Fresh ramen noodles with chef Kirsten Dixon

We bake baking soda for 1/2 hour at 250 degrees to make "baked soda".
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Mix the flour, baked soda and water together. The dough is slightly yellow.
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Knead the dough for about 5 minutes and rest.
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Roll the dough out, fold it into thirds, and slice thinly.
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Flour the noodles to keep from sticking.
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Cook the noodles in salted simmering water for 2-3 minutes.
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Students in our class chop up favorite vegetables.
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We saute our ramen vegetables.
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Noodles and vegetables ready for hot broth.
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Our bowl of ramen noodles with black cod and Alaska vegetables.
Tyrone Potgieter photo
Kirsten Dixon

Homemade ramen noodles

1 tablespoon baked baking soda (recipe available here)

1/2 cup warm water

3 cups bread flour

1/2 cup cold water


Combine the baked soda and the warm water together in a medium bowl. Add in the remaining water. Add in the flour and stir. The flour will change colors from white to a golden yellow. Form a ball with the dough and knead it vigorously for about 5 minutes. Wrap the dough and let it rest in the fridge for about an hour.

Roll the dough out to about an eighth-inch thick. Fold the dough into thirds. Slice thinly to create the noodles. Toss the noodles in flour to keep them from sticking.

Heat a large pot of water to boiling. Add in a small handful of salt. Reduce to a rapid simmer and drop the noodles in a handful at a time. Simmer for about 2-3 minutes. Remove the noodles with a mesh strainer.

Add the noodles to your favorite piping hot broth and garnish with meat, fish, vegetables and other favorite toppings.

Makes 6 servings.

Recommended: Read the full story of chef Dixon's fresh ramen