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This is my recipe for making long fermented sourdough ramen noodles. I have been working through this recipe from scratch and I am really happy with how it has been turning out. Making fresh ramen noodles at home is a really satisfying cooking project, and when you pair that with the beneficial gut health properties of long fermented sourdough, it makes for a truly beautiful pairing. I have taken these noodles well past 100 hours and they were delicious! You can get away with as short as overnight, but I’d really encourage you to try to go for at least 48 hours of cold fermentation to really give the good bacteria and yeasts of the sourdough the opportunity to work its magic on the noodles.
On my instagram page I have added a stories highlight with a detailed walk through, step-by-step on how to make these noodles at home if you learn well by watching. [Also, see Spencer’s post about ramen we shared on our page on Instagram that resulted in our request for him to write out this recipe!]
This recipe calls for sodium carbonate which is commonly found in ramen noodles. It is a big part of what gives them their classic ramen noodle flavor. You can make sodium carbonate at home by heating baking soda in the oven. The heat causes the sodium bicarbonate (baking soda) to turn into sodium carbonate, the alkaline salt that you will need for the recipe. There are heaps of resources to be found online on how to make your own sodium carbonate. It is as easy as baking baking soda but a good search on the internet will walk you through it.
On the Weston A Price Foundation website there is a great article called Cod Liver Oil Basics and Recommendations and all the good juicy details are there.
I’m excited to play around with this. It tastes incredible and it hits different than any other mayonnaise I’ve ever had. It’s like giving my body a hug. I’m all about it!
Ingredients
- 2 cups bread flour
- 1 cup active sourdough starter
- ¼ cup water
- 1 teaspoon salt
- 1 teaspoon sodium carbonate
Instructions
- In a bowl, whisk together the active sourdough starter and water.
- Add the flour, salt, and sodium carbonate to the mixture.
- Mix and knead until all flour is incorporated into the dough.
- You don’t need to knead to a smooth dough ball, you just need everything incorporated and all the flour is hydrated and incorporated into the dough ball.
- Cover and transfer to the fridge to ferment.
- After at least overnight or longer if you have the time to do so, use a pasta machine to shape noodles.
- Sheet to number six on the pasta machine.
- Dust with flour and cut with the smaller cutter size.
- I find it helpful before cutting the noodles to let the sheets of dough sit out a while to help dry out and remove excess moisture, simply put them on a baking rack and allow to dry out a while. This simply ensures that the noodles won’t stick together as you cut them.
- Dust liberally with flour or some kind of starch like corn starch or potato starch to help prevent sticking as well.
- To cook, you simply bring a pot of water to a boil, add your noodles, and cook until tender.
- It should only take a few minutes when cooking fresh noodles.
- Strain off the water and your noodles are ready to eat!
- Serve in bone broth with soft boiled eggs and other ramen toppings or simply season and eat it up as is.
Your homemade long-fermented sourdough ramen noodle recipe sounds like a fantastic culinary adventure! I can imagine the satisfaction of creating noodles from scratch, especially with the added benefit of long fermentation for enhanced flavor and gut health benefits.
Using sourdough starter in noodle dough is a brilliant idea, allowing those beneficial bacteria and yeasts to work their magic over time. It’s intriguing to hear you’ve experimented with fermentation periods extending beyond 100 hours – a testament to your dedication to perfecting this process.
I appreciate the detailed instructions and tips you’ve shared, like making your own sodium carbonate and the importance of drying out the dough sheets before cutting to prevent sticking. These insights make the recipe approachable for anyone eager to try their hand at making authentic ramen noodles at home.
Pairing these fresh noodles with bone broth and soft-boiled eggs sounds incredibly satisfying. Your passion for homemade cooking and sharing your journey on Instagram adds a personal touch to the whole experience. Thanks for inspiring us to embrace the art of noodle-making with your thoughtful recipe!
I just bought a sourdough starter and will give it another go. The noodles look absolutely scrumptious. It is great to see that noodles don’t have to be a dead food! I have tried lots of different grains made into noodles but never enjoyed the texture. Is there a particular type of noodle machine that you would recommend? Thank you for sharing!