I’m sharing my best Garlic Butter Ramen Noodles made with instant ramen in just 10 minutes, an ideal kid friendly meal that fits right into Easy Noodle Dinner Recipes.
I never thought something so simple could taste this addictive, but The Best Noodles With Butter And Garlic always gets me. I toss quick noodles with lots of unsalted butter and garlic, minced, then watch them go from plain to oddly grown up in minutes.
I love how this recipe sneaks into my Easy Noodle Dinner Recipes rotation, and it actually answers that late night question, What Can I Make With Ramen Noodles without sounding boring. It’s fast, a little cheeky, and perfect when I want a no fuss meal that still feels special, even if I mess up the finishing touches sometimes.
Ingredients
- Ramen noodles: mostly refined carbs, quick fuel low fiber unless you add veggies, kinda comforting.
- Unsalted butter: rich in fat and flavor, adds silky mouthfeel, use sparingly for health.
- Garlic: garlicky punch has immune boosting compounds, adds savory depth and aroma.
- Soy sauce: salty umami that deepens taste, adds sodium so watch how much you add.
- Parmesan cheese: adds nutty salty richness, boosts protein and calcium, makes it indulgent.
- Green onions: fresh bite, low calories, adds mild onion flavor, color and a little crunch.
- Sesame oil: tiny drizzle gives toasty aroma and complexity, use little it goes a long way.
- Red pepper flakes: adds heat without sweetness, a pinch livens flavor, very low calories.
Ingredient Quantities
- 1 (3 oz) package instant ramen noodles (no seasoning packet)
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon soy sauce (low sodium if you want)
- 1 teaspoon toasted sesame oil, optional
- 2 tablespoons grated Parmesan cheese, optional but delicious
- 2 tablespoons chopped green onions (scallions)
- Pinch of red pepper flakes, optional
- Salt and freshly ground black pepper, to taste
- 1/4 cup low sodium chicken broth or water, optional for saucier noodles
How to Make this
1. Bring about 2 to 3 cups of water to a boil, add the 3 oz instant ramen (discard the seasoning packet), and cook 2 to 3 minutes until just tender but not mushy; before draining, scoop out and reserve 1/4 cup of the cooking water (or measure 1/4 cup low sodium chicken broth if you prefer).
2. Drain the noodles well if you didnt reserve broth, set them aside briefly.
3. In a large skillet over medium heat melt 2 tablespoons unsalted butter, then add the minced garlic and cook 30 to 45 seconds until fragrant but not browned.
4. Stir in 1 tablespoon soy sauce and 1 teaspoon toasted sesame oil if using, let it sizzle for 10 seconds so the flavors bloom.
5. Add the cooked noodles to the pan, toss or gently stir to coat every strand with the butter garlic sauce; if you want saucier noodles add the reserved 1/4 cup broth or water a little at a time until the texture you like.
6. Sprinkle in 2 tablespoons grated Parmesan cheese if using, toss until it melts into the sauce and makes the noodles silky.
7. Season with a pinch of red pepper flakes if you want heat, then add salt and freshly ground black pepper to taste (taste first, the soy adds salt).
8. Stir in 2 tablespoons chopped green onions, take the pan off heat, give it a final toss; top with extra Parmesan or a small pat of butter if you want richer noodles.
9. Serve immediately while hot. For kids skip the red pepper flakes and sesame oil, but everything else keeps it simple and yummy.
10. Leftovers: store in an airtight container and reheat with a splash of water or broth so they dont dry out.
Equipment Needed
1. Small to medium saucepan with lid (to boil the noodles)
2. Colander or fine-mesh strainer (for draining)
3. Large skillet or frying pan (for the butter garlic sauce and tossing)
4. Tongs or a long fork (to lift and toss the noodles)
5. Wooden spoon or heatproof spatula (stirring and scraping)
6. Measuring spoons (tablespoon and teaspoon)
7. 1/4 cup measuring cup or small liquid measure (for reserved broth/water)
8. Chef’s knife (to mince garlic and chop green onions)
9. Cutting board (for prep)
10. Microplane or fine grater (for Parmesan, optional)
FAQ
The Best Noodles With Butter And Garlic Recipe Substitutions and Variations
- Instant ramen noodles: swap with spaghetti for pantry-friendly, udon noodles for a chewier bite, or rice noodles if you need gluten free.
- Unsalted butter: use olive oil for a lighter pan sauce, ghee for a nuttier flavor, or vegan butter if you want it dairy free.
- Soy sauce: try tamari for gluten free, coconut aminos for lower sodium and soy free, or a tiny splash of fish sauce for extra umami.
- Parmesan cheese: replace with nutritional yeast for a vegan cheesy note, Pecorino Romano for a sharper salty kick, or toasted sesame seeds for nutty crunch.
Pro Tips
1) Cook the noodles just shy of totally done, drain fast and toss with a little butter or the reserved starchy water so they dont glue together. that starchy water is gold for making the sauce cling, add it a tablespoon at a time till it feels right.
2) Dont let the garlic burn, ever. keep the heat medium-low, and add the garlic after the butter melts; if you like a deeper flavor brown the butter for 30 seconds first but watch it like a hawk or it goes bitter.
3) Finish off the heat before you stir in the Parmesan and the sesame oil, that way the cheese melts silky without clumping and the sesame oil keeps its aroma. a small pat of cold butter at the end makes it glossy and rich.
4) For leftovers reheat with a splash of broth or water, not microwave-only dry heat, and refresh with fresh scallions or a squeeze of soy if it tastes dull. kids? skip the red pepper and sesame oil, add them to adults bowls if wanted.
The Best Noodles With Butter And Garlic Recipe
I’m sharing my best Garlic Butter Ramen Noodles made with instant ramen in just 10 minutes, an ideal kid friendly meal that fits right into Easy Noodle Dinner Recipes.
1
servings
640
kcal
Equipment: 1. Small to medium saucepan with lid (to boil the noodles)
2. Colander or fine-mesh strainer (for draining)
3. Large skillet or frying pan (for the butter garlic sauce and tossing)
4. Tongs or a long fork (to lift and toss the noodles)
5. Wooden spoon or heatproof spatula (stirring and scraping)
6. Measuring spoons (tablespoon and teaspoon)
7. 1/4 cup measuring cup or small liquid measure (for reserved broth/water)
8. Chef’s knife (to mince garlic and chop green onions)
9. Cutting board (for prep)
10. Microplane or fine grater (for Parmesan, optional)
Ingredients
-
1 (3 oz) package instant ramen noodles (no seasoning packet)
-
2 tablespoons unsalted butter
-
2 cloves garlic, minced
-
1 tablespoon soy sauce (low sodium if you want)
-
1 teaspoon toasted sesame oil, optional
-
2 tablespoons grated Parmesan cheese, optional but delicious
-
2 tablespoons chopped green onions (scallions)
-
Pinch of red pepper flakes, optional
-
Salt and freshly ground black pepper, to taste
-
1/4 cup low sodium chicken broth or water, optional for saucier noodles
Directions
- Bring about 2 to 3 cups of water to a boil, add the 3 oz instant ramen (discard the seasoning packet), and cook 2 to 3 minutes until just tender but not mushy; before draining, scoop out and reserve 1/4 cup of the cooking water (or measure 1/4 cup low sodium chicken broth if you prefer).
- Drain the noodles well if you didnt reserve broth, set them aside briefly.
- In a large skillet over medium heat melt 2 tablespoons unsalted butter, then add the minced garlic and cook 30 to 45 seconds until fragrant but not browned.
- Stir in 1 tablespoon soy sauce and 1 teaspoon toasted sesame oil if using, let it sizzle for 10 seconds so the flavors bloom.
- Add the cooked noodles to the pan, toss or gently stir to coat every strand with the butter garlic sauce; if you want saucier noodles add the reserved 1/4 cup broth or water a little at a time until the texture you like.
- Sprinkle in 2 tablespoons grated Parmesan cheese if using, toss until it melts into the sauce and makes the noodles silky.
- Season with a pinch of red pepper flakes if you want heat, then add salt and freshly ground black pepper to taste (taste first, the soy adds salt).
- Stir in 2 tablespoons chopped green onions, take the pan off heat, give it a final toss; top with extra Parmesan or a small pat of butter if you want richer noodles.
- Serve immediately while hot. For kids skip the red pepper flakes and sesame oil, but everything else keeps it simple and yummy.
- Leftovers: store in an airtight container and reheat with a splash of water or broth so they dont dry out.
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: 640kcal
- Fat: 40g
- Saturated Fat: 21.5g
- Trans Fat: 0.5g
- Polyunsaturated: 4g
- Monounsaturated: 12g
- Cholesterol: 72mg
- Sodium: 1290mg
- Potassium: 230mg
- Carbohydrates: 55g
- Fiber: 2g
- Sugar: 2g
- Protein: 13g
- Vitamin A: 750IU
- Vitamin C: 3mg
- Calcium: 180mg
- Iron: 3.2mg