Homemade Ramen Noodles Recipe
This Homemade Ramen Noodles recipe guides you through making fresh, chewy ramen noodles from scratch using simple pantry ingredients like all-purpose flour, baking soda, and salt. The dough is kneaded, rested, rolled thin, cut into strips, and boiled to perfection, resulting in authentic, tender noodles perfect for your favorite ramen soup or stir-fry dishes.
- Prep Time: 10 minutes
- Cook Time: 4 minutes
- Total Time: 44 minutes
- Yield: 4 servings 1x
- Category: Noodles
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
Wet Ingredients
- 2/3 cup water
Other
- Cornstarch for dusting
Instructions
- Mix Dry Ingredients: In a large bowl, combine the flour, salt, and baking soda. Ensure they are well-mixed for even distribution of the baking soda and salt.
- Add Water Gradually: Slowly pour in the water, stirring continuously, until a dough begins to form. The dough should be slightly sticky but manageable.
- Knead the Dough: Transfer the dough onto a floured surface. Knead it for about 5 minutes until it becomes smooth and elastic. This develops the gluten, which gives the noodles their characteristic chewiness.
- Rest the Dough: Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature. This resting period allows the flour to fully hydrate and the gluten to relax, making it easier to roll out.
- Roll and Cut the Dough: After resting, roll the dough out as thin as possible. Use a sharp knife or a pasta cutter to slice it into thin strips. The thickness and width are up to preference, but traditionally, ramen noodles are about 1/8-inch wide.
- Dust with Cornstarch: Lightly dust the noodles with cornstarch to prevent them from sticking together. This step is crucial if you’re 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. They should be tender yet firm to the bite. Drain and rinse under cold water to stop the cooking process.
Notes
- Use baking soda to mimic the alkaline quality of kansui water traditionally used in ramen noodles, which gives them their distinctive chewiness and yellow color.
- Resting the dough is essential to relax the gluten and allow easier rolling and shaping.
- Dusting with cornstarch prevents the noodles from sticking if not cooked immediately.
- Rinse cooked noodles under cold water to stop the cooking process and remove excess starch.
- Adjust noodle thickness and width according to personal preference.
Keywords: homemade ramen noodles, ramen noodle recipe, fresh ramen noodles, Japanese noodles, easy ramen dough
Find it online: https://www.sanacooks.com/homemade-ramen-noodles-recipe/
