Homemade Ramen Noodles Recipe
This Homemade Ramen Noodles recipe guides you through making fresh, chewy ramen noodles from scratch using simple pantry ingredients. Combining flour, salt, baking soda, and water, these noodles offer authentic texture and flavor. The dough is kneaded, rested, rolled out thinly, cut into strips, and cooked to tender perfection, making them ideal for your favorite ramen soups or stir-fries.
- 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
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 about 1/8-inch wide, the traditional ramen noodle size.
- Dust with Cornstarch: Lightly dust the noodles with cornstarch to prevent them from sticking together, especially if not cooking 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
- Resting the dough is essential for easier rolling and better texture.
- Adjust water quantity slightly if the dough feels too dry or too sticky.
- Use a sharp knife or pasta cutter for even noodle thickness.
- Cornstarch dusting prevents noodles from clumping when stored or waiting to be cooked.
- Cook noodles fresh for best texture; if storing, keep dusted with cornstarch and refrigerated.
Keywords: homemade ramen noodles, ramen recipe, fresh noodles, Japanese noodles, how to make ramen noodles, scratch ramen, noodle dough
Find it online: https://kitchenbyrita.com/homemade-ramen-noodles-recipe/
