Grilled Ramen and Cheese

Jonathon Sawyer
|
Servings: 4
|
easy
|
2+ hr

From his book, "Noodle Kids," Jonathan shows you how to create a cheesy ramen cake from fresh noodles then panini press it into a no-hassle meal your kids will love!


  • Ingredients
  • step-by-step directions
Ingredients
Grilled Ramen and Cheese
  • 16 ounces fresh ramen noodles
  • 1 tablespoon salted butter
  • 1 bunch scallions (sliced)
  • 1 clove garlic
  • 1 teaspoon paprika
  • salt and pepper to taste
  • 2 cups shredded aged cheddar cheese
  • 1/2 cup grated parmesan cheese
Directions
  • Fill the pot with water and season with salt until it tastes like sea water. 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 a 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 1 1/2 to 2 1/2-inches (3.8 to 6.4cm) thick. Top the mixture with another piece of lightly greased 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.
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