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Combine water, bicarb soda and salt in a small mixing bowl. Let the bicarb soda and salt dissolve completely.
Place the flour in a large mixing bowl and add 1 tsp of the bicarb soda water and stir with a pair of chopsticks or your hand. *2
Repeat the process 2 till all bicarb water is added and stirred into the flour. *3
When all water is added, the flour and water should create a crumble.
Place them into a ziplock bag and rest for 10 minutes to let the flour fully absorb the water.
Leaving the zip open, fold the bag in half and place the dough at the bottom of the bag.
Press the dough to shape an even thickness of rectangular flat dough. Remove air as much as you can.
Rest if in a fridge overnight. *4
After rested overnight, take it out of the fridge. Cut the ziplock bag open with scissors.
Dust a kitchen bench with a generous amount of corn starch, fold the dough in half and press with the bottom part of your palm or a rolling pin to flatten it.
Dust more over the dough and roll out the dough as thin as you can. *5
Fold the dough into three, and cut it from the edge 0.08 inch (2mm) thick.
If you like a shrinked texture, give a massage the cut noodles with your hands.
Boil water in a large pot, add freshly made noodles and cook for about 3 minutes. *6
Serve with ramen broth and your prefered toppings.