Bring 4 qt. of salted water to a boil. Add noodles to boiling water and cook them until they are al dente. Toss cooked noodles in blended oil, spread on sheet pan, and reserve in refrigeration.
In a separate stock pot, add Birria base, fajita strips, and diced green chilies. Slowly bring this mixture up to a boil.
Dunk your tortillas into the liquid then place onto the hot plancha.
Add 2 oz. of cheese to each tortilla, melt cheese, then flip to brown the other side and create birria cheese tacos.
Place equal parts cooked noodles into four bowls followed by equal parts of the hot birria broth. Stir the noodles and broth together to bring ramen up to temperature.
Garnish each bowl with thinly sliced radish, 1 Tbsp. diced red onion, 1 Tbsp. minced cilantro, 1 tsp. grated cotija, and 1 lime wedge.
Place 1 Birria cheese taco on the side of each Birria Noodles bowl to dunk into the broth.
