Fresh Ramen Egg Noodles From Scratch
For the stock, I saute diced onions, bell peppers, and mushrooms in 1 tablespoon of grapeseed oil, then add organic veggie stock and 1 veggie bouillon. When the stock reaches a boil, I drop in 2 beaten eggs and 1 tablespoon sesame oil. It is important not to stir the egg so you get the thick chunks of egg.
Boil noodles in the stock for 30 to 40 seconds, but do not over-stir -- it may break the noodles. Very lightly, take chopsticks or fork and tap and stir so they don't stick.
Take noodles off the heat and serve immediately; I top each bowl with fresh chopped green onions, roasted sesame seeds, and sometimes a dash of Korean red pepper flakes. Just like my mom used to make for me when I was a kid. FYI: My mom is from Korea.