Fiery Ram-Don
A recipe for Fiery Ram-Don. Chapagetti and Neoguri are combined with marinated steak and seasoned with sesame chili oil for quite the flavor-packed meal.
Servings 4 Servings
Ingredients
- 12 ounces (340 grams) sirloin or ribeye steak cut to 3/4 inch (2 centimeter) dice
- 1/2 tablespoon (6 grams) kosher salt
- 2 1/2 tablespoons (38 milliliters) ponzu sauce
- 2 teaspoons (10 milliliters) vegetable oil
- 2 (4.2 ounce, 127 gram) packages Chapagetti
- 2 (4.2 ounce, 127 gram) packages Neoguri
- 2 scallions thinly sliced, for garnish
- Sesame chili oil or regular sesame oil to taste, for garnish
Instructions
- In a medium bowl, stir together the steak, salt and ponzu sauce. Cover the bowl and set aside to marinate for 30 minutes.
- Place a large skillet over medium-high heat and warm the vegetable oil.
- When the oil is hot, add the steak (discarding the marinade) in a single layer. Cook, without stirring, until golden brown, about 2 minutes.
- Flip the steak and continue cooking until medium, about 2 minutes. Transfer to a plate, cover and set aside.
- Bring a large pot of water to a boil over high heat. Add all four packages of instant noodles (setting aside all of the seasoning packets for now) and cook, stirring occasionally, for 3 minutes.
- Scoop out and reserve 2 cups (480 milliliters) of the noodle water. Drain, but do not rinse, the noodles.
- In a large bowl, combine the reserved noodle water and the contents of all of the seasoning packets that came with the four packages of noodles, including any soup bases, vegetables and/or oil. The exact contents of the seasonings may vary from brand to brand; that's okay, just add them all. Whisk together.
- Add the drained noodles and toss until the noodles are completely coated with the sauce. Add the steak and toss to combine.
- Divide among four bowls, and top with the scallions and sesame chili oil.