Ramen Noodle and Cheese Croquettes

Crispy and creamy croquettes filled with cheesy ramen noodles and vegetables. A fun and flavorful snack or appetizer!

Prep Time

20 minutes

Total Time

45 minutes

Calories

750 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.40/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Snack•Bread•Appetiser

Cuisine:

Asian•Japanese

Mood:

Comfort Food

Ingredients

Servings

2packagesRamen Noodles(Discard seasoning packets or save for another use.)

£1.20

1tablespoonVegetable Oil(For sautéing vegetables.)

£0.03

0.5mediumOnion(Finely chopped.)

£0.15

0.5mediumCarrot(Finely diced.)

£0.08

0.5cupFrozen Peas(Thawed.)

£0.20

2tablespoonsButter(Unsalted.)

£0.15

2tablespoonsAll-Purpose Flour

£0.02

1.5cupsMilk(Whole milk recommended for richness.)

£0.45

1cupShredded Cheddar Cheese(Or your favorite melting cheese.)

£1.50

0.5cupShredded Mozzarella Cheese(Adds extra stretch and flavor.)

£0.75

0.5teaspoonSalt(Or to taste.)

£0.01

0.3teaspoonBlack Pepper(Or to taste.)

£0.02

2largeEggs(Beaten.)

£0.60

1.5cupsPanko Breadcrumbs(For coating.)

£0.40

3cupsVegetable Oil(For frying.)

£0.03

Total Cost

£5.59

£1.40 per serving

Instructions

1.
Cook the ramen noodles according to package directions, without the seasoning packet. Drain and chop coarsely.
2.
Heat 1 tablespoon of vegetable oil in a large pot or skillet over medium heat. Add the onion and carrot and sauté for 5-7 minutes, or until softened. Add the thawed peas and cook for another minute.
3.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
4.
Gradually whisk in the milk, ensuring there are no lumps. Cook, stirring constantly, until the sauce thickens to a smooth, creamy consistency.
5.
Remove the saucepan from the heat and stir in the cheddar cheese and mozzarella cheese until melted and smooth. Season with salt and pepper.
6.
Add the cooked ramen noodles and sautéed vegetables to the cheese sauce. Stir to combine well. Let the mixture cool slightly for easier handling.
7.
Place the ramen mixture on a baking sheet lined with parchment paper. Shape into a log about 1 inch thick. Cover with plastic wrap and refrigerate for at least 1 hour to firm up.
8.
Once firm, cut the chilled ramen mixture into 1-inch thick slices, then form each slice into a cylindrical or oval croquette shape.
9.
Place the beaten eggs in one shallow dish and the panko breadcrumbs in another shallow dish.
10.
Dip each croquette into the beaten eggs, then dredge it in the panko breadcrumbs, ensuring it is completely coated.
11.
Heat about 3 cups of vegetable oil in a frying pan or deep fryer to 350°F (175°C).
12.
Fry the croquettes in batches for 2-3 minutes per side, or until golden brown and crispy. Be careful not to overcrowd the pan.
13.
Remove the fried croquettes from the oil and place them on a paper towel-lined plate to drain excess oil.
14.
Serve immediately and enjoy!

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My Notes

Nutrition Information

Nutrition per serving (250g)

750 kcal / 3138 kJ

Carbs

75g

29% of RDA

Fat

40g

57% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

10 g

11% of RDA

Sodium

1500 mg

65% of RDA

Saturated Fat

20 g

100% of RDA

Chef's Tips

For a spicier croquette, add a pinch of red pepper flakes or a dash of hot sauce to the cheese sauce.

You can use different types of vegetables, such as mushrooms, bell peppers, or corn.

Make sure the ramen mixture is completely cooled and firm before shaping the croquettes, or they will be difficult to handle.

If you don't have panko breadcrumbs, you can use regular breadcrumbs, but the texture will be slightly different.

The croquettes can be prepared ahead of time and stored in the refrigerator until ready to fry.

Cooking Equipment

Large pot

Medium saucepan

Baking sheet

Frying pan or deep fryer

Wine Pairings

No wine pairing suggestions available for this recipe.

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