I’ve got a 10-minute Garlic Butter Ramen Noodles recipe using instant ramen that answers “What Can I Make With Ramen Noodles” and is ideal as a kid friendly lunch, quick dinner, or simple side.

Jump to Recipe

I never thought instant ramen could taste this grown up, but I keep making it anyway. I call it Butter Ramen, and it’s the dish I reach for when dinner plans collapse or the kids want something simple.

It uses instant ramen noodles with plenty of unsalted butter and garlic for a punch of flavor, yet it still feels light and oddly addictive. It only takes ten minutes, has tiny tricks that lift plain noodles into something worth bragging about, and honestly you might feel silly for loving it so much.

Try it once, youll see what I mean.

Ingredients

Print Recipe (No Advertisments)

Instant ramen noodles: quick carbs, mostly processed refined flour, hearty comfort food but low fiber.
Unsalted butter: rich in saturated fat adds silky mouthfeel and flavor, high calories though.
Garlic: pungent, gives savory bite, contains allicin and antioxidants, mild immune boost.
Low sodium soy sauce: deep umami and salt, boosts flavor but watch sodium levels.
Sesame oil: optional nutty aroma, a little goes far, adds healthy unsaturated fats.
Parmesan cheese: salty umami, gives creamy richness, adds protein and calcium, small sprinkle matters.
Green onions: fresh, sharp herb like bite, some vitamin K and color to finish.

Ingredient Quantities

1 (3 oz) package instant ramen noodles

2 tablespoons unsalted butter

2 to 3 cloves garlic, minced

1 tablespoon low sodium soy sauce

1 teaspoon sesame oil (optional)

2 tablespoons grated Parmesan cheese (optional)

2 green onions, thinly sliced

Salt and freshly ground black pepper

1/4 teaspoon granulated sugar (optional)

1 to 2 tablespoons toasted sesame seeds or red pepper flakes (optional)

1/2 cup low sodium chicken broth or water

How to Make this

Print Recipe (No Advertisments)

1. Bring a pot of water to a boil and cook the instant ramen until just tender, about 2 minutes; drain and either discard or set aside the seasoning packet (I skip it). Reserve about 1/2 cup of the cooking liquid or have 1/2 cup low sodium chicken broth ready.

2. In a medium skillet melt the 2 tablespoons unsalted butter over medium heat, dont let it brown.

3. Add the minced garlic and cook, stirring constantly, until fragrant about 30 to 45 seconds, be careful not to burn it.

4. Stir in 1 tablespoon low sodium soy sauce, 1 teaspoon sesame oil if using, and the 1/4 teaspoon granulated sugar if you want a touch of sweetness; simmer together for 20 to 30 seconds.

5. Add the drained noodles to the skillet and pour in the reserved 1/2 cup cooking liquid or the 1/2 cup chicken broth, toss or stir vigorously so the butter sauce emulsifies and coats the noodles, cook 1 to 2 minutes until the sauce thickens and clings.

6. Season with salt and freshly ground black pepper to taste, remember soy adds salt so go easy.

7. Remove from heat and stir in 2 tablespoons grated Parmesan cheese if using, and then fold in the thinly sliced green onions.

8. Serve hot, sprinkled with 1 to 2 tablespoons toasted sesame seeds or red pepper flakes for heat, adjust more scallions or parm as you like. Enjoy it while its warm, its simple but crazy good.

Equipment Needed

1. Large pot for boiling the noodles
2. Colander or fine mesh strainer
3. Medium skillet (nonstick or stainless)
4. Tongs or a fork for tossing the noodles
5. Measuring spoons (Tbsp and tsp)
6. 1/2 cup liquid measuring cup or regular measuring cup
7. Chef knife
8. Cutting board
9. Microplane or small grater for the Parmesan

FAQ

Can I use the ramen seasoning packet? Yes you can, but it's usually too salty and tastes artificial. I toss most of it and instead use the soy sauce, a little sugar and the chicken broth or reserved noodle water to build the flavor. If you must use the packet use only half and taste as you go.

How do I keep the noodles from getting soggy? Don't overcook the noodles, cook them just till tender but still a little firm. Drain quickly, then toss in the hot pan with the butter and garlic so they soak up flavor instead of water. If the sauce seems dry add 1 to 2 tablespoons of the hot broth or reserved noodle water to loosen it.

Can I make this vegetarian or vegan? Yep. Swap chicken broth for vegetable broth or water, use vegan butter and skip the Parmesan. Add mushrooms, tofu or baby spinach for more body. It's just as good without meat.

How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a splash of broth or water to revive the sauce, stirring until hot. Microwave works too but add a little liquid and cover so it steams evenly.

What proteins or veggies work best if I want to bulk it up? Quick options are a fried or soft-boiled egg, leftover rotisserie chicken, shrimp, sautéed mushrooms, spinach or shredded cabbage. Cook or warm them separately then toss together at the end so the noodles don't get mushy.

How do I make the sauce glossy and more flavorful? Finish the noodles off the heat with a small pat of cold butter or a drizzle of sesame oil and toss hard for 10 seconds. That emulsifies the sauce and makes it silky. Add Parmesan or toasted sesame seeds for extra depth, and red pepper flakes if you want heat.

The Best Noodles With Butter And Garlic Recipe Substitutions and Variations

Instant ramen noodles: use spaghetti, udon, or rice noodles, cook to package directions, drain and toss with the butter garlic like normal
Unsalted butter: swap for olive oil, ghee, or salted butter if thats what you got, but taste before adding more salt or it may get too salty
Low sodium soy sauce: replace with tamari for gluten free, coconut aminos for a slightly sweeter lower sodium option, or regular soy sauce if you need more salt
1/2 cup low sodium chicken broth or water: use vegetable broth for a vegetarian version, mushroom or miso broth for extra umami, or water with a splash of white wine or a pinch of bouillon

Pro Tips

1) Use the reserved starchy noodle water to emulsify the sauce. Add it in small splashes while vigorously tossing or whisking the noodles in the butter mixture so the fat and liquid bind into a glossy sauce that actually clings. If it looks greasy, take the pan off the heat and keep tossing while adding a teaspoon at a time.

2) Protect the garlic from burning. Keep the heat low, add garlic to warm butter and watch it closely for 30 to 45 seconds, or grate garlic directly into the pan so it disperses evenly without big raw chunks. If you worry about color, add a splash of broth right after the garlic blooms.

3) Boost umami and balance with tiny accents. A pinch of miso or a drop of fish sauce or anchovy paste amps savory depth without obvious fishiness. Brighten the whole dish at the end with a squeeze of lemon or a splash of rice vinegar to cut the richness.

4) Finish for contrast and texture. Toast the sesame seeds just until fragrant and add them at the end for crunch, fold in grated Parmesan off the heat so it melts smoothly, and top with a soft boiled egg or quick seared protein if you want something more filling.

The Best Noodles With Butter And Garlic Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I’ve got a 10-minute Garlic Butter Ramen Noodles recipe using instant ramen that answers "What Can I Make With Ramen Noodles" and is ideal as a kid friendly lunch, quick dinner, or simple side.

Servings

servings

Calories

728

kcal

Equipment: 1. Large pot for boiling the noodles
2. Colander or fine mesh strainer
3. Medium skillet (nonstick or stainless)
4. Tongs or a fork for tossing the noodles
5. Measuring spoons (Tbsp and tsp)
6. 1/2 cup liquid measuring cup or regular measuring cup
7. Chef knife
8. Cutting board
9. Microplane or small grater for the Parmesan

Ingredients

1 (3 oz) package instant ramen noodles
2 tablespoons unsalted butter
2 to 3 cloves garlic, minced
1 tablespoon low sodium soy sauce
1 teaspoon sesame oil (optional)
2 tablespoons grated Parmesan cheese (optional)
2 green onions, thinly sliced
Salt and freshly ground black pepper
1/4 teaspoon granulated sugar (optional)
1 to 2 tablespoons toasted sesame seeds or red pepper flakes (optional)
1/2 cup low sodium chicken broth or water

Directions

Bring a pot of water to a boil and cook the instant ramen until just tender, about 2 minutes; drain and either discard or set aside the seasoning packet (I skip it). Reserve about 1/2 cup of the cooking liquid or have 1/2 cup low sodium chicken broth ready.
In a medium skillet melt the 2 tablespoons unsalted butter over medium heat, dont let it brown.
Add the minced garlic and cook, stirring constantly, until fragrant about 30 to 45 seconds, be careful not to burn it.
Stir in 1 tablespoon low sodium soy sauce, 1 teaspoon sesame oil if using, and the 1/4 teaspoon granulated sugar if you want a touch of sweetness; simmer together for 20 to 30 seconds.
Add the drained noodles to the skillet and pour in the reserved 1/2 cup cooking liquid or the 1/2 cup chicken broth, toss or stir vigorously so the butter sauce emulsifies and coats the noodles, cook 1 to 2 minutes until the sauce thickens and clings.
Season with salt and freshly ground black pepper to taste, remember soy adds salt so go easy.
Remove from heat and stir in 2 tablespoons grated Parmesan cheese if using, and then fold in the thinly sliced green onions.
Serve hot, sprinkled with 1 to 2 tablespoons toasted sesame seeds or red pepper flakes for heat, adjust more scallions or parm as you like. Enjoy it while its warm, its simple but crazy good.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.