Homemade Ramen Noodles Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 4 minutes
- Total Time: 44 minutes
- Yield: 4 servings 1x
- Category: Noodles
- Method: Stovetop
- Cuisine: Japanese
Ingredients
Scale
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
- 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.
- Add Water Gradually: Slowly pour water into the dry ingredients while stirring constantly until a slightly sticky but manageable dough begins to form.
- 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.
- 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.
- 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.
- Dust with Cornstarch: Lightly dust the cut noodles with cornstarch to prevent sticking, especially important if you are not cooking them immediately.
- 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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