Homemade Ramen Noodles
User Reviews
5
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Prep Time
20 mins
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Cook Time
5 mins
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Total Time
25 mins
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Servings
6
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Calories
161 kcal
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Course
Side Dish, Main Course
Homemade Ramen Noodles
Description
This recipe uses bread flour combined with egg and kansui—a mixture of potassium carbonate and sodium bicarbonate—to mimic the alkaline quality of traditional ramen noodles. The salt enhances flavor and dough structure. The dough is mixed and extruded using a Philips pasta noodle machine, forming long ramen noodles cut to desired length.
The bread flour contributes strength and chewiness, helping noodles maintain shape without breaking in broth. Boiling the fresh noodles for about two minutes ensures they reach proper tenderness while keeping firmness. Cutting the dough when extruded allows for uniform noodle size.
These noodles are a suitable base for ramen soups, absorbing flavors while providing a satisfying bite distinct from regular pasta. Adjusting water content slightly can affect noodle firmness.
Periodic pausing of the machine to break down harder dough pieces can help maintain smooth extrusion. The noodles may look less uniform toward the end but retain good texture.
Ingredients
- 2 cups bread flour (Phillips pasta machine flour measuring cups, 2cups, around 500g)
- Some water (After putting the egg and kansui, fill the water up to 190 ml mark. Total liquid around 190ml.)
- 1 large egg
- 1 tablespoon kansui (Potassium carbonate & Sodium Bicarbonate solution)
- ½ teaspoon salt
Instructions
- Put 2 cups of bread flour into the Philips pasta noodle machine.
- Then, add ½ teaspoon of salt. Cover the top lid.
- Crack a large egg and put it into the measuring cup.
- After that, put 1 tablespoon of kansui and pour some water to fill up the 190ml water Mark in the liquid measuring cup. All the liquid should be around the mark 190ml. However, I prefer a little over the mark, but not too much. Just don’t need to be perfect.
- Next, mix it well.
- Plugin the machine and choose 2 cups. Press the start button and let the machine run for a few minutes.
- After the machine runs a few seconds, pour the egg mixture liquid slowly over the holes on the lid. Let the noodle machine run and noodles will come out. Cut the desired length. Noodles will be done around 15 mins for 4-6 servings.
- Boil some water in a wok.
- When the water is boiling, put the noodles. Let it cook for around 2 minutes and check it every 30 seconds until it cooks. (From my experience, I cook the noodles for around 2-3 minutes. If I use stir fry chow mein, I will cook it for around 2 minutes.)
- Drain the noodles and rinse with cold water. You can use the noodles for soup or stir fry them.
Notes
- Use bread flour instead of all-purpose for better texture and noodle durability.
- Measure flour with provided cups for accuracy and level off before adding.
- Mix kansui, egg, and water to total about 190 ml liquid; a slight excess is acceptable.
- Stop the machine to break up dough chunks if extrusion becomes difficult to maintain smooth pasta production.
- Cook noodles for about 2 minutes, checking every 30 seconds to avoid overcooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Calories | 161kcal | 8% |
| Carbohydrates | 30g | 10% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 27mg | 9% |
| Sodium | 754mg | 31% |
| Potassium | 52mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 40IU | 1% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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