Homemade ramen noodles (alkaline noodles) are easy and only take a couple of ingredients you already have! By baking the baking soda, you can make springy, chewy, curly ramen noodles at home.
Everyone loves ramen noodles. We also know that those little beloved packets at the store... aren't so good for you. Sure, you can buy takeout, but did you know that homemade ramen noodles are super easy to make yourself?
These are not your typical homemade pasta noodles.
The secret is in the "baked" baking soda. That's right. Some refer to these as alkaline noodles, but by adding baked baking soda to the dough, you get a classic, chewy ramen noodle with an old-fashioned "bite". It also makes for a more authentic flavor.
What You Need
All purpose flour or bread flour work just fine (I use all purpose), just make sure you're using a wheat flour when making homemade ramen noodles.
The baking soda is just your typical run of the mill baking soda, any brand will do. When it gets baked is where the magic happens.
How to Make Them
First you'll want to bake the baking soda. You may as well bake a big batch, or as much as will fit on your baking sheet. You can stash it in the pantry in a tightly covered container the for next time you want to make these delicious noodles.
Baked Baking Soda
Get your oven heated to 250° Fahrenheit. By heating the baking soda, you turn it into a stronger alkali. Here is some more information on that if you're interested.
Sprinkle baking soda over a baking sheet lined with foil or parchment paper. No need to measure it, just sprinkle a thin layer.
Bake the baking soda for about an hour, undisturbed. Let it cool and store it in the pantry in a tightly sealed container. This will last easily for a year, so you'll always have it on hand for making homemade ramen noodles (alkaline noodles).
Combine the flour, baked baking soda and water. I find a stand mixer with dough hook attached works best, but you can also use a food processor.
It's important to let the dough rest for an hour at room temperature, covered in plastic wrap. Not only does this allow the gluten to relax, which helps with texture, but it also makes the rolling much easier because the dough is far less sticky.
Divide the dough into 4-6 portions, as shown below (photo 1). Work on a lightly floured surface to avoid sticking. Working with one portion at a time, flatten a portion with your hand (photo 2).
Feed the flattened dough through the widest setting of the smooth feed of your pasta roller (photo 3). Fold both ends toward the center, as shown below (photo 4), turn on quarter turn, and feed back through. Repeat this process three more times.
Continue feeding through the roller, each time adjusting to the next thinnest setting until you've reached between 2 and 3 millimeters thick (this is around a 5 or 6 on my roller, but each one can be slightly different).
Repeat with remaining portions and allow sheets to dry out for 20 minutes before running through the spaghetti cutting side.
If you find that the strands are sticking together, like in the photo below, allow the sheets to air dry a 10-20 minutes longer.
Lightly dust the strands with flour and toss a little bit. Arrange them in small piles until ready to cook.
How to Cook Them
To cook the homemade ramen noodles, bring a large pot of water to a boil. Get a strainer ready over the sink. Place the desired amount of portions in the boiling water after giving them a light toss to loosen them up again.
Cook them from 1-2 minutes only. Immediately strain the noodles and shock them with cold water from the tap while the noodles are still in the strainer. Toss them to cool every noodle off to stop the cooking process.
Now you have homemade ramen noodles that you can enjoy in endless combinations!
You can serve these noodles in a broth by cooking them for only 1 minute (don't strain) and add chicken, pork, beef, or a variety of vegetables. Try sesame seeds, spinach mushrooms, green onions... there are truly an infinite amount ways to eat ramen noodles.
Basic Ramen Noodles
- Pasta Roller
- Stand Mixer or Food Processor
- 3 ½ cups all purpose flour
- 2 teaspoons baked baking soda
- 1 ½ cups cold water
- (To make baked baking soda: sprinkle soda onto a parchment lined baking sheet and bake at 250 degrees for one hour. Reserve 2 teaspoons for recipe, store remainder in an airtight container in cool pantry.)
- Combine flour, baked baking soda and water in a stand mixer with dough hook or food processor. If the dough is too sticky, add more flour one tablespoon at a time. If it's too dry, add 1 tablespoon of water at a time. Dough should become smooth and pull away from the sides of the bowl, forming a ball.
- On a floured work space divide dough into 4-6 portions.
- Working with one portion at a time, flatten portions with hands and feed through widest setting of smooth side pasta roller; fold and repeat 3 times. Feed through next thinner setting, and subsequent settings once until you reach a 2-3 millimeter thickness (about a number 5 or 6 on most machines). Allow sheets to air dry for at least 20 minutes side by side (not stacked). If necessary, sheets can be cut in half so they're easier to work with.
- Feed through the spaghetti setting, flour the strands and set aside while you continue to work on each batch. Toss strands in a bit of flour and make 4-6 piles as you go.
- To cook the noodles, bring a large pot of water to a boil and salt generously. Boil noodles for 1-2 minutes. Strain immediately in colander, and rinse with cold water until cooled.
- Baked baking soda can be stored in an air tight container in the pantry for up to one year.
- Don't overcook noodles, 2 minutes is the max, if cooking in a broth, only cook 1 minute as there will be some carryover cooking in the warm broth.