Garlic Butter Ramen

MissYogini avatar
By Tammy Caceres
from Saint Louis, MO

This ramen noodle recipe is very rich and creamy. I purchase plain ramen noodles but you can use 2 packages of Maruchen noodles. Discard the flavor packet or save them for something else if you are thrifty and full of creative ideas. You may substitute ramen with soba, udon or a similar noodle. I add crushed red pepper for a little heat.

serves 2
prep time 5 Min
cook time 10 Min
method Stove Top


  • 6 oz
    ramen noodles
  • 1 & 1/2 c
    chicken stock
  • 3 Tbsp
    unsalted butter, divided (set 1 tbsp aside)
  • 3 lg
    garlic cloves, minced
  • 1/4 tsp
  • 1/8 tsp
    freshly ground pepper
  • 1 tsp
    dry parsley flakes (or 1 tbsp fresh parsley, minced)
  • 1/2 c
    peas, frozen (optional and you can use other frozen vegetables to taste)

How To Make

  • 1
    Add 2 TBSP unsalted butter and minced garlic into a cold nonstick saucepan. Place on medium heat and cook stirring continuously, until garlic gets a light golden color (do not let garlic get any darker, less is probably more here).
  • 2
    Add chicken stock, salt and pepper. Then add ramen noodles and frozen peas and cook, stirring every 20 - 30 seconds to loosen the noodles so they cook evenly.
  • 3
    Cook until most of the moisture evaporates and very little stock remains. Take pan off heat and stir in the parsely and tablespoon of butter you set set aside.
  • 4
    Serve garlic butter ramen noodles hot or let cool and pack into meal prep containers.