These chili cheesy ramen noodles are perfect for those days when all you have in the house is instant ramen and a block of cheddar. It's comfort food at its best and ready in just 15 minutes!
Try my crispy gochujang chicken peanut noodles next!
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Instant ramen noodles instantly transport me back to my uni days when I used to call adding water to a pot of noodles cooking.
Things have changed over the years, but there's still something so unapologetically satisfying about instant ramen, so I still love it from time to time.
These chili cheesy ramen noodles require just a bit more effort than simply eating straight out of the pot, but I promise you, it's worth it.
You get all the goodness of instant ramen dressed up in a cheesy, spicy, creamy sauce, still with minimal effort.
Why you'll love cheesy ramen noodles
- Super easy to make with simple ingredients, perfect for those days you're not in the mood to go grocery shopping.
- You can make them as spicy as you like.
- They're great on their own, or you can add some protein like chicken or shrimp.
What you'll need
Instant ramen noodles - Use your favorite type here; I typically go with chicken. You need two packets of instant ramen but only one of the flavor packs that come with them.
Butter - Just a bit of unsalted butter to make the cheese sauce extra creamy.
Milk - Whole milk is perfect here, but you can use your favorite.
Cheddar cheese - Sharp cheddar is my cheese of choice her,e but basically any cheese that melts well is game.
Chili-infused oil - This is what makes these cheesy spicy ramen noodles truly extraordinary. Feel free to add as much as you like, depending on your tolerance to spiciness.
Red chili flakes - For an extra dash of heat; skip if you like things mellow.
Scallions - I love to top my spicy ramen noodles with freshly chopped scallions but that's totally optional.
Pro tip
You can make these cheesy ramen noodles without any of the chili ingredients; they're still super tasty, just not spicy.
How to make cheesy ramen noodles
This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.
Cook the instant ramen noodles in 4 cups of boiling water, scoop out a cup of that starchy water, then drain the noodles and set aside.
In the same pot, melt the butter, pour in the milk, add cheddar, and stir until it's smooth and melty.
Sprinkle in one ramen flavor packet and let the sauce bubble gently for a minute until you get a smooth consistency.
Toss the noodles back in, loosen with a splash of reserved water if needed, then finish with chili oil and red-pepper flakes. Serve right away.
Substitutions and variations
- Stir in cooked prawns or leftover rotisserie chicken to add a bit of protein to your lunch.
- Use a teaspoon of gochujang paste instead of the chili-infused oil for a Korean twist.
- Make it the cheesy ramen noodles vegetarian by using veggie ramen noodles instead of chicken.
- You can also make it vegan by subbing the butter, milk and cheddar with your favorite plant-based versions.
Recipe tips and notes for the best cheesy ramen noodles
- Make sure you don't overcook the ramen noodles to prevent them from turning into mush.
- It's best for the milk to be at room temperature before adding it to the pan to avoid curdling.
- This is a dish best served immediately and won't be as great when reheated.
If you've tried chili cheesy ramen noodles recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
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Chili Cheesy Ramen Noodles
Ingredients
- 2 packets instant ramen noodles
- 1 tablespoon unsalted butter
- 1 cup (250 ml) whole milk
- ⅓ cup (30 g) sharp cheddar cheese, grated
- 1 ramen packet flavor, from the instant ramen
- 1 tablespoon chili-infused oil
- Pinch of red chili flakes
- Salt and freshly ground black pepper
Instructions
- Bring 4 cups of water to a boil in a medium-sized pot and cook the instant ramen according to package directions. Reserve 1 cup of the cooking water before draining. Set the noodles aside.2 packets instant ramen noodles
- In the same pot you used for cooking the noodles, melt the butter over medium-low heat. Add the milk and shredded cheddar and stir continuously until the cheese is melted.1 tablespoon unsalted butter1 cup whole milk⅓ cup sharp cheddar cheese
- Add 1 packet flavor from the instant ramen and mix well to combine. Continue to simmer for another minute or until you have an overall smooth consistency.1 ramen packet flavor
- Toss the cooked ramen noodles with the cheesy mixture. Do that carefully to avoid breaking the noodles. Add some of the reserved cooking water if needed.
- Stir in the chili-infused oil and red chili flakes, then adjust the seasoning to taste and serve immediately.
Video
Notes
- Make sure you don't overcook the ramen noodles; you don't want them to turn into mush.
- Adjust the chili-infused oil and red chili flakes to your spiciness preference.
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
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