Jjapaguri or Ramdon ('Ram' for Ramen and 'don' for Udon)
1 packet of Nongshim 'Chapaghetti' (from supermarket)
1 packet of Nongshim Neoguri noodles (from supermarket)
Boil 4 cups of water in a saucepan and add the noodles from both packets. Cook for 4 minutes until tender and strain, making sure that you retain approx 1/3 cup of the cooking water.
Return the noodles to the saucepan and add the reserved water and the contents from all the sachets of the noodle packets. Stir and cook until fully coated. Serve in bowls topped with slices (or cubes) of steak and a fried egg. And if you are like me, have a bowl of greens on the side! It is a little on the spicy side.