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). 

Karen Rankin
Recipe by Well Done


Read the full recipe after the video.

Recipe Summary test

10 mins
10 mins
Serves 2 (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • 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.