Need to admit that this is not an easy dough to work with. But how can I resist all the ASMR potential for my cooking videos? It's tough and needs to be as dry as possible for the best texture. Most recipes involve lye water which scares the crap out of me. My dad's recipe uses lye water and the noodles are always amazing but I wanted to avoid the store bought stuff. Thankfully, Lucky Peach had a recipe that uses baking soda to make your own mixture to alkalize the ramen dough.  The alkalinazation gives the noodles its distinctive mineral flavor chewy texture. If you want more details about the chemistry behind ramen , I highly recommend visiting the instagram or reddit page for Mike Satinover. He know more about ramen than I ever will. You can check him out @ramenover and increase your knowledge of all things ramen.  "Baked" baking soda: -At least 1/2 cup baking soda -Add to a lined try and toast/bake at 250 F for 1 hour -Why does it need to be baked? To ...