Instant ramen is a poor shadow of the noodles you get at a ramen shop. Now you can make better-than-instant ramen at home for even less than those cheap packets you find at the grocery store.
Not Quite Nigella’s Lorraine Elliott shows us how relatively simple this is. Besides flour, salt, and water, she recommends using lye water or Kansui, which gives ramen its distinctive chewy texture and color. If you can’t find lye water (an Asian grocery might be your best bet), you can substitute eggs and baking soda.
It’s also easiest if you have a pasta machine to cut the noodles, but if you have the patience, you can cut them by hand. It might be well worth it:
The resulting noodles are absolutely wonderful. You know exactly what goes into them and they have a wonderfully springy chew to them and a texture that cannot be achieved with instant ramen. A batch made with lye water costs less than 50c for four serves so it’s quite feasible to make it for less than you would pay for instant ramen. I served these in soup as well as stir fried and they retained their springy texture perfectly cooked both ways.
Hit up the link below for your DIY ramen instructions.
Make Your Own Ramen from Scratch! | Not Quite Nigella