Homemade Ramen Noodle Recipe From Scratch

14 Posted by - Food & Recipes, Health & Fitness


The age old question: Would you like rice or noodles? If ever asked to my husband, he will always invariably, without question, faithfully and lovingly reply: Noodles. So what is a good wife to do but learn to make her husband’s appetence?

Just to be clear, I’m not Japanese so don’t have any inherited ramen-making secrets to pass along. But I came across Marc Matsomoto’s blog No Recipes here, which had me intrigued. Ok, obsessed.

So with your permission, I’d love to share my own little process along with a few of my own tweaks to get these awesome little noodles from only 4 (yeah, ONLY 4!) basic ingredients transformed to rolled up bundles of perfection.


Homemade Ramen Noodles Ingredients:

Serves 4. For big eaters like my family, this recipe easily doubles, triples, quadruples, etc…

  • 2 cups all purpose flour (300 grams)
  • 2 tbsp vital wheat gluten (15 grams)
  • 1/2 cup warm water
  • 1 tsp Koon Chun Potassium Carbonate & Sodium Bi-Carbonate (kansui)

* If you happen to have bread flour handy, you can use 2 cups of that instead of all-purpose flour and wheat gluten.

** A note about kansui. You might be asking is this really necessary and what does this do to the noodles? I find that it gives the noodles that proper texture and bite, necessary for ramen noodles.

*** Where can you find kansui? Typically you can find this at your local asian supermarket. For all my local Calgarian foodie friends, pick up a bottle at Lucky’s Supermarket


Stir the flour and wheat gluten together in a large mixer bowl. Mix the warm water and kansui, then add the liquid to the flour. You should immediately see the flour turn a shade of yellow. Fit your mixer with the dough hook and knead until it starts to form a ball, about 5 minutes. The dough will be fairly tough and dry. I’ve actually burnt out an Artisan KitchenAid stand mixer from kneading this dough too long. Even with my Commercial Kitchenaid mixer I just run it enough to pull the ingredients together in a ball and stop the machine.



Looks like my brain on too much coffee… but that’s another post. :)

Cut the dough into quarters. Wrap the pieces you aren’t working with in a towel or plastic wrap to prevent from drying out.



Set your pasta roller to the largest setting. Flatten the dough with your fingers and run it through the pasta roller.


Fold it in half and run it through the pasta roller a number of times.


The first few times your dough will be ragged and just plain ugly. If you find it tearing, like in the photo below, try dusting it with flour.


After more runs through, it will smooth out into a silky like texture.



Roll out the dough to your desired thickness. I use a setting of 3 on my KitchenAid pasta roller.


Switch out your roller for the spaghetti cutter. Run the sheets of dough through and catch those gorgeous noodles!




Dust generously with flour and gently twirl into serving sized bundles.


At this point your can either pop them into freezer bags for noodles on demand, or start a large pot of water boiling in preparation to feast! I use a huge stock pot that fits 2 “spider” or noodle baskets. These make cooking noodles SO easy and mess free. Bring your water to a rolling boil, drop in a bundle of ramen in each basket and cook for 2-3 minutes until the noodles start to float. Pull out the baskets and invert into serving bowls. Top with soup, veggies and an egg and you’re ready to slurp!



And if you’re not hungry by now, check out the video teaser below!


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  • slim April 4, 2013 - 6:17 pm Reply

    Mmmmm.. That looks sooo good. Can I come over for dinner sometime? :)

    • Quin April 4, 2013 - 6:45 pm Reply

      Absolutely yes!!

  • Kenny Nakai April 22, 2013 - 10:36 am Reply

    Gonna have to try this with Ruth sometime! =)

    • Quin April 22, 2013 - 10:39 am Reply

      You’ll have to let me know how it goes Kenny!

  • Shelly Spithoff April 23, 2013 - 10:05 am Reply

    I just ate and I’m salivating.

  • Jace May 2, 2013 - 10:58 pm Reply

    I was wondering, is kansui the same/similar to cooking grade “lye water”?
    I’ve heard that lye water is also used in noodles and we have that at home,
    the nearest asian market is around 70+ miles away… =(

    • Quin May 3, 2013 - 9:18 am Reply

      Hi Jace, thanks for checking out our site! I have heard of Kansui and Lye water being used interchangeably for noodles. The ingredient makeup seems to be the same; alkaline properties. Personally I’ve never tried lye water since I have access to the Koon Chun brand of kansui here and it works great for me. If you try the lye water, I’d love to know how it goes for you. All the best and keep in touch!

      • Jace May 3, 2013 - 2:48 pm Reply

        Alright, I will experiment with it. 😉 Thank you and awesome job with the site! Love it ♥

      • Jace May 4, 2013 - 2:02 pm Reply

        I just made some for lunch. Not entirely sure what I did wrong but it came out as udon noodles. :(
        It was yummy though..

        • Quin May 5, 2013 - 3:43 pm Reply

          Jace, maybe try rolling them at a thinner setting? I’m using the kitchenaid pasta rollers and I roll to level 3 thin, then use the spaghetti cutter. Also keep in mind the noodles fatten up when cooking. Glad they were tasty! Good job!

          • Jace May 6, 2013 - 10:30 am

            We don’t have a pasta machine so I was cutting it by hand. The noodles were udon size but expected that but the texture was the part I was concerned with. It came out chewy and almost transparent like udon. I revised it adding more lye water cause apparently it was more diluted than kansui, and adding egg made it to ramen like texture. My next goal is to knead it perfectly so I can make it without the egg. If I have time I am definitely going to make ramen by hand everytime, so good! This blog made me try it out, thank you so much! :)

  • suzbone June 1, 2013 - 4:54 pm Reply

    If you don’t have a big fancy mixer but you do happen to have a bread machine, they’re great to work pasta ingredients into a ball and then you can take it from there by hand. Super fast, easy and mess-free.

    • Quin June 3, 2013 - 11:27 am Reply

      Great tip! Thanks for that!

  • Ann July 6, 2013 - 11:09 am Reply

    ” If you happen to have bread flour handy, you can use 2 cups of that instead of all-purpose flour and wheat gluten.”

    If I use bread flour, do I leave out those 2 ingredients, or just the ap flour

    • Quin July 7, 2013 - 9:44 am Reply

      Hi Ann,

      Yes if you use bread flour, omit all-purpose flour and wheat gluten. :)

  • Yeap Heng August 6, 2013 - 9:15 pm Reply

    Where can I buy the machine for making ramen noodles as seen in this video. Thank you.

  • Rob October 13, 2013 - 4:05 pm Reply

    I just tried this recipe using bread flour and it worked really well. Normally I use eggs but this variation gives the noodle a lovely chewy texture. I used a final double roll on #2 setting prior to cutting which yields a slightly thicker Shanghai style noodle. Thanks for the recipe!

    • Quin October 14, 2013 - 11:30 am Reply

      That’s awesome to hear Rob! Thanks for sharing and happy slurping! :)

  • Ross October 18, 2013 - 4:29 pm Reply

    Hello Quin! >:D<
    Is it possible to make noodles without the roller/cutter? Thank you for sharing your recipe!

    • Quin October 22, 2013 - 9:19 pm Reply

      Hi Ross!

      The only way would be to do it all by hand. I did that my very first time and it worked out fine, but after that I was officially addicted and needed a faster way to make noodles! If you try it by hand you may need to add more liquid to make the dough easier to knead and not so dry. Let me know how it goes for you!

  • Steve October 22, 2013 - 8:25 pm Reply

    I just watched Tampopo and feel the need to find the perfect ramen. :) But I was wondering about how to make the noodles. I’m going to try making them, since you make it sound so easy.

    • Quin October 22, 2013 - 9:42 pm Reply

      I’m glad Steve! Do it once and you’ll be hooked 😉

  • John October 28, 2013 - 7:04 pm Reply

    Hi, is this similar to the hand pulled noodles if you beat the dough for 30 mins? I read somewhere that kansui is used to make LAN-Zhou noodles, but the kansui in the dough will actually make it stretch if left on the work bench 1 hour plus. To that it’s recommened not to prepare it in advance? (something I read online, I was wondering if you came across this? Thanks for the recipe and pictorial!

    • Quin October 28, 2013 - 8:55 pm Reply

      Hi John! I’ve never heard that method. I’m sure every chef has a slightly different technique, especially when it comes to hand pulled noodles. I’m not that dedicated and would rather the machine do the work for still great (and predictable) results! Thanks for stopping by and sharing!

  • ken November 20, 2013 - 8:05 pm Reply

    Which part of the supermarket is kansui found in?

    • Quin February 5, 2014 - 8:39 am Reply

      Hi Ken! Sorry for the late reply, not sure how I missed this question. I believe you can find it along with bottled items, sauces, cooking wines. If not, I’d recommend asking someone who stocks the shelves for this item: Koon Chun Potassium Carbonate & Sodium Bi-Carbonate (kansui)

      Good luck!

      • ian December 16, 2014 - 8:00 pm Reply

        You can also use baking soda instead of kansui as kansui is pretty much water with baking soda in it.

  • Evonne & Darren March 17, 2014 - 11:57 pm Reply

    OMG, this looks sooooo good! Have to try to convince Darren to let me buy the pasta roller for my KitchenAid mixer! :) Thanks for sharing!

    • Quin March 18, 2014 - 10:36 am Reply

      Just tell Darren he’ll benefit greatly from the investment! Lol! All the best guys xo

  • Brett April 15, 2014 - 12:07 am Reply

    Followed the recipe, and it turned out perfectly. I feel so liberated knowing I can make my own ramen and not rely on store-bought ramen with all the crazy preservatives and artificial flavorings. Thank you so much for posting this. :)

    • Quin April 15, 2014 - 8:20 am Reply

      Brett, I feel exactly the same way every single time I make these! Thank you for sharing!!

  • Phoebe Jones May 5, 2014 - 7:53 pm Reply

    As far as I know, ‘kansui’ is the phonically translation of ‘lye water’, which is used in real Cantonese wonton noodle. I will definitely try my hand on making ramen. ‘Chukamen’ is the real ramen in Japan, was originated from China, and ‘Chukamen’ literally means ‘Chinese style noodle’. However it is not the same as ‘Chinese ramen’ (Lanzhou ramen) or ‘pulled noodle’ from Northern China which does not contain ‘lye water’.

  • Ramen Fan :) May 20, 2014 - 6:02 pm Reply

    Great Site, Photos, Video! Very helpful! Thank you very much! Quick question: Which KitchenAid pasta cutter are you using? Or, which one would you recommend for making Ramen? I’m looking for one for very thin cut noodles. Thank you!

  • Amia October 27, 2014 - 11:02 am Reply

    I went to purchase some lye water though so far haven’t found original kansui. Did some research and came across some say that it’s actually diluted and had to add more. I’m curious if that’s true (I know I should test it before asking LoL) And I really love your site! Thank you 😉 I used to live in Korea and had always loved Ramen since I was 5. I hope to one day open my own ramen shop. But first I want to learn all there is in making ramen. 😉 Your family is awesome sauce keep up the good work ^_^

    • Quin October 27, 2014 - 12:11 pm Reply

      Aw that’s so sweet Amia! Thank you :) I’ve personally never tried lye water myself. Curious to hear how it turns out for you though. When you open your own ramen shop, let me know and I’ll have to come eat your awesome ramen! xo

      • Amia October 27, 2014 - 11:08 pm Reply

        Well with the first batch it didn’t turn out too bad. Very dry and hard to knead. Thankfully after running it through the roller letting the attachment do the kneading work. It rolls out quite beautifully. Thing was the lye water didn’t actually turn it yellow. I had my mother test it after i had cooked it in chicken broth and she was raving over how good it tasted. It was better than instant Ramen noodles. Oh and this was using bread flour. Now in a bit I’ll make it with the Baked Soda and see how it turns out. Oh after doing a bit of research again. I noticed on some vids I watched a master Chef from Japan who makes udon noodles . I noticed the texture was similar when you add the water to the flour it doesn’t bind together til it gets rolled and pressed. So I think I just accidently made Udon noodles ala ramen style *chuckles* I’ll post the results of Baked soda method in a bit ;D Wish me luck.

        • Quin November 4, 2014 - 9:10 am Reply

          Ahh!! Love it Amia! Thanks for sharing your results, glad it worked with lye water. My dough is very dry and tough until it get rolled through the attachment as well. Did you get a chance to try the baking soda?

          • Amia November 7, 2014 - 12:02 am

            Yep I just got done with it. I know Late night munchies. Though this recipe called for 1 tsp I made the first batch with 1 tsp of baked baking soda. It came out similiar tot he lye water. Not really much different. But I upped it to two tsp though the water has a soapier salty taste Once the noodles are cooked it actually looks exactly like those cup a noodles (Mind you the hand cranking method of pasta making is a pain. Blessed is the kitchen aid pasta roller and spahgetti roller. ) So it cooks the same Has the same springyness. After rinsing and tasting it plain . A little tough at cooking for a minute to two but that’s perfect for adding to hot soup. Doesn’t over cook. So after having tasted it plain and cold. I added salt and I would swear it tasted like it was egg noodles. With just three ingredients. Water Bread Flour and Baked baking soda. So this might actually make good egg noodles for those who can’t have eggs! For the win! Soon enough I’ll find the real stuff and try from there 😉 Thank you SO much for this recipe. Now .. just need to make the savory broth. Ah winter is coming and it’s going to be tasty ;D

          • Quin January 25, 2015 - 4:36 pm

            You rock Amia! Hope you get your hands on some kansiu so you can compare. Happy noodle year to you! :)

  • ben January 30, 2015 - 11:59 pm Reply

    Either in the form of lye or via Sodium bicarbonate.. what, in general, does alkaline water do?

    This is going to sound strange, but I use (Sea Tangle) kelp noodles for my chicken soup, as sort of a zero-carb alternative to ramen. While it doesn’t require any prep/cooking, I first soak the noodles overnight in the fridge using lemon water, and then in the morning I slow cook it with the chicken for 10 hours. The result is one tasty chicken ramen-like soup!

    However, despite the long cooking, the texture is still a bit harder than regular noodles.. So I’m thinking of experimenting with kansui, since most DIY ramen recipes seem to use some form of it. Unfortunately, I have no idea how best to go about trying it. Any suggestions on what I can try using potassium carbonate to help my kelp noodles get even closer to ramen noodles?

    • Quin January 31, 2015 - 8:33 pm Reply

      Hey Ben! I’m not a scientist but I believe the use of kansui/lye/sodium bicarbonate/baking soda lends to that extra bite unique to the texture of ramen noodles. I’ve never tried the kelp noodles but sounds intriguing and will keep an eye out for them to try! Sorry I can’t be of more help in this. Nevertheless, wishing you all the best on your noodle journey!

  • Kaz February 15, 2015 - 11:22 pm Reply

    Hi, how long can you store the leftovers in freezer until next use?

    • Quin March 5, 2015 - 11:23 am Reply

      Hi Kaz, I’d recommend trying to use them within 3 months.

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  • ruby April 11, 2015 - 8:41 pm Reply

    awesome photos!!

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  • Wendy April 23, 2015 - 11:24 am Reply

    Hi Quin and Dave: Love your videos n site. Is it best to buy high gluten flour/bread flour for this homemade Ramen noodle recipe or do you recommend wheat glutten flour + all purpose flour? Which way is better? Which way is cheaper? Any texture difference?

    • Quin April 23, 2015 - 12:12 pm Reply

      Hi Wendy! It’s a good question. I haven’t noticed a significant taste/texture difference between bread flour and adding gluten to AP flour. The reason I prefer adding the gluten is simply so that I don’t have to keep 2 different types of flour stocked in my kitchen. I can easily just keep AP flour and add gluten whenever I happen to need bread flour. :)

  • sol May 6, 2015 - 7:04 pm Reply

    What are a few recommended past roller/noodle cutters?

    • Quin May 7, 2015 - 8:37 am Reply

      The KitchenAid Pasta roller/cutters have been my tools of choice. I like having my hands free and not occupied turning a manual crank. Another option is the Philips Pasta Maker which is an automated noodle machine. I’ve fallen in love for the convenience and speed.

  • meg June 13, 2015 - 3:36 am Reply

    hey i was just wondering this is my first time making ramen, do we have to cook it? or do we just make it and boil it? thank you and i think your site is wonderful, it helped me a lot!

    • Quin June 14, 2015 - 7:43 pm Reply

      Hi Meg, boil noodles and transfer directly to soup broth. Enjoy!

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  • Matt August 28, 2015 - 9:25 am Reply

    I made this recipe but had to go away for 3 days. My dough ball has been refrigerated at 35 degrees F . Should I start over, or can I still run the dough through my pasta maker ? Also, I baked baking soda to get the alkaline component. Would I be better off buying authentic kansui?

    • Quin September 1, 2015 - 1:06 pm Reply

      Hi Matt, it should still be fine after 3 days in the fridge. I would let it come to room temperature run it through the pasta maker as per the directions. If you are able to find kansui, that is my personal preference as I feel the baking soda taste is still a little prevalent in the baked soda. Still good as an alternative though. Hope it worked well for you!

  • Bridget September 1, 2015 - 10:21 am Reply

    What’s the weight on the individual servings? The definitely makes sense to do a bunch at once I think.

    • Quin September 1, 2015 - 1:09 pm Reply

      Bridget, I haven’t weighed the individual servings, but I agree I try to make extra batches whenever I’m making and freeze the extra for later.

  • Oscar Hidalgo September 15, 2015 - 7:46 am Reply

    HI Quin I just I want to say !!! THANK YUO !!! for taking the time to share this recipe with us. Thanks to you I learned to make my favorite food RAMEN NOODLES.
    God bless you

    • Quin September 15, 2015 - 10:53 am Reply

      It’s my joy Oscar! Happy slurping :)

  • Darcy September 15, 2015 - 12:48 pm Reply

    Hi Quin, I just finished a 6 day culinary course in California and we learned Ramen! On my way back I was googling ramen and your site came up. You have great advise and technique. Do you know if the KANSUI might be available in Edmonton? Otherwise, my chef gave me the ingredient names which I can purchase separately. If you’d like to see some of the photos of our food output, you can follow me on Facebook. Would love to chat sometime about food.
    Darcy Dietz (Edmonton)>

    • Quin September 15, 2015 - 4:24 pm Reply

      Hey Darcy! That’s very cool to hear! Here in Calgary, we found Kansui at Lucky 97… I believe there’s an Edmonton location too. See you on fb!

  • Fai September 19, 2015 - 3:27 pm Reply

    Don’t u rest the dough

    • Quin September 22, 2015 - 11:35 am Reply

      It’s often recommended to rest the dough 1 hr up to overnight. If I have the time I will let the dough rest but I’m often too impatient/busy/unorganized/hungry to do so. The resulting difference in texture is not great enough to warrant a good long rest all the time, especially when wanting to satisfy a unrelenting cravings for noodles.

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