Introduction: Making Ramen Noodles!

I've seen a lot of instructables on making ramen noodles, but most seem to use noodles from the packets. I would like to share with you, how i make ramen noodles. This is just the dough and noodle, this is not the finished product. My other instructable will have the finished meal.

Im fairly self taught in this area, it comes naturally. So i may do something different to others, and i may miss explaining things well. Feel free to make a comment and ask all the questions you like :)

For making the soup base and dressing the ramen, please go HERE to my other instructable.

Thanks for reading!


Step 1: What You Will Need.

You really do need a pasta machine for this, unless your a pasta pro, then in that case.. you probably wouldnt even be reading this. I also missed out on putting an egg in this picture, my bad :s

1) Pasta Machine
2) All purpose flour
3) Oven proof baking dish
4) Bi-Carb Soda (not necessary, but i prefer it.)
5) Mixing bowl
6) Olive Oil
7) Salt
8) Water
9) Knife and spoon and chopping board
10) Egg

Step 2: Making Sodium Carbonate.

You can skip this step if you didnt get the bi-carb/baking soda.

I take about a teaspoon full of the bi-carb powder and spread it out in the bottom of my oven safe dish and i preheat the oven to about 100C, which is about 200F roughly. Once warm, i bake this powder for about an hour. The heat turns it into Sodium Carbonate. Pretty easy huh? :)

I sourced my information for this from HERE

Step 3: Combine.

Combine the ingredients. A good pinch of salt, Roughly 1/4 teaspoon sodium carbonate, teaspoon of oil and egg in a bowl first. (yes I'm aware i do this differently.) Then i mix in small handfuls of flour until i get a good feeling dough. I kneed the dough for a while, about 5 minutes, on a chopping board, putting flour on the board and on my fingers as i go until im happy with it. You do not need to kneed it too much, as the pasta machine can give it a really good work out on its own.

Step 4: Start Making Your Noodles.

I start the machine on the biggest setting, 1. I feed it through at least 10 times, taking it out and folding it in half and doing it again each time. This smooths it and mixes it really well, you may need to flour it as you go so it doesn't play hard to get with you. When it stop tearing and looks nice and smooth, you can change the setting to smaller, feeding it through a couple times again, before getting smaller again. I do this til i get to a setting of 6 or 7. You may need to cut the pasta, as it gets really long and sheets of long pasta are hard to work with.

I then use the angel hair setting on my pasta maker, and this makes perfect sized ramen noodles. See picture #2

I cooked up a small amount of the noodles so you can see how they would cook up and look cooked.

For storage, i actually weigh them up into about 100g to 150g resealable bags and put them in the freezer. Then when i make my soup mix, i just bring them out and plop them in frozen and let them defrost and cook :)

Enjoy! i hope i have covered everything.

Comments

author
nanaverm (author)2014-03-04

Is sodium carbonate the same as washing soda? Why use sodium carbonate instead of more baking soda? Thanks for showing how to make these.

author
Wolfinlied (author)nanaverm2014-03-04

Im not sure we dont have anything we call "washing soda" in my country i dont think. I think it just gives it that little extra, as i said you dont NEED to do that step, they wont ruin if you skip it :) For me they just become a little more like ramen, and adds that little color. Hope this helps

author
mdeblasi1 (author)Wolfinlied2014-03-05

I think you can probably substute some of the lye that bakers use on pretzels, if you have access to it.
A bakery that makes pretzels will probably pass along a half cup or so.

author
KittyF (author)mdeblasi12016-04-20

Bakers boil the pretzels in lye water, but do not include it in the recipe with the ingredients.

author
Wolfinlied (author)mdeblasi12014-03-05

Ive never seen pretzels in a bakery! ill take a look now haha. Im in a town in australia, but they may do it in the cities.

author
mdeblasi1 (author)Wolfinlied2014-03-06

I know that they have those soft dark brown pretzels in Germany, and in the north east US, from the German Immigrants.

The intensely alkaline conditions that the chemical makes, causes a strong browning reaction on the pretzels, and makes the noodles golden and super extra chewy.

author
lyvwyr70 (author)2015-08-05

isnt angel hair spaghetti the same thing

author
KittyF (author)lyvwyr702016-04-20

Italian pasta, like angel hair does not have egg in it, nor does it have sodium carbonate in it.

author
spottd (author)2014-12-04

how much water do you use in the mix. you mention it in your ingredients but don't mention how much you use in the actual dough

author
ashleaf (author)2014-08-17

I'll make when I get a pasta maker.

author
aaguilar20 (author)2014-04-24

Hello Australia! Question, what is the quantity of flour, oil, water and eggs?
I love you peoples from down under:) the ks and have a great day

author
Wolfinlied (author)aaguilar202014-04-24

Hi, step 3 has this information, thanks! :D

author
Africorn (author)2014-03-04

I must say, it would never have occurred to me that it would be a good thing to ingest washing soda. is Sodium Carbonate a traditional ramen noodle constituent?

I would be surprised if you can't buy washing soda in Australia. you might have to look for it though...

It's a great instructable and I'll definitely try it once I've assured myself that Sodium Carbonate is safe to eat :-)

author
Wolfinlied (author)Africorn2014-03-04

Hi there :)

http://www.nytimes.com/2010/09/15/dining/15curious...

I hope this information is helpful!

author
Africorn (author)Wolfinlied2014-03-05

It is. Helpful and interesting. Thank you! :-)

author
KrissyAnn (author)2014-03-04

Quick question. Why do you put 1tsp of bicarbonate (baking) soda into the oven, but only 1/4tsp of the resulting sodium carbonate into the recipe?

author
Wolfinlied (author)KrissyAnn2014-03-04

So i dont have to do this step every time i want to make noodles. I make several batches and freeze them, then when i go to cook my noodles i just grab them out of the freezer. So i used a teaspoon as i made 4 batches. Sorry if i confused anyone else with that!

author
KrissyAnn (author)Wolfinlied2014-03-04

Ahh. Good idea. Gonna be trying this recipe soon, and I like the idea of having the noodles ready to go. Thank you very much.

author
Bard (author)2014-02-28

I am assuming that the bicarbinate soda is the same as baking soda is this correct?

author
Wolfinlied (author)Bard2014-02-28

Yep it sure is, sorry about that!

"Baking soda and bicarbonate of soda are different names for the same thing; in Australia, we mostly refer to it as bicarbonate of soda, but overseas, especially in America, it is referred to as baking soda."

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Bio: I like to cook, i wont say im a chef, but i am not scared to try new things. I have both succeeded and admitted ... More »
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