Another batch of 5 portions has been stored at 2-8C to age for 24hrs before use.
This time I remembered the riboflavin. I also remembered to get the noodles thinner before cutting. In the future I may even go thinner.
I cannot recommend the Kitchen-Aid pasta attachments enough if you are into making ramen noodles. So much more control and so much more freedom. Less elbow grease makes it all much more enjoyable.
I have found these noodles take 90 seconds or more to cook. I have a feeling I have been under cooking them. All the chatter about eating firm noodles before they go soggy has made me forget that a properly cooked noodle in hot broth has about 7-8 minutes before it is inedible. What do you think?