Total Time: 10 Mins
Yield: Serves 2 (serving size: 1 cup)
Ramen for breakfast—Why not? In this creative ramen recipe, par-cooked instant noodles are toasted and crisped to create a delicious base for cheese and whatever other breakfast toppers you want (fried eggs and bacon are recommended).
- 1(3-oz.) pkg. ramen noodles, spice packet discarded
- 2 tablespoons canola oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2American cheese slices (such as Kraft singles)
How to Make It
Bring 2 cups water to a boil in a small saucepan. Once water is boiling, add unbroken block of ramen noodles, and boil 2 minutes, turning over gently after 30 seconds. Carefully transfer partially-cooked noodles from water to a plate lined with paper towels to drain; cool slightly.
Heat oil in a small skillet over medium-high. When oil is shimmering, add noodles and gently spread into a 10-inch circle. Sprinkle with salt and pepper. Reduce heat to medium, and cook until bottom of noodles are golden brown and crisped, about 3 minutes.
Use a plate to cover skillet, and invert noodles onto plate; slide noodles, uncooked side down, back into skillet. Place cheese slices on top of crispy side of noodles; cook until cheese is melted and bottom of noodles are golden brown and crispy, 2 to 3 minutes. Cut in half, and serve immediately.
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