How does the type of flour affect ramen noodles?

The type of flour used can have a big impact on the texture and flavor of ramen noodles. High-protein bread flour is a good choice for ramen noodles, as it will create a strong gluten network that will result in firm and chewy noodles. All-purpose flour can also be used, but the noodles will be softer and less elastic. For a more traditional flavor, you can try using a Japanese brand of flour that is specifically designed for ramen noodles.