Instant Ramen Grilled Cheese (Printable)

Crispy ramen noodle buns with melted cheddar and a spicy kick, perfect for a quick and tasty snack.

# What You'll Need:

→ Ramen

01 - 1 package (about 3 oz) instant ramen noodles (flavor packet reserved or discarded)
02 - 1 large egg

→ Cheese Filling

03 - 4 slices (about 2.8 oz) cheddar cheese or cheese of choice
04 - 2 teaspoons hot sauce (adjust to taste)

→ For Cooking

05 - 2 tablespoons unsalted butter
06 - Salt and pepper, to taste

# How to Make It:

01 - Bring a pot of water to a boil. Add instant ramen noodles and cook for 2 minutes until slightly tender. Drain thoroughly and allow to cool slightly.
02 - In a mixing bowl, beat the egg. Add drained noodles, seasoning lightly with salt and pepper, and mix until noodles are evenly coated.
03 - Divide the noodle mixture into four equal portions. Using a ring mold or small bowl lined with parchment, press each portion into a compact patty approximately the size of sandwich bread.
04 - Heat 1 tablespoon of unsalted butter in a nonstick skillet over medium heat. Cook the noodle patties for 3 to 4 minutes on each side until golden brown and crispy. Remove from skillet and repeat with remaining patties if necessary.
05 - Place two noodle patties on a clean surface. Top each with two slices of cheddar cheese and drizzle evenly with hot sauce. Cover each with a remaining noodle patty to form a sandwich.
06 - Wipe the skillet clean and add remaining 1 tablespoon of butter. Return the sandwiches to the skillet and cook over low heat, pressing gently, for 2 to 3 minutes on each side until the cheese has fully melted and the exterior is crisp.
07 - Slice sandwiches in half and serve immediately while hot.

# Expert Advice:

01 -
  • It's ready in 25 minutes and uses ingredients you probably already have at home.
  • The ramen noodles get crispy and golden like the best hash browns, then transform into soft bread once you flip them.
  • Hot sauce layered with melted cheese hits different when it's sandwiched between two crunchy noodle cakes.
02 -
  • Don't skip the draining step after cooking ramen—excess water is the enemy of crispiness, and soggy noodles won't hold together.
  • Let the cooked ramen cool for just a minute before mixing with egg; too hot and you'll scramble it instead of coating the noodles.
  • Medium heat is your friend when frying the patties; too high and the outside burns before the inside sets, too low and they stay pale and soft.
03 -
  • Line your ring mold with parchment paper so the noodle patties slide out without falling apart.
  • Don't flip too early or too often when frying—let them sit undisturbed so a golden crust can develop.
  • If cheese is leaking out before both sides are done, lower the heat and be more patient; rushing it means the outside burns before the inside melts.
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