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Spaghetti Ramen: How to Make Ramen Noodles with Pasta

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5 from 3 reviews

  • Author: Lisa Kitahara
  • Total Time: 8 minutes
  • Yield: 1 serving 1x


  • 1 serving of dry pasta (spaghetti, angel hair recommended // 70-85g)
  • 1 L of water
  • 1 tbsp baking soda
  • 1/4 tsp salt, optional


  1. Bring a pot of water to a boil and carefully add in baking soda (it will fizz). Add salt and stir. Drop in the pasta and cook for the time instructed on manufactures box. Continue to cook 2-3 minutes longer.
  2. Drain and rinse to remove any baking soda taste. Use immediently and add to prepared ramen broth. Enjoy! 


  • Prep Time: 1 minute
  • Cook Time: 7 minutes
  • Category: basics
  • Method: stove top
  • Cuisine: vegan, japanese


  • Serving Size: 1 serving

About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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  1. I made a sauce with tahini, garlic, ginger, soy, honey, Sambal Oelek and crispy chili oil and mixed it with the rinsed ( amazingly tan) noodles and it was the best snack I’ve had in a long time. Watch the pot because the foaming is pretty violent. Just blow on it and stir to shrink the foam.

    1. Just place a wooden spoon across your pot . And turn it down a notch. This should take care of the crazy frothing….it does for me….

  2. The pasta noodles were so bouncy and I ended up making some garlic noodles with the spaghetti I had! Such a fun hack!

  3. OMG.. best life saving hack ever. I don’t eat eggs and it is difficult to find eggless noodles where I live. I was forced to eat Tomato sauce spaghetti while I actually craved asian flavored noodles. This worked out perfect and I can’t thank @lisa more.