Ramen Noodles (Homemade)

Source: Adapted from Way of Ramen

Yield: 1 batch(es) — 4 portions

Time: ~2.5 hours (includes two rest periods)

About

Homemade alkaline ramen noodles made with sodium carbonate (kansui substitute). The high pH gives the noodles their characteristic yellow tint, chewy bite, and firm texture. Can be made without a pasta machine using the step-on method.

Key Technique: Sodium carbonate is made by baking baking soda at 93°C for ~1 hour. This converts NaHCO₃ → Na₂CO₃, which is the true kansui agent needed for authentic ramen noodles.

Ingredients

• 500g bread flour
• 5g sodium carbonate (made by baking baking soda)
• 5g table salt
• 200ml cold water (180–220ml range; adjust for desired hydration)
• Cornstarch (for dusting)

Instructions

1. Make Sodium Carbonate

1. Spread baking soda on a baking sheet and bake at 93°C for about 1 hour until it loses weight and becomes sodium carbonate.

2. Mix Dough

1. Dissolve sodium carbonate and salt in cold water to make kansui solution.
2. Drizzle kansui solution into flour gradually while mixing — don't add all at once.
3. Rub the loose dough together until it forms small lumps with no dry flour remaining.

- Tip: Well-hydrated dough should stick together when pressed but crumble easily when pulled apart.

3. Rest and Step

1. Transfer dough into a sealed bag, squeezing out all air. Rest 30 minutes.
2. Step on the bag with your feet until it becomes a sheet of dough. Rest another 30 minutes.

4. Roll and Cut

1. Dust work surface with cornstarch. Remove dough from bag and cut into strips slightly narrower than your pasta machine width.
2. Pass dough through the pasta machine. Fold and pass through again — repeat 2 times.
3. Roll to about 1.2mm thickness.
4. Pass through the noodle cutter to get your ramen noodles.
5. Dust cut noodles with cornstarch to prevent sticking.

Storage

• Use within 2 days, refrigerated. Dust well with cornstarch and keep loosely covered.

Tags: #recipe #japanese #ramen #noodles #pasta