Fresh Ramen Egg Noodles From Scratch
You will need a food processor with the standard S blade and a pasta machine roller with a spaghetti attachment for this recipe. This ramen noodle takes your traditional hour or so of hand kneading down to minutes. I have made this for a quick breakfast many days and my family loves it. It's not the traditional ramen noodle because it has uses an egg, but it tastes Asian with the sesame seed oil. You may be like my family and like this recipe even better.
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.