RECIPE: Prison cuisine paroled in the ramen sandwich

Free your sandwich prison-style with the addition of ramen. Photo: Amelia Ames

UTAH, August 2, 2013—It would be hard to say that many good things are invented in prison. One thing that can be said about the incarcerated is that their creativity knows no bounds. Many of those creations often lead to prison sentence extensions, and few if any could be classified as good eating.

There is perhaps one exception: the ramen sandwich. Urban legend suggests that the ramen sandwich was invented out of necessity. Ramen is carried in many prison commissaries, and in the absence of any better filling options, someone decided to turn the soup into a sandwich filling. 

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This recipe isn’t the basic prison version, but a souped-up version (pun intended). Don’t feel tied to the ingredients used in the recipe, feel free to experiment with what you have or like.


1 package beef flavor ramen soup

1 cup water

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2 teaspoons butter

2 large eggs

2 slices American cheese

2 slices Texas toast

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spicy whole grain mustard


salt and pepper

sliced green onions


Open ramen package only at one end. Remove the seasoning packet. Leave the ramen in a solid brick inside package, and stand the package upright in a bowl. Bring 1 cup of water to a boil in a separate container. Remove the boiling water from the heat and stir in ramen seasoning packet. Pour the hot water and seasoning combo into the open end of the ramen package.

After it cools enough to touch, roll down the top of the ramen package and tape it shut to trap the steam. It is ok if some liquid escapes, that’s why you put it in a bowl.

(Helpful tip: After a few minutes, tip the package over to soften the noodles at the top.)

In a small bowl, lightly beat the eggs with a fork. Add salt and pepper to taste. Heat the butter in a skillet over medium heat, and  coat the bottom of the pan. Add the eggs and tilt the pan so they spread to cover the bottom. After the eggs have partially solidified, use a spatula to push them into a rectangular shape. Flip and cook the other side. Turn off the heat and layer the American cheese on top of the eggs.

Toast the bread. Spread one side of one slice with mayonnaise and one side of the other slice with  mustard. Place the eggs and cheese on the mayonnaise side. Open the ramen package and drain out liquid. Slide the ramen noodles on top of the eggs.

Sprinkle with green onions and place last slice of bread on top.

Eat and enjoy the closest brush with prison you will ever want to have.

This article is the copyrighted property of the writer and Communities @ Written permission must be obtained before reprint in online or print media. REPRINTING TWTC CONTENT WITHOUT PERMISSION AND/OR PAYMENT IS THEFT AND PUNISHABLE BY LAW.

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Amelia Ames

Amelia Ames is a food writer and reviewer for Communities @Washington Times.  Her column Kitchen Journeys seeks to find the best in food, and those that prepare it for us.  Read more of her recipes, reviews and news at Gastronomy Girl. She received a B.S. in Zoology-Entomology from Brigham Young University.

Contact Amelia Ames


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