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Bring a small saucepan or pot of water to a rolling boil over high heat.
Add the instant noodles and the sachet of dehydrated vegetables.
Cook the noodles according to the packet instructions.
Drain the noodles through a mesh strainer, reserving 2 tablespoons of the cooking water, and set aside.
Heat a non-stick frying pan over medium heat.
Add the butter, then stir until melted and bubbling.
Add the milk and give it a quick stir.
Place the cheese slices in the pan and sprinkle in the chilli powder sachet.
When the milk starts bubbling again, stir continuously until all the cheese has melted to become a thick creamy sauce.
Add the noodles to the sauce and stir well until the noodles are well coated in the cheese sauce.
Add the reserved cooking water and quickly stir.
Transfer the cheese ramen to a serving bowl.
Sprinkle with parmesan, then garnish with spring onion.