It's pretty crazy that from start to finish, you can make ready-to-eat noodles with only three ingredients in only 30 minutes.
I've made this recipe twice now, and the kneading of the dough plays a big role in the texture of the noodles. The longer, more intensely you knead, the smoother the noodle texture is. If you want your noodles to be sort of rugged like below, then only knead for ten minutes. If you want the noodle texture to be really clean and smooth, then I would say to knead longer and harder than ten minutes.
Serving Size: 2
What you need:
What to do:
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