Ramen noodles

Total time: 2hr 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 366 Kcal, 11g Protein, 76g Carbohydrates, 1g Fat


  • Baking the baking powder (see note)
  • 3 parcels baking powder
  • Noodle dough
  • 2 dl water
  • 0.25 tsp salt
  • 400 g white flour
  • To shape
  • 3 tbsp wheat starch (Epifin)

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  • Baking the baking powder (see note)

    Scatter the baking powder on a baking tray lined with baking paper, bake for approx. 30 mins. in the centre of an oven preheated to 200°C. Remove from the oven, leave to cool, seal well.
  • Noodle dough

    Combine the water and 1½ tsp of the baked baking powder. Mix the flour and salt in a bowl. Add the water, mix into a crumbly mixture using the dough hook on a food processor for approx. 5 mins. on a low setting. Cover the bowl and leave to rest for approx. 30 mins. Knead for another 5 mins. or so, remove from the bowl and knead for a further 5 mins. or so by hand to create a soft dough. Cover the dough and leave to rest for approx. 30 mins.
  • To shape

    Divide the dough in half, using the widest roller distance, pass through the roller several times, folding together again each time, cover and leave to rest for approx. 5 mins. Using the pasta maker, roll the dough out more and more thinly (until you reach around the third thinnest roller setting). Roll the sheets of dough through the spaghetti-maker of the pasta maker, or scatter with wheat starch, roll out, and cut into thin strips. Mix the ramen noodles with the wheat starch, leave to dry.
  • Note:

    The baked baking powder replaces traditional kansui. Kansui is an alkaline water consisting of sodium carbonate and potassium carbonate. When baking powder is baked, sodium bicarbonate becomes sodium carbonate, which makes a good alternative when diluted with water. The noodles don't turn as yellow as we are used to, though.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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