3 oz. Instant Ramen Noodles, flavour packet discarded
½ c. Whole Milk
1 ½ tsp. Gordon Choice Salted Butter
1½ tsp. Gordon Choice Soy Sauce
¾ tsp. Trade EastⓇ Granulated Garlic
½ tsp. Trade East Ground Cayenne Pepper
Combine the cornstarch and cold water in a small bowl and set aside for later. Grate the cheese and set aside for later.
Put the ramen noodles into a large bowl. Do not use the flavour packet.
Boil some water in a pot or a kettle. Pour it into the bowl with ramen noodles and make sure they are submerged. Put a lid on the bowl and set it aside so the noodles soften. If you are using thin ramen noodles, soak them for 1 minute in hot water. If you are using thick Korean noodles, soak them for about 2 minutes.
Add milk, butter, soy sauce, granulated garlic, and cayenne pepper to a small pot or saucepan over medium-low heat.
Once the butter melts and the milk has come to a low rolling boil (approximately 2 minutes), add the cornstarch slurry. Keep stirring until the milk has thickened and starts to bubble.
Turn off the heat and add the grated cheddar cheese and stir until melted and combined with the creamy milk.
Drain the ramen noodles and add them to the cheese sauce. Mix well.