Garlic Butter Ramen Noodles (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 tablespoons unsalted butter, divided
02 -
3 large garlic cloves, minced
03 -
1.5 cups chicken stock, reduced sodium
04 -
0.125 teaspoon salt
05 -
0.125 teaspoon ground black pepper
06 -
2 packs instant ramen noodles (85 grams each), flavor packets discarded
07 -
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley
# Instructions:
01 -
Add 2 tablespoons unsalted butter and minced garlic to a cold medium skillet. Place over medium heat and cook, stirring constantly, until garlic turns light golden without browning.
02 -
Pour in chicken stock along with salt and ground black pepper. Bring mixture to a gentle boil.
03 -
Add ramen noodles to the skillet. Cook, stirring every 20–30 seconds to separate, until most of the liquid has evaporated and a small amount of stock remains.
04 -
Remove skillet from heat. Stir in the remaining 1 tablespoon of unsalted butter and minced parsley until blended. Serve hot.
# Notes:
01 -
Monitor the garlic closely as it cooks to avoid burning, which can turn the dish bitter.
02 -
Fresh parsley provides a vibrant flavour but dried parsley may be used as a substitute.