Homemade ramen noodles

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Homemade ramen noodles

By: Koj

Prep time: 30 MinCook time: 5 MinInactive time: 30 MinTotal time: 1 H & 4 M

Ingredients

• 240g plain flour
• 2 tsp bicarbonate of soda (or 1 tsp lye water aka “kansui”)
• 125ml warm water

Instructions

Alkaline water solution

1. Spread the bicarbonate of soda on a baking tray lined with foil or parchment paper.
2. Bake the bicarbonate of soda for 1 hour at 120°C.
3. Add the baked bicarbonate of soda (or use 1 tsp "kansui" if you can find it) to the warm water and mix well to make an alkaline solution.

Make the dough

1. Use chopsticks to mix the flour and alkaline solution in a large mixing bowl.
2. Press the flour "crumbs" together to form a ball of dough (you may need to add a little more water).
3. Wrap the dough in cling film and rest for 30 minutes at room temperature.

Knead and roll the dough

1. Knead the dough by hand or whack it with a rolling pin several times.
2. Roll the dough flat with a rolling pin until it is thin enough to pass through a pasta machine on the widest setting.
3. Roll the dough through the pasta machine several times until it is smooth and rectangular.
4. Pass the noodle dough through the machine on thinner settings until about 2mm thick. The dough should be around 50cm long, if it is too long, cut it in half.
5. Dust the dough, preferably with a different type of flour (e.g. potato, cornflour, or tapioca starch)

Cut and cook the noodles

1. Fold the length of dough into thirds, so that it is about 15-20cm in length, or short enough for you cut with a long knife.
2. Cut the noodles around 2mm thick, or use the cutter attachment for the pasta roller.
3. Bring a large pot of water to boil, the simmer the noodles for 1 minute.