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Step 1: Gather your ingredients

You will need:
3/4 Cups Flour (see below)
1 egg
~3/4 tsp salt (or to taste)
~1 tbsp water (depending on flour and humidity)

In Japan, we do not have all-purpose flour, only low gluten and high gluten flours, which we have to mix. If you do have easy access to these flours, you should mix about 1 part low gluten to 2 parts high gluten. Otherwise, just use all-purpose flour. It's not vital to the noodles.

This dough doubles or even quadruples very well, although the dough becomes harder to knead.
<p>would these noodles work with the hand stretching method or would they have to be more acidic and flexible, I forget the term for that</p>
I'm going to try and make these gluten free.
<p>Try making them with buckwheat flour. Buckwheat isn't wheat and doesn't have flour but may not cling together as well so you won't be able to make them as thin. but there is a japanese noodle that's made with buckwheat flour</p>
Japan, home country of ramen? HAHAHAHAHA!
Yeah Japan is the home of ramen. Lamian (Chinese ramen) is what it is based off of but isn't the same
<p>but ramen and lamian means &quot;pulled noodle&quot;, the fact that Japanese no longer hand pull their noodle, the ramen is the fake version of lamian. BTW, ramen is just the japanese pronunciation of lamian.</p>
<p>Whats so funny about Japan being the home country of ramen? ???</p>
<p>its so hard to get thin noodles!!!</p>
<p>Just buy a noodle cutter.</p>
<p>How much chicken stock and soy sauce should I add? And do sweet Italian sausages go good with ramen? That was the only kind of sausage I could find in the supermarket, except for hot Italian sausage and those frozen breakfast sausages.</p>
<p>I found this recipe about four years ago, and it's definitely my go-to whenever I make ramen :) I've had an itching to make it again, and it makes me happy to see that it's still one of the first things to come up in an &quot;authentic ramen&quot; search. Just be aware that this uses an egg-type noodle, which tastes perfectly fine but some people claim that other types of noodles are superior/more authentic. It really all depends on where you go and who makes it.</p>
<p>I'm citing this as a source for a speech- in speech class. I would love to email it to you when I'm done writing. I also plan to make this for dinner, thanks for posting!</p>
Looks great, any recommendations on what nongluten flour you could suggest for this recipe
<p>I wish I could print the instructions out. I really want to make this. I love soup and I love noodles and I'm always jealous of Anthony Bourdain eating all the good ramen in Japan!</p>
<p>http://webpagetopdf.com/</p>
<p>I just copy and paste into notepad, or openoffice. or you could buy the PRO version and download the PDF file.</p>
I am a sucker for homemade foods and I look forward to trying this out. Thank you for this instructible!!!!!
<p>May I suggest that you change the title to How to Make Ramen Noodles. I was looking so forward to the reading of the ingredients and instructions to the incredible nuences of the broth of real ramen. I know how to make egg noodles and your directions for those are great.</p>
<p>This is an excellent Instructable but after all the comments I am confused so, I will try it your way and ignore the rest and go from there. Thank you.</p>
<p>How long approximately would you have to wait for it to rise in about 14 degree celsius temperature?</p>
<p>It doesn't rise. Leaving it in a ball in the fridge is for flour hydration. Basically for the flour to incorporate the moisture.</p>
<p>it dose not rise. once mixed use rolling pin or pasta maker to form if you use a pin it is harder but roll it flat and then cut in to strips, hang to dry if using right away I have learned that letting it dry for 15 to 30 min helps some.</p>
<p>How is there no mention of baking soda being added to the noodle dough??? It is the KEY component that by altering the Ph of the dough, gives the ramen noodles their unique texture. These are just egg noodles. </p>
<p>backing soda is not the normal ingredient they use a water high in Alkaline, but if you bake, baking soda you get a compound close to the Alkaline water so it is used as a substitute. </p>
<p>forgot real ramen dose not use eggs either, but some use it to help with texture. Do not use egg with Alkaline water or backing soda, texture will be to chewy.</p>
<p>I've done it with regular pasta dough (has eggs). Consistency was just right :)</p>
<p>How much baking soda would you add to this recipe?</p>
At LEAST half a teaspoon <br>
This is NOT a ramen noodle this is your basic egg noodle. A ramen noodle has no eggs but is basically flour,salt, baked baking soda (foil lined baking tray at 250* for 1 hour) and water. When you make this noodle, it is a REALLY eggy noodle. If you want a actual ramen noodle, make one with naked baking soda.?
The chinese owners of the resturant I work for buy and prefer egg noodles. They say its more authentic. So I think its a regional thing. Egg noodles are more filling and nutritious.
<p>Regular noodles and Ramen noodles are the same thing, AFAIK. The difference is that Ramen noodles are treated with an alkaline solution that makes them more chewy.</p>
<p>Could I ask what kind of sausage you are using here?..</p><p>Thanks!</p>
<p>Aside from all of the bitching here, I thought this was great!....</p>
<p>My noodles turned out thicker than i wanted them to but I'm sure I'll get better the more I practice. I grilled some meat and boiled an egg while waiting for my dough to rest. </p>
<p>when I make my ramen I use the same thing I make for angle hair pasta it makes it nice and thin.</p>
<p>I can get instant ramen for 19 cents per pack, but it has way more sodium than homemade. </p>
<p>The cheep packs of ramen use sodium for a preserver but real ramen using Alkaline water has a high sodium content and is not as bad for you as normal sodium. </p>
Can the dough be refrigerated overnight or will it ruin the consistency?
<p>if you have more than you need like I do I dry it however this recipe, well any with egg should be used asap but real ramen or any pasta that dose not need egg can be dried and then put in air tight container for later use how ever it can spoil easy if the air gets. I only store mine for a few days however friends of mine take my noodles home after dried and they keep for a couple of weeks.</p>
<p>I was too nervous to try, so I just made all of them and refrigerated the leftover noodles (had too much dough to eat all at once). They just needed to be re-boiled for a couple seconds the next day. I apologize if this isn't a helpful reply.</p>
<p>Nah that's a good tip, thanks!</p>
<p>This is a recipe for normal egg pasta. Ramen noodles are made with alkaline water. You can use baking soda baked in an oven for an hour to convert it from sodium bicarbonate to sodium carbonate which is an alkaline salt. You won't get the right texture and color without this alkaline salt.</p>
<p>wait so can you post how to make egg ramen noodles? I've been really trying to find a recipe to make egg ramen noodle </p>
<p>The recipe above is for egg noodles not real ramen. </p>
<p>I made american ramen by boiling spaghetti in water soy sauce salt and chicken broth</p>
<p>The spaghetti does not work well in it but the recipe for the noodles above would be good and I also added green onion</p>
<p>Wrong, around here the packs of ramen are 58 cents each. That's actually WAY cheaper than making my own.</p>
<p>High quality pre-packaged ramen noodles are more than 58 cents. Sure you can buy the cheap ones but you get what you pay for.</p>

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