Ramen Grilled Cheese Twist (Printable)

Crispy ramen buns with melted mozzarella and cheddar cheese for a unique, savory twist.

# What You'll Need:

→ Ramen Buns

01 - 2 packs (3 oz each) instant ramen noodles, seasoning 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 - Boil ramen noodles according to package instructions for 2 to 3 minutes; drain thoroughly and allow to cool slightly.
02 - Beat eggs with black pepper and garlic powder in a medium bowl. Combine with cooled noodles and mix well.
03 - 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 ring mold lined with plastic wrap for uniform shape.
04 - Heat a nonstick skillet over medium heat; add butter or oil. Fry patties 3 to 4 minutes per side until golden and crisp; transfer to a plate.
05 - Place half the shredded cheeses on two patties, then top each with another patty to form sandwiches, pressing gently.
06 - Clean skillet, add more butter or oil, and cook sandwiches over medium-low heat for 2 to 3 minutes per side, pressing lightly until cheese melts and buns are crisp and golden.
07 - Slice sandwiches and serve hot.

# Expert Tips:

01 -
  • The ramen buns get so crispy and golden they feel almost like fried bread, but they're made from pantry staples you probably already have.
  • It's a legitimate fusion dish that actually works—no gimmick, just genuinely delicious melted cheese between crunchy noodle buns.
  • Ready in 30 minutes, feeds two people, and tastes way more impressive than the minimal effort it takes.
02 -
  • Draining the ramen thoroughly is non-negotiable—any water left in the noodles will turn them soggy instead of crispy, and that's the whole point of this dish.
  • Don't skip the cooling step after cooking the noodles; warm (not hot) noodles mix much more smoothly with the egg and hold their shape better when you form the patties.
  • Use medium or medium-low heat for both the patty-cooking and the cheese-melting stages so the insides have time to get creamy without the outsides burning.
03 -
  • Press down gently on the sandwiches while they cook so the cheese makes contact with both ramen buns and melts into every little crevice.
  • If your ramen patties start to fall apart, your noodles didn't drain well enough or your egg mixture wasn't cohesive—chill the mixture for 10 minutes before forming the next batch.
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