Cheesy Spicy Ramen

Schritte11

1. 1

   Schritt 1. Boil the salted water

   Bring a medium pot of salted water to a boil.

2. 2

   Schritt 2. Sauté the shallot

   2 Min.

   Heat the cooking olive oil in a large skillet over medium heat. Add the shallot and sauté for about 2 minutes, until translucent.

   Schalotte
3. 3

   Schritt 3. Cook the garlic

   45s

   Add the garlic and cook for another 30-60 seconds, stirring constantly to avoid burning.

   Knoblauch
4. 4

   Schritt 4. Stir in gochujang

   30s

   Stir in the gochujang and cook for 30 seconds.

   Use double-concentrated tomato paste instead for a non-spicy option.
5. 5

   Schritt 5. Simmer the sauce

   1m 30s

   Add the water or vegetable stock, stir well, and let simmer until slightly thickened, about 1-2 minutes.

   Wasser
6. 6

   Schritt 6. Stir in the cream

   2m 30s

   Lower the heat to medium-low. Stir in the heavy cream and simmer gently for 2-3 minutes, until the sauce begins to thicken.

   Schlagsahne
7. 7

   Schritt 7. Cook the noodles

   Add the ramen noodles to the boiling water and cook for 1-2 minutes less than the package instructions. Reserve 1/2 cup of the noodle cooking water.

   Ramen-NudelnNudelwasser
8. 8

   Schritt 8. Toss noodles in sauce

   2 Min.

   Transfer the noodles to the skillet with the sauce. Add the cheese seasoning packet from the ramen, along with 3 tbsp of the reserved noodle water. Increase the heat to medium and toss the noodles in the sauce for about 2 minutes, until fully coated and just cooked through.

   Ramen-NudelnNudelwasser
9. 9

   Schritt 9. Adjust the salt

   Taste and adjust salt, the seasoning packet may already be enough.

   Meersalz
10. 10

    Schritt 10. Melt the cheese

    Sprinkle the shredded mozzarella (or fontina) over the noodles. Turn off the heat and let the cheese melt into the sauce.

    Fontina can be used instead of mozzarella.
11. 11

    Schritt 11. Serve the ramen

    Divide the ramen into bowls and top with chili oil and chives. Serve immediately.

    ChiliölSchnittlauch