Pin This I discovered this recipe by accident on a lazy Sunday afternoon when I had a craving for grilled cheese but only instant ramen in my pantry. Instead of running to the store, I thought, why not bind these noodles into crispy patties? The first attempt was messy and imperfect, but when those golden-brown ramen buns hit the skillet with melting cheese between them, something magical happened. It tasted like comfort food had gotten a mischievous makeover, and I've been making it ever since.
My roommate walked into the kitchen while I was making this and actually laughed, thinking I'd lost my mind combining ramen and grilled cheese. By the time the second sandwich came off the pan, she was asking if I could make her one too. Now whenever we're both home with nothing to eat, this is what we default to, and it's become this little inside joke about kitchen experiments gone right.
Ingredients
- Instant ramen noodles (2 packs, 3 oz each): Discard the seasoning packets entirely—you want the neutral noodles to let the cheese shine, and those packets would overwhelm the delicate balance.
- Large eggs (2): They're the binder that holds everything together; don't skip them or use egg whites, as you need that fat for structure.
- Black pepper and garlic powder: Just a whisper of seasoning to enhance without competing with the cheese's richness.
- Shredded mozzarella cheese (1 cup): The stretchy, creamy base that makes each bite feel indulgent and gooey.
- Shredded cheddar cheese (1 cup): This adds sharpness and helps the cheese set slightly as it cools, giving you that perfect pull.
- Unsalted butter or neutral oil (2 tablespoons): Use butter if you want that rich, toasty flavor; oil if you prefer a cleaner taste.
Instructions
- Cook and cool your noodles:
- Boil the ramen for 2-3 minutes until just tender, then drain it completely and let it rest for a minute so it's cool enough to handle but still warm. Cold noodles won't bind as well, so timing here matters.
- Mix your egg binder:
- Whisk the eggs with pepper and garlic powder, then fold in the noodles gently until every strand is coated. The mixture should look shaggy at first, then come together as you stir.
- Shape your buns:
- Divide into 4 portions and press each firmly into a round patty about the size of a burger bun. If your hands stick, wet them slightly, and if you want perfect circles, use a ring mold or small bowl lined with plastic wrap.
- Fry the ramen patties:
- Heat butter in a nonstick skillet over medium heat and cook each patty for 3-4 minutes per side until deeply golden and crispy. You'll hear a satisfying sizzle when they're frying right.
- Assemble the sandwich:
- Place half the mixed cheese on one ramen bun, top with another bun, and press gently so the cheese nestles between them.
- Melt and toast:
- Wipe out the skillet, add fresh butter, and return the sandwiches to medium-low heat for 2-3 minutes per side, pressing lightly. You're looking for the cheese to be completely melted and the buns to turn golden and extra crispy.
- Slice and serve:
- Cut diagonally if you're feeling fancy, and serve immediately while everything is still warm and the cheese is stretching.
Pin This There's something deeply satisfying about biting into this sandwich and having that crispy ramen bun crack under your teeth before giving way to pools of melted cheese. It was the moment my skeptical roommate asked for seconds that I realized this wasn't just a fun experiment—it had genuinely become comfort food.
Making It Your Own
The beauty of this recipe is that the ramen bun is a blank canvas for whatever you're craving. I've made versions with sriracha tucked between the layers, sliced scallions for brightness, and even thin strips of kimchi when I wanted something tangy. The cheese combination is flexible too—try Gruyère for elegance, provolone for a milder approach, or fontina if you want something buttery and rich. Once you master the basic technique, you'll find yourself naturally adapting based on what's in your fridge.
Serving Suggestions
This sandwich is hearty enough to stand alone as a main dish, but I've found it pairs beautifully with a warm cup of tomato soup for dipping or a light, crisp salad to balance the richness. If you're serving it for lunch, a simple pickle or fermented vegetable on the side cuts through the cheese nicely and keeps everything from feeling too heavy.
Storage and Reheating
These are absolutely best eaten fresh, but leftover sandwiches can be wrapped and refrigerated for a day. To reheat, place them in a low oven or gently in a skillet over low heat so the cheese warms without the outside burning. Honestly, I've eaten cold leftovers straight from the fridge and they're still surprisingly good, though nothing compares to the moment they come off the pan.
- Make sure your skillet is truly nonstick or the ramen patties will stick stubbornly to the bottom.
- If your cheese isn't melting evenly, cover the skillet briefly with a lid to trap steam and speed up the process.
- For extra crispy buns, increase the heat to medium-high for just the last minute of cooking on each side.
Pin This This recipe reminds me that the best meals often come from playful accidents and a willingness to mess around in the kitchen. I hope it brings you as much joy and a few laughs as it has for me.
Recipe FAQ
- → How do I make the ramen buns crispy?
After cooking and draining the ramen, mix it with beaten eggs and seasonings, shape into patties, then pan-fry each side over medium heat until golden brown and crisp.
- → Can I use different cheeses?
Yes, cheeses like Gruyère, provolone, or fontina work well and melt nicely inside the ramen buns.
- → What cooking fat is best for frying?
Unsalted butter or a neutral oil like vegetable or canola oil work well to achieve a crispy exterior without overpowering flavor.
- → How can I add more flavor to this sandwich?
Try adding sliced scallions, kimchi, or a drizzle of sriracha inside for a spicy, savory kick.
- → Is this suitable for a vegetarian diet?
Yes, the ingredients include dairy and eggs but contain no meat, making it suitable for vegetarians who consume these products.