Homemade Ramen Noodles!
Updated: Apr 25, 2018
If you've ever wondered how to make homemade ramen noodles, you have to try this recipe! As parents, we are always looking out to make sure our kids and family eat the healthiest way possible. With all the extra ingredients they put into shelf life packaging, we strive to make more of our foods so we don't have to ingest all the preservatives that go into these foods. So, here's a fast, but also a very easy recipe to make. More often than not we have these ingredients at home. Not to mention these ramen noodles freeze beautifully, so make a big batch to have on hand for quick and easy meals that your family will love!
The yellow color and fragrance of traditional ramen noodles come from the alkalinized water which is very easy to make. If you will be making loads of noodles I will say make a nice big batch of alkaline salt.
You will need about 1 cup of baking soda that you will spread onto some parchment paper on a baking sheet. In a preheated 250F oven, you will bake it for 1 hour.
Let the baking soda cool off and then store in a small glass jar for when you need to make your ramen noodles. This will last a long time, for all you need is 1 tsp of this alkaline salt per 1 cup of flour; so how easy is that!!
"My own view is that being a vegetarian or vegan is not an end in itself, but a means towards reducing both human and animal suffering and leaving a habitable planet to future generations." - Peter Singer
Serving size : for 4 or more
2 cups flour
1 1/2 tsp salt
1/2 cup warm water ( plus 2 tbsp.)
2 tsp alkaline salt ( see above for instructions )
* if you feel you need more water just an extra teaspoon at a time. Be careful not to add too much water. The dough should be a very firm dough.
Stir together the warm water, ( not boiling but hottish water ) the alkaline salt and regular salt in a medium bowl until dissolved.
Put the flour into a bowl if you will be kneading it by hand or a stand mixer if you have one. With the machine running on low, drizzle in your alkaline salt water slowly to your flour. Stop to squeeze the dough and incorporate any clumps of dry flour. Continue mixing in the water, slowly, 1 teaspoon at a time just until the dough forms small clumps that, when squeezing them together, they start forming your dough.
Knead by machine for 3 minutes, then finish kneading by hand for 2 minutes. If you do not have a stand mixer you will be doing this all by hand. Not as hard as it sounds. ( If you are kneading it by hand you really have to add an extra teaspoon of water do so. But do not over do it by adding more. This should be a firm dough. If you have a pasta machine the first stetting will also help you knead it. )
Shape the dough into a smooth ball and cover with a bowl, and let rest for at least 30 min. to an hour, or you can refrigerate for up to 1 day.
Divide the dough into eight pieces. Using a pasta machine, pass each piece through the rollers, starting at the lowest setting 1, at this point you can pass the dough on your low setting to knead it even more. And start working through your settings until you reach the last setting. Make sure to coat the dough sheets well with flour to prevent sticking, and then pass noodles through the thinnest cutters. Sprinkle more flour on your noodles so they won't stick.
If you are hand rolling your noodles, it might take a little work but it is possible. Roll out each piece of dough as thin as possible, making sure to flour the dough as you are rolling it out.
Then roll into a sausage and with a sharp knife, hand cut your noodles to your desired thickness.
Boil immediately, or wrap well and refrigerate for up to 3 days.
Note: these noodles do not take long. As soon as your salted water boils, drop in the noodles and mix them so they don't stick in the water. As soon as they come back up, these noodles will be ready to drop into your miso broth or any broth you desire.
You can watch the video here for reference and for a very fast broth idea!