I turned instant ramen into garlicky butter noodles in 10 minutes, a surprising favorite among my Easy Noodle Dinner Recipes.

Jump to Recipe

I never thought instant ramen noodles could feel like a grown up meal until I messed with butter and a tiny tweak. Its silly how something so cheap can taste dangerously good, and my kids actually ask for seconds.

The flavor gets a little rich but not heavy, and I love that it’s fast when I’m burnt out and hungry. I usually grab unsalted butter and honestly never look back.

This is one of those Easy Noodle Dinner Recipes that makes you wonder why you ever used the seasoning packet alone, so stick around if you want your ramen to surprise you.

Ingredients

Print Recipe (No Advertisments)

Instant ramen noodles: quick carbs, comforting, low fiber, highly processed, great base for flavors.
Butter: rich in fat, creamy mouthfeel, adds depth, mostly saturated fats though.
Garlic: sharp, aromatic, has antioxidants, gives savory bite and depth to simple noodles.
Soy sauce: salty umami boost, contains sodium, enhances savory balance without sweetness.
Sesame oil: punchy nutty aroma, used sparingly, high in healthy unsaturated fats.
Scallions: fresh green bite, some fiber and vitamin K, brightens and cools.
Egg: optional protein boost, makes sauce silky when stirred in, adds richness.
Parmesan: salty umami, adds nutty complexity, adds calcium and savory finish.

Ingredient Quantities

1 (3 oz) package instant ramen noodles (discard seasoning packet or keep it if you want extra flavor)

2 tablespoons unsalted butter

3 garlic cloves, minced or grated

1 tablespoon low sodium soy sauce

1 teaspoon sesame oil

2 scallions, thinly sliced

2 cups water for cooking the noodles

Salt, to taste

Freshly ground black pepper, about 1/4 teaspoon or to taste

1 large egg, optional

1 tablespoon grated Parmesan cheese, optional but tasty

Pinch crushed red pepper flakes, optional

How to Make this

Print Recipe (No Advertisments)

1. Bring 2 cups water to a boil in a small pot, drop in the instant ramen and cook 2 to 3 minutes until just tender, stirring so it doesnt clump; either discard the seasoning packet or keep a pinch if you want extra flavor.

2. Before draining, scoop out and save about 2 tablespoons of the hot cooking water then drain the noodles well.

3. Heat 2 tablespoons unsalted butter in a skillet over medium heat until foamy, add the minced garlic and sauté 30 to 45 seconds just until fragrant, dont let it brown.

4. Add the drained noodles to the skillet and toss to coat in the garlic butter, pour in 1 tablespoon low sodium soy sauce and 1 teaspoon sesame oil, toss again so everything gets coated.

5. If noodles seem dry add the reserved cooking water a little at a time to loosen the sauce, you want glossy not soupy.

6. Season with salt to taste and about 1/4 teaspoon freshly ground black pepper, stir in most of the thinly sliced scallions leaving some for garnish.

7. If using the egg: push noodles to one side, crack the egg into the empty space and scramble gently until just set, then mix it through the noodles for a silky finish.

8. Finish with 1 tablespoon grated Parmesan if you like, a pinch of crushed red pepper flakes for heat if you want, top with remaining scallions and serve hot.

Equipment Needed

1. Small pot or saucepan for boiling the noodles (2 cup water, dont overfill)
2. Colander or fine mesh strainer to drain and save about 2 tbsp cooking water
3. 8 or 10 inch skillet for the garlic butter toss, nonstick or stainless both work
4. Heatproof spatula or wooden spoon to toss and scramble the egg if you use one
5. Tongs or a fork for grabbing and moving the noodles without splashing
6. Measuring spoons for butter, soy sauce, sesame oil and pepper
7. Sharp knife and cutting board for slicing scallions and mincing garlic
8. Small bowl or ramekin to crack the egg into and to hold the reserved cooking water
9. Microplane or small grater for the Parmesan, optional but nice to have

FAQ

Q: Can I use the ramen seasoning packet that comes with the noodles? A: Yeah you can, it adds quick flavor, but its usually pretty salty so skip extra salt and maybe reduce the soy sauce a bit if you use it.

Q: How should I add the egg so it turns out good? A: For a silky yolk crack the egg into the pan after the garlic, let it set a bit then mix into the noodles, or beat it and pour it in while stirring for a creamy scramble, either way cook only a minute or two so it stays tender.

Q: Can I make this recipe vegetarian or vegan? A: For vegetarian just keep everything but use a vegetarian Parmesan if you like it, for vegan swap the butter for plant based butter or oil and omit the egg and Parmesan or use nutritional yeast for a cheesy note.

Q: How do I stop the noodles getting soggy? A: Don't overcook the noodles, drain them as soon as they're done and toss immediately with the butter and garlic so they soak up flavor not water, save a little pasta water only to loosen the sauce if needed.

Q: What are quick ways to add protein or veggies? A: Toss in sliced scallions, spinach, frozen peas or shredded carrot at the end, or add grilled chicken, shrimp or pan fried tofu to make it a proper meal, most stuff only needs a minute or two to warm through.

Q: How long can I store leftovers and how do I reheat them? A: Keep leftovers in an airtight container in the fridge for three to four days, reheat in a skillet with a splash of water or oil to revive the sauce or microwave covered, add a little extra butter or soy sauce if it seems dry.

The Best Noodles With Butter And Garlic Recipe Substitutions and Variations

Instant ramen noodles: swap with spaghetti or thin Chinese egg noodles if you want a similar bite; udon for a chewier, more slurpable texture; rice noodles for gluten free — cook to package directions cause they soak up sauce faster.
Unsalted butter: olive oil for a lighter, fruitier finish; ghee if you want a nuttier, browned-butter vibe; plant based butter or margarine to keep it vegan, and if you only got salted butter just cut back on any extra salt.
Low sodium soy sauce: tamari for a gluten free stand in with the same umami; coconut aminos if youre avoiding soy, its sweeter so taste as you go; regular soy sauce works too, just use a touch less.
Scallions: chives for a milder onion note; thinly sliced shallot or the white part of a leek for more punch; green garlic when in season adds a bright, garlicky lift.

Pro Tips

Pro tips:

1. Save more of the noodle water than you think, like two or three tablespoons, and add it slowly until the sauce looks glossy. That starchy water is the secret to a silky coat, dont dump it all at once.

2. Garlic burns fast so keep the pan on medium low and watch it, if it even starts to brown take it off the heat or toss the noodles in right away. Grated garlic melts into the sauce better than big chunks.

3. For the egg, beat it first and drizzle while stirring so you get thin silky ribbons, or just top the finished bowl with a soft boiled egg for less fuss. Either way cook it gently, dont let it become rubbery.

4. If you use the seasoning packet cut way back on extra salt and soy sauce first, taste as you go. Finish with the Parmesan and scallions at the end so the cheese melts into the sauce and the scallions stay fresh.

The Best Noodles With Butter And Garlic Recipe

Recipe by James Level

0.0 from 0 votes

I turned instant ramen into garlicky butter noodles in 10 minutes, a surprising favorite among my Easy Noodle Dinner Recipes.

Servings

servings

Calories

730

kcal

Equipment: 1. Small pot or saucepan for boiling the noodles (2 cup water, dont overfill)
2. Colander or fine mesh strainer to drain and save about 2 tbsp cooking water
3. 8 or 10 inch skillet for the garlic butter toss, nonstick or stainless both work
4. Heatproof spatula or wooden spoon to toss and scramble the egg if you use one
5. Tongs or a fork for grabbing and moving the noodles without splashing
6. Measuring spoons for butter, soy sauce, sesame oil and pepper
7. Sharp knife and cutting board for slicing scallions and mincing garlic
8. Small bowl or ramekin to crack the egg into and to hold the reserved cooking water
9. Microplane or small grater for the Parmesan, optional but nice to have

Ingredients

1 (3 oz) package instant ramen noodles (discard seasoning packet or keep it if you want extra flavor)
2 tablespoons unsalted butter
3 garlic cloves, minced or grated
1 tablespoon low sodium soy sauce
1 teaspoon sesame oil
2 scallions, thinly sliced
2 cups water for cooking the noodles
Salt, to taste
Freshly ground black pepper, about 1/4 teaspoon or to taste
1 large egg, optional
1 tablespoon grated Parmesan cheese, optional but tasty
Pinch crushed red pepper flakes, optional

Directions

Bring 2 cups water to a boil in a small pot, drop in the instant ramen and cook 2 to 3 minutes until just tender, stirring so it doesnt clump; either discard the seasoning packet or keep a pinch if you want extra flavor.
Before draining, scoop out and save about 2 tablespoons of the hot cooking water then drain the noodles well.
Heat 2 tablespoons unsalted butter in a skillet over medium heat until foamy, add the minced garlic and sauté 30 to 45 seconds just until fragrant, dont let it brown.
Add the drained noodles to the skillet and toss to coat in the garlic butter, pour in 1 tablespoon low sodium soy sauce and 1 teaspoon sesame oil, toss again so everything gets coated.
If noodles seem dry add the reserved cooking water a little at a time to loosen the sauce, you want glossy not soupy.
Season with salt to taste and about 1/4 teaspoon freshly ground black pepper, stir in most of the thinly sliced scallions leaving some for garnish.
If using the egg: push noodles to one side, crack the egg into the empty space and scramble gently until just set, then mix it through the noodles for a silky finish.
Finish with 1 tablespoon grated Parmesan if you like, a pinch of crushed red pepper flakes for heat if you want, top with remaining scallions and serve hot.

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.

Nutrition Facts

Serving Size: 200g
Total number of serves: 1
Calories: 730kcal
Fat: 48g
Saturated Fat: 23.4g
Trans Fat: 0.5g
Polyunsaturated: 4g
Monounsaturated: 15g
Cholesterol: 190mg
Sodium: 950mg
Potassium: 300mg
Carbohydrates: 51g
Fiber: 2g
Sugar: 2g
Protein: 18g
Vitamin A: 1000IU
Vitamin C: 5mg
Calcium: 80mg
Iron: 3.2mg

The Best Noodles With Butter And Garlic Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

The Best Noodles With Butter And Garlic Recipe Substitutions and Variations

Pro Tips