2 cups water
3 tablespoons butter
1 tablespoon olive oil
2 cups Parmesan cheese, shredded not grated
1 tablespoon black pepper
2 packages instant ramen (minus the seasoning packets)
1 handful oyster mushrooms (optional)

2 cup s water 3 tablespoons butter 1 tablespoon olive oil 2 cup s Parmesan cheese, shredded not grated 1 tablespoon black pepper 2 packages instant ramen (minus the seasoning packets) 1 handful oyster mushrooms (optional)

1. Combine water, butter and olive oil in a saucepan and bring it to a boil.
2. Stir often and reduce heat to medium before adding the cheese and black pepper. Add the instant ramen and continue to stir so that the cheese doesn’t clump up.
3. If there is too much liquid for the ramen to absorb, pour some out. Once the noodles are cooked and the liquid has reduced, the dish is ready. You want the sauce to coat the back of a spoon.
4. Serve immediately and eat as soon as possible. Bonus: quickly stir-fry some oyster mushrooms on the side to convince yourself it’s healthy.