Steak and Ramen Noodles

Directions

1. Season the filet mignon steaks with salt, pepper, and garlic powder.

2. Preheat a griddle or skillet to medium-high heat.

3. Sear the steaks for 3-4 minutes per side for medium-rare, or cook to your desired doneness.

4. Remove the steaks from the heat and let them rest for 5 minutes. Slice thinly against the grain.

5. Place the shishito peppers on the hot griddle and cook for 3-4 minutes, tossing occasionally, until blistered.

6. Season with salt, pepper, and garlic powder. Squeeze fresh lime juice over the peppers, then remove and set aside.

7. Add the shredded red cabbage and cherry tomatoes to the griddle. Cook for 3-4 minutes, or until slightly softened. Remove and set aside. Set aside the green onions for garnish.

8. Place the dry ramen noodles directly on the griddle. Lightly spray them with water and cover with a dome to steam for 2-3 minutes, or until softened.

9. Toss the noodles lightly to ensure even cooking.

10. In a small bowl, mix the rice wine vinegar, Bachan’s Japanese Barbecue Sauce, chili oil, soy sauce, lime juice, garlic powder, salt, and pepper.

11. Drizzle the sauce over the cooked ramen noodles and toss until evenly coated.

12. Arrange the cooked noodles on a serving platter or individual plates. Top with sautéed cabbage, cherry tomatoes, shishito peppers, and sliced filet mignon. Add the egg of your choice, if desired, and garnish with green onions.

13. Enjoy your flavorful steak and ramen noodle dish!