I do make alkaline noodles by myself in our restaurant. David Chang suggests to mellow-stop the alcalic reaction to add citric acid. I dont have a good experience with it. The character of the dough changes. Its bloating (obviously) a little bit and its more prone to rip and end chewiness is not right. So we are making them every day fresh. As hours pass, they darken into gray-greenish color from previous yellowish. Those who make ramen noodles from scratch and cook them to order, how do you do it? How long do you keep your fresh-cut noodles for cooking to order?

I don't do this in a restaurant situation, but I make plenty of noodles at home. They last quite a while frozen, and, like pasta, can simply be cooked from their frozen state. Can you portion and freeze, then cook from frozen?

  • @skriatok...meaning you don't have the capacity to freeze? What is the alkaline you are using? ...and the flour? – moscafj Sep 13 at 16:19
  • high gluten spelt and alkali is baked bicarbonate soda=sodium carbonate – skriatok Sep 13 at 16:45
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    Do they darken if you let them dry (again, like you might with pasta), or do you attempt to keep moist? ...or maybe try a different flour? If I understand, the citric keeps them from browning, but you don't like the consistency when using citric. Another thought... can you blanch, then shock, then reheat when serving? – moscafj Sep 13 at 16:54
  • I attempt keep moist. Reheating they have 10 minutes perfect texture after being cooked than they are just mediocore. I havent try dry them. – skriatok Sep 13 at 17:22

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