The Ramnut

From Culinary Bro-Down [1]

In a large saucepot over high heat, bring horchata to a boil. Add ramen noodles and cook for 3 to 4 minutes until tender.
Strain ramen noodles in a colander and allow to cool for 5 to 10 minutes. Once cool, whisk eggs in a separate bowl and add to the ramen. Mix thoroughly.
Spray a 7-by-11-inch baking pan with nonstick cooking spray and add ramen mixture to the pan. Place a piece of plastic wrap on top and press down the ramen until an even layer is formed. Freeze for 3 to 4 hours until the ramen is firm but still pliable.
In a deep fryer or heavy-bottomed stockpot, heat oil until it reaches 325ºF.
Remove ramen sheet from the baking pan, and use a large biscuit cutter to cut disks out of the ramen. Fry each doughnut for 4 to 5 minutes or until the outside is golden brown.
Place ramnuts on a paper-towel-lined plate and let the oil drain. Fill ramnuts using a piping bag, and then frost.