Hand-cut Ramen Noodles
Time to finish
Tools you need
Lye water or alkaline water
Fine sea salt
Ramen Noodle Knife
All purpose flour
Pour alkaline water then salt into water. Whisk to mix.
Using a chopstick to stir the flour, gradually add the water mixture and stir frequently to mix the flour.
Knead the dough for 5-10 minutes.
Roll out the dough using a rolling pin. Try to maintain the sheet as a rectangle or square.
When the sheet becomes thin, start sprinkling potato starch to prevent it from sticking.
Fold the rolling pin and roll to thin out the dough sheets further for a few times to make sure the sheet is thin enough.
Fold the dough into 4-5 inches wide accordion. Dust with potato flour liberally.
Put the dough into a cutting board.
Using a noodle knife and noodle cutting board, cut the sheet into thin noodles.
Immediately put the noodles into a noodle strainer and then into a pot of boiling water. Cook for 2 minutes. Stir constantly.
Immediately strain the noodles and shake vertically to get rid of any excess water.
Place the noodles in a ramen bowl. Top with your desired toppings, then pour hot boiling broth into the bowl.