Sometimes all I need is a bowl of noodles like this. @otoki_global Cheddar & Mascarpone noodles, tossed them in a gochujang cream sauce, and finished with mozzarella. Kinda like mac & cheese meets ramen.
Bring a medium pot of salted water to a boil.
Meanwhile, heat the cooking olive oil in a large skillet over medium heat. Add the shallot and sauté for about 2 minutes, until translucent.
Add the garlic and cook for another 30-60 seconds, stirring constantly to avoid burning.
Stir in the gochujang and cook for 30 seconds. Add the water or vegetable stock, stir well, and let simmer until slightly thickened, about 1-2 minutes.
Lower the heat to medium-low. Stir in the heavy cream and simmer gently for 2-3 minutes, until the sauce begins to thicken.
Add the ramen noodles to the boiling water and cook for 1-2 minutes less than the package instructions. Reserve 1/2 cup of the noodle cooking water.
Transfer the noodles to the skillet with the sauce. Add the cheese seasoning packet from the ramen, along with 3 tbsp of the reserved noodle water. Increase the heat to medium and toss the noodles in the sauce for about 2 minutes, until fully coated and just cooked through.
Taste and adjust salt, the seasoning packet may already be enough.
Sprinkle the shredded mozzarella (or fontina) over the noodles. Turn off the heat and let the cheese melt into the sauce.
Divide the ramen into bowls and top with chili oil and chives. Serve immediately.
