You may have watched those videos of professionals making hand-pulled noodles and believed it must be very challenging to make at home yourself, but now you can learn how to make fresh, handmade ramen noodles from scratch. But it’s really not. Let’s learn how to make delicious ramen noodles in a much more straightforward manner and leave the hand-pulling to the professionals.
Ramen noodles are a Japanese adaptation of Chinese wheat noodles. Traditionally, they are pulled by hand to produce chewy, soft, and silky noodles. The most common ingredients for ramen noodles are wheat flour, water, salt, and kansui.
Kansui is a mineral water with a high sodium and potassium carbonate content. Ramen noodles are known for their special ingredient, which also gives them their distinctive yellow color and firm texture. Even though it’s difficult to find, we can still make delicious ramen noodles at home with a substitute.
The homemade noodles are much superior to the instant ramen you can purchase in cups. These contain a lot of unhealthy preservatives that are bad for your body. It’s best to consume those infrequently and to choose the healthier, fresher handmade ramen noodles instead.
We must use flour with a high percentage of protein for bread. You can purchase various types of flour in Japan to make Udon noodles, Soba noodles, and Ramen noodles. The best option outside of Japan is bread flour, which has about 15% protein.
Water: The amount of water added to the flour greatly affects how the ramen noodles feel. It is typically divided into three categories: Low-hydrated dough, Medium-hydrated dough, and High-hydrated dough, each of which contains 35% or more water. Hand-made ramen noodles recipe usually use the highly hydrated dough.
Ramen noodles are typically made with Bicarbonate Soda-Kansui, but it is difficult to find. To replicate the appearance and consistency of ramen noodles, we can simply use bicarbonate soda.
Make-Ahead and Storage
Noodles are best made 24 hours in advance to use. They can be prepared up to three days ahead of time and stored in the fridge. Noodles can be frozen and kept for up to three months after spending the night in the refrigerator.
Just make sure to include half of a hard-boiled egg because it looks so pretty. Plus, it’s protein.
In less than 30 minutes, you can prepare the simplest bowl of ramen you’ve ever had. And compared to the version from the store, it is so much tastier (and healthier)!
However, you can make it from scratch in 30 minutes using ingredients from your pantry and fresh vegetables.
It really makes for the perfect clean-out-the-fridge meal. Although the spinach-carrot-mushroom combo is hard to beat.
I grew up on packaged ramen all my life. It was a budget-friendly staple in our very Korean household.
Can Ramen Noodles Be Made Successfully at Home?
Most likely, you already have everything you need to make homemade ramen noodles in your pantry. Three ingredients are all that are required for this eggless Japanese ramen noodle recipe.
To make fresh ramen at home, all you need is:
You must first bake baking soda for an hour in the oven before using it to make ramen noodles. To learn how to make *baked* baking soda and why alkaline agents are necessary to make ramen noodles, click here.
It goes well with my Tonkotsu ramen with braised pork belly, which you can serve once you’ve mastered making fresh ramen noodles.
FAQ
How do you make ramen noodles from scratch?
- Warm water can be made into an alkaline solution by adding lye water or baked baking soda.
- Mix the flour with the alkaline solution, then form the dough into a ball.
- Rest dough 30 minutes.
- “Knead” 2-3 minutes with rolling pin.
- Roll dough flat with pasta machine.
- Cut dough into long strips of noodles.
What are 3 main ingredients for ramen?
Ramen broth can be classified by ingredients into three categories. The first one is chicken broth made from chicken carcass. The second is a combination broth made with Japanese dashi stock and chicken. Tonkotsu, which is made from pork bones, is the third option.
What are homemade ramen noodles made of?
Ramen noodles are made of wheat, and the dough frequently contains one or more alkaline salts in the form of kansui, which is Japanese for “alkaline water” or “lye water.” The majority of noodle producers use a kansui powder that they dissolve in a specific potassium carbonate to sodium carbonate ratio.
How do you make ramen noodles without the package?
- Pour 400–500 ml of boiled water into a pan on medium-high heat, and wait until it begins to simmer.
- Add a slice of ginger and half a spring onion to the pan.
- Boil for one minute, or until the noodles begin to crumble.
- Add sesame oil, soy sauce and salt. …
- Serve and garnish with the rest of the spring onions.
