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Cook time
15 minutes
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Serves
2
Author Notes
Cheese ramen or a Mac and Cheese? I definitely can’t choose.
Bouncy ramen noodles nestled in a creamy buttery yet light cheese broth, made from mild cheddar, some cheese spread and garlic powder. Scattered with chopped chives and drizzled with chili oil. Easy, fast, ready in 15 minutes. The cheese broth combined with the runny egg helps to coat the ramen noodles and deepen their flavor.
A quick fix for the soul. A taste of Asian-American comfort food. —Anna Chwistek | Serving Dumplings
Ingredients
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250 grams
ramen noodles
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80 grams
creamy cheese spread
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50 grams
mild cheddar
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1 tablespoon
soy sauce
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2 teaspoons
garlic powder, or more if you really love that garlic taste
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sea salt + black pepper to taste
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1/2 teaspoon
cayenne pepper
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1/2 teaspoon
ginger powder
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2 soft-boiled eggs, chili oil, chopped chives for serving
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2 tablespoons
vegetable oil
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1 tablespoon
unsalted butter
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1 tablespoon
oyster sauce
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1 cup
Vegetable broth or dashi
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chives and chili oil, for serving
Directions
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Cook ramen noodles according to the instructions. Drain well.
In a medium sauce pot, heat the oil and butter. Add garlic powder and ginger, stir and pour the broth. Bring to a boil. Whisk in the cheese spread and cheddar. Add soy sauce, oyster sauce, cayenne pepper and black pepper. Keep stirring until the cheese is fully melted. Season with salt and pepper to your own taste.
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Divide the ramen noodles between bowls, pour the cheesy broth. Top with eggs, serve with chives and chili oil. Enjoy while it’s hot!
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