ANABOLIC Ramen Noodles
When you’re craving noodles but still want to hit your macros.
In the depths of the pandemic, I did a lot of things- I completed the Couch to 5K program, I struggled with my mental health, I made a dance video with my best friend. But one of my biggest highlights is that I made ramen noodles from scratch. But not just any ramen noodles, ANABOLIC ramen noodles. I was on a mission to hit my macros and still enjoy the pleasures of life.
The first iteration of the noodles was not anabolic- it was simply a ramen noodle recipe. With some time, mistakes, and testing, I developed a high-protein version that tastes like fresh, restaurant-quality ramen.
The secret ingredient to this recipe is…drumroll please….pumpkin seed protein powder! It’s fibrous, which helps the dough hold together, and it’s nutty which helps its flavor blend with the wheat flavor of the noodles. The combination of wheat and pumpkin seed protein also makes for a complete protein!
While this recipe uses a pasta machine, I realize not everyone has the money or space for one. Alternatively, you can use a chitarra ($45), a lattice rolling pin ($10), or a hand-held lattice roller ($10). If you are going to choose a budget-friendly option, I would suggest the lattice rolling pin. It has the desired width of ramen noodles and is easy to clean with a brush. Before I had a pasta machine, I cut all my noodles thick with a pizza roller. It took a lot of time and patience, and it made extra thick noodles, but it worked for me.
I encourage you to max out your protein by adding tofu, meat, or seafood to your soup. Feel free to get creative and adapt to your own tastes and preferences. Let me know your questions, comments, and thoughts- especially if you try the recipe!
Anabolic Ramen Noodles
Makes 8 servings
Ingredients
65 grams pumpkin seed protein powder
350 grams bread flour
1 tsp. salt
2 eggs
1 teaspoon baking soda
½ cup water
Method
Step 1: In large bowl, whisk pumpkin seed protein, bread flour, salt, and baking soda. Mix until thoroughly combined.
Step 2: In a small bowl, mix the water and eggs.
Step 3: Using a stand mixer with a large bowl and a dough hook, add the water and eggs to the flour mixture. Allow to mix on medium speed for 4 minutes. The dough will combine and become a ‘sandy’ texture.
Step 4: After mixing, cover with plastic wrap or place in an airtight container for 20 minutes to rest.
Step 5: Divide dough into 8 even balls. Then shape the balls into rectangles, coating them in flour.
Step 6: Using a pasta machine, on the widest setting, pass the dough through. The first few passes will be ‘ragged’. Fold the dough on itself and continue passing through until it creates a uniform, large, flat piece of pasta. You may need to periodically dish the pasta rollers with flour to prevent them from sticking to the machine*
Step 7: Once the pasta sheet has formed, decrease the width setting to press the sheet thinner. Continue to decrease the width until it has your desired thickness.
Step 8: Repeat steps 6 and 7 for all your dough balls until you have 8 sheets of pasta.
Step 9: Change the pasta roller attachment to the noodle cutting attachment. Pass each sheet of pasta through the cutting attachment. Dust each serving of pasta with flour to prevent the noodles from sticking together**
Step 10: Bring a pot of salter water to a boil and cook the noodles for 1-2 minutes. Drain and serve immediately in soup or stir-fry.
*If you do not have a pasta machine you can use a chitarra, a lattice rolling pin, or a lattice roller.
**If you do not plan on cooking and eating the pasta in one sitting, you can portion the noodles into containers and place the containers in the freezer. When cooking them from frozen, there is no need to thaw the noodles.
