Instant Ramen Grilled Cheese (Print)

Crispy ramen buns filled with melted cheddar and a touch of hot sauce for a flavorful bite.

# 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, to taste
07 - Black pepper, to taste

# Directions:

01 - Bring a pot 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, season lightly with salt and pepper, and mix until noodles are evenly coated.
03 - Divide noodle mixture into four equal portions. Using a ring mold or small bowl lined with parchment paper, press each portion to form compact patties.
04 - Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Fry the patties in batches, cooking 3 to 4 minutes per side until golden and crisp. Remove and set aside.
05 - Place two noodle patties on a clean surface. Top each with two slices of cheese and drizzle hot sauce over the cheese. Cover with remaining patties to create 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 melts and outsides are crispy.
07 - Slice sandwiches in half and serve immediately while hot.

# Helpful Hints:

01 -
  • Those ramen buns are genuinely crispy on the outside and chewy inside, like a carb lover's dream sandwich.
  • It takes fifteen minutes total, which means you can make this between dinner and dessert without breaking a sweat.
  • The hot sauce cuts through the richness so perfectly that it doesn't feel heavy even though it absolutely should be.
02 -
  • Do not overcook the initial ramen. Seriously, 2 minutes is all you get, or you'll end up with patties that fall apart in the pan no matter what you do.
  • The low heat in the final step is non-negotiable—high heat will burn the outside before the cheese has time to melt completely.
03 -
  • Fully drain the ramen and let it cool slightly before mixing with egg—excess moisture is the enemy of crispy patties.
  • Use a nonstick skillet because regular pans will absolutely stick to the egg-coated noodles, and no amount of butter will save you.
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