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Author Notes: This is a quick recipe, though no 99¢ just-add-water ramen. Slurpy, soupy noodles, spicy chili oil, fresh greens, gooey soft-boiled eggs, umami-y nori, fresh black pepper. Who doesn’t crave noodles? I’m pretty sure this is universal and nothing else must be said. —The Satisfied Craver
- 1 cup vegetable oil
- 1 teaspoon red chili flakes
- 3 thai chilis, or similar variety
- For the chili oil, heat oil in a small saucepan over low heat. Add the chili flakes and chilis and continue to heat for about 7-8 minutes. Remove from the heat and let cool. Transfer the mix to a glass bottle and keep in a cool, dark place. Over time, the oil will become increasingly redder and hotter.
Broth + Ramen
- 1 cup beef stock
- 1/2 cup low-sodium soy sauce
- 1/2 cup mirin
- 2 tablespoons lemon juice
- 1.25 pounds sirloin steak, seasoned with pepper
- 10 ounces package dry ramen, cooked and drained
- 12 4"x2" pieces of roasted nori sheets
- 2 scallions, chopped
- 4 soft-boiled eggs, halved
- 1/2 cup bean sprouts
- 1/2 teaspoon pepper
- For the broth, heat the beef stock with the soy sauce, mirin, sugar, and lemon juice in a pot over medium heat until the sugar is diluted.
- In a another pan, brown the steak over medium-high heat to desired doneness. Remember: the beef will continue to cook slightly when placed in the hot broth. Set aside to rest for about 10 minutes, then slice as thinly as possible.
- To assemble the ramen, ladle broth in a bowl, then add noodles. Top with sprouts, a halved egg, scallions, nori, sliced beef, chili oil, and black pepper.