Elevated Ramen Recipe

This Elevated Ramen recipe transforms packaged ramen noodles into a bold and satisfying griddle meal loaded with seared filet steak, blistered shishito peppers, cherry tomatoes, crisp cabbage, bean sprouts, and sunny-side-up eggs. Featured on Griddle Nation, CJ Fraizer finishes the noodles with a savory soy, red wine vinegar, Asian BBQ, and chili oil sauce for an irresistible take on quick comfort food.

The Inspiration

Ramen is one of the most versatile foundations for an easy meal. Although packaged ramen is often associated with quick lunches and simple late-night snacks, the noodles can also serve as the starting point for a much more substantial dish.

On Griddle Nation, CJ Fraizer draws inspiration from popular internet cooking videos and explores how those ideas can be transformed through high-heat flat-top cooking. This Elevated Ramen recipe takes the familiar concept of instant noodles and gives it a complete griddle makeover.

The sauce ties everything together. Soy sauce provides a salty, umami-rich base, while red wine vinegar introduces acidity. Asian BBQ sauce contributes sweetness and savory depth, and chili oil gives the noodles heat and richness. Blackstone Island Stir Fry Seasoning reinforces the Asian-inspired flavor profile.

Ingredients

• 2 Filets
• 3 Packets of Ramen Noodles
• Graza Frizzle High Heat Cooking Oil
• Salt and Pepper to Taste
• ½ C Red Cabbage, Chopped
• 6 Shishito Peppers
• 1 Lime, Halved
• ½ C Soy
• ¼ C Red Wine Vinegar
• 3Tbsp Asian BBQ Sauce
• 2Tbsp Chili Oil
• Blackstone Island Stir Fry Seasoning
• 2 Bunches Cherry Tomatoes on the Vine
• 2 Eggs
• 1C Bean Sprouts
• Scallions, Chopped for Garnish

Method

• Preheat griddle to high heat. Allow 10-15 minutes, or until the surface darkens and light smoke appears.
• Add a bit of Graza oil, then lay down filet steaks on griddle and season with salt and pepper. Sear for 2-3 minutes on each side before setting aside to rest.
• Add shishito peppers to griddle to blister and char. This takes about 3-4 minutes.
• Set lime halves on griddle to caramelize. This takes about 2-3 minutes.
• In a small bowl combine soy, vinegar, BBQ sauce, chili oil and a sprinkle of Island Stir Fry Seasoning.
• Lay ramen noodles on griddle and add about ½ C water and dome to steam.
• Oil and place tomatoes on griddle to blister and char.
• Fry eggs sunny-side-up on griddle and season with salt and pepper as well as Island Stir Fry Seasoning.
• Add cabbage and bean sprouts to griddle and mix into ramen. Pour sauce over the noodles and toss to combine.
• To plate lay a base of

Serving Suggestions

Serve this Elevated Ramen for lunch, dinner, or a casual weekend gathering when you want something more substantial than ordinary instant noodles. The combination of filet steak, vegetables, ramen, and egg makes the dish satisfying enough to serve on its own, but a crisp cucumber salad or lightly dressed greens can provide additional freshness on the side.

For entertaining, arrange the ramen in individual shallow bowls and allow the sliced steak, blistered peppers, tomatoes, and sunny-side-up egg to remain visible on top. Serve the caramelized lime alongside each bowl and offer additional chili oil for anyone who wants more heat. Because the ramen is at its best while hot, assemble and serve the bowls as soon as the noodles are sauced.

Final Thoughts

This Elevated Ramen recipe takes the convenience and comfort of packaged ramen and transforms it into a bold, colorful griddle meal. Featured on Griddle Nation, CJ Fraizer builds the dish around tender slices of seared filet steak and ramen noodles cooked directly on the flat top. It also captures what makes Griddle Nation so entertaining: approachable ingredients, bold techniques, high-heat cooking, and dishes designed to turn everyday comfort food into something memorable.

For more information, check out the Griddle Nation website. Griddle Nation