Ramen noodle grilled cheese is man food at its best

Take ramen to a whole new cheesy level with this ingenious preparation of everyone’s favorite budget noodle.

Dude Foods recently upped the ramen game with a grilled cheese sandwich, and we were inspired to give this noodle bun a try. This is man food at its finest.

Making a ramen noodle slice of “bread” is easy. Start by following the package directions to cook the ramen noodles. Drain them about 1 to 2 minutes before they are fully cooked to keep them from being too soggy.

Rinse the noodles in cool water, and transfer them to a bowl. Once the noodles have cooled, beat in an egg with a spoon. You don’t want to add the egg too soon after the noodles have been cooked, as they will cook the egg.

Transfer the noodle-egg mixture to a cutting board. Shape the mixture into a large rectangle. Slice the rectangle in half, and transfer the two slices of “bread” to wax or parchment paper. Wrap up the slices tightly, and place them in the fridge.

Allow the slices to chill for 20 minutes. Near the end of the 20 minutes, heat a skillet over medium heat.

Transfer 1 of the slices to the skillet, and cook it for 2 to 3 minutes or until lightly browned and crispy. Flip, and repeat on the other side, and then repeat the process with the other slice of “bread.”

Once the second slice of noodle bread is cooked, add the cheese on top, allow it to melt, and then top with the other slice of ramen bread.

Add other toppings as desired. Below are two ideas to jazz up your ramen noodle grilled cheese.

Ramen noodle grilled cheese with bacon recipe

This ramen noodle grilled cheese is loaded with freshly grated cheddar cheese and juicy strips of bacon.

Serves 1

Ingredients: 

• 1 package Top Ramen noodles
• 1 large egg
• 1/2 cup cheddar cheese, shredded
• 3 slices bacon
• Sprig fresh parsley for garnish (optional)

Directions:

1. Cook the Top Ramen noodles according to the package directions. Drain about 1 to 2 minutes before the noodles are fully cooked.
2. Rinse the noodles under cold water, and transfer them to a small bowl. Allow them to cool. Using a spoon, beat the egg in with the noodles.
3. Transfer the noodles to a cutting board, and form them into a large rectangle about 1/2 inch thick.
4. Cut the rectangle in half to form 2 squares.
5. Transfer the 2 square slices to parchment or wax paper. Wrap the “bread” slices in the paper, and place them in the fridge for 20 minutes.
6. Heat a skillet over medium heat.
7. Transfer 1 ramen “bread” slice to the skillet. Cook for 2 to 3 minutes or until lightly browned, flip to the other side, and cook for another 2 to 3 minutes or until lightly browned.
8. Remove the slice from the skillet, and repeat step 7 with the other slice of ramen “bread.”
9. As soon as you flip the second slice of “bread,” top it with grated cheese, and allow the cheese to melt on top of the slice.
10. Cook the bacon according to the package directions. Pat it with paper towels to remove some of the grease, and then lay the bacon strips on top of the cheese.
11. Top the sandwich with the other slice of ramen “bread.” Garnish with a sprig of fresh parsley, if desired.
12. Remove from heat, and enjoy immediately.

Two-cheese ramen grilled cheese with sautéed onions and peppers recipe

This ramen noodle grilled cheese is loaded with freshly grated cheddar and mozzarella, sautéed onions and orange pepper and a few scallions.

Serves 1

Ingredients: 

• 1 package Top Ramen noodles
• 1 large egg
• 1/3 cup cheddar cheese, shredded
• 1/3 cup mozzarella cheese, shredded
• 1/2 small onion
• 1/2 teaspoon minced garlic
• 1 tablespoon olive oil
• 1/4 cup orange pepper, chopped
• 2 tablespoons scallions, chopped
• Sprig fresh parsley for garnish (optional)

Directions:

1. Cook the Top Ramen noodles according to the package directions. Drain about 1 to 2 minutes before the noodles are fully cooked.
2. Rinse the noodles under cold water, and transfer them to a small bowl. Allow them to cool. Using a spoon, beat the egg in with the noodles.
3. Transfer the noodles to a cutting board, and form them into a large rectangle about 1/2 inch thick.
4. Cut the rectangle in half to form 2 squares.
5. Transfer the 2 square slices to parchment or wax paper. Wrap the “bread” slices in the paper, and place them in the fridge for 20 minutes.
6. Heat a skillet over medium heat.
7. Transfer 1 ramen “bread” slice to the skillet. Cook for 2 to 3 minutes or until lightly browned, flip to the other side, and cook for another 2 to 3 minutes or until lightly browned.
8. Remove the slice from the skillet, and repeat step 7 with the other slice of ramen “bread.”
9. As soon as you flip the second slice of “bread,” top it with grated cheddar and mozzarella cheese, and allow the cheese to melt on top of the slice.
10. Sauté the onions, garlic and orange pepper with 1 tablespoon of olive oil over medium heat until soft and lightly browned. Transfer the mixture on top of the grated cheeses.
11. Top the sandwich with the other slice of ramen “bread.” Garnish with a sprig of fresh parsley, if desired.
12. Remove from heat, and enjoy immediately.

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