GF "Ramen Burger" Buns a.k.a. Spaghetti Buns
Yield: 16- 4" Buns
This recipes uses 4 stackable Moon Pie pans with 6 pie indents each.
The photos are of Ramen Buns made without arrowroot flour. This was my first attempt at making these. They turned out great but I was trying to think of a way to bind them together a bit more for easier handling. Then I thought of how much we love arrowroot flour in our favorite recipe for chocolate cupcakes and figured it would add a cake like flavor to the Ramen Buns as well as bind them together a tad bit more. It worked nicely but is not essential to the recipe. Note that arrowroot flour happens to also be gluten-free.
  • 1 lb bag of 100% organic brown rice spaghetti pasta OR quinoa/corn spaghetti
  • 3 eggs
  • 2 Tbsp arrowroot flour (made from the arrowroot tuber) (optional)
  • ¼ tsp sea salt
  • Ghee or coconut oil, melted to a liquid
  1. Boil whole grain spaghetti according to package directions. Don't add salt to the water and don’t break the noodles. (I used to always break the noodles in half because it was easier to eat that way but keeping the noodles long helps it stay together better.) Drain and rinse the spaghetti.
  2. In a large mixing bowl, add the eggs, arrowroot flour and salt and whisk together until well incorporated.
  3. Add the drained and rinsed spaghetti and stir together until well coated.
  4. Coat the moon pie pans with melted ghee or coconut oil. These two oils both harden when chilled so it helps keep the noodles together when transferring to the skillet.
  5. Fill the pan indentations with the spaghetti mixture. Put a sheet of plastic wrap on top and repeat with the next pan placing that pan on top and repeat.
  6. Place the nested pans into the refrigerator for ½ hour or more to set or the freezer for 15-20 minutes.
  7. Coat a skillet with ghee and or coconut oil and heat it to medium high heat.
  8. Remove the noodle buns from the pan with a rubber spatula and place on the skillet.
  9. Be careful not to turn them over before they are cooked enough to hold together well. Once golden brown on the bottom, carefully turn over with a spatula and cook the other side.
  10. Remove from the skillet to a plate to await your burgers and desired fixins.
This recipe makes 16 so you can store your leftovers for another day for quick use. Place parchment or plastic wrap between buns and place in a sealed container either in the refrigerator or freezer.
Keizo Shimamoto's famous burger is put together with Ramen buns, beef burger, a special sauce, arugula, cheese, a fried egg and scallions.
I can see why the lines can be an hour long to try his unique creation.
Recipe by Wholetarian Society at