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For the Meat Jun:
In large bowl, combine the shoyu, sesame oil, garlic, and sugar. Marinate the ribeye in the mixture for 1 to 2 hours. In another bowl, combine the flour, salt, pepper, and garlic powder. Dip the meat in the flour mixture, then in the egg wash. Heat oil in a large frying pan, and fry meat until crispy, about 2 minutes.
For the Somen Salad:
Bring a large pot of water to a boil, and cook noodles according to package directions. Strain, shock in ice water, and keep cool. In a large bowl, combine noodles, lettuce, kamaboko, Char Sui (or Spam), egg, and cucumber.
For the Meat Jun Sauce:
In a medium bowl, combine the shoyu, vinegar, hoisin sauce, green onions, garlic, Sriracha, and sesame.
For the Somen Sauce:
In a small bowl, whisk together the oil, sesame oil, vinegar, shoyu and sugar.
To Assemble and Serve:
Pour the Meat Jun Sauce and Somen Sauce into small ramekins. Plate Meat Jun and Somen Salad. Serve sauces on the side.
