Instant Ramen Grilled Cheese (Print Version)

Crispy ramen buns encase melted cheese and a spicy kick for a quick, satisfying snack.

# What You Need:

→ 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 pepper, to taste

# How To Make:

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

# Expert Advice:

01 -
  • It tastes like you're doing something fancy when you're really just playing with leftover pantry staples.
  • The contrast between the crispy, slightly salty ramen exterior and the gooey melted cheese inside is genuinely addictive.
  • You can throw it together in less time than it takes to order takeout.
02 -
  • Don't overcook your ramen in step one—even thirty seconds too long and it'll be mushy instead of giving you that structural integrity you need.
  • The egg coating is non-negotiable; without it, your patties will fall apart the moment they hit the hot pan, and trust me, learning that the hard way is not fun.
  • Low heat in the final step is essential; if your pan is too hot, the outside will burn before the cheese has time to properly melt inside.
03 -
  • Use medium heat when frying your patties—high heat will scorch the noodles before they're cooked through, and you'll lose that tender interior.
  • If your noodle patties are falling apart, your egg coating might be too thin; an extra egg yolk mixed in creates a stronger binder without making them taste eggy.
  • Room temperature noodles assemble and cook much more evenly than cold ones, so resist the urge to rush this step.
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