Combine flour and salt in the food processer. Beat eggs and water together and stream into the flour mixture. Pulse until dough is formed. Wrap in plastic and let sit for 20-30 minutes. Roll and cut into noodles as desired. Boil for 2-3 minutes or until cooked through.
Vegetable Ramen Broth:
Heat oil in a large saucepan; sauté onion and garlic until soft and translucent. Add mushrooms and cook until caramelized and minimal liquid remains. Add celery, carrots, and tomatoes. Continue to cook until all vegetables are browned. Add remaining ingredients and simmer until flavor develops. Strain and season with salt and pepper to taste.
Sunny Side Up Eggs:
Melt butter in sauté pan over low heat. Crack eggs into pan and cook until whites are cooked through.
Seared Portobello Mushrooms:
Mix together all ingredients except mushrooms and oil. Pour sauce over mushroom caps and marinate. Sear mushrooms in oil in a hot skillet until cooked through and browned.
Heat oil in pan. Add spinach and cook until wilted.
Heat oil in a pan to 350°F. Fry chickpeas until brown and crisp. Drain and season with salt, pepper and lime zest.
Pan Roasted Parmesan Tomatoes:
Melt cheese in dry pan, cook until browned and crisp. Remove from pan and set aside. Toss tomato wedges with olive oil, salt and pepper. Sear in pan. Remove and dust each with crushed parmesan crisps.
Spoon portion of noodles into serving bowl. Pour over Ramen Broth. Place fried egg on top along with seared Portobello slices, spinach, chickpeas and tomatoes. Garnish with cilantro and lime wedges.
Recipe courtesy of Ashley Cassasola and Sous Chef Hector Vega of North Carolina State University at the 2019 Menu Directions Culinary Competition.