With Spicy Ramen Breakfast Grilled Cheese, you truly can have it all
I'm not going to pretend that the inspiration for this sandwich came from anything other than marijuana. Ironically, this idea came to me on a night when, in an attempt to overcome my chronic insomnia, I went a little crazy about cherry pie (both the variety and the cake itself). Instead of falling asleep, I stayed up all night thinking of new recipes because I was having hardcore nibbles and my body was covered in cake crumbs. We call this “the creative process” in the industry.
This recipe came about because I was thinking about how I wanted to eat an Indian omelette sandwich - which you are probably familiar with thanks to YouTube or TikTok - but I also wanted to eat instant ramen, a grilled cheese sandwich, and a few tablespoons of Holy Tshili chili crispy straight from the glass. And being an amazing, genius, and (supposedly) Nobel Prize nominated recipe maker, I decided to have all four things at exactly the same time. And so I did, and now you can too. It's a cheesy, eggy sandwich with ramen noodles for bread. Just don't eat this sandwich in bed as chilli chips don't come off the sheets as easily as cherry pie stains. I learned that the hard way, but as a creative I know that I have to suffer for my job.
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Chili Crisp Ramen Omelette Sandwich
1 pack of instant ramen noodles, any flavor
2 TBSP. milk
2 TBSP. dried chives or chopped spring onion greens (optional)
2 slices of American cheese
Glass of chili crisp (Holy Tshili, Me’s Way and Lao Gan Ma are all fantastic in this sandwich)
Take the ramen out of the packaging. You will notice that there are two solid pasta squares stacked with a small gap between them. Soak in hot water for 60-90 seconds until you can unfold the ramen mass and break it into two separate squares, then place them on paper towels to dry.
Start by preheating a large nonstick pan over medium-high heat. In a small bowl, add the eggs, milk, chives / spring onions and half of the ramen spice packet and beat vigorously with a fork until smooth and silky (approx. 30 seconds).
Brush the bottom of the pan with oil from the chilli crisp glass and pour the egg mixture into the pan. Swing the pan around so the egg spreads out in a thin layer, then place the ramen noodle squares side by side in the pan on top of the egg mixture. This will cause the bottom of the pasta squares to become eggy. After a few seconds, turn the pasta squares over so that there is an egg layer on top and the bottom sits on top of the egg layer. Here is some visual aid. Just treat the ramen squares like the bread in this video:
Once you've placed the ramen squares on top of the egg layer, cook them for 1-2 minutes, until the eggs are mostly set. Then brush the top of the ramen squares with a little more chili oil and flip the whole thing over (see 1:23 in the video above). Using a slotted spoon to scoop as much chilli crisp out of the jar as possible, smear it on the eggs, and cover each side of the egg surface with a slice of American cheese. Using a spatula, fold the draped edges of the boiled egg so that they sit on top of the ramen halves, then fold the ramen on top of themselves and close like a book to form a sandwich. Remove from heat and let rest for about two minutes, then eat immediately.
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