Name: Homemade Ramen Noodles Recipe
Prep time: 10 min
Cook time: 4 min
Total time: 44 min
Cuisine: Japanese
Ingredients: 2 cups all-purpose flour; 1/2 tsp salt; 1/2 tsp baking soda; 2/3 cup water; Cornstarch for dusting

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Introduction

Making homemade ramen noodles is easier than you might think and results in fresh, chewy noodles perfect for your favorite ramen bowls. This simple recipe uses basic ingredients and a few straightforward steps to create authentic-tasting noodles that truly elevate any soup.

A close-up image of a neatly folded bundle of fresh, uncooked pasta noodles. The noodles are pale yellow, smooth, and slightly dusted with white flour, giving a soft powdery texture on the surface. The noodles are layered tightly in long, thin strands stacked and folded over themselves on a wooden surface lightly sprinkled with flour. The background is blurred with a warm tone, creating focus on the pasta shape and texture, photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1/2 tsp salt

1/2 tsp baking soda
2/3 cup water

Cornstarch for dusting

Instructions

Step 1: In a large bowl, combine the flour, salt, and baking soda. Mix well to evenly distribute the baking soda and salt throughout the flour.

Step 2: Slowly pour in the water while stirring continuously until a dough begins to form. The dough should be a little sticky but manageable.
Step 3: Transfer the dough onto a floured surface and knead for about 5 minutes until it becomes smooth and elastic. This process helps develop gluten for the noodles’ chewiness.
Step 4: Wrap the 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.

Step 5: After resting, roll the dough out as thin as possible. Use a sharp knife or pasta cutter to slice it into thin strips about 1/8-inch wide, which is the traditional ramen noodle size.
Step 6: Lightly dust the noodles with cornstarch to prevent sticking, especially if you’re planning to cook them later rather than immediately.
Step 7: Bring a large pot of water to a rolling boil. Add the noodles and cook for 3-4 minutes until tender but still firm to the bite. Drain and rinse under cold water to stop cooking.

Tips & Variations

For added flavor, you can substitute half the water with warm soy sauce or add a pinch of turmeric for color.
If you don’t have baking soda, you can substitute with kansui (alkaline water) for a more authentic ramen texture.
Dust noodles with rice flour instead of cornstarch for a lighter coating that also prevents sticking.

Use a pasta machine to roll and cut the dough if you want perfectly uniform noodles and to save time.

Storage

Uncooked noodles can be dusted with cornstarch, placed in an airtight container, and refrigerated for up to 2 days. For longer storage, freeze the noodles in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month. To reheat, cook frozen noodles directly in boiling water for 1-2 minutes longer than fresh noodles.

How to Serve

A bundle of fresh, uncooked pasta strands folded neatly on a wooden board, with a slight dusting of white flour scattered around it. The pasta strands are pale yellow with a smooth, slightly shiny texture, tightly layered in a thick, rectangular shape that shows the individual long noodles stacked side by side. The background is softly blurred, focusing attention on the detailed texture of the pasta and wooden surface beneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bread flour instead of all-purpose flour?

Yes, bread flour can be used and may yield chewier noodles due to its higher protein content, but all-purpose flour gives a good balance for ramen noodles.

Why is baking soda used in this recipe?

Baking soda raises the pH of the dough, giving ramen noodles their characteristic firm texture and slightly yellow color that mimics traditional kansui alkaline noodles.