How to Make Ramen Noodles

By Girl Versus Dough
Created March 14, 2017
Learn how to make ramen noodles. MORE+ LESS-

Wanna know a little secret? Do you?

Well, lean in. Oh, c’mon, a little closer…

Those ramen noodle packages you buy by the cartful at the grocery store? Yeah…they’re really bad for you. Like, really, really bad.

OK, so maybe that’s not really a secret (and they can be super delicious, especially when we ignore just how bad they are for us), but there is good news!

You can make your own ramen noodle dish at home, no fuss, no muss (OK, a little floury muss) and a whole lot of yumminess. Ladies and gentlemen, lords and ladies, I present to you: How to Make Homemade Ramen Noodles (with sautéed greens and a poached egg, too!).

First, whisk together your dry ingredients and make a well in the center. Add the egg and water. We’re already halfway done! OK, not really. But close. Really, really close.

Slowly incorporate a little bit of the dry ingredients at a time into the wet ingredients with a fork. You don’t want to move too quickly or you’ll scare the croc – er, the dough will toughen. Sorry, my inner nature show narrator got away from me for a second.

When you have just combined all the ingredients, dump the dough on a clean counter, sprinkle with some flour and knead until you have a dough that’s only slightly sticky and a bit tougher than bread dough. It should hold up to a mild punch and stick to your hand for no more than a second.

Roll the dough into a ball and place in a damp paper towel for about 45 minutes. Watch an episode of “Downton Abbey” in the meantime.

We’re back (and can you BELIEVE Violet just said that to Cora? The nerve). On an extremely well-floured surface, roll out the dough thin, thin, thiiiiiin as you possibly can without freaking out (it’s OK if you freak out a little).

Sprinkle the top of the dough with more flour, then fold it over itself twice.

Now, cut the dough with a very sharp, long knife into thin, thin, thiiiiiin strips. I freaked out a bit here and cut them too thick, so they ended up more like udon noodles. Whatevs. They still tasted good…

Use your fingers to carefully unfold the noodles and place them on a floured baking sheet.

Boil a pot of salted water, and slowly lower strands of noodles into the water.

Once they’re cooked, drain them (and save some of the pasta water).

Meanwhile, sauté your greens and poach a couple o’ eggs…

And serve them on top of a bed of ramen noodle-y goodness. Super easy, super tasty, super not as bad for you as the store-bought stuff.

Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!