Ramen noodles

Ramen noodles

Total: 2 hr 30 min. | Active: 30 min.
vegan, lactose-free
Nutritional value / people: 366 kcal
, Fat: 1 g
, Carbohydrate: 76 g
, Protein: 11 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Baking the baking powder (see note)

3 parcels baking powder

Noodle dough

2 dl water
400 g white flour
¼ tsp salt

To shape

3 tbsp wheat starch (Epifin)
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How it's done

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Baking the baking powder (see note)

Scatter the baking powder on a baking tray lined with baking paper, bake for approx. 30 mins. in the centre of an oven preheated to 200°C. Remove from the oven, leave to cool, seal well.

Noodle dough

Combine the water and 1½ tsp of the baked baking powder. Mix the flour and salt in a bowl. Add the water, mix into a crumbly mixture using the dough hook on a food processor for approx. 5 mins. on a low setting. Cover the bowl and leave to rest for approx. 30 mins. Knead for another 5 mins. or so, remove from the bowl and knead for a further 5 mins. or so by hand to create a soft dough. Cover the dough and leave to rest for approx. 30 mins.

To shape

Divide the dough in half, using the widest roller distance, pass through the roller several times, folding together again each time, cover and leave to rest for approx. 5 mins. Using the pasta maker, roll the dough out more and more thinly (until you reach around the third thinnest roller setting). Roll the sheets of dough through the spaghetti-maker of the pasta maker, or scatter with wheat starch, roll out, and cut into thin strips. Mix the ramen noodles with the wheat starch, leave to dry.

Good to know
Note: The baked baking powder replaces traditional kansui. Kansui is an alkaline water consisting of sodium carbonate and potassium carbonate. When baking powder is baked, sodium bicarbonate becomes sodium carbonate, which makes a good alternative when diluted with water. The noodles don't turn as yellow as we are used to, though.
Tip: We bake a larger quantity of baking powder to simply make it worth turning the oven on. Store the baked baking powder in a clean jar in a dry place. If properly sealed, it will keep for approx. 3 months.
Serve with: Cook the ramen noodles for approx. 1 min. in a soup, or boil in salted water and serve with fried vegetables.

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