Homemade Ramen Noodles

Recipe

5 from 1 vote

Learn how to make ramen noodles at home with just 3 ingredients! These homemade ramen noodles are perfectly chewy, tender, and incredibly easy to make. Use in stir-fries, soups, salads, and more!

Prep Time : 30

Resting Time : 45

Total Time : 1 15

Servings 6 servings

Calories 303 kcal

Equipment

Pasta Maker

KitchenAid Pasta Maker Attachments

Ingredients

Instructions

Prepare the alkaline water

Preheat the oven to 250 °F (120°C) and line a small baking sheet with aluminum foil. Spread the baking powder on the baking sheet and bake for about 1 hour. Let cool, and transfer the baked baking soda to a small container. You can then store the baking soda for months and use it when needed
To make the alkaline water for one batch of noodles: dissolve 1/4 tsp of the baked baking soda in 1 teaspoon of water.

Make the noodles

Make the dough: Add the flour, alkaline water, salt, and 3/4 of the water to the bowl of a stand mixer fitted with the paddle attachment. Knead on low-medium for about 1 minute or until it forms a sandy texture. Slowly pour in the rest of the water and knead until it forms a coarse texture. Test the dough by pressing it between your hands. It should be dry but soft enough to hold together into a ball.
Let it rest: Cover with plastic wrap to touch and let the dough rest for 45-60 minutes at room temperature.
Roll the dough: Divide the dough into 6 even pieces. Using a pastry roller, slightly flatten one piece into a small rectangle of a ½-inch thickness.
Using a pasta maker or a Kitchenaid fitted with the pasta roller attachment, run the dough through the widest setting. Repeat this step 3-4 times or until the dough is smooth.
Decrease the thickness setting of your pasta roller to your desired thickness (I used setting 2 on my Kitchenaid pasta roller) and run the dough another 2-3 times. Dust your pasta sheet with cornstarch and repeat with the remaining pieces of dough.
Cut the noodles: Working with one at a time, run a pasta sheet through the spaghetti cutter attachment and toss the noodles with cornstarch. Transfer the noodles to a container and repeat with the remaining sheets of dough.
Let the noodles rest for at least 1 day in the refrigerator, in an airtight container.
Cook the noodles: Bring a large pot of water to a boil. Once boiling, add the noodles and cook for about 2 minutes or until just tender. Drain and rinse the noodles once under cold water to stop the cooking process.
Use these noodles in ramen, stir-fries, or cold noodle salads!

Notes

Tips

Do not omit the baking soda. It's the addition of baking soda that gives the noodles their chewiness.
If using bread flour, you will have to adjust the amount of water slightly as it won't absorb the same amount of moisture as all-purpose flour.
Let the noodles rest for 1 day. For the best texture, I highly recommend letting the noodles rest for at least 24 hours in the refrigerator.
Keep the noodles in an airtight container. This will prevent them from drying.
Do not overcook the noodles. Since these noodles are fresh, boiling them for 1:30-2 minutes is enough.
Do not try to dry them. I tested drying these noodles after shaping them into nests. Unfortunately, they broke too easily and didn't cook properly.

Storing Instructions

Store in the fridge: You can store the noodles for up to 10 days in the refrigerator. Keep them in an airtight container to prevent them from drying.
Freeze: These noodles will keep for up to 6 months in the freezer. Divide them into small portions and keep them in freezer bags. Do not thaw the noodles before cooking. Directly boil the frozen noodles and cook for 3-4 minutes or until tender.

Nutrition