Alkaline Ramen Noodles

Step 1

Heat the oven to 120C / 250F.

Step 2

Line a small baking tray with tin foil.

Step 3

Pour 100g of baking soda. (You can use less too, but having this around will actually be pretty useful. Plus, it keeps well in an airtight container)

Step 4

Bake for 1hr. The baking soda should have turned into sodium carbonate and become a third of its original weight.

Step 5

Store in an airtight container.

Step 6

Combine all the dry ingredients together.

Step 7

Slowly pour in the water, little by little to make sure that the dough is well-hydrated.

Step 8

Mix with chopsticks in a circular motion. The consistency should resemble wet sand.

Step 9

Knead it slightly to get the dough together

Step 10

Transfer into a ziplock bag. Make sure to get all the air out.

Step 11

Rest for 30 minutes.

Step 12

After 30 minutes, step on the dough. Stepping is recommended since the dough is too stiff to knead by hand.

Step 13

After stepping for 10 minutes, the dough should have little to no dry spots.

Step 14

Take the dough out and cut it in half. Put the other half back into the ziplock bag.

Step 15

Slightly roll out the dough with a rolling pin. It should not stick at this point.

Step 16

Run it at the lowest setting on the pasta machine and laminate the dough by folding it on top of each other and running it through again.

Step 17

Flatten the dough using the highest dial.

Step 18

Once the dough has been completely flattened, cut using a spaghetti-thickness setting.

Step 19

Dust with potato starch and put in an airtight container. The flavor develops better after a day of rest.

Step 20

When you’re ready to use the noodles, cook in a large pot with boiling water for 90 seconds. Make sure to loosen the noodles when boiling to ensure that they do not clump to each other.

Step 21

Drain thoroughly before dropping gently into a bed of warm hearty broth.