Fine dining on a budget (pt 6)

Ingredients

• 1 pack Instant Noodles (any flavor, discard the seasoning packet for later use)
• 1 cup Whole Milk (room temperature)
• 2 Eggs (large, at room temperature)
• 2 tablespoons Unsalted Butter (divided: 1 Tbsp for noodle pan‑fry, 1 Tbsp for sauce)
• 1 tablespoon Fresh Parsley (chopped)
• 1 piece Wagyu Steak (about 8 oz, 1‑inch thick, well‑marbled)
• 1 small Yellow Onion (finely diced)
• 2 Garlic Cloves (minced)
• 1 teaspoon Whole Black Peppercorns (crushed)
• ½ cup Chicken Broth (low‑sodium)
• ¼ cup Heavy Cream (room temperature)
• 1 packet Noodle Seasoning Packet (from the instant noodle pack, used to flavor the pasta)

Instructions

1. Soak the Noodles

   Place the instant noodle block in a bowl, cover with hot milk, and let sit for 2 minutes until softened.

   Time: PT2M

2. Blend Noodle‑Egg Mixture

   Transfer the softened noodles, the milk, and the two eggs into a blender. Blend until the mixture resembles a thick toothpaste consistency.

   Time: PT1M

3. Chill the Mixture

   Pour the blended mixture into a zip‑lock bag, seal, and refrigerate for 2 minutes to firm up.

   Time: PT2M

4. Cook the Noodle Pasta

   Bring a large pot of water to a rolling boil (212°F). Squeeze the chilled noodle mixture into the boiling water, stirring gently. Cook for 5 minutes until the pasta holds together.

   Time: PT5M

   Temperature: 212°F

5. Pan‑Fry the Pasta

   Drain the noodle pasta and add to a hot frying pan with 1 tablespoon butter. Sauté for 3 minutes, allowing a light golden crust to form.

   Time: PT3M

   Temperature: 375°F

6. Season the Pasta

   Sprinkle the noodle seasoning packet and chopped parsley over the fried pasta. Toss briefly and set aside, keeping warm.

   Time: PT1M

7. Prepare Steak Ingredients

   While the pasta rests, finely dice the onion and mince the garlic. Set aside.

   Time: PT2M

8. Season and Sear the Wagyu Steak

   Pat the Wagyu steak dry, season lightly with salt. Heat a clean pan over high heat, add a thin layer of butter, and sear the steak 2‑3 minutes per side for medium‑rare (internal temp ~130°F).

   Time: PT6M

   Temperature: 375°F

9. Rest the Steak

   Transfer the steak to a plate and let rest for 3 minutes before slicing.

   Time: PT3M

10. Make Peppercorn Sauce

    In the same pan, add the remaining 1 tablespoon butter, then sauté the diced onion and minced garlic until translucent (≈2 minutes). Add crushed peppercorns, chicken broth, and bring to a simmer. Reduce by half, then stir in heavy cream and simmer 2 more minutes. Finish with a knob of butter for shine.

    Time: PT5M

    Temperature: 180°F

11. Plate the Dish

    Arrange a mound of the fried noodle pasta on each plate, slice the rested Wagyu steak against the grain, place atop or beside the pasta, and drizzle generously with peppercorn sauce.

    Time: PT2M

Nutrition Facts

Calories

1280

Protein

45 g

Carbohydrates

70 g

Fat

80 g

Fiber

3 g