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Ramen Noodle Dough

This homemade ramen noodle dough is perfect for creating fresh, chewy noodles from scratch.

Editor freeform notes

拉麵麵團 Bread flour: 4 cups (spoon into the cup and level off, don't scoop) Water: 1¼ cups + 1 tbsp (start with 1¼ cups, add the extra tbsp only if the dough feels too stiff) Salt: 1-2 tsp table salt (or 2 tsp if using Diamond Crystal kosher salt) Baked baking soda: 1 tsp, dissolved in 1 tbsp water (added later, during the 陡灰 step) 麵粉＋鹽＋水搓成團，鬆弛 30 分鐘；再搓、再鬆弛 30 分鐘。 將梳打粉水分幾次揉入麵團（呢步叫「陡灰」），麵團會即刻變硬變滑。 包好鬆弛最少 1 小時（越耐越好拉）。 搓成條狀，掃油，再鬆弛 20–30 分鐘先拉。 拉嗰陣兩手執住兩頭，喺枱面輕輕打幾下再對摺拉長，重複摺拉 7 times。

yoni-wick Time varies Servings vary
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Ingredients

  • 4 cupsbread flour
  • 1¼ cups + 1 tbspwater
  • 1-2 tsptable salt
  • 1 tspbaked baking soda

Method

  1. 1

    Pour the room temperature water into the flour salt mix, a little at a time. Until the dough is form.

  2. 2

    Let the dough rest for 30 minutes.

  3. 3

    Knead the dough again and let it rest for another 30 minutes.

  4. 4

    Gradually incorporate the dissolved baking soda into the dough during the '陡灰' step.

  5. 5

    Wrap the dough and let it rest for at least 1 hour.

  6. 6

    Shape the dough into strips, brush with oil, and let it rest for 20-30 minutes.

  7. 7

    Stretch the dough by holding both ends and gently tapping it on the surface, folding and stretching it 7 times.

#noodles#dough#asian

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