Ramen Grilled Cheese Sandwich (Printable Version)

Crispy ramen noodle buns filled with melted cheese for a fun, flavorful bite.

# What You'll Need:

→ 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 (approximately 3.5 oz)
06 - 1 cup shredded cheddar cheese (approximately 3.5 oz)

→ For Cooking

07 - 2 tablespoons unsalted butter or neutral oil

# Steps:

01 - Boil ramen noodles following package instructions (about 2 to 3 minutes), then drain thoroughly and allow to cool slightly.
02 - In a medium bowl, beat eggs with black pepper and optional garlic powder, then incorporate the cooked ramen noodles, mixing well.
03 - Divide the mixture into 4 equal portions and press each firmly into a round patty roughly the size of a burger bun; using a ring mold or lined small bowl can aid in shaping.
04 - Heat a large nonstick skillet over medium heat, add a small amount of butter or oil, and cook patties for 3 to 4 minutes per side until golden brown and crisp; transfer to a plate.
05 - Place half of the cheese mixture on two ramen patties, then top each with another patty, pressing gently to form sandwiches.
06 - Clean the skillet, add additional butter or oil, and cook sandwiches over medium-low heat for 2 to 3 minutes per side, pressing lightly until cheese melts and buns turn crisp and golden.
07 - Slice sandwiches and serve hot.

# Expert Insights:

01 -
  • Those golden-crispy ramen buns have a texture you won't find in any regular grilled cheese, with a salty, satisfying crunch that contrasts beautifully with melted cheese.
  • It's ready in under 30 minutes and uses ingredients most people already have hiding in their pantry and fridge.
  • There's something wildly fun about telling someone you made a grilled cheese with ramen buns and watching their skepticism turn into genuine delight after that first bite.
02 -
  • Draining the ramen noodles thoroughly is non-negotiable—any excess water will steam rather than fry, and you'll end up with soggy buns instead of crispy ones.
  • Medium-low heat for the final grilling step is your friend. Too hot and the outside burns before the cheese melts inside. Too low and you'll cook forever. Patience and lower heat beat aggressive flames every time.
  • Those ramen buns are delicate right after cooking, so let them cool just enough to handle before you assemble the sandwich. They'll hold together better when they're still warm but not actively steaming.
03 -
  • A ring mold or small bowl lined with plastic wrap makes shaping the buns so much easier—it removes guesswork and gives you consistent patties that cook evenly every time.
  • If your ramen noodles are still warm when you mix them with the egg, they'll be easier to work with and will hold their shape better as they cool and set.
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