Alkaline ramen noodles shelf life in uncooked state

Alkaline ramen noodles shelf life in uncooked state - Uncooked Yellow Noodles on White Surface

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?



Best Answer

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?




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Alkaline ramen noodles shelf life in uncooked state - Photo of Uncooked Noodles on White Background
Alkaline ramen noodles shelf life in uncooked state - Photo of Uncooked Noodles on White Background
Alkaline ramen noodles shelf life in uncooked state - Uncooked Spaghetti Noodles on White Surface



How do you store ramen noodles long term?

To maximize the storage of your ramen noodles ensure there are no holes in the packages or opportunities for moisture to accumulate in and around the packaging. Storage in a pantry or in a sealed-off moisture-controlled environment maximizes the chances for your ramen to avoid potential spoilage.

How do you know if ramen is bad?

7 Tips to Tell if Ramen Noodles Have Gone Bad
  • Color. Any discoloration on the noodles block shows a change in their composition. ...
  • Smell. If you prepare your instant meal and sense a strange odor, you should choose something else to eat. ...
  • Taste. ...
  • Texture. ...
  • Rancid oil. ...
  • Bugs. ...
  • Mold. ...
  • Kitchen and pantry.




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