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Cheesy ramen rice is a microwave Shin Ramyun hack: you crush the noodles, stir them with cooked white rice, whole milk, and the seasoning packet, microwave for 3 minutes, then top with mozzarella and American cheese and melt. You end up with a creamy, spicy bowl of noodles and rice loaded with gooey cheese in about 5 minutes, no stove required.
This is the kind of thing I throw together on a lazy night when I can’t decide between ramen and rice, so I just make both happen in one bowl. It sounds a little ridiculous, and that is exactly why it is so good.
You get creaminess from the milk, a spicy kick from the Shin Ramyun seasoning, and lots of melty cheese pulling it all together. If you live for instant ramen upgrades like I do, this belongs right next to my best ramen hacks roundup.
What makes cheesy ramen rice so good
It’s the texture combo. Crushed Shin Ramyun noodles stay a little chewy, the rice goes soft and creamy as it soaks up the spicy milk, and the cheese melts into a gooey blanket over the top. Three different textures, one spoon.
It is also really fast and cheap. One bowl of Shin Ramyun, some leftover rice, a splash of milk, and a couple slices of cheese is all it takes. That budget-friendly, big-flavor energy is the same reason I keep making my cream cheese ramen hack.
Does cheese go well with Shin Ramyun?
Cheese and Shin Ramyun are a classic pairing, and yes, it works beautifully. The mild, creamy cheese tames the fiery Shin Ramyun seasoning and turns the broth silky, which is why Korean cheese ramen is everywhere. Here, mozzarella brings the stretchy pull and American cheese melts smooth for that diner-style creaminess. For an even richer spin on the same idea, my brie Shin Ramyun takes the cheese route too.
How do you make Shin Ramyun cheesy?
Add the cheese at the end and let residual heat do the work. Cook the noodles and rice base first, then lay the shredded mozzarella and American cheese on top and microwave just until melted, about a minute. Stir it through right before eating so every bite is coated. Using whole milk instead of water from the start makes the whole thing creamier and helps the cheese melt into a sauce. Nongshim, the maker of Shin Ramyun, leans spicy, so the dairy is what balances it out.
Is this the same as cheesy ramen fried rice?
No, and that’s the fun part. My cheesy ramen fried rice is crisped up in a hot pan with the noodles toasted into the rice, while this cheesy ramen rice is a creamy, microwave-only bowl where the rice and noodles stay soft and saucy. One is crispy and stovetop, the other is creamy and no-cook. Make the fried rice when you want texture and char, make this when you want fast, gooey comfort with zero pans to wash.
Tips for the best cheesy ramen rice
Use cooked or leftover rice
The 3-minute microwave time only heats things through, it doesn’t cook raw grains, so start with already-cooked white rice or a pre-cooked instant rice cup. Day-old fridge rice is perfect here.
Crush the noodles small
Break the noodles up with your hands before they go in. Smaller pieces soften evenly in the microwave and mix into the rice instead of clumping.
Control the thickness with your liquid
Seven ounces of whole milk gives you a rich, thick bowl. For something looser and less heavy, use half milk and half water. Add a splash more at the end if it tightens up.
Start with half the seasoning packet
Shin Ramyun seasoning is potent and salty. Add half, taste after mixing, and add more if you want it spicier. You can always add, you can’t take it back.
Cover it while it cooks
Use a microwave-safe lid or plate so the milk doesn’t bubble over and the noodles steam evenly.
Storage and leftovers
This is best eaten right away while the cheese is gooey and the rice is creamy. If you have leftovers, store them in an airtight container in the fridge for up to 2 days. It thickens as it sits, so reheat with a splash of milk or water and microwave in 30-second bursts, stirring between, until it loosens back up and the cheese is melty again.
Equipment
- microwave-safe bowl
- microwave-safe lid
Ingredients
This makes 1 hearty bowl.
- 1 bowl shin ramyun (noodles plus the seasoning packet)
- 1/2 cup cooked white rice
- 7 oz whole milk (or half milk, half water for a lighter bowl)
- 1/4 cup shredded mozzarella
- 2 slices american cheese (such as Kraft Singles)
No Shin Ramyun? Any spicy instant ramen with a seasoning packet works, though the heat level will change. Out of mozzarella? Lean on extra American cheese for a smoother, less stretchy melt. Want it spicier? A spoonful of gochujang or chili crisp stirred in at the end is the move, like the heat I build into my spicy peanut butter ramen.
Instructions
- Open the Shin Ramyun bowl and set the seasoning packet aside. Crush the noodles into small pieces with your hands.
- Add the cooked rice, whole milk, and seasoning packet (start with half if you are spice-shy) to a microwave-safe bowl with the noodles, and mix together.
- Cover with a microwave-safe lid and microwave for 3 minutes, until the noodles soften and everything is hot.
- Top with the shredded mozzarella and American cheese, then microwave 1 more minute, or until the cheese is fully melted.
- Stir everything together so it goes creamy and cheesy, then eat it hot.
Looking for your next instant-noodle fix? The Sprite ramen hack from K-drama is a fun one, and for a savory rice spin, my easy Japanese fried rice is a weeknight staple. For more cheesy Korean ramen inspiration, The Kitchn has a great cheesy budae ramyun.
If you make this cheesy ramen rice, leave a star rating on the recipe card below and comment to let me know whether you went full milk or milk-and-water. I want to hear how cheesy you took it.
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Cheesy Ramen Rice (Microwave Shin Ramyun Hack)
- Total Time: 6
- Yield: 1 bowl 1x
Description
A 5-minute microwave bowl of crushed Shin Ramyun noodles and rice cooked creamy in milk, then loaded with melted mozzarella and American cheese for spicy, cheesy comfort.
Ingredients
- 1 bowl shin ramyun (noodles plus the seasoning packet)
- 1/2 cup cooked white rice
- 7 oz whole milk (or half milk, half water for a lighter bowl)
- 1/4 cup shredded mozzarella
- 2 slices american cheese (such as Kraft Singles)
Equipment
- microwave-safe bowl
- microwave-safe lid
Get Recipe Ingredients
Instructions
- Crush the noodles. Open the Shin Ramyun bowl, set the seasoning packet aside, and crush the noodles into small pieces with your hands.
- Mix the base. Add the cooked rice, whole milk, and seasoning packet (start with half if spice-shy) to a microwave-safe bowl with the noodles and stir.
- Microwave. Cover and microwave for 3 minutes, until the noodles soften and everything is hot.
- Add cheese. Top with the mozzarella and American cheese, then microwave 1 minute more until fully melted.
- Stir and serve. Mix everything together until creamy and cheesy, then eat hot.
Notes
- Use cooked or leftover rice; the 3-minute microwave time only heats it, it will not cook raw grains.
- Crush the noodles small so they soften evenly and mix into the rice.
- Use whole milk for a thick, rich bowl, or half milk and half water for something lighter.
- Start with half the seasoning packet, taste, then add more for extra heat.
- Cover the bowl so the milk does not bubble over and the noodles steam evenly.
- Prep Time: 2
- Cook Time: 4
- Category: Lunch
- Method: Microwave
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 720 kcal
- Sugar: 11g
- Sodium: 1900mg
- Fat: 29g
- Saturated Fat: 13g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 92g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 55mg