Homemade Ramen Noodles

I must stress with all my heart and stomach that this is my most FAVORITE recipe of all time. I absorb Ramen noodles like a sponge and bleed those little packets of flavored oil like crazy. 

My favorite packaged Ramen noodles I buy from the Chinese supermarket. The Tung-I brand is also popular in Taiwan, which is why I adore this brand so much. Onion and Beef flavors are the BEST.

Alas, do you really know just how horrendous Ramen is for our bodies? Although they taste like heaven, the MSG it loads is extremely unhealthy. Click here to skim over a few health risks Ramen causes. A package here and there should be fine... but now you won't have to purchase these any longer!

I give you -- homemade Ramen noodles! It is mind-blowingly delicious and the exact same flavor and taste of the processed fried packaged Ramen we so dearly depend on. This bowl of noodles just happens to be much more healthier.

Time to tastily trick your body again!

First, snag a box of Chinese dry noodles. Wu Mu is an excellent brand, and try to look for this specific box when at the Chinese supermarket.

Next, in the aisle of sauces and oils, pick out a jar of shallot sauce. This is basically the same flavored oil in the packaged Ramen, but better and not brimming with MSG.

Finally, grab a jar of fried shallots (dried). Should be near the same place as the shallot sauce. 

Then we are set to begin cooking our homemade Ramen. Boil a pot of water, grab a nice handful of dry noodles (break in half for shorter noodles) and deposit.

Meanwhile, as the noodles are cooking, sprinkle some dried shallots onto a pan and toast over MED HI heat for a few minutes.

The noodles take about 10 minutes to completely soften. Therefore, we can also prepare the soup bowl. Depending on how strong you'd like the flavor of your Ramen, scoop a half teaspoon to a full teaspoon of shallot sauce into a bowl.

Sprinkle with salt. You can save this step for the very end to taste accordingly.

Toss in the toasted shallots.

On the other side of the stove, feel free to add some color to the Ramen, like leaves of spinach or any Asian vegetable you crave. 

Next, ladle some boiling noodle water into the bowl with the shallot juice and company. Let it sit for a moment to intensify with amazing flavor and become true Ramen broth.

Then transfer our cooked noodles into the soup bowl.

Traditionally, a poached or sunny-side-up egg is the perfect partner with Ramen noodles. There's something about soft rich yolk mixed with the onion flavor that absolutely melts my soul (and everyone else's soul).

Inhale that intoxicating aroma, grab some chopsticks and a deep soup spoon, and dig in! Delicious and healthier Ramen noodles, from scratch. All finished.

Enjoy~!