Ramen Grilled Cheese Twist (Printable)

Crispy noodle buns sandwich melted mozzarella and cheddar cheese for a playful, savory bite.

# Ingredient List:

→ 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 100 g)
06 - 1 cup shredded cheddar cheese (about 100 g)

→ For Cooking

07 - 2 tablespoons unsalted butter or neutral oil

# Directions:

01 - Cook ramen noodles in boiling water for 2 to 3 minutes as per package instructions, then drain thoroughly and allow to cool slightly.
02 - In a medium bowl, whisk eggs with black pepper and optional garlic powder until combined.
03 - Add the cooked ramen to the egg mixture and mix thoroughly to combine.
04 - Divide noodle mixture into four equal portions and firmly press each into a round patty approximately the size of a burger bun, using hands or a mold lined with plastic wrap for uniformity.
05 - Heat a nonstick skillet over medium heat and add a small amount of butter or oil. Cook each ramen patty for 3 to 4 minutes per side until golden brown and crisp. Transfer to a plate.
06 - Place half of the shredded cheese on one ramen bun, top with another bun, and press gently to combine.
07 - Wipe out skillet, add butter or oil, and cook assembled sandwiches over medium-low heat for 2 to 3 minutes per side, pressing lightly, until cheese is melted and buns are crisp and golden.
08 - Slice sandwiches and serve warm.

# Expert Suggestions:

01 -
  • Those ramen buns get impossibly crispy and golden, like the best part of a fried noodle cake meets the satisfaction of a grilled cheese.
  • It's absurdly simple but feels like you're doing something clever, and honestly, impressing people with a ramen grilled cheese never gets old.
02 -
  • Don't skip the cooling step for the noodles; hot noodles will scramble your eggs and you'll end up with something grainy instead of cohesive.
  • The ramen patties need real pressure when you're shaping them, or they'll fall apart in the pan—use that ring mold or a determined hand and don't second-guess yourself.
03 -
  • Use a nonstick skillet and don't skip it—regular pans will stick no matter how much butter you use, and you'll lose your beautiful patties to frustration.
  • Press the sandwich gently in the final cooking stage; too much pressure squeezes out cheese, not enough leaves pockets of melt unevenly distributed.
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