Creamy Peri Peri Ramen
Peri-peri sauce is basically what happens when Portuguese explorers met African chilies and decided to create something that would make your mouth both sing and cry at the same time. This ramen takes that fiery, garlicky, lemony chaos and gives it a creamy hug that somehow makes the heat more manageable without killing the party. It's like having a really intense friend who's also incredibly comforting. You never know if you're going to get punched in the face with flavor or wrapped in a warm embrace, and honestly, you get both. The cream doesn't just cool things down; it carries the heat around your mouth in this luxurious way that makes every slurp feel like a little adventure. You'll find yourself making these involuntary sounds while you eat. Little gasps and sighs and maybe some mild cursing. But you can't stop going back for more because it's just that addictive. It's the kind of bowl that makes you sweat a little but in a good way, like you just finished a really satisfying workout.
Flame in every drop—Cream calms the crackle of heat—Bold becomes balanced
Let Me Tell You...
I'd discovered peri-peri sauce during this weird phase where I was convinced I could handle any level of spice, which was obviously a lie I was telling myself after watching too many food challenge videos on YouTube.
I'd bought this bottle of Portuguese peri-peri sauce from this tiny international market, mostly because the label had a cartoon chicken that looked like it was literally on fire, and I thought that was hilarious.
My first experience trying it straight from the bottle taught me why that cartoon chicken looked so distressed - this stuff was no joke.
But here's the thing about peri-peri - it's not just heat for the sake of heat.
There's this incredible complexity underneath all that fire, with garlic and lemon and herbs that make your taste buds do this little dance before they start screaming.
I became obsessed with finding ways to use it that wouldn't completely destroy my mouth, and that's when I had the brilliant idea to marry it with cream and cheese in a ramen broth.
My roommate thought I was having some kind of breakdown when she found me in the kitchen at 10 PM, whisking cream into chicken broth and muttering about "balancing the heat."
The magic happened when I added that first spoonful of peri-peri to the creamy broth.
Instead of just being aggressively spicy, it became this luxurious, complex sauce that coated the noodles like liquid silk with attitude.
The cream didn't kill the heat - it just made it more sophisticated, like putting a really good suit on a wild animal.
Each spoonful was this perfect balance of comfort and excitement, creamy enough to soothe but spicy enough to keep you on your toes.
I ate that entire bowl while standing at my kitchen counter, making these embarrassing little sounds of appreciation and probably sweating slightly, but in the best possible way.
It was like having a conversation with someone really interesting - you never knew what was coming next, but you definitely didn't want it to end.
My roommate tried a spoonful and immediately declared it "dangerously addictive," which is probably the best review any dish can get.
Now I keep that bottle of peri-peri sauce in the fridge like it's liquid gold, because sometimes you need a bowl that reminds you that food can be both comforting and thrilling at the same time.
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
- In a pot over medium heat, sauté minced garlic in olive oil until fragrant, about 1 minute.
- Pour in chicken broth and peri peri sauce. Bring to a simmer and cook for 2–3 minutes to meld flavors.
- Stir in heavy cream and shredded mozzarella, whisking gently until cheese melts and broth is smooth. Season with salt and pepper to taste.
- Bring a separate pot of salted water to a boil. Cook ramen noodles according to package instructions; drain well.
- To assemble, divide noodles among bowls and ladle creamy peri peri broth over them.
- 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.
Chef's Tips
- Start with less peri peri sauce and taste as you go - the heat level can vary significantly between brands and you can always add more
- Whisk the mozzarella into the hot broth gradually to prevent clumping and ensure a smooth, creamy texture
- Variation: Try adding grilled chicken or shrimp for protein, or substitute coconut milk for heavy cream for a dairy-free version with tropical notes
Serving Suggestion
Serve with crusty Portuguese bread and a cold beer to balance the spicy, creamy flavors.