Sho Spaeth is the lead writer and editor at ChefSteps.com. He is also the author of Homemade Ramen, a James Beard Award–nominated cookbook.

Sho Spaeth

There are all kinds of noodles that fall under the umbrella of “ramen”—super long and crinkly, wire-thin and straight, chunky and ruffled, wide and flat. There aren’t really any rules to the noodles, except for this one: Ramen must be made with an alkalized wheat dough. That’s true of these noodles, just as it is of our <a href="https://www.chefsteps.com/recipes/handmade-ramen-noodles-easier-than-you-think">Chewy Ramen Noodles</a>. This recipe produces softer, silkier noodles that are bouncy but light, thanks to the inclusion of tapioca starch and whole egg, which produce a firm starch gel when cooked, complementing the chewiness that high-gluten bread flour provides.