It is 6pm and you want comfort. You are looking for a healthy reset that feels like a treat. These gluten free ramen noodles are the perfect solution for your family.
You get all the warmth of a big bowl of soup. These noodles are packed with protein to keep you full. They are simple to make and so satisfying.
Why You Will Love This Recipe
This recipe is a winner because it solves the mushy noodle problem. Most gluten-free options fall apart in hot broth. These noodles have a satisfying chew that feels just like the real thing.
They are perfect for a busy weeknight dinner. You can make the dough ahead of time. Your kids will love helping you roll out the long strands. It is a budget-friendly way to enjoy restaurant-quality food at home.
Simple Method
Making noodles from scratch is easier than you think. You just mix, knead, and roll. Even if you are a beginner, you can master this. The dough is sturdy and easy to handle for small hands too.
Ingredients You Will Need
These use smart pantry staples to get the best texture.
- 120g Lupin flour
- 30g Tapioca starch
- 20g Pea protein isolate
- 5g Xanthan gum
- 2 large Eggs (beaten)
- 10ml Kansui (alkaline solution)
- 2g Salt
- 15ml Water (adjust for hydration)
Step-by-Step
- Sift the lupin flour, tapioca starch, pea protein isolate, xanthan gum, and salt into a large mixing bowl.
- Whisk together the eggs, kansui, and water in a separate vessel until fully emulsified.
- Slowly incorporate the liquid into the dry ingredients using a dough hook at low speed until a crumbly, low-hydration dough forms.
- Knead the dough by hand for 8 minutes until it becomes homogenous and develops a slightly elastic texture.
- Wrap the dough tightly in plastic film and allow it to rest at room temperature for 30 minutes to ensure full hydration of the proteins.
- Roll the dough through a pasta machine starting at the widest setting, folding and re-rolling (lamination) 3 times to improve tensile strength.
- Thin the dough sheets to a thickness of approximately 1.5mm.
- Pass the sheets through a fine noodle cutter to create ramen strands.
- Dust the noodles lightly with extra tapioca starch to prevent adhesion.
- Submerge in boiling water for 120-180 seconds until the internal starch is gelatinized and the texture is al dente.
Best Ways to Enjoy It
Serve these warm in your favorite savory broth. Add a soft-boiled egg and some fresh green onions. This dish is perfect for a cozy night in with your favorite person. You can also toss them with a light ginger soy sauce.
Keep It Fresh
You can store uncooked noodles in the fridge for two days. Keep them in an airtight container with plenty of starch. For longer storage, you can freeze them for a month. Drop frozen noodles directly into boiling water when you are ready to eat. They reheat beautifully in just a few minutes.
Tips for Best Results
- Do not skip the 30-minute resting time.
- Use a kitchen scale for the most accurate results.
- Dust the noodles generously so they do not stick.
- Knead the dough until it feels smooth and firm.
- Add water one teaspoon at a time if dough is too dry.
- For a healthy reset, serve with plenty of steamed bok choy.
- Keep the dough covered so it does not dry out.
Ways to Switch It Up
- Swap water for beet juice for bright pink noodles.
- Add a pinch of garlic powder for extra flavor.
- Use these as a base for a cold noodle salad.
- Try them in a stir-fry with colorful summer peppers.
Common Questions
Can I make these without a pasta machine?
Yes, you can use a rolling pin and a sharp knife. It takes a bit more muscle but works well. Just try to get them as thin as possible.
What if I cannot find kansui?
You can bake baking soda in the oven to create a substitute. This gives the noodles their signature yellow color and bounce. It is a fun little science project!
Will my kids actually eat these?
Most kids love noodles of any kind. The texture is very similar to traditional wheat noodles. They will love the fun slurpable shapes you create together.
I hope these cozy noodles bring a smile to your face. They are the perfect way to feel good while eating what you love. Happy cooking!
— Lidia
High Protein Gluten Free Ramen Noodles
Ingredients
- 120 g Lupin flour
- 30 g Tapioca starch
- 20 g Pea protein isolate
- 5 g Xanthan gum
- 2 large Eggs (beaten)
- 10 ml Kansui (alkaline solution)
- 2 g Sal t
- 15 ml Water (adjust for hydration)
Instructions
- Sift the lupin flour, tapioca starch, pea protein isolate, xanthan gum, and salt into a large mixing bowl.
- Whisk together the eggs, kansui, and water in a separate vessel until fully emulsified.
- Slowly incorporate the liquid into the dry ingredients using a dough hook at low speed until a crumbly, low-hydration dough forms.
- Knead the dough by hand for 8 minutes until it becomes homogenous and develops a slightly elastic texture.
- Wrap the dough tightly in plastic film and allow it to rest at room temperature for 30 minutes to ensure full hydration of the proteins.
- Roll the dough through a pasta machine starting at the widest setting, folding and re-rolling (lamination) 3 times to improve tensile strength.
- Thin the dough sheets to a thickness of approximately 1.5mm.
- Pass the sheets through a fine noodle cutter to create ramen strands.
- Dust the noodles lightly with extra tapicoca starch to prevent adhesion.
- Submerge in boiling water for 120-180 seconds until the internal starch is gelatinized and the texture is al dente.
