1 egg
2 slices bacon
3 slices cheese (1-1/2 per side)
Sriracha
Butter
Flat, square-bottomed container to hold the noodles
Cook the ramen in boiling water for 3 minutes until tender. Strain well and let cool a bit. Beat the egg. Add the cooled ramen and egg to a bowl. Mix well. Grease the container and put the ramen in it so that the ramen is a little over a half-inch in thickness. Press down with a fork to compact the noodles, then allow to cool in the fridge for 15 minutes. Meanwhile, cook the bacon and get the cheese ready. In a frying pan, add some butter and turn the ramen out from the container into the pan. Cook until the ramen is just lightly browned on the first side. Cut ramen in half. Flip the ramen patties over and drizzle the top with sriracha, then add the cheese and bacon. Leave open-faced for about 7 or 8 minutes, with the pan covered, to allow the cheese to melt into the noodles. Finally, flip the 2 pieces together with the ingredients on inside to build your sandwich. Let it finish browning on each side as needed before serving.