Description
This Garlic Butter Ramen Noodles recipe is a quick and flavorful twist on classic instant ramen. Infused with golden sautéed garlic and rich butter, then simmered in savory chicken stock, this dish offers a comforting and delicious meal ready in just 10 minutes. Garnished with fresh parsley, it’s perfect for an easy lunch or dinner.
Ingredients
Scale
Butter and Garlic
- 3 tablespoons unsalted butter, divided
- 3 large garlic cloves, minced (or use 4 medium)
Broth and Seasoning
- 1 and ½ cups chicken stock (33% less sodium)
- â…› teaspoon salt
- â…› teaspoon black pepper powder
Noodles and Garnish
- 2 (3 ounces) packages instant ramen noodles, flavor packets discarded
- 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley
Instructions
- Sauté Garlic: Add 2 tablespoons of butter and the minced garlic to a cold medium-sized skillet or pan. Cook over medium heat, stirring constantly until the garlic turns a light golden color, releasing its fragrant aroma.
- Add Broth and Seasoning: Pour in the chicken stock, then add salt and black pepper. Bring the mixture to a gentle boil to combine the flavors and heat the broth thoroughly.
- Cook Noodles: Add the instant ramen noodles to the boiling broth. Cook while stirring every 20-30 seconds to prevent sticking, until most of the liquid has evaporated and the noodles are tender but not mushy.
- Finish with Butter and Parsley: Remove the pan from heat and stir in the remaining tablespoon of butter along with the minced fresh or dried parsley to add richness and a fresh herbal note.
- Serve Hot: Plate the garlic butter ramen noodles immediately and enjoy while warm for the best taste and texture.
Notes
- Discard the seasoning packets that come with the instant ramen noodles to avoid excess sodium and unwanted flavor.
- Use unsalted butter to control the saltiness of the dish more precisely.
- For a vegetarian version, substitute chicken stock with vegetable stock.
- Adjust the amount of garlic according to your taste preference for more or less pungency.
- Fresh parsley is recommended for better flavor, but dried parsley works fine as a substitute.
