Homemade ramen noodles (best vegan noodle recipe)

Making easy homemade ramen is not just a fun culinary project—it’s the best way to enjoy a bowl of ramen that tastes better than anything you’ll find in a packet of instant ramen. This homemade ramen recipe yields springy, chewy fresh homemade ramen noodles that are completely vegan and egg-free, making them perfect for anyone looking to enjoy delicious vegan ramen noodles. With just a few basic ingredients and a bit of effort, you can create eggless ramen noodles that are worlds apart from store-bought options.

The secret to these incredible noodles is the use of an alkaline noodle dough, which gives the ramen its signature texture and subtle yellow hue. While rolling and cutting the dough may require a bit more time than opening a packet of instant noodles, the results are absolutely worth it. Whether you’re making miso ramen or your own custom broth with your favorite toppings, nothing compares to the taste and texture of fresh homemade ramen noodles made from scratch.

Homemade fresh noodles – easy recipe

If you have a pasta machine, the process becomes even easier, but don’t worry—hand-cut noodles are just as satisfying and rustic. This recipe is a great way to elevate your ramen game, giving you noodles that hold up beautifully in hot broth while soaking in all the savory flavors of your dish.

So, if you’re ready to skip the store-bought shortcuts and try your hand at making noodles at home, this recipe will guide you through every step. The experience is as rewarding as the meal itself, and once you taste these noodles, you’ll agree they’re well worth the extra effort.

What are ramen noodles

Ramen is a traditional Japanese noodle dish consisting of noodles made from wheat flour, water, and other simple ingredients. Unlike the budget-friendly instant noodles often sold for mere cents per packet—those that are typically deep-fried and heavily seasoned with MSG—authentic Japanese ramen is prepared fresh and enjoyed for its rich, nuanced flavors and textures. Traditional Japanese ramen is a staple in homemade ramen soup with soft- boiled egg and shiitake mushrooms.

Interestingly, ramen’s origins can be traced back to China. The name “ramen” may have evolved from the Chinese term la mian, which refers to hand-pulled noodles, a technique widely practiced in Chinese cuisine. Another possible source of the name is lo mein, which describes boiled noodles served with a savory sauce. Both connections highlight the cultural interplay between Chinese and Japanese culinary traditions, with ramen becoming a distinct and iconic dish in Japan.

What is sodium carbonate and why do I need to use it to make homemade noodles 

What is Sodium Carbonate?

Sodium carbonate, often referred to as baked baking soda, is an alkaline salt created by heating regular baking soda (sodium bicarbonate). When exposed to heat, baking soda undergoes a chemical transformation, breaking down into sodium carbonate, water, and carbon dioxide. By continuing to heat it, the water evaporates, and the carbon dioxide is released, leaving behind pure sodium carbonate.

Why Use Sodium Carbonate in Homemade Noodles?

Sodium carbonate is essential for achieving the signature texture of ramen noodles. This alkaline ingredient gives the noodles their characteristic firmness, elasticity, and chewiness. Without it, your noodles may turn out soft and lacking the desired bite and springiness that make ramen so satisfying.

Are Eggs Needed for Ramen Noodle Dough?

Not at all! This vegan ramen noodle recipe is entirely egg-free. It uses only three ingredients, making it a simple, plant-based option for homemade ramen.

What Do You Need to Make Fresh Ramen Noodles?

To create fresh ramen at home, you’ll only need:

• All-purpose flour
• Water
• An alkaline agent: either lye water (also known as “kansui,” which can be purchased at Asian grocery stores) or baked baking soda (sodium carbonate).

With these ingredients, you can easily craft authentic ramen noodles in your own kitchen! It’s much easier to make alkaline noodles right at home than you would think. 

Alkaline noodles equipment 

You don’t need a lot of equipment to make ramen dough. Once you’ve mixed the dough, it’s all about kneading the piece of dough. If you have a pasta maker, you can use it to roll the sheet of dough over and over into thinner pieces. Just fold dough sheet between each time you put it through the pasta machine. 

Tip: if you don’t have a pasta maker you can use a pasta roller to roll the piece of dough. It’s a bit more work, but a great option that produces a nice chewy noodle.

How to make sodium carbonate 

To prepare your own baked baking soda, you have two simple options:

    •    In the Oven: Spread the baking soda evenly on a foil-lined baking sheet and bake it at 250°F for about 1 hour.

    •    On the Stovetop: Heat the baking soda in a pan over medium to medium-high heat, stirring occasionally. Continue cooking until it stops bubbling and clumping. The time required will vary depending on the size of your pan and the amount of baking soda you’re processing.

Both methods will transform your baking soda into sodium carbonate, ready to use for ramen noodles or other recipes!

Easy homemade ramen noodles ingredients 

Here’s a quick Breakdown of the simple ingredients you need to make this ramen recipe. Easy Homemade Ramen Noodles Ingredients:

    1.    All-Purpose Flour (240 grams / 8 oz / ~2 cups)

Flour is the primary structure-building ingredient for the noodles. It provides the necessary gluten, which, when combined with water and kneading, gives the noodles their elasticity and strength.

    2.    Salt (1/2 teaspoon)

Salt adds a touch of flavor to the dough and helps tighten the gluten structure, contributing to the firm and chewy texture of the noodles.

    3.    Baked Baking Soda (2 teaspoons) or Lye Water (1 teaspoon)

This alkaline agent is what gives ramen noodles their signature texture and color. It makes the dough more elastic, enhances the chewiness, and imparts a subtle yellow hue. Without it, the noodles would lack their characteristic springy bite.

    4.    Warm Water (1/2 cup + 1 teaspoon)

Water hydrates the flour and activates the gluten, binding the dough together. The warm temperature helps the salt and alkaline agent dissolve evenly for consistent incorporation into the dough.

    5.    Cornstarch (for dusting)

Cornstarch prevents the noodles from sticking together after they are cut, keeping them separated and easy to handle before cooking. It also helps absorb any excess surface moisture.

Each ingredient plays a crucial role in creating the ideal ramen noodle texture and appearance while keeping the recipe simple and vegan-friendly.

Easy ramen recipe tips and tricks 

Making homemade ramen noodles is a bit of work, but the process is quite simple. Here’s a few extra Tips for Fresh Ramen Noodles:

Cooking the Noodles

• Always bring a large pot of water to a rolling boil before adding the noodles. Once the water returns to a boil, cook the noodles for just 1-2 minutes. Taste a strand to check for doneness, ensuring they’re slightly undercooked, as they’ll soften further in hot soup.
• Avoid overcooking! Thin noodles cook very quickly and can turn gummy or sticky if left in the water too long.
• After cooking, rinse the noodles under running water for a few seconds to remove excess starch, then drain well. If serving the noodles cold, rinse them until completely cooled.

Storing the Noodles

• Store uncooked noodles in sealed bags or airtight containers. Keep them in the fridge for up to 5 days or freeze them for up to 3 months.
• When ready to cook, follow the usual boiling method. If frozen, you don’t need to defrost the noodles beforehand—simply add them straight to boiling water.

Adding Your Favorite Toppings

Enhance your ramen bowl with these classic and flavorful toppings:

• Chashu: Tender, braised pork for a rich, savory addition.
• Ajitsuke Tamago: Marinated soft-boiled egg for added creaminess.
• Scallions: A fresh, zesty kick.
• Corn: A touch of sweetness to balance the savory broth.
• Nori: Mild umami notes from dried seaweed.
• Grated Garlic: Just a pinch adds a bold depth of flavor.

Other great options include boiled spinach, bean sprouts, menma (seasoned bamboo shoots), wakame (dried seaweed), thinly sliced Japanese leeks, or a sprinkle of ground white pepper for extra spice. Customize your ramen with your preferred mix of toppings to make it truly your own!

Vegan ramen recipe 

Making fresh homemade ramen noodles is easier than you think and yields far superior results to store-bought options. This vegan-friendly recipe requires just a few simple ingredients—flour, water, and an alkaline agent—to create noodles with the perfect chewy, springy texture. Whether you’re crafting a bowl of classic ramen or experimenting with your favorite toppings, these noodles will elevate your dish to restaurant-quality.

Fresh ramen noodles ingredients 

• 240 grams All-purpose flour (or 8 oz, about 2 cups)
• 1/2 teaspoon salt
• 2 teaspoons baked baking soda (or 1 teaspoon lye water aka “kansui”)
• 1/2 cup + 1 teaspoon warm water
• Cornstarch for dusting 

How to make homemade ramen noodles 

Continue reading below for detailed instructions on how to make fresh ramen noodles from scratch or you can click here to jump to the print-friendly recipe card.

1. Prepare the Alkaline Solution

Dissolve the baked baking soda (or lye water) in warm water and stir well. This creates the alkaline solution that gives ramen noodles their unique texture and color.

2. Mix the Dough

    In a large mixing bowl, combine the flour and salt.

    Gradually pour the alkaline solution into the flour while stirring with a spoon, spatula, or chopsticks.

    Mix until the liquid is fully absorbed, then use your hands to squeeze the mixture into a rough dough.

    If the dough remains crumbly, add more water, one tablespoon at a time, until it comes together into a cohesive ball.

3. Rest the Dough

Wrap the dough in plastic wrap or cover it with a damp towel to prevent it from drying out. Let it rest at room temperature for 30 minutes.

4. Knead the Dough

After resting, knead the dough for 2-3 minutes to develop elasticity. You can knead by hand or use a rolling pin:

    If using a rolling pin, flatten the dough slightly, give it a few firm whacks, fold it into a ball, and repeat the process.

5. Roll the Dough with a Pasta Machine

    Divide the dough into two portions. Keep one half wrapped or covered to prevent drying.

    Flatten the other half as much as possible by hand or with a rolling pin.

    Set your pasta machine to the widest setting and feed the dough through.

    Fold the dough into thirds and pass it through the machine again. Repeat 5-6 times until the dough becomes smooth and forms a rectangular sheet.

    Once smooth, pass the sheet through the machine 2 more times without folding.

6. Adjust Thickness

    Gradually adjust your pasta machine to thinner settings, rolling the dough through 2 times per setting.

    Lightly dust the dough with cornstarch between passes to prevent sticking.

    Stop at your desired thickness. For ramen, 1.9mm (about 1/16 inch) is a good starting point.

7. Cut the Noodles

    If the rolled dough is too long, cut it in half.

    Dust both sides of the dough with cornstarch to prevent sticking, then pass it through the noodle cutter attachment on your pasta machine.

    Separate the noodles gently and dust with more cornstarch to ensure they don’t clump together.

8. Cook the Noodles

    Bring a large pot of water to a boil.

    Add the noodles and simmer for 1 minute. Thin noodles cook quickly, so avoid overcooking as they can become gummy.

    Drain the noodles and rinse them under cold water to stop the cooking process and remove excess starch.

Your fresh ramen noodles are now ready to serve in your favorite broth or dish!

Elevate Your Ramen: Toppings, Vegetables, and Serving Ideas

Ramen is a canvas for creativity, offering endless ways to customize and elevate your bowl. Whether you’re crafting a hearty miso ramen or enjoying a refreshing cold noodle dish, the right toppings, vegetables, and presentation make all the difference. Here’s how to take your ramen to the next level.

Favorite Toppings for Ramen

Transform your bowl into a masterpiece with these classic and flavorful toppings:

•     Chashu: Melt-in-your-mouth braised pork adds rich, savory depth.
•     Ajitsuke Tamago: A marinated, soft-boiled egg that delivers a creamy, umami-rich bite.
•     Scallions: Thinly sliced for a fresh, zesty kick.
•     Corn: Adds a touch of sweetness to balance savory flavors.
•     Nori: Dried seaweed for a subtle hint of oceanic umami.
•     Grated Garlic: A small amount can amplify the flavors of the broth.

For even more variety, try boiled spinach, bean sprouts, menma (seasoned bamboo shoots), wakame (dried seaweed), or a sprinkle of white pepper.

Vegetables to Add to Ramen Noodles

Vegetables bring texture, nutrition, and color to your ramen. Here are some of the best choices:

•     Mushrooms: Shiitake or enoki mushrooms lend an earthy, umami-rich flavor.
•     Carrots: Julienne or thinly sliced for sweetness and crunch.
•     Bok Choy: Lightly blanched, it adds a mild, leafy freshness.
•     Corn: Sweet and juicy, perfect for miso ramen.
•     Bean Sprouts: Crisp and refreshing, they balance rich broths.
•     Spinach or Kale: Adds color and a healthy boost.

Pro Tip: Lightly cook or blanch vegetables before adding them to your ramen to keep them vibrant and crisp.

Ways to Serve Ramen Noodles

Ramen isn’t just for soup—it’s versatile enough for a variety of dishes:

    1.    Classic Hot Ramen: Serve the noodles in a flavorful broth with your favorite toppings. Try a rich tonkotsu, savory shoyu, or hearty miso base.

    2.    Cold Ramen: Toss cooked noodles in a light soy-based dressing, top with vegetables, and serve chilled for a refreshing meal.

    3.    Stir-Fried Ramen: Cook and drain the noodles, then stir-fry them with vegetables and your choice of sauce (soy, sesame, or chili oil work great).

    4.    Ramen Salad: Use noodles as a base for a vibrant salad, adding fresh greens, shredded carrots, and a tangy dressing.

Ramen noodles are endlessly adaptable, so experiment with flavors, textures, and toppings to create your perfect bowl. Whether you’re keeping it traditional or exploring new combinations, ramen is a delicious way to express your culinary creativity.

How to store fresh ramen noodles 

To store fresh ramen noodles, follow these steps:

    1.    Uncooked Noodles: Place them in an airtight container or sealable plastic bag. If they are not yet cut, you can wrap the dough in plastic wrap and store it in the fridge for up to 5 days. For longer storage, freeze them for up to 3 months.

    2.    Cooked Noodles: If you’ve already cooked the noodles, let them cool, then store them in a container with a bit of water to prevent them from drying out. Keep them in the fridge for up to 2 days.

For best results, when you’re ready to cook the frozen noodles, simply drop them into boiling water without defrosting.

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Fresh ramen noodles Tips

Ramen recipe variations and more Tips

Recipes you might enjoy with your fresh homemade ramen noodles

• Spicy Chinese noodles recipe
• Easy vegan Chicken ramen
• Easy Korean Black Bean Noodles
• Easy vegan instant ramen recipe
• Savory tahini noodles
• Creamy Broccoli Garlic ramen
• Easy 15 minutes ramen

Are you looking for more easy vegan pasta recipes for the whole family? You might like these:

• 3 ingredients vegan lemon pasta
• Vegan creamy pasta with zucchini and pangritata 
• Easy vegan spaghetti bolognese with mushrooms 
• Vegan date night Chanterelle pasta 
• Fresh vegan pasta salad with grapes and arugula 

More delicious recipes you might enjoy

• Portobello avocado mushroom steaks
• Lentil burgers
• Crispy potatoes 
• Celeriac steak
• Vegan roast
• My vegan brisket (or my gluten-free vegan brisket)