A bottle of Kikkoman Teriyaki BBQ & Glaze sauce next to a stack of fresh spring rolls, garnished with chopped herbs, and a small dish of sauce on a wooden surface.

Recipes /

Ramen Noodle Spring Rolls

Name: Ramen Noodle Spring Rolls
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 40 minutes
Ingredients: Beef

Serves 6

Total Time 40 minutes

Prep Time 10 minutes

Marinate Time 15 minutes

Cook Time 15 minutes

Ingredients

2 pounds skirt steak
5 tablespoons Kikkoman® Teriyaki BBQ & Glaze, Honey & Pineapple Sauce
2 packages instant ramen noodles
2 tablespoons gochujang
2 tablespoons gochugaru
4 teaspoons Kikkoman® Soy Sauce
2 cloves garlic, minced
2 tablespoons Kikkoman® Rice Vinegar
2 teaspoons sugar
1 teaspoon Kikkoman® Sesame Oil
6 spring roll sheets
6 sprigs of cilantro
Green onion, optional, for garnish

Directions

In a bowl add your skirt steak and teriyaki sauce and mix until well coated. Set aside to marinate while you make your ramen. In a separate bowl combine the gochujang, gochugaru, soy sauce, garlic, rice vinegar, sugar, and sesame oil, mix well. Boil your ramen noodles per package instructions and using tongs transfer them into the mixture making sure to bring some pasta water with you, combine until well coated.
Set a large pan over medium high heat and add a bit of cooking oil. Once hot place your skirt steak and cook for 5-8 minutes per side or until an internal temperature of 125°F, set aside to relax. Slice against the grain until you have thin strips.
Grab your spring rolls sheets 2 at a time and dunk them very quickly in warm water. Place down and top with noodles, a couple slices of steak, and a sprig of cilantro. Roll by first folding in the sides and then all the way across. Repeat with the remaining spring roll sheets.
Top with green onions and enjoy with a side of extra teriyaki sauce!

Recipe created in partnership with Louis Gantus at @louisgcooks.

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