Spicy Cheesy Ramen
@yarindanieli Spicy Cheesy Ramen What I like about tomato cream-based pasta sauces is how simple they are. You can create so many variations, and they all just work. Here I used @Slurp with OTOKI Ramen as the base and mixed it with a garlicky rosé sauce. Topped with chopped peanuts, chives, and chili crisp, and it was so good. Ingredients: 3 garlic cloves, crushed 2 tbsp unsalted butter, divided 2 tbsp double-concentrated tomato paste 1 cup heavy cream 2 packages Otoki Cheesy Ramen in Spicy Chili & Cheddar flavor ¾ cup low-moisture whole milk mozzarella, shredded For serving: Chili crisp, for drizzling Chopped chives Toasted peanuts, chopped Instructions: Bring a medium saucepan of salted water to a boil. Add the noodles and cook for about 3 minutes. Reserve 1 cup of the noodle water. Meanwhile, place a large frying pan or saucier over medium-low heat. Add 1 tbsp butter, once melted, add the garlic and sauté until fragrant, about 15-30 seconds. Add the tomato paste and cook for 1-2 minutes. Pour in the heavy cream and stir. Let it cook for 3-5 minutes, until slightly thickened. Reduce the heat if needed. Add the cooked noodles along with its cheese powder and sauce and about 3 tbsp of the reserved noodle water. Stir to combine and cook for about 1 minute. Scatter the mozzarella over the top and stir until fully melted then add the remaining butter and toss until emulsified. Taste and adjust if needed. Serve in shallow bowls. Finish with a drizzle of chili crisp and top with chopped peanuts and chives or scallions. #cheesyramen #cheesyramenpartner
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Why This Spicy Cheesy Ramen Is Pure Comfort
What I like about tomato cream-based pasta sauces is how simple they are. You can create so many variations, and they all just work. Here I used Otoki Ramen as the base and mixed it with a garlicky rosé sauce. Topped with chopped peanuts, chives, and chili crisp, and it was so good.
ESTIMATED NUTRITION (PER SERVING, SERVES 2)
| Calories: 780 | Protein: 24g | Carbs: 62g | Fat: 48g |
Ingredients:
- 3 garlic cloves
- 2 tbsp unsalted butter
- 2 tbsp double concentrated tomato paste
- 1 cup heavy cream
- 2 packages ramen
- .75 cup mozzarella
Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.
Directions
- Cook the noodles: Bring a medium saucepan of salted water to a boil. Add the ramen noodles and cook for about 3 minutes. Reserve 1 cup of the noodle water, then drain the noodles.
- Sauté the garlic: Place a large frying pan or saucier over medium-low heat. Add 1 tablespoon of butter. Once melted, add the crushed garlic and sauté until fragrant, about 15–30 seconds.
- Build the rosé sauce: Add the tomato paste and cook for 1–2 minutes, stirring constantly, until it darkens slightly and becomes fragrant.
- Make it creamy: Pour in the heavy cream and stir. Let it cook for 3–5 minutes, until the sauce has slightly thickened. Reduce the heat if needed to prevent scorching.
- Combine everything: Add the cooked noodles to the sauce along with the cheese powder, sauce packet, and about 3 tablespoons of the reserved noodle water. Stir to combine and cook for about 1 minute.
- Melt the cheese: Scatter the shredded mozzarella over the top and stir until fully melted and incorporated.
- Emulsify and finish: Add the remaining 1 tablespoon of butter and toss until the sauce is glossy and emulsified.
- Serve: Divide the ramen between two bowls. Top with a generous drizzle of chili crisp, a sprinkle of chopped chives, and toasted peanuts. Serve immediately.
Pro Tips
- Reserve that water: The starchy noodle water is key for creating a silky, emulsified sauce.
- Don’t rush the tomato paste: Cooking it down for a minute or two deepens the flavor and reduces any raw tomato taste.
- Keep it moving: Stir the sauce frequently to prevent the cream from separating or the cheese from clumping.
- Make it your own: Swap in your favorite instant ramen brand or add protein like shredded chicken or crispy tofu.
- Customize the heat: Add extra chili crisp or a sprinkle of red pepper flakes if you like it spicier.
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