At the outset of my bread making journey, the idea of making a loaf of bread by grinding up noodle blocks was always in the back of my head. Literally transmuting instant noodles through kitchen alchemy into a loaf of bread. I tried it once and it failed miserably. I wanted to find out why and I asked an expert in the field of wheat and noodles. Well, he said I needed an emulsifier – that would release the oil from the ramen ‘flour. Huge thanks to Dr. Gary Hou!’ Well, let’s see how it went this time – spoiler alert – it worked!
Today I’m using Red Chef Green Tom Yum Soup Noodle from Malaysia!
Bread Made Completely From Instant Noodles! #ramenbread
Watch it go!
- 5 noodle blocks from Red Chef Green Tom Yum Soup Noodle
- 3 sets sachets from 3 packs Red Chef Green Tom Yum Soup Noodle
- 3 eggs
- 3/4 cup water
- 1 1/2 tsp active dry yeast
- Take noodles and grind them into a fine powder – I used a Magic Bullet blender for this and it worked quite well
- Add water, eggs, and sachet contents to the bread pan
- Add the flour and yeast
- Use BASIC and LIGHT crust settings
- Here’s where it gets difficult. The flour is hungry for moisture. It’ll suck it up really quick. Not only that, it will get really hard to knead. I used three eggs and I think I added more water. Next time I’m going to attempt to go a little easier on it and see what happens.
- Cross your fingers!
A very dense and heavy loaf.
Finished (click to enlarge). I couldn’t think of what to do with this to be honest. The texture is very cake-like and heavy on moisture. It set up really quite well and really was exciting to see come out the way it did after last time’s skin and porridge incident. Next time I’m going with only two aggs and 3/4 cup water and just seeing what happens. When will the next time be? I’m hooked on this it’s so much fun – I think today I’ll do another one. This one was yesterday. Hope you’re enjoying this experimentation as much as I am!