Taco Ramen Fusion

In a mixing bowl, combine 2 cups of all-purpose flour and 1 tsp of salt. Gradually add 3 cups of water and knead until a smooth dough forms. Cover with a damp cloth and let it rest for 30 minutes.

In a pot, heat 2 tbsp of vegetable oil over medium heat. Add 1 chopped onion and 4 minced garlic cloves, sauté until fragrant. Then add 500g of beef, searing on all sides.

Add 2 tbsp of soy sauce, 1 tbsp of sriracha, and 2 tbsp of tomato paste to the pot with the beef. Mix well and pour in 4 cups of beef broth. Bring to a boil, then reduce heat and simmer for 1.5 hours until tender.

While the beef simmers, roll out the rested dough into thin sheets and cut into desired noodle shapes. Boil the noodles in salted water for 3-4 minutes or until al dente. Drain and set aside.

Once the beef is tender, shred it and return to the pot. Add in 100g of canned jalapeños, and adjust seasoning with salt if necessary. Serve the ramen soup over the noodles, topping with shredded beef, chopped green onions, and a drizzle of sesame oil.