I do make alkaline noodles by myself in our restaurant. David Chang suggests to mellow-stop the alcalic reaction to add citric acid. I dont have a good experience with it. The character of the dough changes. Its bloating (obviously) a little bit and its more prone to rip and end chewiness is not right. So we are making them every day fresh. As hours pass, they darken into gray-greenish color from previous yellowish. Those who make ramen noodles from scratch and cook them to order, how do you do it? How long do you keep your fresh-cut noodles for cooking to order?
I don't do this in a restaurant situation, but I make plenty of noodles at home. They last quite a while frozen, and, like pasta, can simply be cooked from their frozen state. Can you portion and freeze, then cook from frozen?