Today, I am happy to share with you an usual but tasty dish for Grilled Ramen Noodles and Cheese. This recipe is from Jonathon Sawyer’s new cookbook- NOODLE KIDS (I was given permission to reprint the recipe here). When this chef is not in the kitchen of one of his four restaurants in Cleveland, he enjoys teaching his kids the fundamentals of cooking and the joy of preparing a delicious meal. NOODLE KIDS provides parents and children the opportunity to learn to make noodles from around the world including Japanese ramen, Italian spaghetti, Southeast Asian stir-fries, and classic American mac and cheese. The pasta recipes are simple and will take you on a journey around the world. I think you will enjoy this grilled ramen noodles and cheese recipe as an introduction to the creativity of the cookbook.
Grilled Ramen Noodles and Cheese Recipe:
This is a really fun way to reinterpret ramen noodles. I like to think about these cuties almost like potato latkes, gently assembled and easy to pick up. At Noodlecat, we serve this with creamy tomato soup mixed with miso, but I also love it with onion dip or hummus.
Grilled Ramen and Cheese Ingredients
- 16 ounces (454 g) fresh ramen noodles
- 1 tablespoon (14 g) salted butter
- 1 bunch scallions, sliced
- 1 clove garlic, smashed
- 1 teaspoon paprika
- Salt and pepper, to taste
- 2 cups (225 g) shredded aged cheddar cheese
- ½ cup (50 g) grated Parmesan cheese
Pasta pot with strainer
9 x 13-inch (23 x 33 cm) baking dish
How to Make Grilled Ramen and Cheese
1. Fill the pot with water and season with salt until it tastes like seawater. Bring to a boil over high heat. Cook the ramen noodles for 8 minutes. Strain them but do not rinse them; you want that extra starch.
2. In the large bowl, combine the hot ramen noodles, butter, scallions, garlic, paprika, and salt and pepper. Allow the ramen to cool slightly, and then fold in the cheeses. You want to stir gently, but it’s okay if the noodles tear a little.
3. Line a baking pan with lightly greased parchment paper. Transfer the ramen mixture to the pan and spread evenly to form a ramen cake. The cake should be 1½ to 2½-inches (3.8 to 6.4 cm) thick. Top the mixture with another piece of lightly greased parchment paper. Place the soup cans on top of the parchment paper to compress the cake. WAIT! Refrigerate the ramen cake for at least 2 hours and up to 24 hours.
4. Once the ramen cake has cooled, turn it out onto a cutting board, still layered with the parchment. Cut the cake, still in the parchment paper, into 3-inch (7.5 cm) squares.
5. Remove the parchment paper and press each ramen cake in a panini press at medium heat until golden brown, about 10 minutes.
Yield: 4 appetizer servings
These Grilled Ramen Noodles and Cheese are sure to put a smile on some faces! They make a great afternoon snack. Do you think you will try making grilled ramen noodles and cheese? Do you think you will get the NOODLE KIDS cookbook and try some more of his fun recipes?