Boil the ramen noodles

• Bring water to a boil and cook the ramen noodles until just tender, about 2–3 minutes.
• Reserve the noodle water, then drain the noodles.

Sauté the aromatics

• Melt the butter in a pan over medium-low heat.
• Add the minced garlic and green onion and sauté just until fragrant, being careful not to brown the garlic.

Build the sauce

• Stir in the chicken bouillon, soy sauce, rice vinegar, brown sugar, chili oil, garlic powder and black pepper.
• Pour in the heavy cream and part of the reserved ramen water.
• Stir and let it gently simmer without boiling aggressively.

Melt in the cheese

• Lower the heat and gradually stir in the shredded cheese until completely melted and smooth.
• Add more ramen water, a little at a time, until the sauce is silky and coats the back of a spoon.

Toss the noodles

• Add the cooked ramen and toss until every noodle is coated in the creamy sauce.
• Stir in the sesame oil.

Serve

• Top with chili oil, sesame seeds, sliced green onion and chives.