In a large mixing bowl, combine 2 cups of all-purpose flour and 1 teaspoon of baking soda. Gradually pour in about ¾ cup of water, mixing until a shaggy dough begins to form.

Transfer the dough to a floured surface and knead vigorously for approximately 8-10 minutes until it becomes smooth and elastic.

Shape the dough into a ball and wrap it tightly in plastic wrap. Allow it to rest at room temperature for 30 minutes.

Divide the dough into manageable sections, about one-quarter of the total. Roll out the dough to about 1/8 inch thick.

Carefully slice the rolled dough into long, thin strips about ¼ inch wide, sprinkling cornstarch over the strips to prevent sticking.

Bring a large pot of salted water to a rolling boil. Add the freshly cut homemade ramen noodles and cook for 2-4 minutes, stirring gently.

Drain the noodles in a colander and rinse them briefly under cold water to stop the cooking process.