Cheese Ramen Recipe for Cheesy Instant Ramen Noodles, My Guilty Pleasure

This cheese ramen recipe makes cheesy instant ramen noodles, my guilty pleasure when I’m over-worked and over-tired, racing to meet a deadline, and can’t summon the energy to cook. An American-influenced Korean comfort food, these noodles are a favourite of Korean students and I completely understand why. Instead of American burger cheese I use Italian Reggianno Parmiagano and mozzarella.

Prep Time5

Cook Time5

Total Time10

Course: Main

Cuisine: Korean

Servings:

Calories: 958kcal

Author: Lara Dunston

Equipment

Ingredients

120 g ramen noodles use a packet of quality instant ramen, such as Ottogi JinRamen OR ShinRamyun, discard seasoning
1 tsp sesame oil
2 tbsp Reggianno Parmiagano grated
2 tbsp mozzarella grated
1 tsp scallions green part, finely sliced
1 tsp fresh coriander small leaves only
1 tbsp chilli oil or to taste
1 tbsp chilli crisp or to taste
1 tsp sesame seeds
1 tsp chilli flakes

Metric - US Customary

Instructions

Bring a pot of water to a boil and cook the ramen noodles until al dente according to the packet instructions, probably around 3-4 minutes, then drain.
To a small- to medium-sized pan or pot over medium heat, add the sesame oil, then the noodles and stir to separate the noodles.
Add the grated Reggianno Parmiagano and grated mozzarella, finely sliced green scallions (spring onions) and coriander leaves, and stir to thoroughly combine.
In a small dish combine the chilli oil and chilli crisp and drizzle on top (or pour the lot in as I do!), sprinkle on sesame seeds and chilli flakes, and eat immediately.

Nutrition