Any night can be a good night when aromatic, spicy noodles are involved! This recipe can be made quickly with the aid of a food processor! If you can’t find fresh ramen noodles, you can use dried ramen or even linguine if you’re in a pinch!

GRADE

Serves: 4

Cost: $

Skill Level: Easy

Time to Make: 45 minutes

INGREDIENTS

24 ounces fresh ramen (or 6 dried ramen packs, spices discarded)

1 pound skirt steak

2 bunches scallions (about 8-10 scallions), divided

2” piece of ginger

1 medium shallot

1 tablespoon honey

1/3 cup sesame oil

1/4 cup peanut oil (or vegetable oil)

1 teaspoon chili oil

Salt and pepper to taste

2 tablespoons peanut oil

2 tablespoons soy sauce

2 teaspoons lime juice

Lime wedges, thinly sliced radishes, crushed cashews (optional, for garnish)

METHOD

Prepare Ingredients: Pat the steak dry and season with salt and pepper. Trim the scallions and cut into thirds. Thinly slice about 1 teaspoon of scallion greens and reserve for garnish. Peel the ginger. Prepare any garnishes (sliced radishes, etc.) and set aside.

Prepare the Sauce: In a food processor, combine the scallions, ginger, and shallot and pulse until finely chopped. Add the 1/3 cup sesame oil, 1/4 cup peanut oil, 1 teaspoon chili oil, and 1 tablespoon honey and pulse until smooth. Season to taste with salt and pepper and set aside.

Cook the Noodles: Bring a large pot of water to a boil and cook the noodles according to the package instructions. Drain and rinse and set aside.

Sear the Steak: Heat the remaining 2 tablespoons of peanut oil in a skillet over medium high until very hot and just beginning to smoke. Add the steak and cook without moving for 3-4 minutes. Flip and cook an additional 3-5 minutes or until the steak reaches your desired internal temperature. Remove from the skillet and rest, loosely covered with foil, for 5-10 minutes before slicing thinly against the grain.  Note: Cooking time will depend on the thickness of your steak.

Finish the Noodles: Return the skillet to medium high. Add the soy sauce and lime juice and cook, scraping up and browned bits stuck to the bottom of the pan. Add the sauce and stir to combine. Bring to a boil and reduce heat to low, simmering for 5 or so minutes until the sauce has thickened a bit. Add the noodles and toss to combine. Continue cooking over low heat, tossing regularly, until the noodles are warmed through, about 5 more minutes. Remove from heat.

To Serve: Divide the noodles between bowls and arrange slices of steak on top of each bowl. Garnish with reserved sliced scallions and sliced radishes and crushed cashews if desired. Serve with additional chili oil at the table if desired. Enjoy!

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