Instant Ramen Grilled Cheese (Printable)

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

# What Goes In:

→ 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 2 quarts 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 bowl, beat the egg. Add drained noodles, seasoning with salt and pepper. Mix until noodles are evenly coated.
03 - Divide noodle mixture into four equal portions. Place each portion into a ring mold or small bowl lined with parchment paper and press down firmly to compact into patties.
04 - Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Cook noodle patties for 3 to 4 minutes per side until golden and crispy. Remove and repeat with remaining patties if necessary.
05 - Place two noodle patties on a clean surface. Top each with two slices of cheese and drizzle with hot sauce. Cover with remaining noodle patties to form sandwiches.
06 - Wipe the skillet clean, add remaining butter, and return sandwiches to the pan. Cook over low heat, pressing gently, for 2 to 3 minutes per side until cheese is melted and exteriors are crispy.
07 - Slice sandwiches in half and serve immediately while hot.

# Expert Advice:

01 -
  • It turns a five-cent package of ramen into something that feels indulgent and crunchy in ways regular bread never could.
  • The whole thing comes together in under 30 minutes, making it perfect when you're hungry right now.
  • It's the kind of dish that makes people smile the moment they see it—playful, unexpected, and absolutely delicious.
02 -
  • Do not overcook the ramen in the boiling water—even an extra minute can make them too soft and mushy to hold their shape in the patties.
  • Pressing the patties firmly is non-negotiable; loose, loosely packed noodles will fall apart in the skillet, so don't be shy about compacting them.
  • The low heat during the final melt step is crucial because high heat will burn the outside before the cheese finishes melting inside.
03 -
  • Make extra patties and freeze them uncooked between parchment sheets—when you're hungry, you can fry them straight from frozen with just a minute or two added to the cook time.
  • Use mozzarella for gooeyness, pepper jack for a spicy kick, or a sharp aged cheddar if you want the cheese flavor to really sing.
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