I Tried the VIRAL Ramen Recipe Hack

Ingredients

• 12 oz New York Strip Steak (bone‑in, dry‑aged optional; trimmed of excess fat)
• 9 pieces Jumbo Shrimp (peeled, deveined, tails removed)
• 2 tbsp Neutral Oil (high smoke‑point oil such as vegetable or canola)
• 2 tbsp Cowboy Butter (butter mixed with herbs and spices; optional)
• 2 tbsp Homemade Chili Oil (spicy oil for shrimp and ramen finish)
• 1 tbsp Honey (adds sweet heat to shrimp)
• 2 packs Ramen Noodles (any instant ramen; discard flavor packet)
• 2 tbsp Bulldog Sauce (spicy sauce base; can be found in Asian markets)
• 1 tsp Bulldog Powder (spicy powder that flavors the sauce)
• 2 tbsp Mayonnaise (adds creaminess to the ramen sauce)
• 2 units Egg Yolks (from large eggs; enriches the sauce)
• 1 clove Garlic (minced)
• 3 tbsp Soy Sauce (for egg marinade)
• 1 tbsp Rice Wine Vinegar (for egg marinade)
• 1 tsp Brown Sugar (for egg marinade)
• 1 tsp Sesame Oil (for egg marinade)
• 2 tbsp Water (dilutes egg marinade)
• 1 tbsp Fire Black Hot Sauce (contains activated charcoal, black lime, black garlic)
• 2 tbsp Green Onions (thinly sliced for garnish)
• 1 tsp Sesame Seeds (toasted, for garnish)
• 2 units Eggs (large, for soft‑boiled marinated eggs)
• 0.5 cup Pasta Water (reserved from cooking noodles; used to thin sauce)

Instructions

1. Season and Grill the Steak

   Pat the New York strip steak dry, brush lightly with neutral oil, then rub with cowboy butter on all sides. Preheat the grill (or grill pan) to medium‑high (~400°F). Grill the steak 3‑4 minutes per side for medium‑rare, then remove and let rest on a cutting board.

   Time: PT10M

   Temperature: 400°F

2. Prepare the Shrimp

   Pat the jumbo shrimp dry, brush with a little neutral oil and a thin layer of cowboy butter. Set aside while the steak rests.

   Time: PT3M

3. Cook the Shrimp

   Heat the cast‑iron skillet over medium‑high until the oil just begins to smoke. Add the shrimp, drizzle 1 tbsp chili oil and 1 tbsp honey over them, and stir‑cook until the shrimp turn pink and form a C‑shape, about 2‑3 minutes. Remove and set aside.

   Time: PT4M

   Temperature: Medium‑high

4. Soft‑Boil the Eggs

   Bring a pot of water to a rolling boil. Gently lower the eggs into the water and boil for 7½ minutes. Transfer immediately to an ice‑water bath for 2 minutes, then peel.

   Time: PT10M

   Temperature: Boiling

5. Make the Egg Marinade

   In a small bowl combine soy sauce, rice wine vinegar, brown sugar, sesame oil, water, and fire black hot sauce. Stir until sugar dissolves. Place the peeled eggs in the mixture, ensuring they are fully submerged. Marinate for at least 2 hours (or overnight) in the refrigerator.

   Time: PT5M

6. Cook the Ramen Noodles

   Bring a large pot of water to a rolling boil. Add both ramen packs, stir once after 1 minute, and cook for 4‑5 minutes until tender but still al dente. Reserve ½ cup of the hot pasta water, then drain the noodles.

   Time: PT7M

   Temperature: Boiling

7. Prepare the Ramen Sauce

   In a bowl whisk together Bulldog sauce, Bulldog powder, minced garlic, 2 egg yolks, and mayonnaise until smooth. Gradually whisk in the reserved pasta water (about ¼ cup) until the sauce reaches a creamy, pourable consistency. Adjust thickness with more pasta water if needed.

   Time: PT4M

8. Combine Noodles and Sauce

   Return the drained noodles to the pot or a large bowl. Pour the prepared sauce over the noodles and toss gently to coat evenly. Add a splash more pasta water if the noodles look dry.

   Time: PT2M

9. Slice the Steak

   Using a sharp knife, slice the rested steak thinly against the grain.

   Time: PT2M

10. Assemble the Bowls

    Divide the sauced noodles between two bowls. Top each with sliced steak, cooked shrimp, two halves of the marinated egg, a drizzle of chili oil, sliced green onions, and toasted sesame seeds.

    Time: PT3M

Nutrition Facts

Calories

750

Protein

45 g

Carbohydrates

70 g

Fat

35 g

Fiber

2 g