"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."
Place all-purpose flour, semolina flour, sea salt, and garlic powder in a food processor. Pulse to blend well. Reduce speed to low. Add egg and sesame oil through the feeder.
Increase speed to high. Add 1 tablespoon water, reduce speed to low, and blend. Set speed back to high; continue adding water 1 tablespoon at a time and blending on low until dough forms into a ball. Stop adding water immediately and allow blades knead the dough, about 3 minutes.
Turn dough out onto your work surface and dust lightly with flour. Knead by hand until no longer sticky. Let dough rest in a small bowl, 20 to 25 minutes.
Run dough through a pasta machine (such as Marcato Atlas brand) starting on the thickest setting. Turn dial to a narrower setting of 7 or 8 or according to manufacturer's instructions; roll until dough reaches desired thinness. Pass dough through a spaghetti attachment onto a rack or lightly floured board. Let noodles dry, at least 10 minutes.
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.
Per Serving: 141 calories;6.4 g fat;
16.2 g carbohydrates;
4.3 g protein;
62 mg cholesterol;
172 mg sodium.