Ramen Grilled Cheese Twist (Printable)

Crispy ramen noodle buns filled with gooey melted cheese, ideal for a tasty lunch or snack.

# What you'll need:

→ Ramen Buns

01 - 2 packs (3 oz each) instant ramen noodles, seasoning packets discarded
02 - 2 large eggs
03 - 1/4 teaspoon black pepper
04 - 1/4 teaspoon garlic powder (optional)

→ Cheese Filling

05 - 1 cup shredded mozzarella cheese (about 3.5 oz)
06 - 1 cup shredded cheddar cheese (about 3.5 oz)

→ For Cooking

07 - 2 tablespoons unsalted butter or neutral oil

# Method:

01 - Cook ramen noodles in boiling water 2 to 3 minutes according to package directions. Drain thoroughly and set aside to cool slightly.
02 - In a medium bowl, beat eggs with black pepper and optional garlic powder. Combine with cooled ramen noodles and mix well.
03 - Divide noodle mixture into 4 equal portions. Press each firmly into a round patty approximately the size of a burger bun. A ring mold or small bowl lined with plastic wrap may be used for uniformity.
04 - Heat a large nonstick skillet over medium heat and add a small amount of butter or oil. Fry patties 3 to 4 minutes per side until golden brown and crisp. Remove and set aside.
05 - Place half the cheese blend on one ramen patty, top with another patty, and gently press to sandwich.
06 - Wipe skillet clean, add remaining butter or oil, and cook sandwiches over medium-low heat for 2 to 3 minutes per side, pressing lightly, until cheese is melted and buns are golden and crisp.
07 - Slice sandwiches and serve hot for best enjoyment.

# Expert Advice:

01 -
  • You get the comfort of melted cheese with the unexpected crunch of crispy ramen noodles that somehow works.
  • It's ready in under 30 minutes and uses pantry staples you probably already have hiding in your cupboard.
  • The ramen buns are sturdy enough to hold the cheese without falling apart, unlike regular bread sometimes does.
02 -
  • Drain the ramen completely or your patties will be mushy instead of crispy; I learned this by making a soggy mistake the first time.
  • Don't skip the cooling step after the first cook—rushing straight to assembly means your buns might break apart from the heat and pressure.
  • Medium-low heat on the second cook is non-negotiable; too high and the cheese won't melt before the outside burns.
03 -
  • Shape your ramen patties while they're still slightly warm; they hold together better and won't crack when they hit the heat.
  • Use a spatula weighted with your hand during the second cook to ensure even cheese melting and golden color on both sides.
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