Hailey’s Creamy Cheesy Mayo Ramen
Hailey’s Creamy Cheesy Mayo Ramen
Ingredients
- 4 packages ramyun noodles
- 4 tablespoons Classic Mayo
- 4 tablespoons 100% Pure Avocado Oil
- 8 slices Swiss cheese
- 4 slices Colby Jack cheese
- 4 cups water
- 4 cups heavy cream
- 4 egg yolk, for the sauce base
- 2 teaspoons paprika powder
- 2 teaspoons Italian seasoning
- 4 teaspoons chopped garlic
- 4 tablespoons almond flour
- 8 tablespoons Parmesan cheese
- 8 slices bacon, cooked until crispy, crumbled
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 2 tablespoons parsley, fresh, chopped, for garnish (optional)
- 4 egg yolk, for topping (optional)
Instructions
- 1
Heat the 100% Pure Avocado Oil in a large pot or Dutch oven over medium-low heat. Add the Swiss cheese and Colby Jack cheese slices to the pot. Place 1 egg yolk directly onto the melting cheese.
⏱️ 5 min
- 2
Add the Classic Mayo, paprika powder, Italian seasoning, and almond flour to the pot. Stir gently with a whisk until the mixture is smooth and creamy, ensuring the cheeses are fully melted and incorporated.
⏱️ 3 min
- 3
Pour in the heavy cream and water. Add the ramyun noodles and chopped garlic to the pot. Cover the pot with a lid and bring the mixture to a boil.
⏱️ 7 min
- 4
Remove the lid from the pot. Add the Parmesan cheese, and season with salt and pepper to taste. Stir well and continue cooking, uncovered, until the ramyun noodles are tender and the sauce has thickened and become creamy and glossy.
⏱️ 5 min
- 5
Divide the ramen among 4 bowls. Finish each serving by topping with crispy crumbled bacon. Optionally, add an additional egg yolk on top of each serving and garnish with fresh chopped parsley for the final touch.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Hailey’s Creamy Cheesy Mayo Ramen
- 4 packages ramyun noodles
- 4 tablespoons Classic Mayo
- 4 tablespoons 100% Pure Avocado Oil
- 8 slices Swiss cheese
- 4 slices Colby Jack cheese
- 4 cups water
- 4 cups heavy cream
- 4 egg yolk, for the sauce base
- 2 teaspoons paprika powder
- 2 teaspoons Italian seasoning
- 4 teaspoons chopped garlic
- 4 tablespoons almond flour
- 8 tablespoons Parmesan cheese
- 8 slices bacon, cooked until crispy, crumbled
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 2 tablespoons parsley, fresh, chopped, for garnish (optional)
- 4 egg yolk, for topping (optional)
Instructions
- 1
Heat the 100% Pure Avocado Oil in a large pot or Dutch oven over medium-low heat. Add the Swiss cheese and Colby Jack cheese slices to the pot. Place 1 egg yolk directly onto the melting cheese.
⏱️ 5 min - 2
Add the Classic Mayo, paprika powder, Italian seasoning, and almond flour to the pot. Stir gently with a whisk until the mixture is smooth and creamy, ensuring the cheeses are fully melted and incorporated.
⏱️ 3 min - 3
Pour in the heavy cream and water. Add the ramyun noodles and chopped garlic to the pot. Cover the pot with a lid and bring the mixture to a boil.
⏱️ 7 min - 4
Remove the lid from the pot. Add the Parmesan cheese, and season with salt and pepper to taste. Stir well and continue cooking, uncovered, until the ramyun noodles are tender and the sauce has thickened and become creamy and glossy.
⏱️ 5 min - 5
Divide the ramen among 4 bowls. Finish each serving by topping with crispy crumbled bacon. Optionally, add an additional egg yolk on top of each serving and garnish with fresh chopped parsley for the final touch.
⏱️ 5 min