Instant Ramen Grilled Cheese (Printable)

Crispy ramen noodle buns filled with melted cheddar and a hint of hot sauce for a satisfying snack.

# Components:

→ Ramen

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

→ Cheese Filling

03 - 4 slices (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 black pepper, to taste

# Directions:

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

# Expert Advice:

01 -
  • It transforms humble instant ramen into something crispy and sophisticated without pretension.
  • The whole thing takes less time than ordering takeout, yet tastes like you actually put in effort.
  • It bridges comfort food nostalgia with that satisfying crunch you can't stop eating once you start.
02 -
  • Don't skip the cooling step after boiling the ramen—patties made from hot noodles fall apart the moment you flip them, which I learned the hard way during attempt number two.
  • The low heat during the final cheese-melt phase is crucial; high heat will burn your outsides before the cheese inside even thinks about melting, so patience here actually matters.
03 -
  • Make your patties ahead of time and refrigerate them; they'll hold together even better when they're cold, and you'll have a genuinely quick lunch ready to go.
  • Use medium heat when crisping initially—too high and the outside browns before the inside sets, too low and you end up with something that feels more steamed than crispy.
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