Creamy Peri Peri Ramen

A spicy and creamy ramen that fuses the heat of peri peri sauce with a velvety broth and a cheesy finish.

Ingredients

• 3 cups chicken broth (preferably low-sodium)
• 1/2 cup heavy cream
• 2–3 tablespoons peri peri sauce (to taste, plus more for drizzling)
• 1/2 cup shredded mozzarella cheese
• 4 portions dried ramen noodles (seasoning packets discarded)
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1/2 cup fresh corn kernels (raw or lightly sautéed)
• 1 avocado, sliced
• 1/2 cup crispy fried onions
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• Kosher salt and black pepper, to taste

Preparation

1. In a pot over medium heat, sauté minced garlic in olive oil until fragrant, about 1 minute.
2. Pour in chicken broth and peri peri sauce. Bring to a simmer and cook for 2–3 minutes to meld flavors.
3. Stir in heavy cream and shredded mozzarella, whisking gently until cheese melts and broth is smooth. Season with salt and pepper to taste.
4. Bring a separate pot of salted water to a boil. Cook ramen noodles according to package instructions; drain well.
5. To assemble, divide noodles among bowls and ladle creamy peri peri broth over them.
6. Top each bowl with sliced avocado, crispy fried onions, corn kernels, fresh cilantro, and a squeeze of lime. Finish with an extra drizzle of peri peri sauce if desired.