#tiktokfood #asmr Creamy Garlic & Chili Cheddar Ramen 🍜
Serves 2 INGREDIENTS
2 instant ramen cakes, seasoning packets removed
1½ tbsp unsalted butter
5 garlic cloves, finely chopped
2 green onions, sliced (whites and greens separated)
½ cup heavy cream
2 tsp chili oil, plus extra for serving
2½ tsp soy sauce
1 tsp rice vinegar
¾ tsp chicken bouillon powder
½ tsp brown sugar
¼ tsp garlic powder
¼ tsp black pepper
½ cup freshly grated cheddar
½ tsp toasted sesame oil
¾ cup reserved noodle water, used as needed
Toasted 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!