Cozy cheddar noodles take about 10 minutes: simmer one block of instant noodles in 300 ml of vegetable broth, then stir in 150 g of freshly grated cheddar and a dash of soy sauce until the cheese melts into a rich, creamy coating. Deeply savory, rainy-evening comfort food from three ingredients. Serves 2.
Instructions
- 1
Place one block of instant noodles in a pan and pour in 300 ml of vegetable broth.
- 2
Simmer gently until the noodles soften, loosening them as they cook.
04:00 - 3
Meanwhile, grate 150 g of cheddar.
- 4
Stir the cheddar into the hot noodles until it melts into a creamy sauce.
- 5
Add a dash of soy sauce, mix well and serve straight from the pan.
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Frequently Asked Questions
Can I use water instead of vegetable broth?
You can, but the broth is doing the seasoning work here. If you only have water, keep the noodles’ spice packet or dissolve half a stock cube in it — 150 g of cheddar needs a savory base underneath or the dish tastes flat.
Why grate the cheddar instead of cutting chunks?
Grated cheese melts evenly into the hot broth in seconds, turning it into a smooth sauce. Chunks melt from the outside in and tend to clump into strings before the centre softens. Grate it while the noodles simmer — no extra time needed.
Why add soy sauce to cheesy noodles?
A dash of soy sauce adds umami depth that flat cheese sauces miss — it seasons the broth and sharpens the cheddar without making the dish taste of soy. It’s the “just the right touch” that keeps this from being plain cheese noodles.
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