Instant Ramen Grilled Cheese (Printable Version)

Crispy ramen noodle buns filled with melted cheddar and hot sauce for a quick, savory snack.

# Ingredient List:

→ Ramen

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

→ Cheese Filling

03 - 4 slices (2.8 ounces) 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 let cool slightly.
02 - In a mixing bowl, beat the egg. Add drained noodles along with salt and pepper. Stir gently to coat the noodles evenly.
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 shape patties approximately the size of sandwich bread slices.
04 - Heat 1 tablespoon unsalted butter in a nonstick skillet over medium heat. Cook noodle patties in batches, 3 to 4 minutes per side, until golden and crisp. Remove and repeat with remaining patties.
05 - Place two noodle patties on a clean surface. Top each with two slices of cheese and drizzle with hot sauce. Cover with the remaining noodles patties to form sandwiches.
06 - Wipe skillet clean, then melt remaining tablespoon of butter over low heat. Add sandwiches and cook 2 to 3 minutes per side, pressing gently, until cheese melts and exteriors are crisply browned.
07 - Slice sandwiches in half and serve immediately while hot.

# Expert Advice:

01 -
  • It feels like cheating because something this crispy, cheesy, and satisfying takes barely longer than boiling water.
  • You probably have everything in your kitchen right now, no special shopping trip required.
  • The contrast between the shatteringly crisp noodle exterior and the molten cheese inside is genuinely addictive.
02 -
  • Don't overcook the ramen in the first step or your patties will fall apart; two minutes is genuinely the sweet spot.
  • Make sure your skillet is truly nonstick or well-buttered, because even with the egg binding, these can stick if you're not careful.
  • The second cooking on low heat matters more than you'd think—rush it on high and the outside burns while the cheese stays cold.
03 -
  • Press gently when building the sandwich—aggressive pressure squeezes the cheese out the sides, and that's a sad waste.
  • If your kitchen runs cold, let the cooked patties cool for a minute on a plate before assembling; they'll hold their shape better when you stack them.
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