Teriyaki Cheese Ramen

Despite the Teriyaki and Ramen, this is not particularly Asian, but it is really rich and full of flavors!  I used Monterey Jack cheese and added asparagus and carrots.  I omitted the red and green peppers and the cilantro.  Next time I'll add cashews.

4 servings

18 calculated points

Ingredients

1 1⁄2 (3-oz.) pkg. ramen

1 teaspoon toasted sesame oil divided

1 1⁄2 teaspoon canola oil divided

3⁄4 cup thinly sliced sweet onion

1⁄2 (8-oz.) pkg. sliced cremini mushrooms

1⁄2 cup thinly sliced red bell pepper

1⁄2 cup thinly sliced green bell pepper

1 garlic cloves thinly sliced

1⁄2 pound flank steak thinly sliced

1⁄4 teaspoon kosher salt

1⁄8 teaspoon black pepper

1⁄4 cup teriyaki sauce

1⁄2 teaspoon Asian chili-garlic sauce

1⁄2 cup beef stock

3 white American cheese slices

2 tablespoon sliced scallions

1 tablespoon fresh cilantro leaves

1⁄2 red Fresno or jalapeño chile, thinly sliced

Directions

1 Prepare ramen noodles according to package directions, omitting the seasoning packet. Drain, and toss with 1 teaspoon of the sesame oil, set aside.
2 Preheat broiler.
3 Heat 1 teaspoon of the canola oil and remaining 1 teaspoon sesame oil in a large, nonstick skillet over medium-high. Add onion, mushrooms, bell peppers, and garlic; cook, stirring often, until softened and lightly brown, about 4 minutes.
4 Transfer vegetables from skillet to a bowl.
5 Add remaining 3 teaspoons canola oil to skillet over high. Sprinkle steak with salt and pepper, and cook, stirring often, until browned, about 2 minutes.
6 Reduce heat to medium, and stir in teriyaki sauce and chili-garlic sauce, scraping bottom of skillet to release any brown bits. Add vegetable mixture and noodles to skillet, and toss lightly. Add 1/2 cup of the beef stock to loosen mixture.
7 Top noodles with cheese, and broil until melted, 1 to 2 minutes.
8 Toss lightly, adding more stock if necessary for creaminess; top with scallions, cilantro, and Fresno slices. Serve immediately.