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I have always been the kind of foodie that wants to try everything. It did not change after I went vegan, that's for sure. I think it just upped my intensity because now I want to try everything vegan and make everything that is not vegan, vegan. All food trends and recipes are now challenges to me and I am so into it.
I've been seeing this go around from a lot of the Chinese TikTokers I follow. Apparently it's quite popular in a few eastern Asian countries and now that I've made it, I seriously get it. I'm sure many of you think this sounds gross. My husband was not interested in this at all when I wouldn't shut up about it. I made it while he was working and told him I'm making it for him when he gets home, end of story. He was VERY happy I did. This is so unexpectedly good and so simple to make that I just don't get it. You've got to do it. I promise, it'll shock you how good it is!
Serving size: 1-2
Prep and cooking time: 15 minutes
- 1.5 cups of non-dairy milk (I recommend cashew or oat for ultra creaminess)
- 1/2 cup of vegan shredded cheese or 1 slice of vegan cheese
- green onions, sliced (for garnish)
- sesame seeds (for garnish)
- 1 tsp sesame oil (for garnish)
Cook ramen noodles per package instructions, but take a couple minutes off the time and leave out the sauce and veggie packets.
Warm 1 cup of non-dairy milk on medium to low heat. Make sure to keep an eye on it because it will boil over. If this starts to happen, remove it from the stove for a few seconds while you lower the heat.
Add strained noodles to milk and stir to combine.
After a couple minutes in milk, add your vegan cheese, and any sauce or veggie packets. Stir to combine.
Once cheese melted through and noodles are fully cooked, pour into a bowl (or eat it from the pot, no judgement) and top with desired amount of green onions, sesame seeds, and sesame oil.