Following up on my ramen post, I decided to make some alkali noodles to complement the level of flavor development that I had with the smoked brisket and bacon broth I used for the last ramen post. The noodles, which I bought, were just not good enough, they were soft coming out of the bag and got softer after a bried cooking. I think ramen needs to have noodles with texture and tooth, because of the hot broth, the alkali noodle is a perfect foil for the broth.
I am basing this on a variety of sources, but, took a large amount on inspiration from Lucky Peach, the aforementioned quarterly from the mind of David Chang. Since I based it upon his recipe, I hesitate to publish the recipe, as you should really buy this publication. However, the real key is simple, you need some form of kansui, an alkaline powder, which lends additional body to the noodle.
I went with a batch using 3 cups of flour and just enough water and kansui to pull a rough dough together. This was then kneaded for 5 minutes, an athletic 5 minutes, to pull together the dough into a not quite smooth dough.