Pat the beef dry, season with salt and pepper, and let it sit at room temperature while the water heats.

Bring 600 ml / 2 1/2 cups water to a rolling boil in a wide pot.

Add both noodle blocks and only the dried vegetable flakes from the Neoguri packet. Boil 4 to 5 minutes, separating the blocks with chopsticks as they soften.

Meanwhile, heat 1 tsp oil in a skillet over high heat and sear the beef cubes 60 to 90 seconds total, turning once. Pull them off while the centers are still pink and set aside.

Reserve 150 ml / 2/3 cup of the noodle water in a mug, then drain the rest.

Return the noodles and reserved water to the pot over low heat. Add the Chapagetti black bean powder, the Chapagetti oil sachet, and half the Neoguri red soup powder.

Toss with tongs for about 1 minute, until the sauce turns glossy and coats every strand with almost no liquid pooling at the bottom.

Taste and add more Neoguri powder a pinch at a time if you want it hotter. Divide between two bowls and pile the seared beef on top.