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Ramen Noodles 🍜

Fresh noodles for any type of ramen, guaranteed to taste 100 times better than their dried counterpart!
Course: Main Course
Cuisine: Japanese
Servings: 4 servings

Equipment

  • 1 pasta maker with spaghetti or tagliatelle setting
  • 1 Rolling Pin strongly recommended
  • 1 dough cutter recommended
  • 4 freezer bags or similar for storage (if needed)

Ingredients

  • 500 g all-purpose flour
  • 0.5 tsp salt
  • 210 ml water room temperature
  • 1.5 tsp lye water
  • some corn starch for dusting

Instructions

Make the dough

  • Mix flour and salt in a mid-sized bowl.
  • Mix the water and lye water in a measuring jug.
  • Slowly pour the water into the bowl with flour, stirring constantly using chopsticks.
  • Knead the dough until the water is evenly incorporated.
    Note that this dough is very dry and will not come out looking smooth. That's fine!
  • Cover with a damp cloth and leave it to rest at room temperature for about an hour.

Divide, flatten, cut

  • Briefly knead again, then divide into four equal portions using a dough cutter. Each portion should come out to 175–180g.
    Repeat the following steps for each of them. Reference pictures above!
  • Shape the dough into an oval so it comes out long and narrow once you flatten it.
  • Using a rolling pin (recommended) or your hands, flatten it enough to fit through your pasta maker on the widest setting.
  • Feed it through the pasta maker's sheeting rollers on the widest setting, then fold it over once and feed it through again.
  • Decrease the thickness to your desired level and feed the dough sheet through one more time.
    My pasta maker ranges from 1 (thickest) to 9 (thinnest). I've found that 2 is the perfect thickness for ramen noodles.
  • Lightly dust the dough sheet in corn starch.
  • Feed the dough sheet through the pasta maker's spaghetti cutter. Make sure the noodles land safely underneath, or have someone help you catch them.
  • If you are storing the noodles for later, dust them again with starch to prevent them from sticking together, then put in a freezer bag (or similar). Keep in the fridge uncooked for up to 5 days. When you take them out for cooking, gently untangle them again to prevent clumping up in the water.

Cook the noodles

  • Bring a large pot of lightly salted water to a boil.
  • Add the noodles and keep the stove on maximum heat so the water comes back to a boil quickly.
  • Keep the noodles in the water for exactly two minutes, then take them out and drain well.
  • Use immediately in the ramen bowl of your choice!