Servings: 4

90ml soy sauce 90ml soy sauce
40g dark brown sugar 40g dark brown sugar
1½ tsp aleppo chilli flakes 1½ tsp aleppo chilli flakes
1½ tbsp sesame oil 1½ tbsp sesame oil
4 garlic cloves, peeled 4 garlic cloves, peeled
140g spring onions, trimmed, 60g roughly chopped, the rest cut into thin rounds 140g spring onions, trimmed, 60g roughly chopped, the rest cut into thin rounds
3 red chillies (30g) 3 red chillies (30g)
20g piece fresh ginger, peeled and roughly chopped 20g piece fresh ginger, peeled and roughly chopped
4 tbsp sesame seeds, toasted 4 tbsp sesame seeds, toasted
250g room temperature butter, cut into 6 even pieces 250g room temperature butter, cut into 6 even pieces
4 dry ramen noodle nests, cooked according to the packet instructions (240g) 4 dry ramen noodle nests, cooked according to the packet instructions (240g)

In a small saucepan on medium high heat, cook the first three ingredients, stirring once or twice, for seven to nine minutes, until thick and syrupy. Take off the heat, stir in the sesame oil and leave to cool for five minutes.
Pour the cooled soy mixture into the large bowl of a food processor, add the garlic cloves, roughly chopped spring onions, red chillies, ginger and two and a half tablespoons of the sesame seeds, and blitz until almost smooth. Add the butter, then pulse until well mixed in. Scrape the butter mixture into a small container for which you have a lid and refrigerate for 30 minutes, until solid (if you’re in a rush, you could even pop it in the freezer for 15 minutes).
Weigh out 300g of the chilled butter. Set a large saute pan on medium-high heat, add the butter and melt until it’s bubbling gently. Stir with a wooden spoon, add the cooked noodles and sliced spring onions, and toss until the noodles are well coated.
Divide the noodles between four bowls, sprinkle over the remaining sesame seeds and serve hot.