Homemade Ramen Noodles Recipe

Introduction

Discover the art of making homemade ramen noodles in your own kitchen with this simple and satisfying recipe. With just a few ingredients, you can create fresh, delicious noodles that elevate any ramen dish. Whether you’re an experienced cook or a beginner, this guide ensures success from start to finish.

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. Mix thoroughly to evenly distribute the baking soda and salt.
2. Step 2: Gradually pour in 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, developing the gluten for chewiness.
4. Step 4: Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes to hydrate the flour and relax the gluten.
5. Step 5: Roll the rested dough out as thin as possible, then cut into thin strips approximately 1/8-inch wide using a sharp knife or pasta cutter.
6. Step 6: Lightly dust the noodles with cornstarch to prevent sticking, especially if not cooking immediately.
7. Step 7: Bring a large pot of water to a rolling boil, add the noodles, and cook for 3-4 minutes until tender but firm. Drain and rinse under cold water to stop cooking.

Tips & Variations

• Use bread flour instead of all-purpose for a chewier texture with more gluten development.
• If your dough is too dry, add water one teaspoon at a time; if too sticky, dust with flour while kneading.
• Try mixing in whole wheat flour for a nuttier flavor, but adjust water as needed.
• Use a pasta machine to roll and cut noodles evenly and with less effort.
• For flavored noodles, add matcha powder or beetroot powder to the flour for unique color and taste.

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 in single portions. Reheat by boiling fresh in water for 3-4 minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I store the uncooked noodles?

Yes, you can store uncooked noodles by dusting them with cornstarch and placing 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 results in denser, chewier noodles. You may need to increase the water slightly to achieve the right dough consistency.

Homemade Ramen Noodles Recipe

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★★★★★

4.9 from 124 reviews

Craft your own fresh and chewy homemade ramen noodles with this simple recipe using basic pantry ingredients. Perfectly tender with a classic bite, these noodles are ideal for a variety of dishes including traditional ramen bowls, stir-fries, and cold noodle salads. Learn step-by-step how to mix, knead, rest, roll, cut, and cook the noodles to perfection.

• Author: Zane
• Prep Time: 10 minutes
• Cook Time: 4 minutes
• Total Time: 44 minutes
• Yield: 4 servings 1x
• Category: Noodles
• Method: Stovetop
• Cuisine: Japanese

Ingredients

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Dry Ingredients

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

Wet Ingredients

• 2/3 cup water

For dusting

• Cornstarch for dusting

Instructions

1. Mix Dry Ingredients: In a large bowl, combine the flour, salt, and baking soda thoroughly to ensure even distribution of the baking soda and salt within the mixture.
2. Add Water Gradually: Slowly pour water into the dry ingredients while stirring constantly until a slightly sticky but manageable dough begins to form.
3. Knead the Dough: Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic. This process develops gluten, giving the noodles their characteristic chewiness.
4. Rest the Dough: Wrap the kneaded dough in plastic wrap and let it rest at room temperature for 30 minutes. Resting hydrates the flour fully and relaxes the gluten, making rolling easier.
5. Roll and Cut the Dough: After resting, roll out the dough as thin as possible using a rolling pin or pasta machine. Cut into thin strips approximately 1/8 inch wide using a sharp knife or pasta cutter.
6. Dust with Cornstarch: Lightly dust the cut noodles with cornstarch to prevent sticking, especially important if you are not cooking them immediately.
7. Cook the Noodles: Bring a large pot of water to a rolling boil. Add the noodles and cook for 3-4 minutes until tender yet firm to the bite. Drain and rinse under cold water to stop the cooking process.

Notes

• For chewier noodles, try using bread flour which has higher protein content.
• Whole wheat flour may be used but will result in denser, chewier noodles—adjust water content accordingly.
• If dough is too dry, add water one teaspoon at a time; if too sticky, sprinkle additional flour.
• Resting the dough is crucial for easier rolling and better texture.
• Using a pasta machine helps achieve uniform thickness and consistent noodle size.
• Store uncooked noodles dusted with cornstarch in an airtight container in the fridge for up to 2 days or freeze for longer storage.
• Baking soda mimics traditional kansui, giving noodles their distinctive flavor and texture.
• Be sure to rinse cooked noodles with cold water to remove excess starch and prevent sticking.

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