Easy Gluten Free Ramen Noodles Recipe
Fresh gluten free ramen noodles can be hard to get right. Many shop-bought options turn soft too quickly, break in the broth, or taste more like plain rice noodles than proper ramen.
This recipe makes noodles that are slightly springy, chewy, and perfect for a hot bowl of broth. The dough uses tapioca flour for bounce, glutinous rice flour for stretch, xanthan gum for structure, and an egg to help bind everything together.
Despite the name, glutinous rice flour is gluten free, I promise! It is made from sticky rice and does not contain wheat gluten. That makes it a brilliant flour for creating that chewy noodle texture.
These noodles are best made with a noodle maker, pasta extruder, or sev sancha. Once shaped, you can cook them straight away or freeze them for later.
Ingredients
125 g tapioca flour
125 g glutinous rice flour
1 tsp xanthan gum
1/2 tsp salt
115 ml boiled water
1 egg
Rice flour, for sprinkling
Equipment
You do not need a complicated setup, but you will need something that can shape the dough into noodles.
Useful tools include:
A noodle maker/pasta extruder/sev sancha
A large mixing bowl
A fork
A clean work surface
A pot for boiling the noodles
If your noodle maker has different plates or settings, choose one that gives you a thin round noodle or a narrow ramen-style strand.
Method
Mix the dry ingredients. Add the tapioca flour, glutinous rice flour, xanthan gum, and salt to a large bowl. Mix well so the xanthan gum is evenly distributed. This helps prevent clumps and gives the dough a better texture.
Add the boiled water. Pour in the boiled water. Mix first with a fork, as the dough will be hot. Keep mixing until the flour starts to hydrate and clump together.
Bring the dough together by hand. Once the mixture is cool enough to touch, use your hands to bring it together. It may look a little rough at first, but keep pressing and folding it until the flour is mostly absorbed.
Add the egg. Lightly whisk the egg in a small bowl, then add it to the dough. Knead until the mixture becomes smooth and even. The dough should feel soft but not wet. If it feels very sticky, dust in a small amount of rice flour. If it feels dry and crumbly, knead a little longer before adding anything else.
Shape the noodles. Feed the dough through a noodle maker, pasta extruder, or sev sancha to create ramen-style noodles. Dust the noodles with rice flour as you work to stop them sticking together.
Use or store the noodles. You can cook the noodles immediately, or wrap them well and store them in the freezer. If freezing, portion them first so you can cook only what you need.
Cook the noodles. Bring a pot of water to the boil. Add the noodles and boil for 2 minutes. Drain, then rinse with cold water before adding them to broth, stir-fries, or any ramen bowl you like.
Tips for the best texture
The dough should be smooth and firm enough to push through your noodle maker, but not so dry that it cracks. Gluten free noodle dough can feel different from wheat dough, so trust the texture more than the clock.
A few small details make a big difference:
Mix the dry ingredients thoroughly before adding water. Xanthan gum needs to be evenly spread through the flour.
Use boiled water, not cold water. The heat helps hydrate the starches and creates a more elastic dough.
Dust often with rice flour while shaping. Fresh noodles can stick together quickly.
Do not overcook them. Two minutes is enough for fresh noodles. They will soften more once added to hot broth.
Rinse after boiling to remove excess starch and help the noodles hold their shape.
How to serve gluten free ramen noodles
These noodles are made for broth. Their chewy texture works beautifully in a ramen bowl with a rich stock, vegetables, protein, and your favourite toppings.
Try them with my Ramen Recipe!
Can you freeze fresh ramen noodles?
Yes, these noodles freeze well. Shape the noodles first, dust them with rice flour, then divide them into portions.
Wrap each portion with glad wrap or cling film or place it in a freezer-safe bag. Try to remove as much air as possible before freezing.
You can cook the noodles from frozen. Add them straight to boiling water and cook until tender, usually around 2 to 3 minutes. Stir gently at the start so the strands separate.
A note on baking soda
Some people suggest boiling ramen noodles with a small amount of baking soda to help make them more curly and give them a more ramen-like texture. I have not tested that method with this dough yet, but it is one to try if you enjoy experimenting.
If you do test it, start with a small amount and use a separate pot of water. Baking soda can change both texture and flavour, so it is best to try it on a small batch first.
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