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Creamy Garlic & Chili Cheddar Ramen
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Creamy Garlic & Chili Cheddar Ramen

25 minServes 2Nutri-Score D€€
from @thezachchoi5 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • instant ramen cakes (seasoning packets removed)Grains2 pieces
  • unsalted butterDairy21 g
  • garlic (cloves, finely chopped)Produce5 pieces
  • green onions (sliced, whites and greens separated)Produce2 pieces
  • heavy creamDairy120 ml
  • chili oil (plus extra for serving)Pantry10 ml
  • soy saucePantry12 ml
  • rice vinegarPantry5 ml
  • chicken bouillon powderPantry3 g
  • brown sugarPantry2 g
  • garlic powderSpices1 g
  • black pepper (ground)Spices1 g
  • cheddar (freshly grated)Dairy50 g
  • toasted sesame oilPantry2 ml
  • toasted sesame seeds (toasted)Nuts & seeds5 g
  • chives (chopped, optional)Produce5 g

per serving

Nutrition

521kcal

Carbs
48 g
Proteins
13 g
Fat
31 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Saucepan
  • Sauté pan
  • Colander
  • Whisk

step by step

Method

  1. 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.
    Step 1

  2. 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.
    Step 2

  3. 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.
    Step 3

  4. 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.
    Step 4

  5. 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.
    Step 5

  6. Finish and serve

    • Top with the remaining green onion greens, toasted sesame seeds, optional chives and an extra drizzle of chili oil.
    • Serve immediately.
    Step 6
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