Save I stumbled on this idea at 2 AM during a deadline week when the grocery delivery had sent ramen instead of bread by mistake. Half asleep and starving I figured worse things have happened in college and decided to see what would happen if I treated noodles like bread.
My roommate walked in looking completely horrified then slowly curious as the smell of butter and frying noodles filled the kitchen. We ended up eating them standing up by the counter making plans to open a late night food truck.
Ingredients
- 2 packs instant ramen noodles: The cheap stuff works best here because the noodles have just the right texture and starch content to hold together discard the seasoning packets or save them for another use
- 2 large eggs: These act as the binding agent that turns loose noodles into patties that actually stay together during cooking
- 1/4 teaspoon black pepper: Freshly ground makes a difference but regular works fine too
- 1/4 teaspoon garlic powder: Optional but adds a subtle savory note that plays nicely with the cheese
- 1 cup shredded mozzarella cheese: Provides that classic cheese pull and mild creamy flavor
- 1 cup shredded cheddar cheese: Adds sharpness and depth so the filling isnt one note
- 2 tablespoons unsalted butter or neutral oil: Butter gives better flavor but oil gives a crisper crust sometimes I do half and half
Instructions
- Cook and prep the noodles:
- Boil the ramen for 2 to 3 minutes then drain really well letting them sit in the colander for a minute excess water is the enemy here.
- Make the noodle batter:
- Whisk the eggs with the pepper and garlic powder in a medium bowl toss in the noodles and mix until every strand is coated.
- Form the buns:
- Divide the mixture into 4 equal portions and press each firmly into a patty about the size of a burger bun using your hands or the back of a spoon.
- Fry the ramen cakes:
- Melt a little butter in a large nonstick skillet over medium heat and cook the patties 3 to 4 minutes per side until golden and transfer to a plate.
- Build the sandwiches:
- Pile half the cheese on one ramen bun top with another bun and press down gently.
- Grill until melty:
- Wipe out the skillet add more butter and cook the sandwiches over medium low heat 2 to 3 minutes per side pressing lightly until the cheese oozes out.
- Serve immediately:
- Cut in half or quarters and eat while the cheese is still stretchy and hot.
Save This became my go to hangover meal the entire next year and eventually my roommates requested them for our pregame meals instead of the usual pizza order.
Best Cheese Combinations
While mozzarella and cheddar is a solid starting point I have found that mixing cheeses creates more interesting flavor profiles. Gruyère adds nuttiness provolone brings smoke and fontina melts like a dream.
Sauce Pairings
The plain version is satisfying on its own but a drizzle of sriracha mayo or a side of spicy tomato soup takes it over the top. Kimchi on the side cuts through the richness perfectly.
Make Ahead Strategy
You can form and fry the ramen patties up to a day ahead then reheat them in a hot skillet before adding the cheese and finishing the sandwiches.
- Cook the patties slightly less the first time so they do not overcook when you reheat them
- Store them between sheets of parchment paper so they do not stick together
- Assembly happens right before serving for the best texture
Save These are ridiculous in the best possible way and proof that sometimes the best inventions come from being too tired to follow the rules.
Questions & Answers
- → What is the best way to shape the ramen buns?
After mixing the cooked noodles with beaten eggs and seasoning, divide into portions and firmly press into round patties using your hands or a ring mold lined with plastic wrap for even shapes.
- → How do I get the buns crispy without breaking?
Cook the patties over medium heat with some butter or oil for 3–4 minutes per side, until they develop a golden brown crust that helps them hold together.
- → Which cheeses work best for melting inside the buns?
Mozzarella and cheddar combine well for meltiness and flavor, but Gruyère, provolone, or fontina are excellent alternatives for rich, creamy texture.
- → Can I add extra flavors to the filling?
Yes, adding sliced scallions, sriracha, or kimchi inside the sandwich boosts flavor and complements the crispy and gooey textures.
- → What oil or fat should I use for cooking?
Unsalted butter or a neutral oil like vegetable or canola oil works well for frying the buns and sandwiches, ensuring even browning and a rich taste.