Fast Food

How Are Instant Ramen Noodles Dried?

To create crispy swirls for instant ramen, par-cooked bricks of noodles are deep-fried; they dehydrate when deep-fried, Serious Eats notes. This method of creating noodles that could be reconstituted quickly in boiling water was created by Momofuku Ando in 1958. These dried, deep-fried spirals of goodness are most commonly found in the cheap packets of ramen that have become popular around the world; however, buy a more expensive package, and it’s more likely that the noodles, once cooked, will have a texture more similar to traditional ramen, according to Serious Eats. That’s because higher-end brands air-dry their par-cooked noodles.

Traditionally, wheat flour and vegetable oils are used to make dry ramen noodles, per Healthline, and the delicious swirls have proven to be versatile and suitable for far more than soup. Recipes available from Taste of Home range from Turkey Ramen Noodle Salad (with a topping of crunchy ramen spirals and almonds) to Stir-Fried Scallops and Asparagus on a bed of cooked ramen noodles. Whether you decide to use instant ramen noodles the traditional way in soup or as a topping to give a little crunch to chicken salad, enjoy these specially-made, tasty swirls.

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