Spicy Wagyu Beef Ramen On The Blackstone

Listen, there’s “steak and noodles,” and then there’s this.

Today we’re combining the buttery richness of Wagyu Steak Bites with the addictive, numbing heat of Momofuku Tingly Chili Noodles. To bridge the gap, we’re finishing it with a glossy glaze of Bachan’s Hot and Spicy Japanese BBQ Sauce. This is a “dry-style” ramen—no broth, just high-heat caramelization and “liquid gold” Wagyu fat, all cooked on the Blackstone.

The Lineup

• The Star: Wagyu Steak Bites
• The Base: Momofuku Tingly Chili Noodles
• The Sauce: Bachan’s Hot and Spicy
• The Veg: Snap Peas

Print Recipe

Spicy Wagyu Beef Ramen

Cook Time6 minutes mins

Course: Main Course

Cuisine: Japanese

Servings: 4

Ingredients

• 1 lb Wagyu Flank Steak or Steak Bite sliced thin against the grain
• 2 packs Momofuku Tingly Chili or Spicy Soy Noodles
• 1 cup Snap Peas
• 2 tbsp Bachan’s Hot and Spicy Japanese BBQ Sauce
• 1 tsp Momofuku Chili Crunch
• Garnish: Sliced scallions toasted sesame seeds, and a squeeze of fresh lime

Instructions

• Boil the Momofuku noodles for 3 minutes (staying under the package time). Drain them well. Since we are making a “dry style” ramen, we want them firm so they don’t break apart on the griddle.
• Set your griddle to medium-high and add oil. Cook snap peas for 2–3 minutes until they are bright green with deep char marks. Move them to the cooler edge of the griddle.
• Turn the heat to high. Lay the steak bites or flank strips down in a single layer.
• Cook for several minutes. Look for that signature Wagyu fat to start “pooling” on the griddle. You will use that flavor base for the noodles.
• Move the steak to the side. Drop the par-boiled noodles directly into the rendered Wagyu fat.
• Add the Momofuku Tingly Chili sauce packets and the Chili Crunch.
• Toss until the noodles are slightly crispy in spots.
• Drizzle the Bachan’s Hot and Spicy over the noodles.
• Combine the Wagyu, snap peas, and noodles in the center of the griddle for one final toss. Serve immediately in warm bowls.

FAQ: No Griddle? No Problem.

Can I make this if I don’t have a griddle? Absolutely. You can get this same result using a large cast-iron skillet or a carbon steel wok. The key is to work in batches. Sear the Wagyu bites first, remove them, then char the snap peas. Finally, toss the noodles in the leftover fat and combine everything at the end. You want high heat to mimic that griddle sear!

What if I can’t find Wagyu? You can sub in Ribeye or New York Strip steak bites. Just make sure you have some fat in the pan to coat those noodles!

Is it too spicy? The “Tingly” noodles have a unique Szechuan heat, but the brown sugar and ginger in the Bachan’s sauceact as a natural “fire extinguisher.” It creates a balanced, savory glaze rather than just raw heat.

Join the Griddle Nation!

If you make this, tag me in your reels—I want to see that Wagyu sizzle! @whipitupwithwilliams

Are you Team Original or Team Hot and Spicy? Drop a comment and let me know!