How to Make Ramen Noodles

The different brands of instant noodle soups found in most supermarkets and groceries are just ordinary noodles with separately packed sesame oil flavoring. These noodles can be made at home.


  • 250 grams all-purpose flour
  • 80 grams water
  • 7.5 grams iodized salt
  • 1 gram kansui*
  • 1 whole egg
  • 5 grams powdered shrimp flavor
  • yellow food color


  • pasta maker
  • weighing scale
  • mixing bowl
  • steamer
  • oven
  • plastic spatula
  • strainer

*Kansui helps maintain texture and taste in noodles. The main components of this liquid were sodium and potassium carbonate and phosphate. Modern Kansui is made directly from one or a combination of these elements. In its absence however, lye may be used but this gives the product a soapy after-taste.


  1. In mixing bowl, blend together powdered shrimp flavor and flour.
  2. Dissolve kansui and fine salt separately in equal amounts of water.
  3. Add whole egg to the melted kansui. Pour egg-kansui mixture into the flour mixture, then add the dissolved salt.
  4. Mix well to form a dough. Knead the mixture by hand until dough is firm.
  5. Divide dough into small patties. Pass the patties through a roller using settings #1, #4, then #6 until patties are fine and thin.
  6. Pass dough through the narrow cutter of the pasta maker.
  7. Divide noodles into bunches weighing 30 grams each. Place in a steamer and steam for 20 minutes.
  8. Using a strainer, drain water from the steamed noodles. Place noodles in an oven to 250°F until noodles are dry.
  9. Pack noodles in plastic bags. This recipe yields 341 grams of steamed noodles.

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