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Ramen Sliders

I grew up eating ramen and love it to this day. A fun spin on my favorite type of noodle soup, these sliders are topped with an egg and kimchi. —Julie Teramoto, Los Angeles, California
  • Total Time
    Prep: 40 min. Bake: 20 min.
  • Makes
    10 servings


  • 1 package (3 ounces) beef or pork ramen noodles
  • 1 pound ground beef
  • 4 green onions, thinly sliced
  • 2 hard-boiled large eggs, sliced
  • Sriracha chili sauce
  • Kimchi, optional


  • Preheat oven to 350°. Grease 20 muffin cups. Cook noodles according to package directions, saving seasoning packet for meat mixture. Drain; divide noodles among prepared muffin cups. Bake until crisp and light golden brown, 20-25 minutes. Remove from pans to wire racks to cool.
  • Meanwhile, combine beef, green onions and reserved seasoning packet, mixing lightly but thoroughly. Shape into ten 2-1/2-in.-round patties.
  • In a large nonstick skillet, cook burgers over medium heat until a thermometer reads 160°, 4-6 minutes on each side. Cut each egg into five slices. Serve burgers on ramen buns with egg slices, chili sauce and, if desired, kimchi.

Test Kitchen Tips
  • If you're having trouble separating your noodles, snipping them in half after cooking them can help make them more manageable to press into muffin tins.
  • These sliders are also delicious (and wonderfully saucy) with a poached egg on top.
  • Nutrition Facts
    1 slider: 137 calories, 8g fat (3g saturated fat), 65mg cholesterol, 185mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 10g protein.
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