Cheesy Spicy Ramen

Method

1. 01
   Step 1Boil the water

   Bring a medium pot of salted water to a boil.

2. 02
   Step 2Sauté the shallot2 min

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

   Olive oilShallot
3. 03
   Step 3Cook the garlic45s

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

   Garlic
4. 04
   Step 4Build the sauce base1m 30s

   Stir in the gochujang and cook for 30 seconds. Add the water or vegetable stock, stir well, and let simmer until slightly thickened, about 1-2 minutes.

   Note

   Tomato paste works for a non-spicy option.

   GochujangVegetable stock
5. 05
   Step 5Add the cream2m 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.

   Heavy cream
6. 06
   Step 6Cook 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.

   MascarponeEgg noodles
7. 07
   Step 7Toss the noodles2 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.

   MascarponeEgg noodles
8. 08
   Step 8Adjust the seasoning

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

   Salt
9. 09
   Step 9Melt the cheese

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

   Note

   Fontina works too if you prefer it.

   Mozzarella
10. 10
    Step 10Serve immediately

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

    Chili oilChives