Instant ramen noodles become an edible art installation with this dessert born out of scanning the cupboards for something crispy and sweet one late night. Spread the cooked noodles out on a baking sheet and crisp them in the oven, then drizzle with an easy white chocolate sauce. Voilà: dessert!
This recipe was featured as part of our Beyond the Ramen Burger: 4 Amazing Ramen Transformations project.
- Yield: 1 large sheet
- Difficulty: Easy
- Total: 2 hrs
- 1 package instant ramen, seasoning packet discarded
- Cooking spray
- 1 cup white chocolate chips
- 1 1/2 tablespoons milk
- 1 tablespoon salted butter
- Preheat your oven to 350 degrees Fahrenheit.
- Boil the ramen in the usual way. Drain and rinse under cold water.
- Coat a baking sheet with cooking spray and spread the ramen out evenly to the edges.
- Bake for 30 to 40 minutes, until the ramen is thoroughly browned.
- Remove from the oven and let cool.
- Meanwhile, add the white chocolate chips, milk, and butter to a small saucepan over low heat. Stir constantly until completely melted.
- Pour the entire mixture over the tray of ramen, taking as many artistic liberties as you’d like.
- Let sit for about an hour at room temperature.
- Eat or hang on the wall.