Takashi's noodles-ramen trial.
- GenevieveCa Jan 19, 2010 01:40 PM
i am a fervent fan of Ramen in all it's forms.
My husband got me this amazing cookbook and i am trying to make my own.
I braised my pork belly, pretty proud of that one.
I am making the chicken stock from scratch, i have all the ingredients needed for a Shio and Shoyu Ramen.
My only worry are the noodles i bought.
The recipe calls for Frozen Ramen noodles, no market neat me had any. Mitsuwa was out, Nijya was out as well. All i could find are Japanese style somen noodles.
Is that ok? If not what should i get and where would i find it? I live in west Los Angeles.
Thank you for any advice you may have!
Somen noodles are very different than ramen noodles - I'd keep looking if I were you. Some stores may have unfrozen ramen noodles in their refrigerated section, and you could use those. In a pinch you could use dried, but the fresh is much better (fresh or frozen).
I agree and would not substitute Somen noodles for Ramen noodles. If you can't find Ramen noodles anywhere else, try picking up a couple of packets of Ramen soup (they're often under a buck each) and toss out the flavor packet.
The ramen recipe I use calls for dried chuka soba noodles. If you are not familiar with then, they are not the brownish wheat soba noodles but are light yellow and thin. It tasted ok when I used them and have bought more. good luck.
In a pinch, I've used the yakisoba noodles found in almost any supermarket near the tofu and egg roll wrappers..