1 cup flour
1/4 tsp salt
1/2 tbsp water
oil for frying
Combine the flour and salt in a large bowl and make a hole in the mound of dry ingredients.
Mix the eggs and water together in a small, separate bowl and pour the wet mixture into the well of the dry ingredients and combine with a large spoon until the mixture forms a dough.
Knead the dough with your hands for 10 – 15 minutes until it begins to feel elastic.
Cover the bowl of dough with a towel or cling wrap and let the dough rest at room temperature for 30 minutes.
Roll the dough on the floured board until it is very thin (1 mm). Use as much flour as you need to keep the dough from sticking. If the dough keeps pulling back and getting thicker, let it rest for about 5 more minutes and then try again.
Cut the rolled dough into small strips—about 6” long by 1/8” wide. A pasta machine will make this easier.
Twirl the strips together into little bundles of noodles. Lay the bundles out on the counter for 2 hours to dry somewhat.
Coat the bottom of a frying pan with oil. Fry the bundles of noodles quickly so they don’t get too greasy. The noodles should puff up and be a white to light gold color. Place the noodle bundles on a paper towel to cool.
1 lb. Shelled and deveined shrimp (skinned and boneless chicken works well instead of shrimp)
1 and a ½ cups of snow pea pods, tips trimmed
½ cup green beans, tips trimmed
6 green onions, diced
1 clove of garlic, minced
1” of fresh ginger, minced
Japanese Rice seasoning
Begin by boiling the water. Add the green onions, garlic and ginger to the water and let it simmer for 2 minutes. Add the shrimp, green veggies and fresh ramen together. Stir occasionally, but do not overdo it or the ramen will break up. The shrimp and ramen should cook pretty quickly and the vegetables should be el dente.
Remove the ingredients from the broth and place into a bowl. Pour about a ¼ cup of the broth into the bowl and sprinkle the Japanese rice seasoning on top and may be served with some soy or hoisin sauce for color and flavor.