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.
Ingredients
Scale
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
Instructions
- 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.
- Add Water Gradually: Slowly pour in the water while stirring continuously, until a slightly sticky but manageable dough forms.
- 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.
- 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.
- 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.
- Dust with Cornstarch: Lightly dust the cut noodles with cornstarch to prevent sticking, especially if not cooking immediately.
- 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
