Cook the ramen: Bring a large pot of water to a boil. Add ramen and cook until just tender, about 2–3 minutes for instant bricks or according to package for fresh. Reserve 1/2 cup of the starchy cooking water, then drain and set aside.

Start the sauce base: In a large skillet over medium heat, melt the butter. Add garlic and ginger. Sauté for 30–60 seconds until fragrant, stirring so it doesn’t brown.

Build the flavor: Stir in soy sauce, honey, and red pepper flakes. Let it bubble for 30 seconds to meld and slightly thicken.

Creamy element: Pour in the heavy cream and broth. Stir and bring to a gentle simmer. Keep heat medium-low so the dairy doesn’t scorch.

Add cheese: Sprinkle in the Parmesan a handful at a time, stirring constantly until melted and smooth. If the sauce gets too thick, add a splash of broth or reserved noodle water.

Season: Add sesame oil and a few grinds of black pepper. Taste and adjust with a pinch of salt, more honey for sweetness, or extra soy for saltiness.

Toss with noodles: Add the drained ramen to the skillet. Toss until every strand is glossy and coated. If using add-ins like chicken, shrimp, or veggies, fold them in now and warm through.

Finish and serve: Remove from heat. Garnish with green onions. Serve immediately while creamy and hot.