How to cut leeks for ramen?

There are basically two ways to cut leeks either into thick or thin strips. Both are fine, as long as you know how to prepare them properly. For thin strips, separate the leek into several layers, then cut each layer into thin strips. For thick strips, cut the leek into two or three sections, then cut each section into thin strips.

How to cut leeks for udon soup?

To cut leeks for udon soup, first separate them into groups of three or four. You can also cut the leeks lengthwise into quarters. Now, you can either cut off the roots or just part way, leaving a small root attached.

How to cut leeks for ramen noodles?

To cut leeks for ramen, you need to cut them into several smaller pieces before dicing them. To do this, you can cut the leeks in half lengthwise first and then cut each half in half. You’ll end up with a lot of long, thin, and flat pieces, which is great for making thin and long noodles.

How to cut leeks for instant ramen?

It’s easy to cut up leeks, but first take off the roots and dry them with a paper towel. Next, cut off the green tops and roots, leaving only the white part of the leek. Now cut the leeks into lengths, about 2-3 inches long. If you want to make the noodles thinner, cut them into two or three sections.

How to cut leeks for ramen noodle soup?

You can cut leeks for ramen noodles in any way you like, but the cut you use will determine how your noodles will turn out. Some people like to cut them in half lengthwise, others cut them in half widthwise. Still others simply cut them in half lengthwise, then into thin strips. Another option is to cut them into long, thin pieces. The thinner the leek pieces, the thinner your noodles will be.