you guys are tasting petrossian caviar and i'm gonna eat some instant ramen good luck with that thank you let you know if we have extras okay save me some it's okay i'm not bitter [Music] oh sorry sorry i missed the dough hey everyone i'm claire we are in the ba test kitchen and today we are making gourmet instant ramen [Music] brad is in italy right he's not here okay well i guess i won't have any help making like my own extruder or anything like that but that's okay sometimes i wonder if it helps or hurts
so instant ramen was definitely something that my sisters and i would make like for as an after-school snack but it's been a very long time since i had any of it i'm curious to taste it now and then figure out like where i can improve and make something that still feels like it's true to the instant ramen with the brick and the little um flavor packet but is hopefully a little better tasting thinking about the different flavor options i immediately went to chicken because that feels pretty classic makes two eight ounce servings i definitely ate
an entire thing myself that was not two servings hilarious that it says two servings so you can see it looks like it's kind of been folded over into this brick i definitely kind of get like a whiff of that fried like kind of oil oil aroma the inside of the noodle is more of a bright white whereas the outside is a little bit yellow and that might come from the frying process i'm not sure the experience of eating the noodles versus like dried pasta are very different with dried pasta it's like so hard with these
noodles you can tell that they're fully cooked because they kind of dissolve when you eat them so obviously this is like extremely concentrated with a lot of salt in it half of a block has 830 milligrams of sodium so that means the whole thing is 70 of your daily salt intake it's very yellow so chickeny sort of not really lots of that like umami flavor it's what you taste in soy sauce or mushrooms like this very sort of savory flavor essentially where i think i would go for this and to no one's surprised like i
would use a dehydrator basically making a highly highly concentrated chicken stock and then dehydrate it and grind anything that's left to a powder with the noodles i think it's going to take a little bit of research i'm going to go ahead and make them according to the actual cooking directions like this really oh my gosh these soften and hydrate in the water and it becomes these curly very bouncy noodles that'll be a really important thing i don't want the noodles to turn into mush when i add the boiling water salty it's certainly not like a
really clean tasting chicken flavor it's a good food like i get it there is some elasticity still like they don't just break apart so even in its curly form that's 16 inches in length but if i stretch down even further it would be pushing 18 inches in length that's really long i think there's a lot of room to improve in the broth with the noodle it's going to be more about trying to match that texture chris if you don't mind please join me what do we have to maintain and what can we improve the wave
is key right i could go for more chicken flavor yes should i fry it in schmaltz for chicken flavor chicken flavor i'm sorry i just remember it took me back the noodles i want them to curl and tangle great this is going to be like a dry seasoning packaging yeah well we're going to try like get all that umami in there super um okay thanks delaney all right my favorite part and a very informative step reading the ingredients enriched flour wheat flour palm oil contains less than two percent acid disodium guanolate distortion hq and then
parentheses preservative wheat wow who would have thought conspicuously no msg oh do we have msg i'm definitely adding msg to my version and now i think would be a good time to go to the computer and see what i can find about particularly the noodle process the dried noodle block was originally created by flash frying cooked noodles and this is still the main method used in asian countries but the air dry noodle blocks are favored in western countries i still understand what is an air fryer it looks like a big microwave it's like a way
of crisping things without deep frying that might be a possibility so there are three key ingredients in wheat-based noodles wheat flour water and salt the optimal amount of water is 30 to 38 of flour weights this is gold this is great information okay so there's something called kansui if i'm saying that right it's an alkaline solution consisting of a nine-to-one ratio of sodium carbonate to potassium carbonate which contribute to the springiness and chewiness characteristic of ramen i don't know if we can get that but maybe we can make it to make it basic had a
great idea we could try adding a little bit of a baking soda solution to reduce the um acidity make it a little more basic look at this one amazing okay that told me something so working the dough is one way to develop gluten this whole research process was very very helpful okay so the plan is work on the noodle try to get a shape and texture that i like and then tomorrow will be a day where i focus on making that flavor packet and then hopefully putting them together tomorrow or friday i am a little
bit concerned about like getting that wave in the noodle but that's like more cosmetic a bigger concern is just that the noodles are the right texture and that they dehydrate properly and then reconstitute without falling apart i have a vague idea of how to do everything it's just i'm sure there'll be like lots of twists and turns along the way i'm going to start with about 500 grams of bread flour and then i'm gonna measure all the other ingredients in proportion to the flour by weight make a well in the center and dump in the
water this is just so stiff and dry maybe 30 to 38 hydration is too low for like a homemade version i'm just going to keep adding a little bit of moisture don't look over here chris don't don't look at this well i looked on the internet and then wikipedia said the doughs that they use to make the noodles are between 30 and 38 hydration turns out and try to make them yourself with king arthur bread flour it's like nowhere near enough water [Music] it's so firm [Music] i've said like five times like the last time
i'm gonna spritz it i think i just don't want to do this anymore it's loosened up so finally i'm going to form it into a ball wrap it in some plastic and let it rest and i'll come back here and try to roll it out in 20 minutes or so i have the hand crank pasta machine and rota just showed me that attachment that cuts strands every ridge that will that's represents like the width of a noodle and it looks really close this has softened nicely actually so i'm going to start to sheet the dough
and then use this attachment to cut them into the thin noodles [Music] i'm going to go ahead and try to cut them rotor does it attach it must attach here there must be a piece that attaches it so i think it attaches like this there's no piece huh i think oh it just sits there while you feed it through oh there you go [Laughter] please edit that out the dimensions of these i think look really good so i want to just cook these and test that texture they have that sort of bouncy chewiness that we're
looking for wow first of all i undercooked them but they i mean look they have see how they stretch so 13 seconds was not enough let me try the full 30 this time [Music] i felt like really good do you have a plan for the curl no i do not i think i'm gonna have to physically create the wave maybe you could like put them over a little like a little closely ridge rack yeah a lot of people are saying stuff like this i don't think that anyone's fully thought it through so the idea is
to take little groupings of noodles poke them through this is a terrible idea yeah maybe some kind of poking device oh no that's not really going to work i think what i really need is something to set on top of it that will thread them through actually these are better but i want to at least set them side by side the idea is to fold this over and have it be about the same shape [Music] i'm really it took so long and it really helped a good idea it's not really working is there an easier
way to do this uh i wish there was something that was like this same shape but the reverse that you could like well this is i could but like this bar gets in the way oh i see what you're saying what am i saying okay okay i have i have an idea okay i need something flat thin long and heavy to press down on either side of these skewers i need like a soldering iron i want to cut off the ends of this rack so that i can just weave the noodles in and out of
these spikes a soldering iron is that right hey a meal i want to cut off this edge of the markers this might work i feel like you're rubbing a bank and then you just be careful the most important thing is the noodles yay spread them like so oh wait how do i fold them though wait you guys but i have to fold them i don't know how to die okay so what i want to do before i go home is finish forming and leaving all the cooked noodles that we did and then i'm going to
leave them in the refrigerator overnight uncovered i don't want to dehydrate them fully because i still want them to be somewhat pliable tomorrow so that i can fold them into that brick and then tomorrow we're going to try forming them frying them and then the real test which is like soaking them and rehydrating them okay you get the nice sunset in the background and it's very chef's table right i feel pretty good about yesterday minus the part where i needed pasta dough for like one hour actually my arms are a little sore so i want
to check on the noodles and see how those are they've gotten pretty dry i think i might still be able to fold them into this kind of like brick shape so overall i think it's like not too bad if i need to come up with a way to kind of fit it into like a mold that i can fry it in i need something basically square i like that that's like metal you know my drying rack like cage but we have those skinny ones can we do it to those or what if we just cut
it in half and then you have two halves and you just put the two halves together yeah as the cage oh yeah i want to just rinse these off to get rid of any cards of metal and then try to fit the noodles i want to just fry these until the bubbles kind of stop i apologize to the test kitchen for basically destroying their supply of cooling racks okay obviously it took on a little too much color these noodles here in the center are still a little bit soft it didn't fry evenly wow claire look
at that look what you've done is this really gonna like rehydrate i don't know that's what we're going to find out i'm very worried it's like what's really happening like it's dissolving yeah it does because if you just took the noodles and like like round them up it's not it's not right nope but they're total mush maybe cooking the noodles less on the front end i can try steaming them and then frying them at a lower temperature oh i need to talk to brad there's mushy and like greasy should i try air frying them see
what happens there's just a question of like the noodle to begin with too you know the alkalizing of the noodles make it more alkaline it has that mitigating you know effect right in terms of like you know just not blowing out and we could try baking the baking soda which increase increases the alkalinity apparently let's do it baking turns sodium bicarbonate which is baking soda into sodium carbonate i'm hoping that by using more of the baked baking soda that it just helps the noodles themselves like retain their texture so this has to rest for a
little while longer and about i'll try rolling out in like a half an hour i want to get the stock started that's important i gotta let that go for several hours so the plan is to build a really concentrated chicken stock with all of these aromatics in it strain it and puree into it some solids so once it's dehydrated i'll add in some msg all right so this dough has been sitting for about an hour i'm going to roll out two test portions so one boiled one steamed and then both air fried until dry to
just see if there's a really noticeable texture difference [Music] it's a little bit r2d2 i have no idea how this thing works oh wait there's a little thing at the top cooking guide i'll do 300 for just a couple minutes and then i'll turn it down back to 200 and go for the remainder of the time they really crisped a lot i think maybe the steamed ones got a little browner certainly both got browner than i intended so next time i have to moderate the temperature a little bit and continue to cook them longer in
the air fryer this time i should cover them with like some plastic so the noodles really hydrate so the stock has been going for about an hour and a half i'm going to take out some of the aromatics that i want to puree strain the rest of the stock and then start reducing it again how many minutes has it been literally no one said anything these have been sitting here i got so distracted with the stock it's been like 10 minutes god i've overcooked them actually actually the boiled ones are not bad it's like a
little bouncy yeah you got a little definitely a little more elasticity this time than before even with overcooking the noodles i haven't soaked this too long i really think like you're basically there great that's what i love to hear maybe i'll do one more test but first i'm going to blend this mixture it's really chickeny so this is that stock that's reducing like a lot of depth of flavor [Music] dehydrated molly i was like this is what people eat who can't have solid food yeah it's adult baby food it's adult baby food delicious [Laughter] how
big is the market for that i feel like that's a bad business idea if i took that to shark tank they'd be like absolutely not yeah you know how much i love shark tank yeah i know my favorite i'm gonna dehydrate this and then then pulverize it but i'm going to also add then like msg it's kind of under seasoned yeah my concerns about this are the following one that's just not going to fully dry two there's ingredients in here like sugar and collagen that aren't going to want to fully dry we're just going to
see i'm going to put them into our you might notice this is a different dehydrator okay that's 140 time or 18 hours let me just recap so with like rhoda's help i cut the rest of the noodles we blanched them all drained them and then tossed them with a chicken fat that we had so they all they look great i'm really happy with them so far my goal before i leave tonight is to get everything dried and then just kind of like ready to go for tomorrow let me see if i can even kind of
start to get these all at least going in parallel lines and now i'm going to put that in there at the lower temp so i'm going to do 10 minutes [Music] oh not at all dry i'm going to turn it to 200. i'll check again in five minutes like eight hours i took a seat cause i'm a little tired they're getting there but not there yet [Music] it's getting crispier i'm just gonna keep checking it i think look it's getting the point where things are really winding down i'm exhausted i'm gonna address this stuff tomorrow
we're just gonna i'm gonna slap some plastic on it and put it off to the side like sitting down something's gonna happen here [Applause] it's just been like a very long day of shooting i actually feel fine but i do have a lot to do when i get home so i have to conserve energy so okay i think after many minutes i think we're there they definitely got kind of brown but in a fairly uniform way okay so you can can you see the fold definitely the color is a big difference this is much darker
yellower and kind of browner whoa did you do it in the airfryer yeah it doesn't have the wave no it doesn't have to wait but who cares about the waves i'm so glad you said that because i don't we're gonna do a quick boiling water test the chicken meat and some of the aromatics oh my god doesn't it smell chickeny all right don't forget about it like i did last time okay are they cooked i think if you cook them in water like like actually boil yeah but i think you're like i think it's gonna
work like it's kind of chewy yeah if you boil that in like boiling water like in a pot like probably 30 more seconds right have a good flavor they were lightly coated in schmaltz i think you're like close really almost there okay good i agree with christina and a meal maybe a little bit of like a brief boil just to really fully cook the noodle and then take it off the heat very curious about this whole like dehydrating chicken thing we'll know tomorrow and hopefully put it all together i'm very curious to see how the
stock has been dehydrating okay you guys i think this is really good you can see it's totally dry i think that i can grind this into a really fine powder in the blender the color has kind of a nice golden hue to it i think it looks great this is msg it kind of gets a bad wrap i have no problem with msg and it does add like such a great umami flavor to things so i might do a salt msg combo because msg is seasoning but it's not salty the way salt is salty i
think that's good now i'm going to add in the chicken base you can see it's like definitely not dissolving it is like chicken soupy i'm gonna put this in the blender to just make sure everything dissolves and then i want it chris to taste it wow chickeny right very chicken i think he needs more salt yeah yeah maybe i'm gonna add a little bit of celery salt and then maybe other like a red chili flake overall let me just back up and see yeah pretty impressive oh thanks yeah i have crusher pepper flakes garlic and
onion powder celery salt and turmeric cause like why not i'll make it a little golden i really like it i think it's good you like it less i like it do you need the garlic powder is it just too much i think a little bit is good maybe a tiny bit is okay it's also like you actually get a little bit more of the texture because it's a little gritty like a tiny bit okay i'm gonna grind everything together like really fine in the vitamix all right i'm telling you exactly what chris said okay so
definitely grinding it into that really fine powder helped a lot it tastes really good time to now finish dehydrating all the noodles that i have left i knew we did this thing for a reason so we have this vacuum sealer you've probably seen brad use it a lot so i can kind of try to make my own little bags one for the seasoning packet one for the noodles [Music] this is yours yeah you vacuum sealed it yeah awesome this was that very first one and i put in its own little container this is the one
that i wove into the wires of that rack this one obviously looks really nice has some wave definition in the noodles i think that when it cooks up it's going to look really great carla you want to taste some instant ramen in like two minutes it's important that i dissolve this into the mixture first because it doesn't dissolve as easily as the stuff in the package immediately it smells great they're absorbing water which is then flavored with that mixture so it's giving the noodles a lot of flavor in a good way honestly though it is
such like a chewy noodle and the soup tastes really really good so i'm feeling confident oh chris oh hi molly snacks here carla was here for the weaving the yeah funny color this is really impressive really the so this is the one that we're saving for the beauty this is the one where i i wove the noodles so you got you get you get that look yeah you should just sell that powdered mix yeah you know let me see how much of these go it might be a business idea yeah how much do you think
one right we're talking more than thirty five one thousand dollars and everything a thousand dollars oh club yay thanks guys i need to go back if this was on alex eats it all right this is the three-day instant noodle it takes three days of tape to make it right uh-huh and i'd wait three days in line to eat is that an episode we can look forward to maybe not really i already found the best great he's a charmer that's it that's a wrap here is how you make gourmet instant noodles for the noodles stir 280
grams water 10 grams closer salt and 5 grams baked baking soda until dissolved place 500 grams bread flour in a large bowl and create a well pour water mixture into oil and need to combine cover with plastic and let rest one hour at room temperature roll out dough a portion at a time using a pasta roller then cut into thinnest noodles possible boil noodles for one minute in a large pot of water transfer to an ice bath then toss with a half teaspoon chicken fat fry in an air fryer at 180 fahrenheit about 20 minutes
for the stock heat a few tablespoons chicken fat in a large pot add four pounds of chicken wings and cook to brown add one cup cooking wine cover with cold water then add onion a carrot a large leek celery stock garlic dried shiitake mushrooms blue cake garnish black peppercorns turmeric ginger a quarter cup of sauce and three tablespoons white miso bring to a boil reduce to a simmer and strain stock into a smaller pot and reserve about three cups solid cook stock over medium high until about a half cup remains blend solids with reduced stock
to a smooth puree spread in a thin layer onto baking sheets and dehydrate for 18 hours at 120 fahrenheit break sheets into pieces and pulverize to a fine powder in a blender for the seasoning packet combine ground dehydrated powdered stock msg push for salt ground turmeric ground crushed red pepper flakes ground white pepper celery salt ground garlic powder ground onion powder in a blender and blend until finely ground measure out into portions to create seasoning packets bring two cups water to a simmer whisk in seasoning packet until dissolved add noodles and cook for one to
two minutes remove from heat and serve immediately how much would a single packet cost for you or if you didn't know it was me and i walked into the store in the marketplace in the marketplace um like if this were my business yeah as i said already i watched a lot of shark tank okay um 50 bucks a packet yeah yeah it's worth it
