Homemade Ramen Noodles with Poached Eggs and Sauteed Greens

Steps

• 1

  In a large bowl, whisk together flour and salt. Make a well in the center and add 1 egg and water to the well.
• 2

  Using a fork, slowly incorporate dry ingredients into wet ingredients until just combined. Pour dough onto a clean surface and sprinkle with flour. Knead dough until tough, adding more flour as needed until dough can take a mild punch and is barely sticky (it should be quite a bit tougher than bread dough).
• 3

  Shape dough into a ball and place in a damp towel for 45 minutes.
• 4

  Remove dough from towel and place on a well-floured surface. Roll out to stretch super thin, about 1 mm thick. Sprinkle top with flour and fold dough over itself twice in the same direction. Flour the top.
• 5

  Using a very sharp, long knife, slice dough horizontally into very thin noodles. Use fingers to unfold noodles and place on a floured baking sheet.
• 6

  Meanwhile, bring a large pot of salted water to a bowl. Carefully shake excess flour off noodles and slowly lower into water, a few at a time. Cook about 4 minutes or until al dente.
• 7

  Drain pasta, reserving 2/3 cup of the pasta water. Set aside.
• 8

  Meanwhile, place a medium skillet on a stovetop over medium heat. Add 1 tablespoon oil to skillet, then add spinach. Cook spinach 1 minute until warm, then add remaining oil, scallions, red pepper flakes, soy sauce and sugar and stir to combine.
• 9

  Make two wells in the greens mixture and crack an egg in each well. Cover skillet and poach eggs for 4-5 minutes.
• 10

  Divide noodles and pasta water among two bowls. Divide greens among bowls and top each with a poached egg. Serve immediately.