001. Chilli Chicken Ramen with Beef Stock?

I did not make the stock. *rolls-eyes*

And let's be honest, we all know that's where it lies right? The flavours and aroma of this rich, tasty savoury liquid made from bones is what brings a Ramen to life at the end of the day. I was lucky enough to have a loved one prepare a massive batch of beef stock for me but honestly as long as you have that part taken care of, THAT perfect consistency, palate & texture, you should be fine using stock of any meat. It's time consuming and takes a whole day's work, she said but think of the possibilities of everything you can do with it. Mmm.. I know I want to learn to make it myself some day and when I do, I will share my experience with you. I feel that it's just one of those things you need to know in life.

The next important part, being such a therapeutic and beautiful process, is making the noodles from scratch. What made this even more exciting was that I managed to find the perfect dough recipe (written below) and most importantly a minion in my older brother. It only took him making fresh pasta with me a few weeks ago to get him hooked as well. So while his wife and I ensured we got everything else ready, he aced making the yummiest noodles I have ever eaten. To be fair I have a Marcato Atlas 150 Pasta Maker which makes life way easier but there are methods to do this without, I can always tell you how or like many say, 'Google it'.

The rest is pretty straightforward if you have a recipe to follow. I got my inspiration after watching an episode of the 'Wok from home' series on Instagram by Chef Steve of @wagamama_uk and obviously apart from the stock, I followed it to the T. Yes, we had duck fat too! All in all, a wholesome yummy meal in a bowl. With an explosive shot of Grey Goose, a glass of beloved The Glenlivet and fried chicken momos from Kailash Kitchen (if you know you know but more on this later) also added to the bill, the quiet evening quickly turned into a beautiful night to remember at the Kurien's.

Dough Recipe

Ingredients:

3 cups all-purpose flour (400g)

1 teaspoon fine sea salt

1 teaspoon baking soda

2 large eggs beaten

1/2 cup warm water

Method:

- Whisk together flour, salt and baking soda in a bowl (of a stand mixer if you have). Add eggs and warm water.

- Mix all ingredients until dough comes together slowly. Once a dough ball is formed continue to knead, until smooth.

- Turn dough out on a floured surface and shape into a rectangle. Cover with plastic wrap and refrigerate for at least 1 hour.

- Remove dough and divide dough into 6 equal parts.

- If you have a pasta maker, you will know the drill. If not, roll out each part until really thin and transparent.

- Cut into thin strips or into any shape of your preference.

TIP: Every now and then don't forget to dust flour on the dough while rolling.

DM for tips on making eggless/Gluten-free versions of the same.

I will try more variations soon but if you have recipes you would like for me to try, feel free to send them over. Happiest when I cook and eat some.