New level of joy: unlocked. On the table in just 15 minutes, these chilli cheese ramen noodles satisfy beyond belief. Curl up on your sofa in your threadbare, oversized sweats, grab the remote and settle in for a dose of pure comfort.
Chilli Cheese Ramen Noodles
2 tbsp unsalted butter
2 tsp plain (all-purpose) flour
2 packets ramen noodles
½ cup whole milk
2 tsp gochujang*
30g (1 oz) finely grated parmesan cheese
⅓ cup shredded mozzarella cheese
2 spring onions (scallions), finely sliced, to serve
½ gochugaru*, to serve
- Bring a saucepan filled with water to the boil.
- Meanwhile, place a shallow frying pan or wok over medium-high heat. Add the butter. Once it’s almost melted, add in the plain flour. Whisk to combine to create a roux, then add in the flavour sachet from the ramen noodles and the milk. Keep whisking on until a loose, thin sauce is formed.
- Next, add in the gochujang, parmesan cheese and mozzarella. Stir until well combined and the sauce is looking thick and cheesy.
- Cook ramen noodles in your boiling water according to packet instructions. Use tongs to transfer them straight into the chilli cheese sauce. Add the remaining mozzarella cheese and mix through.
- Transfer to a serving bowl. Sprinkle over spring onion and gochugaru.
- Notes: – Gochujang is a Korean fermented chili paste. It can be found in the Asian aisle at most supermarkets or from Asian grocers. – Gochugaru are Korean red pepper chilli flakes. Find them online or from an Asian grocery store.
