Ramen Noodles in Tomato Broth with Coriander Oil - Cuisine Magazine - From New Zealand to the World

Name: Ramen Noodles in Tomato Broth with Coriander Oil - Cuisine Magazine - From New Zealand to the World
Ingredients: 4 large tomatoes, cores removed; 4 garlic cloves, smashed; 6 makrut (kaffir) lime leaves; 1 onion, cut into halves; 2 tablespoons grated fresh ginger; 2 tablespoons fish sauce; 3 tablespoons rice wine vinegar; 2-3 cups coriander leaves and stalks, roughly chopped; 1 cup sunflower oil or other neutral oil; 100g baking soda (you will only need 10g for the noodle dough but it’s good to have extra for future noodle making, to save repeating the alkaline process below – it will keep for months); 300g flour; 6g salt; 135ml water

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Ramen Noodles in Tomato Broth with Coriander Oil Jane Lyons & Will Bowman / The Next Meal Serves 4 Preparation […]

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Ingredients

4 large tomatoes, cores removed
4 garlic cloves, smashed
6 makrut (kaffir) lime leaves
1 onion, cut into halves
2 tablespoons grated fresh ginger
2 tablespoons fish sauce
3 tablespoons rice wine vinegar
2-3 cups coriander leaves and stalks, roughly chopped
1 cup sunflower oil or other neutral oil
100g baking soda (you will only need 10g for the noodle dough but it’s good to have extra for future noodle making, to save repeating the alkaline process below – it will keep for months)
300g flour
6g salt
135ml water