Ahead of National Ramen Day tomorrow, a food expert has revealed how you can make perfect noodles at home. Bonnie Chung, the founder of Japanese home cooking brand Miso Tasty, said: “Sticky, mushy, slimy noodles is exactly what we want to avoid when cooking a dish like ramen.” She added: “Like pasta, noodles should always have that al dente bite – or shikoshiko” as it’s known in Japan. “But unlike pasta, instead of going straight from the pan to your bowl, you should immediately rinse them in water to remove any starch, which is what creates that sticky texture. From there, you rest your noodles in ice water while you prep your other ingredients. While it might sound crazy to put your noodles on ice, it immediately stops them from continuing to cook and turning mushy. Then just before you’re ready to serve, simply reheat for 10 seconds in shimmering water.” According to new data, 84% of people have been cooking the Japanese favourite incorrectly.
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