CHEESY RAMEN NOODLES RECIPE - FOOD.COM
I have been eating this for years. My husband thinks it is totally disgusting, but I love it and so do my kids!
Total Time 10 minutes
Prep Time 5 minutes
Cook Time 5 minutes
Yield 1-2 serving(s)
Number Of Ingredients 2
Steps:
- Cook noodles according to package directions. Drain all but about 1-2 TBSP of the broth.
- Break up the cheese slice into pieces and mix in with the noodles and broth until the cheese is melted and forms a cheese sauce with the remaining broth.
Nutrition Facts : Calories 455.7, FatContent 19.8, SaturatedFatContent 9.8, CholesterolContent 13.6, SodiumContent 1192, CarbohydrateContent 57.5, FiberContent 0, SugarContent 0, ProteinContent 12.1
CHEESE RAMEN (RAM' AND CHEESE) RECIPE | SIDECHEF
A twist on Mac and Cheese, this cheese ramen recipe uses real cheddar cheese, a pack of instant noodles and a super simple way to thicken up milk to create a creamy, indulgent cheese ramen. Perfect for days when you want a small portion of something creamy, comforting and quick to make.
Provided by Pups with Chopsticks
Categories Weeknight Dinners Pescatarian Vegetarian Quick and Easy One-Pot Nut-Free Shellfish-Free Full Meal Egg-Free Fish-Free Stove Peanut-Free Tree Nut-Free Sugar-Free Tomato-Free
Total Time 660S
Yield 1
Number Of Ingredients 9
Steps:
- To make the slurry, combine the Corn Starch (2 teaspoon) with Water (2 teaspoon) in a small bowl and set aside for later.
- Grate the Cheddar Cheese (1/2 cup) and set aside for later.
- Add Milk (1/2 cup), Salted Butter (1/2 tablespoon), Soy Sauce (1 teaspoon) and Garlic Powder (3/4 teaspoon), Cayenne Pepper (1/2 teaspoon) into a pot, and give it a quick stir and set the stove to medium low heat.
- Once the butter melts and the milk has come to a low rolling boil, approximately 3-5 minutes, stir the corn starch slurry you made earlier (the starch settles to the bottom of the bowl), add the corn starch slurry into the pot.
- Keep stirring until the milk has thickened.
- Once the milk has thickened and it starts to bubble, turn off the heat and add in the cheese and stir until the cheese has melted and combined well with the creamy milk.
- Pour the cheese, into your serving bowl and set aside.
- Give the pot a quick rinse with hot water to remove the cheese sauce and refill it with water to cook the Instant Noodles (1 package). Subtract 1 to 1 and a half minutes from the instant noodle cooking instructions for a chewier noodle.
- Once the noodles are done, fully drain the water out but reserve 1-2 tablespoons of water and set aside for the end so you can tweak how creamy you want the cheese sauce. If you like a runnier sauce, reserve 1-2 tablespoons of the instant noodle water when you are draining the noodles.
- Add the noodles on top of the cheese sauce in the serving bowl and mix well..
- If you prefer the cheese sauce is a little thinner, start by adding 1 tablespoon of the reserved water to thin it out a little. Add more water to thin it out even more.
- Top with garnishes and toppings and enjoy it while it’s hot!
Nutrition Facts : Calories 781 calories, ProteinContent 26.9 g, FatContent 44.2 g, CarbohydrateContent 68.9 g, SodiumContent 2511.7 mg, FiberContent 3.0 g, SugarContent 11.0 g, SaturatedFatContent 23.8 g, TransFatContent 0.2 g, CholesterolContent 86.5 mg, UnsaturatedFatContent 8.0 g
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CHEESE RAMEN (RAM' AND CHEESE) RECIPE | SIDECHEF
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