Marinate the beef: In a bowl, combine 400g thin beef strips with ½ tsp baking soda, ½ tbsp vinegar, ½ tbsp chili flakes, 1 tsp chili powder, and a pinch of salt. Mix well and let sit for 10 minutes while you prep other ingredients.

Cook the aromatics: Heat 3-4 tbsp oil in a large pan or wok over medium-high heat. Add sliced garlic and cook for 30 seconds until fragrant but not browned.

Sear the beef: Add the marinated beef strips to the pan. Cook for 2-3 minutes, stirring occasionally, until browned on all sides but not cooked through completely.

Make the sauce: To the pan, add 1 tbsp gochujang, 1-2 tbsp chili oil, 2 tbsp soy sauce, 2 tbsp oyster sauce, and 1 tbsp honey. Stir everything together until the beef is well coated.

Cook noodles separately: While the beef simmers, bring a pot of water to boil. Cook 2-3 packs of ramen noodles according to package directions (discard seasoning packets or save for another use). Drain noodles.

Combine and serve: Add the drained noodles to the beef and sauce mixture. Toss everything together until noodles are evenly coated. Add ¼ cup of the noodle cooking water if needed to loosen the sauce. Serve immediately, garnished with green onions if available.