Description
This homemade shoyu ramen noodles recipe guides you step-by-step to create fresh, tender ramen noodles from scratch with simple pantry ingredients. The dough is carefully mixed, kneaded, rested, rolled, and cut into thin strips before cooking to perfection, providing a delicious base for your favorite shoyu ramen soup.
Ingredients
Scale
Main Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 large eggs
- 1/4 cup water
- 1/2 teaspoon baking soda
Instructions
- Gather Ingredients: Collect 2 cups of all-purpose flour, 1/2 teaspoon salt, 2 large eggs, 1/4 cup water, and 1/2 teaspoon baking soda to start the recipe.
- Mix Flour and Salt: In a large mixing bowl, add the flour and evenly sprinkle the salt throughout the flour to ensure balanced flavor.
- Beat Eggs: Crack the eggs into a small bowl and beat lightly until the yolks and whites are combined to prepare for mixing into the dough.
- Add Eggs to Flour: Gently pour the beaten eggs into the flour mixture to start forming the dough, mixing carefully to avoid splattering.
- Incorporate Water: Gradually add the 1/4 cup water into the flour and egg mixture, mixing consistently to achieve even hydration.
- Add Baking Soda Mixture: Dissolve the baking soda in a tablespoon of warm water, then add this solution to the dough mixture for texture enhancement.
- Combine Dough: Mix the ingredients with your hands or a spoon until a shaggy dough starts to form.
- Knead Dough: Transfer the dough to a floured surface and knead by folding and pressing for 8 to 10 minutes until smooth and elastic.
- Adjust Texture: Add small amounts of flour if the dough is too sticky, continuing kneading until the desired consistency is reached.
- Rest Dough: Shape the dough into a ball, wrap tightly in plastic wrap, and let rest at room temperature for at least 30 minutes.
- Roll Out Dough: After resting, unwrap and roll the dough on a floured surface to about 1/16 inch thickness using a rolling pin.
- Cut Noodles: Slice the rolled dough into long thin strips using a sharp knife or pasta cutter to form the noodles.
- Prevent Sticking: Lightly dust the cut noodles with flour to prevent them from clumping together.
- Boil Water: Bring a large pot of water to a rolling boil to prepare for cooking the noodles.
- Cook Noodles: Drop the noodles into boiling water and cook for 2 to 4 minutes until tender yet firm to the bite.
- Drain and Rinse: Carefully drain the noodles and rinse briefly under cold water to halt cooking and remove excess starch.
Notes
- Resting the dough for at least 30 minutes allows gluten to develop, making the noodles more elastic and easier to roll.
- If the dough is too sticky during kneading, add flour sparingly to avoid making the noodles tough.
- Cooking time may vary slightly depending on noodle thickness; check doneness by tasting.
- Rinsing cooked noodles under cold water prevents overcooking and keeps the noodles from sticking together.
- Use freshly made noodles immediately or store them dusted with flour in an airtight container for up to one day.
