Oh, yes! Ladies, we are about to come through with some Ramen noodles. Don’t let’em look at you sideways— this dish is filling and absolutely delicious!
It’s also budget-friendly, costing me less than $10. Of course, the noodles cost me 20 cents a bag and the most expensive ingredient was the beef rib eye steak, which costs $5.77.
I’m not one to use measurements, but I’m going to do my best to leave you with adequate measurements and instructions below.
- 3 packs of Maruchan Beef Noodles
- 8 oz beef rib-eye steak
- 2/3 cup of diced Baby Bella mushrooms
- 1/2 shallot
- 3 stalks of green onion
- 2 large white eggs
- Dried red chili pepper
First, I placed my eggs on the stove to consolidate time. While the eggs boiled for about 15 minutes, I quickly pulled out the chopping block and started preparing my meat and vegetables.
When you’re cutting the steak, be sure to cut away the bone and all fat. You want to finish with vibrant, almost completely red beef pieces.
Next, I sprayed a pan with a cooking oil and then cooked the steak pieces at a medium heat. The meat should be fully cooked.
Place the cooked meat and chopped vegetables to the side.
Start cooking your noodles, following the instructions on the packaging. When the water starts boiling, but the noodles are still tender, start adding the mushrooms and shallots.
Add the beef and Maruchan seasoning into the pot last— constantly stirring the pot.
Drop the noodles and broth into a bowl. Then finally, dress up the noodles with your flavorful garnishes.
Boiled egg halves help give this dish its traditional Ramen taste! Remove the shell from the egg, place the egg long ways and then cut it directly down the middle. Both halves will contain equal amounts of yoke.
Sprinkle the dish with the chopped green onions– as many as you like!
Lastly, top the dish off with dried red chili peppers. Again, use as much as you like! The peppers won’t make the entire dish spicy; the heat comes in when you bite into the peppers.