Cheesy Ramen Noodles
These ramen noodles stay brothy, with a softened cheese slice draped over each bowl rather than stirred into a sauce. Add the cheese as soon as the hot noodles are portioned so it melts while the broth remains visible. A jammy egg half, sliced green onion, and a little chili oil finish each bowl.
Ramen brands differ in cooking time and seasoning strength. Follow the noodle package for tenderness, and start with one seasoning packet for the two-package batch before adding more to taste.
Ingredients for Cheesy Ramen Noodles
- 2 standard packages instant ramen, with seasoning packets (about 170g total)
- About 4 cups water for the ramen, plus water to boil the egg
- 2 American-style cheese slices (about 40g total)
- 1 large egg
- 1 green onion, thinly sliced
- About 1 teaspoon chili crisp or chili oil, for finishing
Yield: 2 bowls. Time: About 5 minutes prep and 12–15 minutes cooking, or 17–20 minutes total. A prepared jammy egg makes it quicker.
How to Make Cheesy Ramen Noodles
- Boil the egg: Bring water to a boil in a medium saucepan. Gently lower in the egg and maintain a steady boil for about 7 minutes. Transfer it to cold water to cool briefly, then peel and halve it. The white should be set and the yolk soft.
- Cook and season the ramen: Bring about 4 cups fresh water to a boil in the saucepan, or use the package liquid directions if they differ. Add both noodle bundles and one seasoning packet. Cook uncovered according to the package directions, gently loosening the noodles as they cook. Start checking near the early end of the cooking range; the noodles should be separated and tender, not mushy. Taste the broth and add some of the second packet only if needed.
- Melt the cheese: Divide the noodles and broth between two wide bowls, leaving broth visible around the noodles. Lay one cheese slice over an exposed mound of noodles in each bowl. Let it soften for 30–60 seconds, until the edges droop but the slice is still recognizable. If an edge stays stiff, spoon a little hot broth around it rather than stirring the cheese into the broth.
- Finish and serve: Place one egg half beside the cheese in each bowl. Scatter the green onion over the top and add a few small dabs of chili crisp or its oil. Serve immediately, before the noodles absorb too much broth.
Why Add the Cheese in the Bowl?
The heat from freshly served ramen softens the slice without turning the broth into a cheese sauce. American-style cheese melts smoothly while remaining visible on top. Another mild melting cheese slice can work, but it may soften or hold its shape differently.
Seasoning the Broth
Starting with one packet for both ramen packages leaves room to adjust. Seasoning packets vary, and the cheese and chili crisp add salt too. Taste the broth before adding any of the second packet, then add it a little at a time if needed.
Leftovers and Reheating
Cheesy ramen is best eaten right away. Refrigerate leftovers promptly in a covered container; the noodles will continue absorbing broth. Reheat until hot in a saucepan or microwave, adding a splash of water if needed. Expect softer noodles.
The egg can be boiled ahead and chilled, leaving only the ramen to cook before serving. For a bowl with a bolder chili finish, try Chili Oil Ramen Noodles with a Sunny-Side-Up Egg.
Nutrition
Approximate per bowl, based on 2 servings: 500 calories, 14g protein, 24g fat, and 58g carbohydrates. Approximate per 100g of finished ramen, including broth: 85 calories, 2g protein, 4g fat, and 10g carbohydrates. Values vary with the ramen brand, seasoning used, and amount of broth in each bowl.
Equipment
- Medium saucepan
- Two wide bowls
Ingredients
For the ramen
- 2 standard packages instant ramen with seasoning packets (about 170 g total)
- About 4 cups water for the ramen, plus water to boil the egg
- 2 American-style cheese slices (about 40 g total)
- 1 large egg
- 1 green onion, thinly sliced
- About 1 teaspoon chili crisp or chili oil
Instructions
- Bring water to a boil in a medium saucepan.
- Gently lower in the egg and boil steadily for about 7 minutes. Transfer it to cold water to cool briefly, then peel and halve it.
- Bring about 4 cups of fresh water to a boil in the saucepan, or follow the package liquid directions if they differ.
- Add both noodle bundles and one seasoning packet. Cook uncovered according to the package directions, gently loosening the noodles as they cook.
- Taste the broth and add some of the second seasoning packet a little at a time if needed.
- Divide the noodles and broth between two wide bowls, keeping broth visible around the noodles.
- Place one cheese slice over the noodles in each bowl. Let it soften for 30–60 seconds, until the edges droop but the slice remains recognizable. Spoon hot broth around any stiff edges rather than stirring the cheese into the broth.
- Add one egg half to each bowl. Top with green onion and a few small dabs of chili crisp or chili oil, then serve immediately.
Tips
- Follow the noodle package directions and check for tenderness near the early end of the cooking range.
- Start with one seasoning packet for both packages; the cheese and chili crisp also add salt.
- Add the cheese after portioning so it softens on top while the broth remains visible.
- Use a prepared jammy egg to shorten the time before serving.
Variations
- Alternative Melting Cheese: Use another mild melting cheese slice in place of American-style cheese; it may soften or hold its shape differently.