Homemade Ramen Noodles Recipe

Introduction

Discover the art of making homemade ramen noodles right in your kitchen. This simple recipe uses just a few basic ingredients to create fresh, chewy noodles perfect for any ramen bowl or stir-fry. Whether you’re new to cooking or an experienced foodie, this guide will help you achieve delicious results every time.

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 2/3 cup water
• Cornstarch for dusting

Instructions

1. Step 1: In a large bowl, combine the flour, salt, and baking soda thoroughly for even distribution.
2. Step 2: Slowly add the water while stirring continuously until a slightly sticky dough forms.
3. Step 3: Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic.
4. Step 4: Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
5. Step 5: Roll the dough out as thinly as possible and cut into thin strips about 1/8-inch wide using a sharp knife or pasta cutter.
6. Step 6: Lightly dust the noodles with cornstarch to prevent sticking if not cooking immediately.
7. Step 7: Bring a large pot of water to a boil, add noodles, and cook for 3-4 minutes until tender yet firm. Drain and rinse under cold water to stop cooking.

Tips & Variations

• Try bread flour instead of all-purpose for a chewier texture and better gluten development.
• If dough is too dry, add water one teaspoon at a time; if too sticky, sprinkle with a little flour while kneading.
• Use a pasta machine to roll dough evenly and cut noodles for consistent thickness and shape.
• Experiment with whole wheat flour or flavored flours like matcha or beetroot powder for unique tastes and colors.

Storage

Dust uncooked noodles generously with cornstarch and store in an airtight container in the refrigerator for up to 2 days. For longer storage, freeze the noodles. Reheat cooked noodles by briefly boiling or adding directly to hot broth or stir-fry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I store the uncooked noodles?

Yes, dust the noodles with cornstarch and keep them in an airtight container in the fridge for up to 2 days, or freeze for longer storage.

Can I use whole wheat flour?

Whole wheat flour can be used but will yield denser, chewier noodles. You may need to adjust the water to achieve the right dough consistency.

Homemade Ramen Noodles Recipe

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★★★★★

4.9 from 75 reviews

• Author: anna
• Total Time: 44 minutes
• Yield: 4 servings 1x

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Description

Learn how to make fresh, chewy homemade ramen noodles with simple ingredients including flour, baking soda, and water. This traditional recipe offers a delightful base for various ramen dishes, from classic broth bowls to stir-fries and cold salads. Perfect for cooks of all levels, these noodles provide a fresher, preservative-free alternative to store-bought ramen.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 tsp baking soda

Wet Ingredient

• 2/3 cup water

For Finishing

• Cornstarch for dusting

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Instructions

1. Mix Dry Ingredients: In a large bowl, combine the flour, salt, and baking soda thoroughly to ensure even distribution of baking soda and salt throughout the flour.
2. Add Water Gradually: Slowly pour in the water while stirring continuously, until a slightly sticky but manageable dough forms.
3. Knead the Dough: Transfer dough onto a floured surface and knead for about 5 minutes until smooth and elastic, which develops gluten for chewy texture.
4. Rest the Dough: Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes to hydrate the flour and relax gluten, making it easier to roll out.
5. Roll and Cut the Dough: Roll the dough as thin as possible using a rolling pin or pasta machine, then slice into thin strips approximately 1/8 inch wide with a sharp knife or pasta cutter.
6. Dust with Cornstarch: Lightly dust the cut noodles with cornstarch to prevent sticking, especially if not cooking immediately.
7. Cook the Noodles: Bring a large pot of water to a rolling boil, add noodles, and cook for 3-4 minutes until tender but firm to the bite. Drain and rinse under cold water to halt cooking and remove excess starch.

Notes

• Uncooked noodles can be stored dusted with cornstarch in an airtight container in the refrigerator for up to 2 days or frozen for longer storage.
• Using bread flour instead of all-purpose flour can make noodles chewier due to higher protein content.
• Adjust water slightly when using whole wheat flour as it requires more hydration.
• Baking soda mimics the alkaline effect of kansui to give characteristic ramen noodle texture and flavor.
• Resting dough is crucial for gluten relaxation, which assists in rolling and cutting noodles easily.
• A pasta machine can help achieve uniform thickness and reduce manual effort.

• Prep Time: 10 minutes
• Cook Time: 4 minutes
• Category: Noodles
• Method: Stovetop
• Cuisine: Japanese

Keywords: homemade ramen noodles, ramen recipe, fresh noodles, Japanese noodles, ramen dough, noodle recipe