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PREPARATION
- Boil the pasta according to the package instructions, then drain and set it aside.
- Season the wagyu beef with salt and black pepper. Heat a pan over high heat for 5-7 minutes until very hot. Sear the wagyu for 1 minute per side until browned, ensuring not to overcrowd the pan. Once done, remove the meat and let it rest.
- In the same pan, add a drizzle of olive oil. Sauté the chopped garlic and chilli padi until fragrant. Pour in the water, oyster sauce, kicap manis, and white pepper, stirring well to combine.
- Add the cooked pasta to the pan and toss everything together, allowing the sauce to caramelize and coat the noodles evenly. Finally, add the seared wagyu back to the pan, mix well, and serve hot.
