Ingredients
Scale
- 1 packet Spicy “Beef” immi
- 2 tbsp butter
- 3 garlic cloves
- ½ tbsp gochujang
- ½ tbsp tomato paste
- 1 tbsp honey
- Splash of oat milk
- Parmesan, freshly grated
- Green onion, thinly sliced
Instructions
- Add 2 cups of water to a small pot and bring to a boil over high heat. Then, add the immi ramen noodles and cook for 5 minutes. Reserve ⅓ cup of cooking water.
- While the ramen cooks, melt 1 tablespoon of butter in a skillet over medium-low. Add the garlic and cook until it starts to soften but not brown.
- Stir in the gochujang, tomato paste and honey, and bring to a simmer over medium-high. Cook, stirring constantly, until the mixture is well combined. Then add half of the Spicy Beef spice packet and a splash of oat milk, and mix until well combined. Turn the heat down to low.
- Once the ramen noodles are done cooking, transfer them to the skillet and turn the heat back up to medium-low. Add the remaining tablespoon of butter and stir until it melts. Add splashes of the cooking water, as needed, to thin out the sauce.
- Top with freshly grated parmesan, green onion and freshly cracked black pepper, and enjoy!