Making homemade ramen noodles may take more time than ordering takeout, but if you have a craving, some time on your hands, and prefer a fresh alternative, this recipe calls for very basic ingredients and will have you cranking out noodles in no time.
There are recipes that use specific flours and kansui, otherwise known as alkaline water (which you can make at home), so this is a great alternative that uses readily available ingredients and likely doesn’t require a trip to the grocery store. This is particularly important for me, because the grocery stores in Austria (we live in a very small town!) are typically limited, so I am always have to work with what’s accessible!
- 3 Cups Universal Flour
- 1/2 Cup Warm Water
- 2 Eggs
- 3 tsp. baking powder
Mix together the dry ingredients. Fold in the wet ingredients either by hand or with a standing mixer. (Add more water if the mixture is too dry. I ended up adding approximately an additional 1/4 cup water to get the right consistency.)
Mix together the ingredients until they thicken into a dough, and continue to knead on a floured surface for at least 5 more minutes. Place in a bowl and cover (air should not be able to enter) and place in the refrigerator for 1+ hours.
Once you are ready to make your noodles: divide the dough into four sections and form each section into rectangles to go into the pasta maker. Begin by rolling out the dough on the largest setting (0), and continue to work your way to setting 2 and then 3, repeating twice on each setting. Run the dough through the spaghetti maker to make your ramen noodles. Place the noodles on the drying rack until you are ready to place them in water.
Bring a pot of salted water to a boil. Make sure there is plenty of water for the noodles to cook so they do not go soggy. The noodles will take a maximum of two minutes until they are finished. Strain and place in a bowl.
That’s it! Your noodles are finished, and now is the time to get creative. Add fresh herbs, vegetables, sprouts, a hard boiled egg, spring onions, a sauce of your choice… the options here are endless. I ended up making a quick sauce from Hoisin sauce, soy sauce, sesame oil, a dash of rice vinegar, garlic powder, onion powder, and chili flakes.
Lastly, credit always should go where it’s due. Since I have not made ramen before, I borrowed the measurements from Pinch and Swirl and adjusted where was necessary by increasing the amount of water and using baking powder instead of baking soda.
Now that I understand the base of making Ramen noodles and the use of alkaline water, I’m excited to make further adjustments and advancements to this recipe, although an easy, go-to recipe such as this is awesome to have in my pocket!