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Cheesy Sriracha Noodles

9/27/2021

I’ve been making different versions of this since college!! (Started off with ramen in the dorm room microwave and a Kraft single lol…it’s come a long way.)

Sometimes I make a cleaned up version, sometimes I use all the indulgent stuff. My go-to way is plant-based butter, coconut milk, regular cheddar and my fave brown rice ramen!

ALL THE DETAILS and how to customize:
Any noodle will work..udon, rice noodles, even pasta! I love using Lotus Foods brown rice & millet ramen or knife cut noodles from any Asian grocery store. My fave sriracha is Fix Hot Sauce.

Reg version:
salted butter, regular milk for heavy cream for extra thick sauce + @tillamook cheddar

Plant-based version:
Plant-based butter, vegan cheddar (I like Violife Foods), unsweetened coconut milk or Nutpods oat milk creamer.

What you need:

2 bricks of ramen (or enough noodles for 2 portions)
2 tbsp butter
1 cup shredded cheese (cheddar or mozzarella are my fave to use)
1 cup milk of choice
2-3 tbsp sriracha (amount depends on how much heat you prefer!)

What to do:

Bring a pot of water to a boil and cook the noodles according to package instructions.
Melt the butter, cheese, milk of choice and sriracha together in a skillet until it gets saucy.
Mix the cooked noodles into the sauce and serve plain or with a simple garnish like scallions!

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Rigatoni with Caramelized Onion, Goat Cheese and Crispy Prosciutto

9/14/2021

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FINALLY, the recipe I made a couple years back has a home online. Until now, it's been floating around in an Instagram caption!

Think french onion soup vibes, but creamier with pasta and more varieties of the best kind of cheeses - gruyere, goat cheese and burrata on top. Oh, and also, crispy prosciutto!! All of the best flavors.

What you need:

3-4 tbsp butter
1 large white onion
1/3 cup white wine
1 cup heavy cream (trying to sub milk will result in a less creamy sauce texture!)
1/2 cup shredded gruyere cheese
1/2 cup goat cheese crumbles
salt and pepper
buratta cheese
4-5 slices of prosciutto

What to do:

Slice or dice the onion in to pieces and cook in the melted butter until fragrant and translucent. Add the wine and continue to cook the onion on low-med heat until it turns very soft and brown aka caramelized.
Add 1/2 cup of the heavy cream to the skillet with the onions and melt both the gruyere and goat cheese into it. Add the other half of the cream portion and bring to a boil.
Season with salt and pepper. Turn the heat to low and let simmer until the pasta is ready to be added.
Cook the prosciutto to crisp it -- either quickly in a hot skillet with a little olive oil or stick the slices in the oven with the broil setting on for a minute or two.
Once you add the rigatoni to the sauce and mix, top with the crispy prosciutto, burrata cheese and a bit more black pepper before eating!

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Cheesy Sriracha Noodles

Rigatoni with Caramelized Onion, Goat Cheese and Crispy Prosciutto

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