Homemade Ramen Noodles – Full of Plants

Making ramen noodles at home is easier than you think and great fun!

⭐️ Why you should try this recipe

• Perfectly tender and chewy. If you’re looking for springy, slurpy noodles that taste just like your favorite ramen restaurant, you’ll love this recipe!
• Budget-friendly. A batch will cost you only $0.7 and will serve a crowd! Also, fresh noodles taste much better than store bought.
• Simple methods and ingredients. Flour, salt and baking soda are the only ingredients you will need! Contains no preservatives or colors.
• It’s perfect for making homemade ramen! These noodles really shine in soups and broths. Unlike regular noodles, they don’t fall apart or get soggy.

📘 What are ramen noodles?

Ramen noodles (Ramen noodles in Japanese) are one type Wheat noodles Very popular in Asia. They are used to make many Chinese dishes and Japanese ramen.

This type of noodle contains Alkaline waterWhich makes them more elastic, chewy and prevents them from getting soggy in soups or broths.

🌾 Materials

• flour – I went with all-purpose flour, but you can use half all-purpose flour and half bread flour if you want slightly more chewy noodles.
• Baking soda – We are using baking soda to prepare alkaline water. You learn more about that below.
• salt – for taste.

🍜 How to make ramen noodles

Ramen noodles are prepared at home 3 steps: making alkaline water, preparing the dough and finally, rolling it.

1. Make alkaline water

1. spreading out Baking soda on a small baking sheet lined with aluminum foil.
2. bake at 250°F (120°C) for about 1 hour.
3. Let coolAnd Transfer It is in a small container.
4. Then you can mixture Make enough alkaline water for one batch of noodles by mixing ¼ teaspoon baking soda with 1 teaspoon water.

2. Prepare the dough

1. add In the bowl of a stand mixer, combine flour, baking soda, salt, and ¾ water.
2. to rub on low-medium for about 1 minute or until it has a sandy texture.
3. Pour slowly Add the remaining water and knead again until it forms a dry dough. Note: The dough will look dry, that’s normal. Do not add more water, as you want the dough to be on the dry side.
4. shape Cover with a ball and touch plastic wrap.
5. Let the dough rest for 45-60 minutes at room temperature. The resting time will allow the gluten to develop.

3. Roll out and cut the dough

The final step is to roll the dough into a thin layer and slice it into thin strips. not so:

1. to divide Into 6 pieces of dough.
2. Using a pastry roller, slightly flatten out Cut into a small rectangle about a ½-inch thick.
3. Using a kitchenaid fitted with a pasta maker or pasta roller attachment, roll out the dough Wide setting. Repeat this step 3-4 times or until the dough is smooth.
4. Reduce the thickness Set your pasta roller (I used setting 2 on my kitchen pasta roller) and roll the dough 2-3 more times.
5. Run the pasta sheet through Spaghetti cutter And Toss the noodles including cornstarch.
6. Transfer Let the noodles and them in an airtight container Rest for 1 day Refrigerate before use.

To cook the noodles: Bring a large pot to boil water. When boiling, add the noodles and cook for approx 2 minutes. Drain and use in ramen, stir-fries, soups and more!

🍲 Where to use these noodles

These homemade ramen noodles are so versatile! You can use them in vegan ramen, kimchi noodle soup, vegetable lo mein, or even cold noodle salad!

📔 Tips

• Don’t skip the baking soda. It’s the addition of baking soda that gives the noodles their chewiness.
• If using bread flourYou may need to adjust the amount of water slightly as it will not absorb the same amount of moisture as all-purpose flour.
• Let the noodles rest for 1 day. For the best texture, I recommend letting the noodles rest in the refrigerator for at least 24 hours.
• Place the noodles in an airtight container. This will prevent them from drying out.
• Do not overcook the noodles. Since these noodles are fresh, boiling them for 1:30-2 minutes is enough.
• Do not try to dry them. I tested drying these noodles after nesting them. Unfortunately, they break too easily and don’t cook properly.

💬 Frequently Asked Questions

• Is this recipe authentic? Yes, this recipe is based on a Japanese recipe and follows the same process as the traditional recipe.
• What gives these noodles their light yellow color? Wheat flour, as well as baking soda, brings out that beige color.
• What is the difference between ramen noodles and spaghetti? Ramen noodles are chewier than spaghetti and usually do not contain eggs.
• Should I salt the cooking water? No, since the noodles already contain salt, there is no need to salt the water.
• How long can I keep homemade ramen noodles? You can refrigerate uncooked ramen noodles for up to 10 days. See storage tips above for more information.

If you’ve ever wondered how to make ramen noodles at home, I urge you to try this recipe! It’s not as complicated as it sounds and most do Delicious noodles!

🇯🇵 More Japanese-inspired recipes

Let me know in the comments if you try this recipe!