Marinate ramen cake in sauce (see below for sauce suggestions), flipping to be sure of absorption throughout the noodle cake (about 20 mins, just enough time to get your fire going).
Ramen cake is ready to be grilled when it has become tender, but still cohesive.
Place on medium flame grill (charcoal is best).
Lift corner every minute or so to look for char marks (about 3 minutes). A little smoke should inform you that it’s about ready to flip.
Flip when it’s getting crunchy and black/golden brown spots cover one side. Be sure to detach the whole thing with your spatula before moving it, or else the cake may pull apart, creating a much less appetizing mess (and frustration).
Serve plain or with chives, scallions, grilled tofu or veggies, etc. If there is any remaining marinade drizzle it over top of the noodles
Your grilled ramen cake will have chewy spots and moist spots, but every bite will be flavorful and fun to eat. Tear it apart with chop sticks. Invite friends to dig in with you. It’s fun, romantic, contemplative… Whatever mood strikes you, I am sure that a few minutes before the hot fire will sooth your savage beast and satiate your appetite with fire-cured noodle goodness.
For a soupier version, serve “au jus” by pouring the desired amount of boiling hot water over the grilled noodles and letting it sit for a few minutes (but be careful not to dilute the flavor too much). The sun is shining and it’s time to have fun by the fire.
Savor the Flavor: a sauce for any occasion
For “Grilled Ramen Sauce” you basically just need a concoction that is somewhat syrupy, so it glazes the noodles, watery enough to be absorbed by the noodles, slightly sweet, so it caramelizes, and packed with tangy flavors that will compliment the charred spots.
A lazy method: use 1/3 cup of hot water to dilute 1/3 cup of your favorite asian sauce/marinade like terriaki, szechuan, etc.
Whisk together the following ingredients:
Flavor packet from ramen
2 tblsp soy sauce
Squirt of sriracha (or favorite hot sauce) to taste
Couple dashes of rice vinegar (or lemon or lime juice)
A few drops of toasted sesame oil
½ tsp sugar
¼ cup of hot water
A sprinkling of sesame seeds (optional)