Chilli Cheese Ramen Noodles

2 tsp plain (all-purpose) flour

2 packets ramen noodles

½ cup whole milk

2 tsp gochujang*

30g (1 oz) finely grated parmesan cheese

⅓ cup shredded mozzarella cheese

2 spring onions (scallions), finely sliced, to serve

½ gochugaru*, to serve

• Bring a saucepan filled with water to the boil.
• Meanwhile, place a shallow frying pan or wok over medium-high heat. Add the butter. Once it’s almost melted, add in the plain flour. Whisk to combine to create a roux, then add in the flavour sachet from the ramen noodles and the milk. Keep whisking on until a loose, thin sauce is formed.
• Next, add in the gochujang, parmesan cheese and mozzarella. Stir until well combined and the sauce is looking thick and cheesy.
• Cook ramen noodles in your boiling water according to packet instructions. Use tongs to transfer them straight into the chilli cheese sauce. Add the remaining mozzarella cheese and mix through.
• Transfer to a serving bowl. Sprinkle over spring onion and gochugaru.
• Notes: – Gochujang is a Korean fermented chili paste. It can be found in the Asian aisle at most supermarkets or from Asian grocers. – Gochugaru are Korean red pepper chilli flakes. Find them online or from an Asian grocery store.