Cheesy Sriracha Noodles

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:

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