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would you eat this? (full recipe in description) #asmr #cooking
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Creamy Garlic & Chili Cheddar Ramen 🍜
Serves 2
INGREDIENTS2 instant ramen cakes, seasoning packets removed1½ tbsp unsalted butter5 garlic cloves, finely chopped2 green onions, sliced (whites and greens separated)½ cup heavy cream2 tsp chili oil, plus extra for serving2½ tsp soy sauce1 tsp rice vinegar¾ tsp chicken bouillon powder½ tsp brown sugar¼ tsp garlic powder¼ tsp black pepper½ cup freshly grated cheddar½ tsp toasted sesame oil¾ cup reserved noodle water, used as neededToasted sesame seeds and optional chopped chives
METHOD
1. Mix the cream, chili oil, soy sauce, vinegar, bouillon, brown sugar, garlic powder and pepper in a small bowl.
2. Boil the ramen until the strands separate but still have a little bite. Save ¾ cup of the cooking water before draining.
3. 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 ¼ cup of the noodle water. Let it gently bubble around the edges for 1–2 minutes.
4. Reduce the heat to low and stir in the cheddar a little at a time until smooth. Keep the sauce below a boil.
5. Add the noodles and toss until cooked through and coated. Loosen with a splash of reserved water as needed. Remove from the heat, then stir in the sesame oil and half the green onion greens.
Finish with the remaining green onion, sesame seeds, optional chives and an extra drizzle of chili oil. Serve immediately!
Serves 2
INGREDIENTS2 instant ramen cakes, seasoning packets removed1½ tbsp unsalted butter5 garlic cloves, finely chopped2 green onions, sliced (whites and greens separated)½ cup heavy cream2 tsp chili oil, plus extra for serving2½ tsp soy sauce1 tsp rice vinegar¾ tsp chicken bouillon powder½ tsp brown sugar¼ tsp garlic powder¼ tsp black pepper½ cup freshly grated cheddar½ tsp toasted sesame oil¾ cup reserved noodle water, used as neededToasted sesame seeds and optional chopped chives
METHOD
1. Mix the cream, chili oil, soy sauce, vinegar, bouillon, brown sugar, garlic powder and pepper in a small bowl.
2. Boil the ramen until the strands separate but still have a little bite. Save ¾ cup of the cooking water before draining.
3. 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 ¼ cup of the noodle water. Let it gently bubble around the edges for 1–2 minutes.
4. Reduce the heat to low and stir in the cheddar a little at a time until smooth. Keep the sauce below a boil.
5. Add the noodles and toss until cooked through and coated. Loosen with a splash of reserved water as needed. Remove from the heat, then stir in the sesame oil and half the green onion greens.
Finish with the remaining green onion, sesame seeds, optional chives and an extra drizzle of chili oil. Serve immediately!
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