Chewy, springy homemade ramen noodles made at home. This recipe can also be used for any stir fry dish that calls for Asian style egg noodles. Customize your own noodle bowl by creating a broth and adding veggies, chicken, beef or seafood.
Basic Ramen Noodles
- 3 1/3 cups all purpose flour
- 2 tsp baked baking soda
- 4 large eggs
- 1/2 cup cold water
- (To make baked baking soda: sprinkle soda onto a parchment lined baking sheet and bake at 275 degrees for one hour. Store in an airtight container in cool pantry.)
- Combine flour, baked baking soda, eggs and water until dough is formed. (I do this in my food processor, using the dough blade.) If dough is crumbly, add a bit of water until formed. You want the dough as dry as possible, not wet and sticky. On a floured work space divide dough into 4 sections and begin rolling out with a pasta roller, into large sheets, setting the rollers to a smaller and smaller sections as you go. Dough should be about 1/8 inch thick. Finally, feed through the spaghetti setting, flour the strands and set aside while you continue to work on each batch. To cook the noodles, bring a large pot of water to a boil and salt generously. Boil noodles for 4 to 6 minutes, testing for tenderness until done. Strain immediately in colander, and rinse with cold water until cooled.