Wholewheat Ramen Noodles - 30% Wholewheat (Adapted from Round 35)

Ingredients:

1. 280g Organic wheat flour

2. 120g Valsemøllen Valsemøllen Graham Flour

3. 2 eggs (120ml) + 

4. 1/2 tsp lye water 2.5ml (0.5% of flour) 

5. 53ml distilled water to 173ml 

6. 2 tsp salt (8g) - 2% of flour content

7. 1 tsp olive oil (4ml) - 1% of flour content

8. 1 litre of boiling water for cooking each 100g of noodles

Instructions:

1. Run the mixing cycle of 3 mins each for 3 times. Dough should look small lumpy and compact like rice grains. Not too hard, not too small.

2. Rest for 20 - 45 mins.

3. Mix 1 cycle and extrude straight with udon disc. 

4. Cook for 2-2.5 mins, drain and serve as dry noodles or in soup.

Additional Information:

The war against processed food continues 💪💪 and now with Daddy FECS' full support, the noodle-making continues today🍜 

Asian food generally lags behind Danish and western food in terms of using whole grains and wholewheat, but this needs not be, and shouldn’t be the case.

For the sake of our children’s long term health, we should inculcate our  children to  grow up getting used of eating whole grains and natural food. This has life-long impact and the time to starts is during childhood.

I am an ambassador for wholewheat - soon I think I will be called Little Ms. Mommy Wholewheat :-)

Make this on 20 December 2024. This ramen noodles is smooth and chewy, didn't fray during extrusion. Tr it :-)

Technical Footnotes for my own record only:

2 eggs (120ml) + 

1/2 tsp lye water 2.5ml (0.5% of flour) + 53ml distilled water to 173ml (43,25% of total flour weight i.e. 45% of 120g Graham flour weight + 42.5% of 280g flour weight)

This is based on Round 35, but with 30% wholewheat and liquid from 170ml - 173ml.

References:

How to Make Fresh Ramen Noodles - Oh My Food Recipes

Homemade Rice Noodle Recipe Philips Machine - Oh My Food Recipes

This is the organic wheat flour I use from Føtex Supermarket 

The wholewheat flour I use is Graham flour from Føtex Supermarket.

In a bowl, gather 280g of wheat flour.

Add 120g of Graham flour

Add 8g salt

Mix all the dry ingredients (wheat flour, wholewheat flour and salt) together and add them into the pasta maker's chamber.

Crack and mix 2 eggs (approx.120ml)

Add lye water

1/2 teaspoon (2.5ml) lye water

Add distilled water to 173ml mark (Distilled water is basically boiled water that is cooled down)

Mix well the 173ml of egg mixture.

Start the mixing and slowly pour in the egg mixture (egg, lye water, distilled water and olive oil) and run the machine for 3 cycles of 3 minutes each (you will need to unplug and plug in the machine after each mixing cycle to prevent it from moving to the extrusion stage)

After mixing, this is how the dough looked like, like lumps of rice grains.

Cover the openings with a plastic wrap and let it rest for 20 minutes.

After resting for 20 - 45 minutes, run another mixing cycle and extrude straight away using the udon disc.

Here they come :-)

If you are not consuming them immediately, store them in a plastic container in fridge for 3 days or in freezer for 6 months.

Bring to bowl a pot of water (1 litre for every 100g of noodles), add in noodles and let them cook for 2-2.5 minutes.

Udon-Shaped Egg Noodles (Based on Round 35)

Ingredients:

1. 400g Organic wheat flour

2. 2 eggs (120ml) + 

3. 1/2 tsp lye water 2.5ml (0.5% of flour) 

4. 53ml distilled water to 173ml 

5. 2 tsp salt (8g) - 2% of flour content

6. 1 tsp olive oil (4ml) - 1% of flour content

7. 1 litre of boiling water for cooking each 100g of noodles

Instructions:

1. Run the mixing cycle of 3 mins each for 3 times. Dough should look small lumpy and compact like rice grains. Not too hard, not too small.

2. Rest for 20 mins.

3. Mix 1 cycle and extrude straight with udon disc. 

4. Cook for 3 mins, drain and serve as dry noodles or in soup.

Additional Information:

Make this on 19 December 2024. Chewy perfect. Didn't turn soggy in soup. J Loved it :-) This is Round 63, which is based on Round 35 (non-wholewheat version). I know udon noodles doesn't contain egg, but I like mine nutritious for the children. It still tastes as chewy as the traditional udon :-)

Technical Footnotes for my own record only:

2 eggs (120ml) + 

1/2 tsp lye water 2.5ml (0.5% of flour) + 53ml distilled water to 173ml (43,25% of total flour weight i.e. 45% of 120g Graham flour weight + 42.5% of 280g flour weight)

The noodles extruded out nicely, not frayed at all except towards the very end when there was very little dough left. 

This is based on Round 35, but with 30% wholewheat and liquid from 170ml - 173ml.

This is the organic wheat flour I use from Føtex Supermarket 

Mix all the dry ingredients (wheat flour, wholewheat flour and salt) together and add them into the pasta maker's chamber.

Crack and mix 2 eggs (approx.120ml)

Add lye water

1/2 teaspoon (2.5ml) lye water

Add distilled water to 173ml mark (Distilled water is basically boiled water that is cooled down)

Mix well the 173ml of egg mixture.

Start the mixing and slowly pour in the egg mixture (egg, lye water, distilled water and olive oil) and run the machine for 3 cycles of 3 minutes each (you will need to unplug and plug in the machine after each mixing cycle to prevent it from moving to the extrusion stage)

The mixture should look lumpy like the above. but do not be tempted to add more liquid. The mixture may look dry, but do not be tempted to add more liquid. It will be compact and hold its shape when pressed, but it doesn't stick to your hand.

Cover the openings with a plastic wrap and let it rest for 20 minutes.

After resting for 20 minutes, run another mixing cycle and extrude straight away using the udon disc. In the beginning, the noodles might fray a little as they come out, but that's ok, and it won't affect the taste.

Here they come :-)

Place them in a plastic container dust with some corn starch, especially if you wish to store it for a few days.

Close-up.

Bring to bowl a pot of water (1 litre for every 100g of noodles), add in noodles and let them cook for 3 minutes. Drain and serve. You can eat them on its own with a bit of soy sauce. You can eat them as noodle soup. You can use them for fried noodles.

You can also add soup and eat them as noodle soup :-)

19 Dec 2024: I made them into yakiudon (Japanese fried noodles) today.

Wholewheat Udon-Shaped Egg Noodles - 30% Wholewheat (Adapted from Round 35)

Ingredients:

1. 280g Organic wheat flour

2. 120g Valsemøllen Valsemøllen Graham Flour

3. 2 eggs (120ml) + 

4. 1/2 tsp lye water 2.5ml (0.5% of flour) 

5. 53ml distilled water to 173ml 

6. 2 tsp salt (8g) - 2% of flour content

7. 1 tsp olive oil (4ml) - 1% of flour content

8. 1 litre of boiling water for cooking each 100g of noodles

Instructions:

1. Run the mixing cycle of 3 mins each for 3 times. Dough should look small lumpy and compact like rice grains. Not too hard, not too small.

2. Rest for 20 mins.

3. Mix 1 cycle and extrude straight with udon disc. 

4. Cook for 3 mins, drain and serve as dry noodles or in soup.

Additional Information:

Make this on 19 December 2024. Chewy perfect. Didn't turn soggy in soup. J Loved it :-) This is Round 63, which is based on Round 35 (non-wholewheat version). I know udon noodles doesn't contain egg, but I like mine nutritious for the children. It still tastes as chewy as the traditional udon :-)

Technical Footnotes for my own record only:

2 eggs (120ml) + 

1/2 tsp lye water 2.5ml (0.5% of flour) + 53ml distilled water to 173ml (43,25% of total flour weight i.e. 45% of 120g Graham flour weight + 42.5% of 280g flour weight)

The noodles extruded out nicely, not frayed at all except towards the very end when there was very little dough left. 

This is based on Round 35, but with 30% wholewheat and liquid from 170ml - 173ml.

This is the organic wheat flour I use from Føtex Supermarket 

The wholewheat flour I use is Graham flour from Føtex Supermarket.

In a bowl, gather 280g of wheat flour.

Add 120g of Graham flour

Add 8g salt

Mix all the dry ingredients (wheat flour, wholewheat flour and salt) together and add them into the pasta maker's chamber.

Crack and mix 2 eggs (approx.120ml)

Add lye water

1/2 teaspoon (2.5ml) lye water

Add distilled water to 173ml mark (Distilled water is basically boiled water that is cooled down)

Mix well the 173ml of egg mixture.

Start the mixing and slowly pour in the egg mixture (egg, lye water, distilled water and olive oil) and run the machine for 3 cycles of 3 minutes each (you will need to unplug and plug in the machine after each mixing cycle to prevent it from moving to the extrusion stage)

After mixing, this is how the dough looked like, like lumps of rice grains.

Cover the openings with a plastic wrap and let it rest for 20 minutes.

After resting for 20 minutes, run another mixing cycle and extrude straight away using the udon disc.

Here they come :-)

If you are not consuming them immediately, store them in a plastic container in fridge for 3 days or in freezer for 6 months.

Bring to bowl a pot of water (1 litre for every 100g of noodles), add in noodles and let them cook for 3 minutes.

Drain.

Add olive oil or Chinese sesame oil as desired to prevent the noodles from sticking together.

This is a dry version of the noodles seasoned with soy sauce and Chinese sesame oil, sprinkled with chopped spring onions. They are ready to be eaten :-)

For a more luxurious version, you can add some meat and vegetables to to the noodles for a balance diet :-)

You can also add soup and eat them as noodle soup :-)

19 Dec 2024 (15Y9M14D): J tucking into his bowl of noodle soup after school today :-)

He gave the thumbs up for chewiness and taste :-)