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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.

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.

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.

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.

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.

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.

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.


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.

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.

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.

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.

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.

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.

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.
