Making Your Own Ramen
Finally! A recipe for Ramen Noodles from Scratch!
Title: Ramen from Scratch
Submitted By: Andrew Lynch
Submitted From: Johnson and Wales University, – Miami, FL
Ingredients:
- 2 cups flour
- 4 eggs
- salt
- 1 T. water
- Oil for frying
In a large bowl, combine flour and salt. Make a well in the center and add the eggs and water. Combine until it comes together to form a nice pasta dough. Let rest 30 minutes, then roll through pasta machine with an angel hair attactment. Twirl your desired amount in a nest. Let your nests dry for a couple hours, then deep fry for 3 minutes on each side. Let cool. Boil in salted water until tender. (Since this is fresh ramen without any perservites, store in the fridge for up to a week, or freeze for 3 months)
Andrew notes, “I am a culinary arts major at Johnson and Wales Univeristy. I love to cook, and whenever possible I make all my own ingredients from scratch.”
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April 27th, 2005 at 5:15 pm
thanks for the recipe. do I have to fry it first, can I just go right to boiling?
June 3rd, 2005 at 8:22 pm
this is freaking awesome!
just one problem with it.
doesn’t this kinda defeat the purpose of the quick easy and cheap godsend that ramen is?
excellent recipe, but for the time it takes, id rather be eating =)
March 5th, 2006 at 4:50 pm
Yay! But still one problem… how do you make the ramen without the pasta machine though.. how do you seperate it?
March 13th, 2006 at 9:59 pm
umm…i saw the exact same thing on another website, different author though, with the exact same words. but since you know about it, how much salt?
December 15th, 2006 at 3:17 am
Nice
December 28th, 2006 at 12:20 pm
i dont know why it would defeat the purpose of quick and easy if you made a big batch ahead of time and just kept them in the freezer for when you needed them, “eats like pig”. all youd have to do then is add seasonings or w/e (probably a good soup base would work, i suppose, or w/e else you might come up with, too)
August 27th, 2007 at 3:27 pm
yea i wanna kno how to make it without the machene thing too!! would tou just like string it with your fingers a cuple of times!!
August 27th, 2007 at 3:28 pm
yea i wanna kno how to make it without the machene thing too!! would though just like string it with your fingers a cuple of times!!
September 27th, 2007 at 10:03 pm
what is “1 T. water” mean? 1 Tablespoon or Teaspoon? and how much salt do you put? 1 Teaspoon or Tablespoon? Confusing.
October 24th, 2007 at 6:06 pm
how many servings is this?
a way you can cut this with out a pasta machine is you can roll it out (as thin or as thick as your want the ramen noodles to be)and then cut it with a knife or a pizza cuter. it wont be as thin,neat or as round but it will do the job
November 20th, 2007 at 4:58 am
A large T means tablespoon, and a small t means teaspoon. And for salt I’m guessing a teaspoon
November 26th, 2007 at 12:49 pm
Yeah this looks great, I have to try it… leaving it for so long in the fridge is a little pointless I think… I think overnight would probably do the trick.. but I will experiment myself. I am currently working on a chicken ramen recipe. And remember it wasnt originally the ‘instant’ food you think of now. Bear in mind that when it was first ‘invented’ for lack of a better word recipes were closely guearded secrets, with chef’s training for years perfecting the noodle technique and soup, so if anything, making it from scratch is a much more dignified way to say “I love ramen!”
Thanks
I am english, and we do NOT talk ‘funny’
November 29th, 2007 at 7:38 pm
Tried this recipe…was HORRIBLE! Recipe is vague, results were way too wet, resulting in a ‘glob’ not noodles. disappointing to say the least! (And as I read in an earlier posting, I too saw this recipe on other sites b this author (word for word), and by someone else (word for word).
December 30th, 2007 at 12:09 pm
in reponse to the questions “how to make it without a machine”. making ramen from scratch is actually an art, and as far as i know, not a single ramen chef has given up his/her own recipe. in order for the noodles to be “crunchy” but not rubbery, the dough has to be kneaded, and (this is hard to explain with words) basically the dough is worked by rolling it out into a thick roll, about the width of your shoulders, grabbed on either end, and the heaved into the air (so that the middle section gets tossed up into the air) while being stretched apart. and then kneaded and shaped into a thick roll again, and repeating. this is done till the dough is springy and stretches easily without breaking. then it’s cut into fist sized balls, and each one is rolled out into even rolls (about the shoulder width again), then the same action is done (the stretching and flinging part), except this time, the dough is made into a hoop by folding it over, while keeping the stretched out part separate by covering it in flour, and it’s doubled up repeatedly till it’s thin, and has many strands. then it’s boiled straightaway. personally, i don’t think traditional ramen has any egg in it.
March 28th, 2008 at 5:21 pm
Oh my GOD!!!!!! Your recipe actually worked!!!!! But is there a way to make it without noodle machine let me know?
April 20th, 2008 at 9:57 am
you are a bunch of sissy boys, girls!
Here is REEL Ramen Noodle Recipe:
1 tbsp Wheat flower
14 eggs with shells
16 ounces sea water
.
bring to frisky boil, draw your noodles on paper BEFORE you make them.
October 17th, 2008 at 2:48 pm
I’d like to suggest that you use high-gluten flour if you make the noodles the traditional “stretch” way. You really have to have soft elastic dough, and you MUST control the stretch to keep it even while tossing.
The dough should be almost sticky, but not quite, and very glossy and elastic. Once the dough is kneaded and done, only allow a minimal amount of flour on the outside of the dough pieces… just enough to prevent sticking.
Once you start tossing and stretching, you can roll the dough quickly in flour to keep it from getting tacky. The key is to not work any more flour in to the interior structure. Letting it rest is vital to the process. 30 minutes seems minimum.
November 10th, 2008 at 6:08 am
seriously… there has to be an easier way to make ramen noodles that arent all thick or globby WITHOUT the freakin machine.. i really want to know how i guess i should just keep looking i dont understand the loop part and strings how to they become strings? i dont know… well..im going to look more.
November 10th, 2008 at 6:24 am
http://www.instructables.com/id/How-to-make-REAL-Japanese-ramen-from-scratch/
oh this one totally explains it! im so making it with really thin cuts though.
<<x3
November 26th, 2008 at 12:01 pm
If you don’t have a machine just roll out the dough as thick or as thin as you want it, dust with a little bit of flour to avoid sticking together, roll it up into a fairly tight roll and cut with a knife into fairly thin strips, then you can unroll it into noodles and cook as directed!
December 5th, 2008 at 3:34 am
i liked this ramen receipe verymuch,but want to know more details.where can i get,i want to ask how long should we dry ramen or is it possible in microwave or oven,and if at what temperature,and is there any substitute for egg as we are vegetarian,plz reply soon,i need the receipe for my child.
December 20th, 2008 at 1:24 pm
i think this recipe has 1 or 2 many eggs in it, also does anyone know if rice flour is used in ramen?
January 10th, 2009 at 8:03 pm
This is for egg noodles, It is not Traditional Ramen. Traditional ramen gets it yellow color from Kansui a mixture of alkline powder like lye.
the recipe is 1 cup water with 1g kansui Mix with 2 cups of flour. Let sit for 30 mins. Need until you can stretch the dough at full arms lenght (usely takes a good 30 mins of working the dough), Proceed to stright and loop until you have multiple strands of the desired thickness noodle cut the ends and toss into water. For a better description of the stretching part google “chinese noodle pulling”.
Chinese pulled noodles and ramen use the exact same type of noodle
October 11th, 2009 at 11:25 pm
sounds to vague for any of my liking. Hope someone can delete this post..
June 3rd, 2010 at 6:01 pm
Why fry the noodle if you plan to eat them right away? You do realize “instant ramen” was invented as a fast and easy food so people don’t have to line up a noodle store. Doing all that work and frying it just to eat it right away defeats the purpose of instant ramen. It’s fried to keep the texture of the noodle when re-hydrated, it keeps it from spoiling easily and would not take too long to cook like dried noodles.
The inventor of instant ramen also created the cup noodle. I believe his latest invention was the anti-gravity shoes which is now sold as a toy. No joke look it up. http://search.japantimes.co.jp/cgi-bin/nn20070107a2.html
July 24th, 2010 at 6:20 pm
[...] Making Your Own Ramen, from The Official Ramen Homepage Title: Ramen from Scratch Submitted By: Andrew Lynch Submitted From: Johnson and Wales University, – Miami, FL Ingredients: [...]