Ramen BLT


  • 1 package ramen noodles
  • 1 egg
  • salt
  • 5 to 6 sliced of bacon , cooked crisp (I made a basket weave)
  • sliced tomato
  • lettuce
  • mayonnaise
  • butter

special equipment

  • circle cutters or ramekins


  1. Cook ramen noodles according to instructions on the package without the seasoning packet, but adding a dash of salt to the water, then drain the liquid in a colander. Rinse the noodles in cold water to remove any excess starch. In a small bowl, whisk egg until completely blended. Return the ramen back to the pot and stir in the egg until well combined.
  2. If you have a ramekin, you can divide the ramen equally into the ramekins, cover with plastic wrap and weigh it down with a can of soup to compress them.
  3. If you don’t have a ramekin, line a baking sheet with plastic wrap, place the ramen on top, then cover with plastic wrap and weight it down with a cutting board or pan.
  4. Place the ramen in the refrigerator and let chill for 30 minutes.
  5. If you aren’t using ramekins, take the chilled ramen out of the fridge and using a circle cutter (about the size of a hamburger bun), cut one shape in the ramen. Do not remove the cutter at this point!
  6. Set a skillet over medium-high heat and add butter. When the butter melts, carefully take a spatula and put it under the ramen with the cutter. Transfer to the pan with the cutter, leaving the cutter in place for about one minute. Once the ramen sets, you can remove the cutter (it will be hot), and cut out your other “bun”. Use the same process for the second bun. Cook the buns until they are a dark golden brown (about 4 minutes). Flip the buns and cook on the other side until golden brown.
  7. Assemble the BLT: follow this order, bun, mayo, bacon, lettuce, tomato, mayo (if desired), bun. Enjoy!!!