Comments on: Homemade Ramen Noodles 101: Everything You Need To Know To Make Chukamen At Home

By: Yuto Omura

Yuto Omura — Tue, 07 Oct 2025 02:04:22 +0000

In reply to Donna.

Hi Donna,

Thank you so much for sharing your experience! I love your creative homemade approach and all the details you shared, using home-milled flour sounds amazing! The pan-fried crispy noodles look fantastic, and your method is so clever. I definitely need to try making those toppings (or even turn them into snacks!) myself. Thanks again for the wonderful story! 🙂

Yuto

By: Donna LaFrance

Donna LaFrance — Mon, 06 Oct 2025 21:21:14 +0000

Here’s the photo of the pan fried crispy noodles that I mentioned in my previous review,,🙂

By: Donna

Donna — Mon, 06 Oct 2025 21:18:57 +0000

This is my 2nd time making these and this time I used home milled Kamut flour. They needed a slightly higher hydration but they came out great. For my Ramen topping I took a small portion of noodles and cooked about 30sec then cold rinse. Layed out on paper towels and air dried about 30min. Coated lightly with corn starch and pan fried in a few tablespoons of canola oil at med high heat. Then I coarsely chopped. YUMMY 😋

By: Yuto Omura

Yuto Omura — Sun, 24 Nov 2024 04:21:27 +0000

In reply to Zabrina B..

Hi Zabrina,

Thank you for your question!
While I don’t currently have a recipe for wonton noodles on my site, I appreciate your interest and will keep this in mind for future content. Regarding your question about liquid lye water, I recommend following the dilution rates specified on your package’s instructions, but make sure to adjust the plain water amount accordingly so that the total liquid volume (water + liquid lye water) remains the same as in this recipe.

I hope this helps! Feel free to let me know if you have any other questions.

Yuto

By: Zabrina B.

Zabrina B. — Sat, 23 Nov 2024 07:00:50 +0000

hi, by any chance do you have a recipe for Wonton Noodle? also what would be the ratio if the Lye used is already in liquid form? thank you