Sift the lupin flour, tapioca starch, pea protein isolate, xanthan gum, and salt into a large mixing bowl.

Whisk together the eggs, kansui, and water in a separate vessel until fully emulsified.

Slowly incorporate the liquid into the dry ingredients using a dough hook at low speed until a crumbly, low-hydration dough forms.

Knead the dough by hand for 8 minutes until it becomes homogenous and develops a slightly elastic texture.

Wrap the dough tightly in plastic film and allow it to rest at room temperature for 30 minutes to ensure full hydration of the proteins.

Roll the dough through a pasta machine starting at the widest setting, folding and re-rolling (lamination) 3 times to improve tensile strength.

Thin the dough sheets to a thickness of approximately 1.5mm.

Pass the sheets through a fine noodle cutter to create ramen strands.

Dust the noodles lightly with extra tapicoca starch to prevent adhesion.

Submerge in boiling water for 120-180 seconds until the internal starch is gelatinized and the texture is al dente.