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 by Quarto 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 culinary 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.
Ramen Grilled Cheese: Your New Favorite Comfort Food!
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.
Yield: 4 appetizer servings
Grilled Ramen and Cheese Ingredients
- 16 ounces (454 g) fresh ramen noodles
- 1 tablespoon (14 g) salted butter
- 2 tbsp 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
Other supplies
Pasta pot with strainer
Large bowl
9 x 13-inch (23 x 33 cm) baking dish
Parchment paper
Soup cans
Cutting board
Panini press
How to Make Ramen Grilled 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.
You can use a hot greased skillet for the same grilling effect but the panini press makes it easier and you won’t have to do any flipping. Either way, remove from heat and allow to cool for a couple of minutes. Then serve and enjoy!
Printable Grilled Ramen Recipe
Grilled Ramen Noodles and Cheese Recipe
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Remove the parchment paper and press each ramen cake in a panini press at medium heat until golden brown, about 10 minutes.
- Serve and enjoy!
Nutrition Facts
Grilled Ramen Noodles and Cheese Recipe
Serves: 4
| Amount Per Serving: | ||
|---|---|---|
| Calories | 814.82 kcal | |
| % Daily Value* | ||
| Total Fat 45.19 g | 69.5% | |
| Saturated Fat 23.98 g | 119.9% | |
| Trans Fat 0.85 g | ||
| Cholesterol 73.4 mg | 24.5% | |
| Sodium 2665.46 mg | 111.1% | |
| Total Carbohydrate 72.53 g | 24.2% | |
| Dietary Fiber 4.4 g | 17.6% | |
| Sugars 3.23 g | ||
| Protein 30.27 g | ||
| Vitamin A 25.26 % | Vitamin C 6.54 % | |
| Calcium 57.82 % | Iron 30.38 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Family Focus Blog
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?
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Rahkem says
That’s a great article! Thank you! I never would have thought of a ramen noodle grilled cheese.
Rachel @ Slim Life says
Wow! I love ramen and this looks so delicious. Thanks to you, now I’m hungry. Haha! I will defininitely make my version of this. Thanks for the inspiration! 🙂
Ms Falcon says
The ramen noodles recipe look delish. I will give this a try and tell you how it goes this weekend.
Nicole says
My kids LOVE ramen but I always want to add something extra – this looks awesome and easy for me to make. I’m giving it a try for sure!