling water. Stir occasionally to prevent sticking.
- Cook to Al Dente: Follow the cooking time instructions on the spaghetti package. Generally, it takes about 8-12 minutes to achieve the desired al dente texture. Taste a strand to check for doneness.
- Drain and Serve: Once the spaghetti is cooked to perfection, drain it in a colander and rinse well to remove any excess baking soda.
Notes
Nutrition
Turning spaghetti into ramen noodles is super easy at home with the help of baking soda.
It is a great way to repurpose your spaghetti for your ramen bowls.
If you love easy and nutritious dinners, you'll love these recipes.
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