How to Make Ramen Noodles from Scratch

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Part 1: Science of Ramen Noodles: • The Science Behind a P...
Mike's Book: docs.google.com/document/d/1q...
Mike on Instagram: https:/ ramen__lord
In this video I take you through my current process of making ramen noodles.
Ingredients:
495g Flour (majority AP flour)
5g Egg white powder amzn.to/32K1khj
5g Vital Wheat Gluten amzn.to/3gGf5Wr
190g Water (purified, bottle, or distilled)
6g Sodium Carbonate
5g salt
tiny pinch of riboflavin. amzn.to/3sImNBS

[@dmgg8917]

Thank you so much man! A friend recommended your channel to me because my little daughter apparently likes noodles more than rice. Instead of ordering fast food, I'll just make them myself. Already did your other noodle recipes! And a pasta roller is already on its way.

[@WayofRamen]

awesome Nikko! good luck with your noodles!

[@justalpha9138]

They're very hard to do, but it's so worth mastering this skill

[@dmgg8917]

@@justalpha9138 Yeah Bro. Tried it on the pasta roller already and the noodles were slimmer and better. When using a knife sometimes I ended making some Yakisoba hahaha

[@justalpha9138]

@@dmgg8917 Always worth getting the proper equipment

[@justalpha9138]

@@dmgg8917 I just recently bought an automatic pasta machine from Phillips and it is SO much better than the crappy Atlas machine I was using before.

[@Angelshae]

I just want to say thank you, you really inspire me to work on my ramen, I love that everything is seen more as an art, you give us the foundation and tools, but its always open enough to adapt it to our own liking as you explain what an ingredient does etc.

[@joealbert3232]

By far, this is the best ramen channel I've watched on youtube. Also your store has some amazing products in it.

[@WayofRamen]

Thanks very much

[@pmcgarry42]

Much love for putting this together. My previous attempts at making noodles were trash. Confidence to try again with your video and Mike’s book. Mahalo!

[@Zinger7107]

Great job again. I love hearing your passion about ramen, and the zen of ramen vibe from your commentary. Keep it up!

[@waterisnotwet3902]

This time you uploaded before I made a new batch of noodles haha thank you for the timing!

[@WayofRamen]

awesome! Thanks for watching

[@madrinamakes8863]

ooh! Very nicely done! Can't wait to give this a try!

[@NBA-LejonBrames]

Your really refining your ramen techniques. I been gathering a whole bunch of stuff and watching a whole lot of vids. My journey will begin soon. Thanks for the knowledge bro

[@WayofRamen]

Good luck man!

[@tribbybueno]

such a beautiful recipe, thank you for sharing

[@AnDo-mb6pk]

Your Video is a fuss free, quick and easy to understand video. I really enjoyed watching it, great recipe too, Great work my friend.. keep it up. Cheers

[@PurebloodKnight]

Your vids are the best thing to watch before bed🥺💜 makes me hungry LMAO

[@WayofRamen]

Thanks very much for watching

[@MaRLoNpl0x]

Going to make a new batch next week. I might try doing this recipe and see how it goes. Good job, Ryan. It is crazy how much you have leveled up your ramen game.

[@WayofRamen]

i just get help from friends that are better than me. that's why i want to share everything.

[@MaRLoNpl0x]

When I started making ramen I felt like it was like learning a fighting game for the first time. Always learning and figuring out stuff on your own or with your friends. Then you see something or someone better and you just want to improve your own. So when I learned that you use to play SFIV I just went, "I effing knew it."

[@Xcissart]

I want to thank you so much for your videos! I made handmade noodles for the first time thanks to you and while they're not perfect I'm ecstatic that they're recognizably ramen noodles.

[@WayofRamen]

Thanks for watching!

[@morcatna4767]

This channel is a blessing 😁

[@joshua5o7482]

Thank you for this. I've been thinking of making Ramen noodles from scratch (again failed a few times) so I'll definitely try this.

[@WayofRamen]

Good luck! Try using bottled or distilled water, i think most recipes online are for high hydration noodles and sometimes hard water can make it not come together so well.

[@dragonrider121212]

Thanks, this is super helpful!

[@realzhella6817]

Damn man its been a long time since I have watched your videos....u have come a long way👊👍👍

[@WayofRamen]

haha thanks man. im trying out here

[@thefish727]

Literally made noodles for the first time last night based on your first tutorial RIGHT before this was uploaded. I get to tasted them tonight, wish me luck!

[@WayofRamen]

Nice! Those are a solid beginner noodle. Try these next and you can see the difference the adjuncts can bring.

[@chuckheinch]

I'll give this one a try. The regular noodle recipes in the past are good too. Better than any noodle I can find in a store or ramen shops.

[@uncommonramenchannel7495]

Nice work man! Looks gooood

[@WayofRamen]

Thank you

[@Doabit]

Thanks fof the video my guy. Excellent as always! When I make your noodles I put the flour in a food processor and then slowly drizzle my kansui into it. That perfectly hydrates all the flour without me stressing about anything. Kind of a lazy man's way out but it works everytime.

[@levi7187]

Very nice thank you for sharing with us.🙂

[@minica3456]

Thanks man I’m gonna try this out this weekend will update you

[@Resepti]

Excellent work man 🙏🙏🥂

[@WayofRamen]

Thank you

[@brunodipaolo2799]

Ryan, sos un genio, la verdad, me convertiste en un apasionado por el ramen, yo se que no entendes lo que escribo, pero sinceramente te admiro mucho. un abrazo enorme desde argentina.

[@mayasodder9779]

Love your video 😍

[@WayofRamen]

Thank you so much 😀

[@MiguelTorres-ld2zy]

Thank you so much your valuable content!! im exited to try this!! aproximetly for how many portions of ramen this will work??? thank you!!

[@catalystxi5184]

I made my first noodles yesterday using this video, and cooked them for lunch today. I was amazed at how good they are! I really struggled rolling the dough out and was pretty sure I screwed it up, but it seems like it worked out in the end. On a humorous note I want to say, I've watched this video many many times. Yet at about 4:10, when the knife thrusts towards the screen, I flinch. Every single time.

[@txag007]

Great video! I am curious about how long you make your noodles before cutting them? Would you say that is 1 serving or would several cuts make up 1 serving? I love the channel and has pushed me to try my first full ramen meal from scratch!

[@atrccst7618]

Wow, i learned so much from your channel. Thank you! I've been cooking ramen at home for two or three years, trying to get better. Did you ever try using durum wheat (Semolina rimacinata) for ramen noodles? I'll try a mix in my next batch!

[@dsulvadarius]

Thanks for sharing.

[@pritikinaa]

That looks so much better than the hand pulled noodles I had earlier today. They straight up tasted like flour. I had to wait 3-4 minutes before they were adequate.

[@eduardopagepoma]

Love your channel. Mi ramen improved incredibly thanks to your teachings. Could you recommend and pot size and a strainer size if I want to cook for 4 persons at a time?

[@Burrfection]

making this TONIGHT

[@eduardojahnke8970]

Hi, really cool videos! I'd really would like to store this frozen, so making ramen in general is pretty time demanding and would be nice to have worked out this ahead of time. Any additional suggestions about the freezing?

[@WayofRamen]

Freezing is just fine.

[@PaladinJenkis]

Hydrating the flour with a spray bottle has worked very well for me last time, the noodles turned out amazing! You might want to try that on your channel.

[@jeffreyschmidt3997]

Amazing videos! Thank you so much :) what if you want to use lye water instead of baked baking soda? How much should be used?

[@peterpavlovich]

Thank you again for all of these wonderful video tutorials! They are amazing! I have seen a few comments related to your use of a majority of all-purpose flour with only about 100g of bread flour. You state that you were not as worried about the lower protein composition of the APF due to the high hydration noodles. BUT, the question I have is, did you pick that ratio/mix of flours because you thought it would be optimal? If so, what characteristics of the end product (noodles and/or dough) did you feel the use of the APF would give you over using 100% bread flour?

[@WayofRamen]

watch the science of ramen video for more info but basically the more protein in the flour, the more reaction with the alkaline salts in the kansui which will give you more of the kansui characteristics.

[@413Jesse]

Have you thought about doing a taste test video of premade ramen noodles? Currently I use Sun Noodles but would love to see your take on what's available in the US today.

[@chrisbole8339]

Thank you!! 🙏

[@WayofRamen]

Thank you chris

[@F6Hawk]

Quick question - If I were to use raw egg white as opposed to powdered, should I mix it with the water (and use less water) to equal the 190 grams of liquid?

[@tendue0726]

Thanks for sharing. My recipe is almost same as yours but I don’t use protein powder and oil as I can’t be bothered. As for food colouring, I use B-2 (Riboflavin) to achieve the yellow color. I use spinach juice for green and carrot for orange. I should try beet roots when they are in season.

[@SayBaaaaaaaaaaaaaaah]

After the noodles have rest, would you recommend them to be stored in the freezer? If so, how long would they last without ruining the noodle?

[@procrastinating384]

Do you ever plan on experimenting with hand pulled ramen? I find the techniques involved very cool.

[@xchescoa7x]

Hi! soooo i was wondering if we dont have the space to roll it out as you did. could we cut the roll into smaller portions to make it easier ? also have you ever thought of making a discord? Maybe were like minded people can gather and share experiences or recepies and pictures? thank you again! love your content!

[@tomypreach]

Beautiful !

[@WayofRamen]

Thanks Tommy

[@yomnahassan4057]

♥️♥️♥️♥️♥️thank youu

[@DZ-nm7ru]

Thank you for the video! Many tips I never read about. Do you ever freeze your noodles after making a batch? How would that work without the noodles sticking together when thawing?

[@WayofRamen]

I always store extra noodles in the freezer. Cooking them from frozen doesn't seem to make much of a difference other than taking a little longer.

[@SamRostol]

Amazing video, thank you so much! Do you have a method to make vegan noodles as well?

[@austin5310]

Love the video, never made any kind of pasta, totally a beginner and learning from you. questions: the Dowel your dad made for you is a genius idea. I am going to ask my husband to make one for me. would you let me know the measurement of the height and weight, please? Since the protein content in the flour is so different from brand to brand. Would you let me know what brand of all-purpose flour do you use? what is the weight of your noodles for one serving? approximately how many servings does the recipe make? I watched your Beginner Guide to Making Ramen Noodles from Scratch after this video. in that video, you used Bread Flour instead, why? which one has the better result? THANK YOU!!!

[@4gameng821]

thank you for this great recipe i just wanted to know if the result will defer if used noodles press machine

[@MyPryo]

Great video. 👍 What attachment or attachments do you recommend for the noodles.

[@WayofRamen]

for the 150 you can use the capellini or spaghetti cutters

[@jasonfanclub4267]

Great video

[@WayofRamen]

Thanks Jason

[@ramineskandani8596]

Great video thanks👌,What if we add few grams of MSG to our batch? Does it enhance the taste? or it ruins the texture?

[@fadlyfadlan5781]

SUPERB BRO ⭐⭐⭐⭐⭐

[@Milanocookies56]

Great video! How long do you normally step on your dough? Do you flip it?

[@WayofRamen]

Not too long, just until it's flat

[@wnose]

5:21 FYI for newbies: join both of the ends to form a belt, then sleeve it with your left hand as you crank it with your right hand.

[@robvandenbroeck3143]

I tried this method (after trying multiple other methods) ... and i gotta say; My noodles never came out this good! Thank you

[@WayofRamen]

That's all you rob

[@rubytan2440]

Thank you sharing the science and the method of making the noodle. I have a question: If I use egg white that is still in liquid form, should I reduce the water by the amount of egg white?

[@AyoAlpha503]

Awesome, I'm gonna try this next week! How can you make this long shelf life without freezing?

[@WayofRamen]

probably a week or so but they'll keep changing the longer it rests so you can freeze them after a few days

[@alexanderlin8437]

Hi Way of Ramen -- can you show us how you clean your pasta machine afterwards? Thank you for producing such high quality content -- its wonderful!

[@rts306]

I let all parts of the machine dry and the next day, just use a clean brush to clean whatever flour/pasta are left in the machine. Whatever you do, DO NOT WASH WITH WATER.

[@alexanderlin8437]

@@rts306 thank you,

[@sevenchambers]

Goated video.

[@WayofRamen]

Appreciate it

[@reddandy8931]

Hi, first of all thanks so much for the tutorial. I have a question. The portion used in the video is 500g, so it is an appropriate size to be put in a plastic bag and stepped. Let’s say for a noodle restaurant that need to produce 10kg noodles everyday, can’t we just knead the dough into one big batch, means we skip the plastic bag part and use kneading machine to make the small clumps come together. Will that affect the texture?

[@SuperDamny]

Thank you so much for inspiring me to make my first ramen🍜. Since I made pate brisee in the past the moment I saw you mixing flour and water I knew I would use a mixer (the one with a bowl and blades) to turn flour and water into "wet sand". Turned out great. Takes seconds. Didn't have any fancy ingredients and just used 2 dried shiitake mushrooms to bring some "umami" to the stock, soy sauce + rice vinegar + a pinch of MSG along with hot chili scallion lard. Marinated egg + pork belly crooked your way. Wasn't bad 😄

[@MikePouch]

Tried your method of using a food processor to mix the flour and water - worked perfectly. Awesome tip!

[@SuperDamny]

@@MikePouch I'm happy you liked it) I think I should have been more specific: liquid must be slowly drizzled over flour in a food processor running on high. I think you got that right. 😊

[@MikePouch]

@@SuperDamny Yup, that's what I did! Thanks!

[@KOJI429]

Hi! Awesome video! I have been following your page for some time now. I plan to make ramen for my mom on Mother's Day through the help of your videos! They are very thorough and helpful. I do have a question though. If I were to use fresh egg whites, how would I mix them into the dough?

[@WayofRamen]

put a measuring cup on a scale and crack and egg white in there. then add water to the measuring cup to the total weight of water you were going for . then make your kansui as normal.

[@KOJI429]

@@WayofRamen Thank you so much!

[@BuzzLiteBeer]

Can you use liquid egg whites and account for it in the water added?

[@kevinleong4467]

Do you know if there is a place you can buy a stand. I love that idea for holding your sheet while it feeds through

[@MongoosePreservationSociety]

Nice!

[@centuruslee]

if you want to make under 30% water noodle , u can cut the dough smaller part than usual , it help the flatten down phase easier ( try to make longer and shorter width dough)

[@Bambo_waffle]

this is great, definetly gonna try to make noodles now! but i wanted to ask if you store them in the fridge how long can they stay and the same with the freezer. can you store your noodles in the freezer and if so for how long ? thanks!

[@WayofRamen]

I always keep some noodles in the freezer. They last pretty long a few months at least

[@99thmonkeyresonance66]

Do you have a link for that little "side-pot mesh strainer" thingy at the end! (I'd like 1 of those! Looks pretty handy for multiple uses.) "Steaming" included. [given I keep the water lower than the basket, I'd assume of course.]

[@danielpark3069]

Awesome video!! just curious, why do you think 150 is better than 180? Is it more balanced? More sturdy?

[@WayofRamen]

the 150 has more attachments so you can cut different size noodles. the 180 only comes with 1 and you can't change it.

[@p30ff12]

just wondering can you substitute the dry egg whites with real egg whites with approximately the same weight?

[@benjaminnystrom5814]

Hey got any tips for gluten free noodes?

[@khymykhymkhym1784]

Is baking soda a good alternative for the sodium carbonate?

[@TyinAlaska]

What do you think of putting some diastolic malt powder in a ramen noodle recipe? I'm thinking it would add some very interesting flavor.

[@monaiza2177]

Can I put fresh noodles into the freezer? If yes, how long do I have to cook frozen noodles?

[@maxlanter5939]

Hi thanks for this helpful video but sodium carbonate is not legal in my country can is use baking soda and if yes how much

[@somshu238]

How long can you keep.the noodles for ,do you store them in a fridge ?

[@lorihurt7991]

What can you substitute for the potato and corn starch? I'm not able to use either for health reasons.

[@sksk-bd7yv]

If I want to simply try i out for the first time, could I do without a pasta machine? I never use anything more advanced than knife, rolling pin and muscles to make my pasta. Will my experience in baking be a hinder or help? Baking pizzas and everydaybread I never measure, but only go buy my senses (after all, there is a lot of differences between even wheat flours).

[@clworthington91]

Love

[@talarmir88]

Youre awesome! My noodles are oishi! How many grams of finished noodles is ok for 1 dish? Thanks!!!

[@hakanvikstrom4502]

I found a bottle Koon Chun Kansui in my local asian store, how much of this should I use instead och the powdered kansui?

[@AverageJyo]

For an egg allergy, is there an egg white powder sub you can recommend?

[@aptwo916]

What does egg white powder do in this recipe? can I skip this?

[@theseeker1609]

may I know whicvh brand of sodium carbonate you use? is it the same bicarbonate of soda?, thanks

[@layefaokunwei1577]

Question is there a low calorie flower that I can use in making noodles

[@maryloufernandez8099]

Hi, is any alternative ingredient for riboflavin? I checked it online and it’s too way expensive…Im thinking to add egg yolks instead but im scared that I will not achieve ur ramen noodle texture…any advise? Thanks!

[@kevball21]

How long to you normally step on the dough in the bag for?

[@FortuneFaded415]

Hi! What is the can I just use egg whites at the same measurements as the egg white powder?

[@diastirtakurnianto5263]

Hello ryan, thank you for the video. I wonder, Could you give me the link of your pasta machine ? Or the brand and model, Because it seems to have a 1.5mm cutter. It's hard for me to find a machine with 1.5mm cutter, they all have 2mm cutter and 4mm 😔.

[@Shelby-48]

thank you very much for this video, I live in Switzerland and I love Ramen. could you give me the Amazon link so I can get the Riboflavin powder, please? 🙏🙏🙏 or I can use turmeric powder, if yes, how much for 500 flour?

[@MoonbeamPony]

Hi, I have a question. You say you cook the final noodles for about a minute. Is it possible to par-cook them to create a homemade "instant ramen"?

[@raychou6504]

Finally made this last night and it was amazing! Honestly it wasn't that hard, takes a bit of time, but the result is way better than any store-bought noodles.

[@qwet55]

Hi, can I ask why the atlas 150 is better than the atlas 180? I’m currently trying to decide between these to make noodles so it would be really helpful. Thank you

[@jakedraves759]

What don't you like about the Atlas 180 vs. the 150?

[@KogaTM87]

I really like your solution for holding the sheet of dough while you cut your noodles! I'm definitely gonna be building one of those before my next bowl...

[@WayofRamen]

good luck with your next batch!

[@lindadami243]

How much Lewis liquid kansui should we use if we have the Chinese lye water?

[@ItsViolaRose]

Where do you store a pasta roller in the kitchen?