Homemade Ramen Noodles

A bowl of pork ramen with homemade noodles.

How to make homemade ramen noodles from scratch. These firm yellow Chinese style noodles are made with flour, kansui and water.

Course Entree

Cuisine Japanese, Japanese-Chinese

Main Ingredient Noodles

Diet Dairy-Free, Low Sugar, Low-Fat, Pescatarian, Vegan, Vegetarian

Prep Time 15

Cook Time 5

Resting Dough 1

Total Time 1 20

Servings servings

Calories 271kcal

Ingredients

300 grams bread flour (about 2 cups)
½ cup water warm
1 teaspoon kansui (Potassium Carbonate & Sodium Bi-Carbonate)

Grams + US Cups - US Standard

Instructions

Put the 300 grams bread flour in the bowl of a mixer fitted with a dough hook. Mix the ½ cup water and 1 teaspoon kansui together, then add the mixture to the flour. The flour should immediately start turning yellow. If it doesn't, it's possible your kansui is less concentrated than the one I used, in which case, you will need to experiment to figure out the right amount to add.
300 grams bread flour, ½ cup water, 1 teaspoon kansui
Give the mixture a quick stir with a fork or chopsticks to combine everything then attach the bowl to your stand mixer, attach the dough hook, and run on medium high speed for 10 minutes. It's a dry dough so it will look like a bunch of gravel at this point. Use your hands to divide it in two and press together into two balls. Wrap with plastic wrap and let the dough rest for at least 1 hour.
Flatten each ball out on a flat surface, and run it through the largest setting of your pasta roller a few times, folding it in half each time. The dough will be ragged the first few runs though but will smooth out. When it starts rolling out smoother, fold it up into a square and wrap with plastic wrap and store it in the fridge overnight.
When you're ready to cook it, prepare a large pot of water by salting it and bringing it to a boil. Each ball will make enough for 2 bowls of ramen, so figure out how much you need. Flour the dough generously and roll it out to the 3 setting on your pasta roller. Cut the dough in half so you have two sheets of dough a little over 1 foot long and flour generously again.
Use the spagetti attachment to cut the pasta into long thin noodles, dusting them with flour as they are cut to keep them from sticking together.
Boil the noodles until they are slightly firmer than the final consistency you want, since they will continue cooking after you remove them from the water. I usually let them boil for about one minute.

Nutrition