Instant Ramen Grilled Cheese (Print Version)

Crispy ramen noodle buns filled with melted cheddar and hot sauce for a flavorful snack or lunch.

# Components:

→ Ramen

01 - 1 package instant ramen noodles (about 3 oz / 85 g), seasoning packet reserved or discarded
02 - 1 large egg

→ Cheese Filling

03 - 4 slices cheddar cheese (about 2.8 oz / 80 g) 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

# Directions:

01 - Bring a medium saucepan of water to boil. Add ramen noodles and cook for 2 minutes until just tender. Drain and set aside to cool slightly.
02 - In a mixing bowl, beat the egg. Add drained noodles and season lightly with salt and pepper. Mix to evenly coat noodles with egg.
03 - Divide noodle mixture into four equal portions. Place each portion into a ring mold or small bowl lined with parchment and press firmly to compact into patties roughly sandwich bread size.
04 - Heat 1 tablespoon butter in a nonstick skillet over medium heat. Cook noodle patties for 3–4 minutes per side until golden and crisp. Remove and repeat with remaining patties as needed.
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 noodle patties to form sandwiches.
06 - Wipe skillet clean, add remaining 1 tablespoon butter, and return sandwiches to pan. Cook over low heat, pressing gently, 2–3 minutes per side until cheese melts and exteriors are crispy.
07 - Slice sandwiches in half and serve hot.

# Expert Advice:

01 -
  • The textural contrast is unreal—crispy, almost-fried exterior hiding a gooey, melted middle.
  • It comes together faster than ordering delivery and tastes way better.
  • It's the kind of thing that impresses people without requiring any actual technique.
02 -
  • Don't overcook the ramen—it'll cook a little more as the patties crisp, so two minutes is really the sweet spot, otherwise you end up with mushy patties.
  • The egg coating is non-negotiable; without it, the noodles fall apart, and the whole thing becomes frustrating instead of fun.
03 -
  • Drain the ramen aggressively and let it cool on a plate before mixing with egg; moisture is the enemy of crispy patties.
  • Use a nonstick skillet because ramen can stick, and you want easy flipping and sliding, not a scraped pan and a broken patty.
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