Creamy Chili Oil Noodles

Ingredients

• 1 pack Instant ramen noodles (any variety, flavor packet discarded or saved for another use)
• 0.25 cup Heavy cream
• 1 tbsp Soy sauce
• 1 tbsp Chili oil (adjust to preferred spice level)
• 1 tsp Sugar
• 2 tbsp Noodle water (reserved from boiling the noodles)
• Sesame seeds (for garnish)
• Scallions (chopped, for garnish)

Steps

1. 1

   Bring a pot of water to a boil and cook the instant ramen noodles until they are one minute before al dente.

2. 2

   Reserve a small amount of the noodle cooking water, then drain the noodles.

3. 3

   In a separate pan, add the heavy cream, soy sauce, chili oil, and sugar.

4. 4

   Bring the cream mixture to a light simmer over medium heat.

5. 5

   Add the par-cooked noodles and the reserved noodle water to the pan.

6. 6

   Continue to cook, tossing the noodles frequently, until the sauce thickens and starts to cling to the noodles.

7. 7

   Transfer the noodles to a bowl and optionally garnish with sesame seeds and chopped scallions.

Notes

The author suggests using this as a way to use up instant ramen. You can adjust the chili oil amount based on your heat tolerance. The noodle water is essential for helping the sauce emulsify and stick to the noodles.

Nutrition per serving

• main
• noodles
• ramen
• spicy
• quick meal
• vegetarian
• asian-fusion