Vegan Ramen Noodle Dough from scratch

How to make vegan ramen noodle from scratch!

I am working on a series on how to make vegan ramen. This is part1 how to make ramen noodles from scratch. In the next article / video, I am going to show you how to make vegan soup from scratch. So stay tuned!

Once you make noodles at home, you won't go back to store bought ones. Why? Conventional noodles tend to contain eggs, msg, preservatives and coloring. If you are vegan and or care about your health, I highly recommend making ones at home!

It is super delicious and not that difficult. Only 4 ingredients!

Does that sound exciting? Let's get started!

#vegan #vegetarian #ramen #plantbasedfood #howtomakeramen


This recipe creates 2 serving.

    • 1 cup (163g) Semolina flour ( You can substitute with all purpose flour)

    • 1/4 cup + 1teaspoon (65g) water

    • heaping 1/2 teaspoon *baked baking soda (You can omit if you don't have)

    • 1 teaspoon vital wheat gluten powder





If you want to make baked baking soda.

When baking soda is baked it transforms from sodium bicarbonate into sodium carbonate, a stronger alkali.

Baked baking soda is often used in pretzel and bagels. It creates chewy consistency.

CAUTION: Sodium carbonate is CAUSTIC. If you have young children, be sure to KEEP IT OUT OF REACH. It is considered a non-to-mild irritant for the skin and a mild-to-severe irritant for the eyes. Excessive contact may cause irritation with blistering and redness. Flush skin with soap and water for at least 15 minutes.

Here is a great article to read more about sodium carbonate.

  1. Preheat oven to 275°F

  2. One cup of baking soda onto a baking tray lined with aluminum foil.

  3. Bake the baking soda for 1 hour.

  4. Remove from the oven

  5. When cooled, store in an airtight container




  1. Combine semolina flour, sodium carbonate, vital wheat gluten. Stir.

  2. Place the dry ingredients into a food processor. With a food processor running, slowly add water

  3. Pulse then scrape the bowl. Repeat a few times until well combined. It will remain dry and crumble but don't worry.

  4. Transfer into a quart size plastic bag. Let rest for a few hours overnight.

  5. Using a rolling pin, roll the dough over the bag until it spreads all the way to corners.

  6. Take it out of the bag. Cut into half and place the second half back into the bag.

  7. Feed into a pasta machine, starting with the widest setting. In my case number 0

  8. Feed a few times with the widest setting. It'll make it smoother

  9. Turn the dial to the next setting. In my case number 1

  10. Keep rolling, then turn the dial until you reach the thickness you like. In my case number 6

  11. Sprinkle some corn starch onto thinly rolled pasta dough.

  12. If the edge is not smooth, trim

  13. Feed into the cutting attachment.

  14. Sprinkle generous amount of corn starch onto noodles




  1. Boil water. Add salt. Add noodles

  2. Cook for one minute or so

  3. Drain the water and rinse with water for few seconds