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. 
