Creamy Garlic Butter Ramen
Creamy Garlic Butter Ramen
Ingredients
For the Ramen
- 2 packs instant ramen noodles
- 2 shallots, thinly sliced
- 5 garlic cloves, minced
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3/4 cup cooking cream, at room temperature
- 1/2 cup Parmesan cheese, freshly grated
- 1 1/2 tablespoons CHIN-SU hot sauce, divided
- 1 1/2 teaspoons CHIN-SU fish sauce
- 1 teaspoon salt, as needed for pasta water
For the Seasonings
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon pepper, to taste
For the Garnish
- 2 tablespoons chives, chopped
- 1/4 cup Parmesan cheese, grated, for topping
- 4 ounces Spam, fried and cubed
- 4 egg yolk
Instructions
- 1
Prepare all ingredients: Thinly slice the shallots and mince the garlic. Ensure the cooking cream is at room temperature to prevent it from seizing when added to the hot sauce.
⏱️ 5 min
- 2
Cook the ramen noodles: Bring a pot of salted water to a rolling boil. Add the instant ramen noodles and cook for approximately 2 minutes, or until slightly under al dente. Drain the noodles, reserving about 1/2 cup of the cooking water, and set aside.
⏱️ 5 min•🌡️ 212
- 3
Build the garlic-shallot base: In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Add the thinly sliced shallots and cook for 2 minutes, stirring occasionally, until they are soft and lightly golden brown.
⏱️ 3 min
- 4
Add aromatics and seasonings: Add the minced garlic, paprika, garlic powder, oregano, salt, and pepper to the skillet. Cook for 45 to 60 seconds, stirring constantly, until the garlic is fragrant. Stir in 1 tablespoon of CHIN-SU hot sauce and sauté briefly to allow the flavors to meld with the butter and garlic.
⏱️ 2 min
- 5
Make the creamy sauce: Pour the room temperature cooking cream into the skillet and bring it to a gentle simmer. Add 1 1/2 teaspoons of CHIN-SU fish sauce and 1/2 cup of freshly grated Parmesan cheese. Stir continuously until the cheese has fully melted and the sauce is smooth and slightly thickened. If the sauce becomes too thick, add a splash of the reserved ramen cooking water until the desired consistency is reached.
⏱️ 3 min
- 6
Combine noodles and sauce: Add the cooked ramen noodles to the skillet with the creamy sauce. Toss everything together thoroughly until the noodles are completely coated in the rich sauce.
⏱️ 2 min
- 7
Serve: Divide the creamy garlic butter ramen among serving bowls. Garnish each serving with fried Spam cubes, additional grated Parmesan cheese, a small drizzle of the remaining CHIN-SU hot sauce, chopped chives, and an egg yolk placed gently on top.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Garlic Butter Ramen
For the Ramen
- 2 packs instant ramen noodles
- 2 shallots, thinly sliced
- 5 garlic cloves, minced
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3/4 cup cooking cream, at room temperature
- 1/2 cup Parmesan cheese, freshly grated
- 1 1/2 tablespoons CHIN-SU hot sauce, divided
- 1 1/2 teaspoons CHIN-SU fish sauce
- 1 teaspoon salt, as needed for pasta water
For the Seasonings
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon pepper, to taste
For the Garnish
- 2 tablespoons chives, chopped
- 1/4 cup Parmesan cheese, grated, for topping
- 4 ounces Spam, fried and cubed
- 4 egg yolk
Instructions
- 1
Prepare all ingredients: Thinly slice the shallots and mince the garlic. Ensure the cooking cream is at room temperature to prevent it from seizing when added to the hot sauce.
⏱️ 5 min - 2
Cook the ramen noodles: Bring a pot of salted water to a rolling boil. Add the instant ramen noodles and cook for approximately 2 minutes, or until slightly under al dente. Drain the noodles, reserving about 1/2 cup of the cooking water, and set aside.
⏱️ 5 min•🌡️ 212 - 3
Build the garlic-shallot base: In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Add the thinly sliced shallots and cook for 2 minutes, stirring occasionally, until they are soft and lightly golden brown.
⏱️ 3 min - 4
Add aromatics and seasonings: Add the minced garlic, paprika, garlic powder, oregano, salt, and pepper to the skillet. Cook for 45 to 60 seconds, stirring constantly, until the garlic is fragrant. Stir in 1 tablespoon of CHIN-SU hot sauce and sauté briefly to allow the flavors to meld with the butter and garlic.
⏱️ 2 min - 5
Make the creamy sauce: Pour the room temperature cooking cream into the skillet and bring it to a gentle simmer. Add 1 1/2 teaspoons of CHIN-SU fish sauce and 1/2 cup of freshly grated Parmesan cheese. Stir continuously until the cheese has fully melted and the sauce is smooth and slightly thickened. If the sauce becomes too thick, add a splash of the reserved ramen cooking water until the desired consistency is reached.
⏱️ 3 min - 6
Combine noodles and sauce: Add the cooked ramen noodles to the skillet with the creamy sauce. Toss everything together thoroughly until the noodles are completely coated in the rich sauce.
⏱️ 2 min - 7
Serve: Divide the creamy garlic butter ramen among serving bowls. Garnish each serving with fried Spam cubes, additional grated Parmesan cheese, a small drizzle of the remaining CHIN-SU hot sauce, chopped chives, and an egg yolk placed gently on top.
⏱️ 5 min