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Detailed guidance on how to cook the noodles to achieve the perfect texture and flavor.
Noodles are usually delivered frozen.
These noodles are fragile.
Defrost noodles in a refrigerator.
Do not defrost in hot temperatures.
If noodles are remaining at the end of the day’s operation, stock them in the refrigerator.
Prepare a lot of water.
At least 1 liter of water per 100g of noodles is needed.
Massage noodles gently to soften them before boiling.
Cook noodles in boiling water.
Make sure the water is boiled.
Always use a kitchen timer to cook noodles.
Lift up strainer slowly.
Once dripping has stopped, swing strainer to drain water about 6 times.
Add noodles to the bowl with your broth.
When preparing cold noodle, the cook time has to be at least 1.5 times longer than regular hot noodles.
After cooked, rinse the noodles with cold water.
When cooking noodles for To-Go, the cook time should be a little shorter than regular hot noodles.
After cooked, rinse the noodles with cold water, and coat them with some oil, vegetable oil preferred.
It is important to check the texture of noodles at the beginning of the business day.
A Noodle manufacturer controls quality, however, the texture of the noodle may vary, because wheat flour is made of natural ingredients.
Softer – Extend the cooking time.
Firmer – Reduce the cooking time.
Serving a steady quality of ramen will get you good reviews from customers.