Making Ramen Noodles from Scratch

We spent the afternoon with my husband’s cousins, learning how to make ramen noodles from scratch. I’ve never made them before, but it’s been on my bucket list for a very long time! Thankfully, Wesley’s made them several times already.

We used a mixture of bread and all purpose flour. While Wesley was mixing the dough, Maddie helped cook all the toppings including carrots, bok choi, shredded cabbage, and some tea eggs they’d made over two days (they were amazing!).

After hand mixing and kneading the dough, we broke it into chunks and got the Kitchen Aid out. I don’t think I truly understood why people raved about this product until I saw how consistent of a mixture you could create with it. We used some of the attachments to flatten, stretch, and cut our noodles.

We had to thin out the dough in steps, one thickness level at a time. In between runs through the Kitchen Aid, we’d double fold or tri-fold the dough and re-feed. You can end up with this cool infinity loop at the end:

After we each had our turn, we sprinkled and spread a bit of starch on both sides. This helps the noodles stick together later on.

Then comes my favorite part - cutting the noodles!  As simple as it seems, there’s something magical about this step that I love.

We ended up with a ball of noodles that we compacted together with our hands. 

Now it’s time to heat up the broth (Wesley’s secret recipe)  and cook the noodles in boiling water. It only took about 45 seconds.

We poured the broth into individual bowls, dropped in our scoop of noodles, and started adding toppings.

Tada! Here’s my tasty bowl of homemade ramen noodles. Thank you Wesley! Video coming soon!