Ramen Alfredo

Parmesan-rich Alfredo sauce loosens with dashi to coat springy noodles in sheer decadence.

Ingredients

• 8 ounces dried ramen noodles (2 bricks, seasoning packets discarded)
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/2 cup whole milk
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon black pepper
• Kosher salt, to taste
• 2 tablespoons fresh parsley, chopped
• 1/2 cup frozen peas, thawed
• 1/2 cup cooked chicken, sliced or shredded (optional)
• Lemon wedges, for serving

Preparation

1. Bring a large pot of salted water to a boil. Cook ramen noodles for 2–3 minutes until just tender, drain, rinse under cool water, and set aside.
2. In a large skillet or saucepan, heat olive oil and butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
3. Pour in heavy cream and milk, bring to a gentle simmer, and cook for 2–3 minutes to slightly reduce.
4. Add Parmesan cheese, nutmeg, black pepper, and salt. Stir until cheese is melted and sauce is smooth.
5. Stir in peas and cooked chicken, if using, and heat through for 1–2 minutes.
6. Add cooked ramen noodles and toss gently to coat in Alfredo sauce.
7. Divide ramen Alfredo among bowls. Top with parsley, desired toppings, and serve with lemon wedges.