Ingredients:
2 packs of instant ramen noodles (discard seasoning packets or save for another use)
2 large eggs
4–6 slices of bacon
4 slices of cheddar cheese (or any melty cheese you like)
1 tbsp butter or oil (for frying)
Instructions:
1. Cook the ramen:
Boil the noodles in water for about 2–3 minutes (just until softened, not mushy).
Drain well.
2. Form the “ramen buns”:
Crack 1 egg into a bowl, add half the noodles, and mix until coated.
Place the mixture into a small round bowl or ramekin lined with parchment. Press it down flat.
Repeat with the second egg and the remaining noodles.
Refrigerate for at least 15–20 minutes to help them set.
3. Cook the bacon:
On a griddle or skillet, cook bacon until crispy. Remove and set aside.
4. Pan-fry the ramen buns:
Heat butter or oil on a griddle/skillet.
Carefully remove the chilled noodle “buns” and cook them until golden brown and crispy on both sides (about 3–4 minutes per side).
5. Assemble the sandwiches:
Place one ramen bun on the griddle, top with cheese, bacon, more cheese, and another ramen bun.
Press lightly and cook until the cheese melts (you can cover with a lid for faster melting).
