Spicy, indulgent, and ready in just 30 minutes, this bowl takes simple instant ramen and turns it into a rich, comforting meal. A creamy cheddar and milk-based broth wraps around tender noodles, smoky jalapeño cheddar sausage slices, and sweet shrimp, while fresh jalapeño and chili garlic paste bring in controlled heat. Finished with a soft-boiled egg and a sprinkle of green onions, it feels like a restaurant-style ramen you can put on the table any night of the week.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Dinner
Method: Stovetop
Cuisine: Asian-inspired
Diet: Gluten-Free
Ingredients
- 2 packs instant ramen (discard seasoning packets)
- 2 spicy jalapeño cheddar sausages, sliced into rounds
- ½ lb shrimp, peeled and deveined
- 1 tablespoon butter
- 1 tablespoon olive oil
- ½ small onion, finely chopped
- ½ red bell pepper, diced
- 2 cloves garlic, minced
- 1 fresh jalapeño, thinly sliced (plus extra for garnish)
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (or to taste)
- 1 teaspoon Cajun seasoning
- 2 cups chicken broth
- 1 cup whole milk or half-and-half
- ½ cup shredded cheddar cheese
- 2 tablespoons soy sauce
- 1 tablespoon chili garlic paste or Sriracha (to taste)
- Salt and black pepper, to taste
- 2 soft-boiled eggs (optional)
- 2 tablespoons chopped green onions
Instructions
- Cook the ramen noodles
Bring a large pot of water to a rolling boil over high heat. Add the instant ramen bricks and cook them according to the package directions, usually about 2–3 minutes, just until they loosen and become tender but still pleasantly chewy. Use chopsticks or tongs to gently separate the strands as they cook so they do not clump together.
Once cooked, drain the noodles in a colander. Rinse briefly under cold running water to stop the cooking process and remove excess surface starch. This helps keep the noodles from becoming mushy and prevents them from sticking together while you prepare the rest of the dish. Set aside. - Brown the jalapeño cheddar sausage
In a large, deep skillet or sauté pan, heat the olive oil over medium-high heat. When the oil is shimmering and hot, add the sliced jalapeño cheddar sausages in a single layer. Let them cook undisturbed for 2–3 minutes so they can develop a deep golden crust on the first side.
Flip the slices and cook an additional 1–2 minutes, until both sides are browned and the edges look slightly crisp. This browning step intensifies the smoky, cheesy flavor of the sausage and adds texture to the final bowl. Once browned, transfer the sausage to a plate and keep nearby; leave as much of the flavored oil as possible in the pan. - Soften the aromatics and jalapeño
Reduce the heat to medium and add the butter to the same skillet. As it melts into the sausage drippings, scrape up any browned bits at the bottom of the pan with a wooden spoon—these bits will enrich the broth.
Add the finely chopped onion and diced red bell pepper. Sauté, stirring occasionally, for 2–3 minutes, until the onion turns translucent and the pepper begins to soften but still holds its shape.
Stir in the minced garlic and thinly sliced jalapeño. Cook for about 30 seconds, just until the garlic becomes fragrant and the jalapeño releases its aroma. Avoid browning the garlic, as that can make it bitter. - Toast the spices to build flavor
Sprinkle the smoked paprika, cayenne pepper, and Cajun seasoning evenly over the vegetable mixture. Stir continuously for about 30 seconds to gently toast the spices in the hot fat. This step helps them bloom, deepening their flavor and giving the broth a more complex, rounded heat rather than a harsh, raw spice taste. - Create the creamy, cheesy broth
Pour in the chicken broth, stirring to combine it with the vegetables and spices. Add the milk or half-and-half and bring the mixture to a gentle simmer over medium heat. Avoid letting it come to a full boil; keeping it at a soft simmer helps prevent the dairy from separating.
Stir in the soy sauce and the chili garlic paste or Sriracha, starting with a smaller amount if you prefer a milder bowl, then adjusting to taste.
Gradually add the shredded cheddar cheese in small handfuls, stirring constantly after each addition until it is fully melted and the broth becomes smooth and slightly thickened. Take your time with this step; slowly incorporating the cheese helps create a silky, cohesive sauce rather than one that is grainy or clumped. - Gently cook the shrimp in the broth
When the broth is creamy and steaming, add the peeled and deveined shrimp directly to the skillet. Keep the heat at a gentle simmer. Cook the shrimp for about 2–3 minutes, stirring occasionally, just until they curl slightly and turn pink and opaque throughout.
Be careful not to overcook them; shrimp can quickly become rubbery if left in the heat too long. Once they are just cooked through, turn off the heat but leave the skillet on the warm burner so the flavors continue to mingle while you assemble the bowls. - Assemble and serve the ramen bowls
Divide the cooked ramen noodles evenly among four deep bowls, gently loosening them with your fingers or tongs if they have stuck together. Spoon the hot creamy broth, along with the shrimp and sausage slices, over the noodles, making sure each portion gets a generous mix of protein and vegetables.
If using soft-boiled eggs, slice each one in half and place a half on top of each bowl, letting the slightly jammy yolk show. Sprinkle with chopped green onions and additional jalapeño slices for extra color and heat, if desired. Serve immediately while the broth is hot and the noodles are still springy.
Soft-boiled egg guideline:
For perfectly jammy eggs, gently lower them into boiling water and cook for exactly 6½ minutes. Immediately transfer them to an ice bath to stop the cooking, then peel carefully before halving and adding to the bowls.