Finding good Asian restaurants is hard enough when you live in a small town in Vermont. But finding a good ramen shop is pretty much impossible, unless i drive to New York City. So what a person to do when he is craving the chewy and firm texture of ramen and the unique flavor that italian pasta can't match??? Well if you've got some time you could make your own ramen noodles, or alkaline noodles as some call it. "Kansui", an essential part of making ramen, is a type of mineral water that contains sodium carbonate, and usually potassium carbonate as well. kansui is pretty hard to get where I live, so after a little bit of searching on the internet, I found a solution. I found a recipe that only calls for calcium bicarbonate on the New York Times web site. The recipe was simple enough, flour, water, and baking soda that's been baked in the oven for an hour @ 250 degrees Fahrenheit. So after gathering the few ingredients, I tried the recipe and whammy!!! I have alkaline noodles. And I must say that it is not perfect, but it definitely satisfied my craving..... for now.
The recipe is at the link below.
http://www.nytimes.com/2010/09/15/dining/15curiousrex.html?_r=2
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