Who needs bread when you have instant ramen noodles! This isn't easier than a regular grilled cheese but it's infinitely better!
Boil the noodles in regular boiling water for 3 minutes until just cooked, then drain and cool. Beat the egg and toss into the cooked, drained and cooled noodles.
Take the eggy noodles and press them into discs on a lined baking tray using ring cutters as moulds. Chill in the fridge for 30 minutes.
Grate the cheese and toss with the liquid seasoning oil. Wash and finely slice the spring onions on and angle to give you thin strips.
Heat a grill to a high heat. In a fairly hot frying pan fry the chilled noodle discs with a dash of oil for a couple of minutes before flipping them over to reveal a golden colour. Cook for another minute on this side then scatter the top with the grated cheese.
Place the pan under the grill to melt and gratinate the top. Serve both discs wedged together with a few spring onions and a squeeze of sriracha sauce in the middle.