Ramen noodles are alkali noodles, meaning they are made with flour, water, and an alkali substance called kansui, or lye water, that can be found in bottled form in most Asian markets. We use baked soda as our source for food-grade lye.
1 tablespoon baked baking soda (recipe in the text above)
1/2 cup warm water
3 cups bread flour
1/2 cup cold water
Combine the baked soda and the warm water together in a medium bowl. Add in the remaining water. Add in the flour and stir. The flour will change colors from white to a golden yellow. Form a ball with the dough and knead it vigorously for about 5 minutes. Wrap the dough and let it rest in the fridge for about an hour.
Roll the dough out to about an eighth-inch thick. Fold the dough into thirds. Slice thinly to create the noodles. Toss the noodles in flour to keep them from sticking.
Heat a large pot of water to boiling. Add in a small handful of salt. Reduce to a rapid simmer and drop the noodles in a handful at a time. Simmer for about 2-3 minutes. Remove the noodles with a mesh strainer.
Add the noodles to your favorite piping hot broth and garnish with meat, fish, vegetables and other favorite toppings.