Discover the fast, delicious way to make ramen noodles with Chef Britt! Follow her step-by-step guide to craft homemade ramen, then top it off with Kim's Spicy Peanut Sauce, Chile Crunch, and Everything Bagel Seasoning for an unforgettable meal.
WHAT YOU'LL LOVE
- Baking plain baking soda into sodium carbonate creates a stronger alkaline ingredient at home, giving the noodles their characteristic chewy texture and yellow tint without needing a specialty ingredient
- Mixing the dough until it's pebbly and clumpy rather than smooth is intentional, since ramen dough isn't meant to come together like a typical pasta dough at this stage
- Testing hydration by pressing a handful of clumps together, rather than relying on a fixed amount of water, adjusts the recipe to how the dough actually behaves on a given day
- Resting the dough for at least an hour before extruding relaxes the gluten, making it far easier to push through the extruder than working with freshly mixed dough
Ramen Noodles
Britt Shoffner
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
Japanese
Servings
4
Prep Time
20 minutes
Cook Time
1 hour
Calories
483
Chef Britt shows us her tips & techniques on making ramen noodles using the extrusion method on the Ankarsrum Mixer, then dresses them up with Kim’s Gourmet Spicy Peanut sauce, Chile Crunch, and Everything Seasoning for a super simple quick meal.
Ingredients
-
500 g Antimo Caputo '00' Chef's Flour
- 5 g or 1 scant teaspoon Sodium Carbonate (baked baking soda)
- 200 g Room temperature Water
-
1/4 cup Kim's Gourmet Spicy Peanut Sauce
- 1-2 teaspoons Lower Sodium Soy Sauce
-
1/2 Tablespoon Chile Crunch
-
Cattleman's Grill Everything Bagel Seasoning, for garnish
For the dough:
To serve (optional):
Directions
To make sodium carbonate:
Spread 1/4 cup of baking soda (or more depending on how frequently this ingredient will be used) onto a baking sheet in a thin, even layer.
Bake at 200°F for one hour.
Allow sodium carbonate to cool completely before storing in an airtight container.
To make the dough:
Combine sodium carbonate into room temperature water until thoroughly dissolved.
Set up the Ankarsrum Assistant Original Mixer with the plastic bowl with the single-wire whip attachments. Place 500 grams of '00' Antimo Caputo Chef's Flour into the bowl.
While the mixer is running on low speed, slowly add the water mixture and allow the dough to mix for two minutes, allowing the water to evenly disperse and become pebbly and clumpy in texture.
To determine if the dough has enough hydration, take a handful of the clumps and press them together. The dough should stick together and hold its shape.
Press clumps together tightly and wrap them in cling film or in an airtight container to rest for an hour or more. You can rest it in the fridge overnight, but be sure to remove the dough an hour or two prior to allow it to come up to room temperature before use.
To extrude the noodles:
Set up the Ankarsrum Assistant Original Mixer on its side with the meat grinder attachment in combination with the spaghetti pasta disc (only available with the complete meat grinder attachment).
Break the dough up into smaller pieces to feed into the extruder.
Allow the mixer to run on low speed, while continually feeding small clumps of dough into the machine.
If you are saving the noodles to cook at a later time, dust with a little extra flour and carefully wrap noodles into nests. Place into a plastic bag and hold in the fridge or freezer until ready for use.
To cook the noodles, drop them in heavily salted boiling water for one and half minutes (more or less to desired texture). Make sure to give them a proper stir after they initially hit the water to help break them up and prevent them from clumping together.
Once cooked, they are ready to dress. In the video, Chef Britt dresses her noodles with Kim's Gourmet Spicy Peanut Sauce, soy sauce, Chile Crunch, and Cattleman's Grill Everything Bagel Seasoning. However, these noodles can be dressed with any number of sauces, bathed in your favorite broth, and served with grilled meats and vegetables! Enjoy.
If you are planning on saving the noodles for cooking at another time, dust them with a little extra flour to keep them from sticking. Wrap the noodles up in nests and place carefully into a Ziploc bag or airtight container. Keep in the freezer until further use. To cook them from frozen, drop them in boiling water at a frozen state and cook for a minute or two longer to compensate for temperature.
Recipe Note
Recipe FAQ
Why bake plain baking soda into sodium carbonate instead of using baking soda directly?
Baking it at 200°F for an hour converts baking soda into a stronger alkaline ingredient, which is what gives ramen noodles their characteristic chewy texture and yellow tint — something baking soda alone can't fully replicate.
Why mix the dough until it's pebbly and clumpy instead of a smooth ball?
That texture is intentional for ramen dough, which isn't meant to come together smoothly at this stage the way a typical pasta dough would.
Why test hydration by pressing a handful of clumps together instead of just using a fixed amount of water?
Checking whether the clumps hold their shape when pressed lets you judge the dough's actual hydration on the day you're making it, rather than assuming a set water amount will always work the same way.
Why rest the dough for at least an hour before extruding it into noodles?
Resting relaxes the gluten built up during mixing, making the dough far easier to push through the extruder than working with it immediately after mixing.
How indoor-friendly is this recipe?
5 out of 5 — this comes together entirely on a countertop with a stand mixer and a pot of boiling water; nothing about the technique requires a grill.
Recipe Highlights
Homemade sodium carbonate: Replicates traditional kansui at home.
Intentionally clumpy mixing: Builds the right starting texture for ramen dough.
Hand-tested hydration: Adjusts to the dough's actual behavior each time.
Pre-extrusion resting: Relaxes gluten for easier shaping.
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Nutrition
Nutrition
- Nutrition Serving Size
- 7.85 oz
- per serving
- Calories
- 483
- Carbs
- 8 grams
- Protein
- 13 grams
- Fat
- 4 grams
- Sodium
- 463 milligrams
