Creamy Garlic Chili Cheese Ramen 🍜

Ingredients
2 ramen cakes, seasoning packets discarded
1 tbsp butter
4 cloves garlic, finely minced
2 green onions, finely sliced
1 tsp chicken bouillon powder
1 tbsp soy sauce
1 tsp rice vinegar
1/2 tsp brown sugar
1–2 tsp chili oil, plus more for serving
1/4 tsp black pepper
1/2 cup heavy cream
1/2 tsp garlic powder
1/2 cup reserved ramen water
1/2 cup freshly shredded cheddar cheese
1/2 tsp toasted sesame oil
Sesame seeds, for topping
Chives or extra green onion, for topping
Instructions
Boil the ramen noodles until just tender, about 2–3 minutes. Reserve 1/2 cup of the noodle water, then drain.

In a pan over medium-low heat, melt the butter. Add the minced garlic and green onion and sauté for about 30–45 seconds, just until fragrant. Be careful not to brown the garlic.

Stir in the chicken bouillon, soy sauce, rice vinegar, brown sugar, chili oil, garlic powder, and black pepper.

Pour in the heavy cream and about 1/4 cup reserved ramen water. Stir and let it gently simmer for 1–2 minutes. Do not let it boil aggressively.

Lower the heat and gradually stir in the shredded cheese until completely melted and smooth. Add more ramen water, a tablespoon at a time, until the sauce is silky and coats the back of a spoon.

Add the cooked ramen and toss until every noodle is coated in the creamy sauce. Stir in the sesame oil.
Top with chili oil, sesame seeds, sliced green onion, and chives. 

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