Save to Pinterest I stumbled onto this recipe on a lazy Tuesday afternoon when I was staring into my pantry, finding nothing but ramen and a lonely block of cheddar. The joke started as a dare to myself: what if I made the noodles crispy enough to replace bread? Twenty minutes later, I was biting into something unexpectedly genius—golden, crunchy noodle crusts giving way to melted cheese and a whisper of heat. It felt like the kind of kitchen accident that shouldn't work but absolutely does.
My roommate walked in mid-cook and asked what I was making, sniffing the butter and toasted noodles with visible suspicion. By the time I cut the first sandwich in half and the cheese pulled apart in those perfect melted strings, the skepticism turned into demand. Now whenever they're home late, they ask if I'm making these. It became our version of comfort food—proof that the best meals sometimes come from constraints, not recipes.
Ingredients
- Instant ramen noodles (1 package, about 85 g): Cook them just barely tender—two minutes, no more—so they still have structure when you press them into patties. The slightly starchy water that clings to them helps bind everything together.
- Large egg (1): This is your binder and creates a subtle golden crust as the patties fry. One egg is enough for the whole batch.
- Cheddar cheese (4 slices, about 80 g): Sharp cheddar melts beautifully and won't turn grainy if you keep the heat low. You can absolutely swap in other melters like mozzarella or pepper jack depending on your mood.
- Hot sauce (2 teaspoons): This cuts through the richness and adds a layer that makes each bite interesting. Start with less if you're heat-sensitive, more if you love spice.
- Unsalted butter (2 tablespoons): Use real butter for that deep, toasty flavor as the noodles crisp up. It's worth it.
- Salt and pepper (to taste): Season the egg-noodle mixture generously—it's your only chance before they cook.
Instructions
- Boil and drain the noodles:
- Bring water to a rolling boil and add the ramen noodles. Cook for exactly two minutes—you want them soft but still with a bit of bite because they'll cook again later. Drain them well and let them sit for a minute so excess moisture evaporates.
- Coat with egg:
- Beat the egg in a bowl, add the drained noodles, and toss everything together with a good pinch of salt and pepper. The egg should coat every strand and help hold the patties together.
- Shape the patties:
- Divide the noodles into four equal portions. If you have a ring mold, press each portion inside it lined with parchment paper until compact. If not, a small bowl or even a coffee cup works—you're aiming for something roughly the size of a slice of bread.
- Fry until golden:
- Heat a tablespoon of butter in a large nonstick skillet over medium heat. Once it foams, add the noodle patties (you might need to work in batches). Cook three to four minutes per side, listening for that satisfying sizzle and watching for deep golden color. The edges should feel crispy when you press them gently with a spatula.
- Assemble the sandwich:
- Lay two patties on your cutting board. Top each with two slices of cheese and a small drizzle of hot sauce. Cover with the remaining patties, cheese-side down, to create a sandwich.
- Final crisp and melt:
- Wipe out the skillet, add the remaining butter, and place the assembled sandwiches inside over low heat. Press down gently with the spatula and cook two to three minutes per side. You're waiting for the cheese to fully melt and the outside to turn crispy and deep golden. Listen for the butter sizzling—it means you're on track.
- Slice and serve:
- Transfer to a cutting board, slice each sandwich diagonally, and serve immediately while everything is hot and gooey.
Save to Pinterest I made these for a friend who was convinced they had outgrown "college food," and watching their face shift from curiosity to genuine delight was worth more than any complicated recipe. Sometimes the simplest things remind us why we love cooking in the first place.
Flavor Variations Worth Trying
The beauty of this recipe is how flexible it is. I've added thinly sliced scallions and kimchi to the noodle mixture for a sharp, funky kick, and it completely changes the vibe. Cooked bacon crumbles add smokiness, or a thin spread of sriracha mayo between the patties takes it up a notch. Even a sprinkle of everything bagel seasoning on top before the final cook creates something unexpected. Each version tastes intentional, not like you're just throwing things at ramen.
Cheese Choices That Actually Matter
Cheddar is reliable, but pepper jack brings heat and complexity that pairs beautifully with ramen's savory depth. Mozzarella gives you that classic grilled cheese stretch, while a combination of cheddar and American cheese creates the ultimate melting texture. Avoid pre-shredded cheese if you can—it contains anti-caking agents that prevent smooth melting. A good block of cheese shredded by hand melts faster and more evenly, which matters when you're working with such a thin cook window.
Making It Your Own
This recipe thrives on improvisation. You can make it vegan by swapping the egg for a aquafaba slurry and using vegan cheese—the texture works just as well. Some nights I add a fried egg on top, turning it into a proper brunch situation. Other times I press it thinner so it's crispier and less structured, more like a ramen pancake with melted cheese.
- For extra crunch, sprinkle sesame seeds on the noodle patties before the first fry.
- If your cheese isn't melting evenly, place a lid over the skillet for the last minute to trap steam.
- Leftovers reheat beautifully in a low oven for about five minutes if you have them, though honestly they're best served fresh and hot.
Save to Pinterest This recipe proved to me that some of the best meals come from working with what you have, not reaching for complexity. It's the kind of dish that transforms a random Tuesday into something memorable.
Recipe FAQs
- → How do I prevent the ramen patties from falling apart?
Beating the egg and mixing it thoroughly with the drained noodles helps bind the patties. Pressing them firmly into molds or bowls creates compact shapes that hold well during cooking.
- → Can I use a different type of cheese?
Yes, mozzarella, pepper jack, or any melting cheese work well, allowing you to customize the flavor profile.
- → Is it better to use the ramen flavor packet?
Typically, the noodles are cooked without the flavor packet to avoid excess salt and flavor clash, but you may reserve or discard it based on preference.
- → What cooking method ensures crispy patties?
Pan-frying in butter over medium heat until golden on both sides yields perfectly crispy noodle buns.
- → Can I make a vegan version?
Substitute cheese with vegan alternatives and replace the egg with a plant-based binder to make it vegan-friendly.