Restaurant-Quality Ramen Noodles From Scratch (Foolproof Homemade Recipe)

Ingredients

• 125 mL Water (soft water preferred)
• 0.5 tsp Fine Sea Salt (dissolves easily)
• 0.5 tsp Li Water Powder (Kanu) (alkaline agent for chewiness; can substitute baking soda in a pinch)
• 300 g Bread Flour (high gluten) (high gluten wheat flour; all‑purpose or cake flour will not work)
• 20 g Bread Flour (for dusting) (use as needed to prevent sticking)

Instructions

1. Prepare the Alkaline Water Solution

   Weigh 125 mL of soft water into a container, add ½ tsp fine sea salt and ½ tsp Li water powder (Kanu), then stir until completely dissolved.

   Time: PT5M

2. Sift the Flour

   Sift 300 g of bread flour through a fine mesh sieve into a large mixing bowl.

   Time: PT2M

3. Combine Water and Flour

   Gradually pour the alkaline water mixture into the flour, mixing with a spatula until the mixture forms shaggy crumbs.

   Time: PT5M

4. Initial Rest

   Cover the bowl with plastic wrap and let the dough rest at room temperature for 1 hour to allow full hydration.

   Time: PT1H

5. Knead the Dough

   Transfer the dough to a large zip‑top bag. Using your feet (or a sturdy surface), stomp and fold the dough repeatedly for about 15 minutes until it becomes smooth and elastic.

   Time: PT15M

6. Long Rest

   Seal the bag tightly, squeeze out excess air, and refrigerate (or keep at room temp) for at least 24 hours before rolling.

   Time: PT24H

7. Divide and Shape the Dough

   Remove the rested dough, cut it into four equal pieces, and lightly flour each piece.

   Time: PT5M

8. Roll the Noodles

   Set the pasta machine to its widest setting (0). Run each piece through the rollers, folding and passing it back through 5‑6 times. Then decrease the setting one notch at a time until you reach setting 5 (approximately 1.5 mm thickness). Dust with flour if the surface becomes tacky.

   Time: PT15M

9. Cut the Noodles

   Attach the 2 mm spaghetti cutter to the machine and feed the flattened sheet through to produce ramen‑size strands. Dust the cut noodles with a little flour to keep them separate.

   Time: PT5M

10. Store or Cook Immediately

    If not cooking right away, portion the noodles, wrap each portion in plastic wrap, place in a freezer bag, and freeze for up to 1 month. To cook, bring a large pot of water to a rolling boil (100°C) and boil the noodles for 1 minute (45 seconds for extra‑thin noodles, 1 min 15 sec for thicker). Drain and rinse with cold water (or hot water if serving immediately).

    Time: PT5M

    Temperature: 100°C

Nutrition Facts

Calories

350

Protein

10 g

Carbohydrates

70 g

Fat

1 g

Fiber

3 g