Mix the sauce base

• In a small bowl, whisk together the cream, chili oil, soy sauce, rice vinegar, chicken bouillon powder, brown sugar, garlic powder and black pepper until dissolved.

Cook the ramen

• Boil the ramen cakes until the strands separate but still have a little bite.
• Reserve some of the cooking water, then drain the noodles.

Build the sauce

• Melt the butter in a large skillet over medium-low heat.
• Stir in the garlic and green onion whites for about 45 seconds, keeping the garlic pale.
• Add the cream mixture and a splash of the reserved noodle water, then let it gently bubble around the edges.

Melt in the cheddar

• Reduce the heat to low and stir in the cheddar a little at a time until smooth, keeping the sauce below a boil.

Toss the noodles

• Add the noodles and toss until cooked through and coated, loosening with a splash of reserved water as needed.
• Remove from the heat and stir in the sesame oil and half the green onion greens.

Finish and serve

• Top with the remaining green onion greens, toasted sesame seeds, optional chives and an extra drizzle of chili oil.
• Serve immediately.