Ramen Snails
Ramen Snails
Ingredients
For the Ramen Snails
- 2 packages instant ramen noodles, with seasoning packets (e.g., Indomie Mi Goreng)
- 10 sheets round rice paper wrappers
- 1 cup shredded mozzarella cheese
- 1/2 cup green onions, chopped
- 1 tablespoon black sesame seeds
- 1/4 cup cooking oil, for pan-frying, as needed
For the Spicy Mayo Dipping Sauce
- 1/2 cup Kewpie mayonnaise
- 2 tablespoons Sriracha sauce, or to taste
Instructions
- 1
Cook the instant ramen noodles according to package instructions until tender. Once cooked, drain the noodles thoroughly, reserving the seasoning packets.
⏱️ 5 min
- 2
Add all the seasoning packets that came with the ramen (both dry powder and any oil/sauce packets) to the drained noodles. Mix well to ensure the noodles are fully coated and seasoned.
⏱️ 2 min
- 3
Prepare your assembly station. Take one round rice paper wrapper and briefly dip it in warm water until it becomes soft and pliable, about 15-20 seconds. Lay it flat on a clean surface, such as a cutting board.
⏱️ 1 min
- 4
Place a thin, elongated line of the seasoned ramen noodles horizontally across the center of the softened rice paper. Sprinkle a generous amount of shredded mozzarella cheese over the ramen, followed by chopped green onions and a sprinkle of black sesame seeds.
⏱️ 10 min
- 5
Carefully roll the rice paper tightly around the filling, starting from one end, to form a long, compact log. Once rolled into a log, gently coil the log into a spiral shape, resembling a snail. Repeat this process for the remaining rice paper wrappers and filling.
⏱️ 5 min
- 6
Heat cooking oil in a large frying pan or skillet over medium heat. Once the oil is hot, carefully place the coiled ramen snails into the pan. Ensure there is enough space between them to prevent sticking; you may need to cook them in batches.
⏱️ 2 min
- 7
Pan-fry the ramen snails for 3 to 5 minutes on each side, or until they develop a nice, golden-brown and crispy crust. Adjust heat as necessary to prevent burning. Remove from pan and place on a wire rack or paper towel-lined plate to drain excess oil.
⏱️ 10 min
- 8
While the snails are cooking, prepare the dipping sauce. In a small bowl, combine the Kewpie mayonnaise and Sriracha sauce. Whisk until well combined. Adjust the amount of Sriracha to your preferred level of spiciness.
⏱️ 1 min
- 9
Serve the crispy Ramen Snails immediately with the spicy mayo dipping sauce on the side.
Kitchen Tools
Nutrition Facts (per serving)
Ramen Snails
Ingredients
For the Ramen Snails
- 2 packages instant ramen noodles, with seasoning packets (e.g., Indomie Mi Goreng)
- 10 sheets round rice paper wrappers
- 1 cup shredded mozzarella cheese
- 1/2 cup green onions, chopped
- 1 tablespoon black sesame seeds
- 1/4 cup cooking oil, for pan-frying, as needed
For the Spicy Mayo Dipping Sauce
- 1/2 cup Kewpie mayonnaise
- 2 tablespoons Sriracha sauce, or to taste
Instructions
- 1
Cook the instant ramen noodles according to package instructions until tender. Once cooked, drain the noodles thoroughly, reserving the seasoning packets.
⏱️ 5 min - 2
Add all the seasoning packets that came with the ramen (both dry powder and any oil/sauce packets) to the drained noodles. Mix well to ensure the noodles are fully coated and seasoned.
⏱️ 2 min - 3
Prepare your assembly station. Take one round rice paper wrapper and briefly dip it in warm water until it becomes soft and pliable, about 15-20 seconds. Lay it flat on a clean surface, such as a cutting board.
⏱️ 1 min - 4
Place a thin, elongated line of the seasoned ramen noodles horizontally across the center of the softened rice paper. Sprinkle a generous amount of shredded mozzarella cheese over the ramen, followed by chopped green onions and a sprinkle of black sesame seeds.
⏱️ 10 min - 5
Carefully roll the rice paper tightly around the filling, starting from one end, to form a long, compact log. Once rolled into a log, gently coil the log into a spiral shape, resembling a snail. Repeat this process for the remaining rice paper wrappers and filling.
⏱️ 5 min - 6
Heat cooking oil in a large frying pan or skillet over medium heat. Once the oil is hot, carefully place the coiled ramen snails into the pan. Ensure there is enough space between them to prevent sticking; you may need to cook them in batches.
⏱️ 2 min - 7
Pan-fry the ramen snails for 3 to 5 minutes on each side, or until they develop a nice, golden-brown and crispy crust. Adjust heat as necessary to prevent burning. Remove from pan and place on a wire rack or paper towel-lined plate to drain excess oil.
⏱️ 10 min - 8
While the snails are cooking, prepare the dipping sauce. In a small bowl, combine the Kewpie mayonnaise and Sriracha sauce. Whisk until well combined. Adjust the amount of Sriracha to your preferred level of spiciness.
⏱️ 1 min - 9
Serve the crispy Ramen Snails immediately with the spicy mayo dipping sauce on the side.