Ramen noodles

Description

Ramen noodles are wheat noodles made from flour, water, salt, and alkaline water (kansui), which gives them their characteristic elasticity and slightly yellowish hue. Their flavor is mild, somewhat nutty, and the texture is smooth and elastic; they come in thin, thick, twisted, or straight forms and absorb broths and sauces well, making them a staple in many Asian and fusion dishes. Nutritionally, ramen mainly provides carbohydrates and a moderate amount of protein; fried versions contain more fat, and instant varieties can be high in sodium. When combined with vegetables, a protein source, and a moderate amount of fat, it makes for a quick, filling meal. Store dry noodles in an airtight container in a cool, dry place; keep fresh noodles in the refrigerator for a short time, and cooked noodles in a closed container for up to 3–4 days, ideally storing the broth separately.