Making the Viral Cheesy Ramen Trend Keto-Friendly!

Ingredients

• 1 package Emmy Ramen (low‑carb instant ramen, includes spice packet)
• 2 tablespoons Olive Oil (extra virgin)
• 1 tablespoon Garlic (fresh, minced (about 3 cloves))
• 2 tablespoons Oyster Sauce (low‑carb brand)
• 1.5 cups Water (room temperature)
• 1 teaspoon Fish Sauce (adds umami depth)
• 0.5 cup Sharp Cheddar Cheese (shredded, sharp flavor)
• 2 slices Mozzarella Cheese (low‑moisture, sliced)
• 2 stalks Green Onion (sliced, for garnish)
• 5 leaves Thai Basil (fresh, for garnish)

Instructions

1. Heat Oil

   Place the skillet over medium heat and add the olive oil. Heat until the oil shimmers but does not smoke.

   Time: PT2M

2. Sauté Garlic

   Add the minced garlic to the hot oil and sauté for about 30 seconds until fragrant.

   Time: PT1M

3. Build the Sauce Base

   Stir in the oyster sauce, water, and fish sauce. Increase the heat and bring the mixture to a gentle boil.

   Time: PT3M

4. Dissolve Spice Packet

   Sprinkle the Emmy Ramen spice packet into the boiling liquid and stir until fully dissolved.

   Time: PT1M

5. Cook the Noodles

   Add the Emmy Ramen noodles to the pan. Cook, stirring occasionally, for 3‑4 minutes until the noodles are tender but still have a bite.

   Time: PT4M

6. Add Cheese

   Stir in the shredded sharp cheddar and the mozzarella slices. Cook for about 1 minute, stirring gently, until the cheese melts into a creamy coating.

   Time: PT1M

7. Garnish and Serve

   Transfer the cheesy ramen to a serving plate. Top with sliced green onions and fresh Thai basil leaves.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

25g

Carbohydrates

8g net

Fat

30g

Fiber

5g