Garlic Butter Ramen Noodles (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 tablespoons unsalted butter, divided
02 -
3 large garlic cloves, minced (or use 4 medium)
03 -
1.5 cups chicken stock (33% less sodium)
04 -
1/8 teaspoon salt
05 -
1/8 teaspoon black pepper powder
06 -
2 (3-ounce) packages instant ramen noodles, flavor packets discarded
07 -
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley
# Instructions:
01 -
Add 2 tablespoons butter and minced garlic into a cold medium-sized skillet or pan. Place over medium heat and cook, stirring constantly, until the garlic turns a light golden color (be careful not to let it brown).
02 -
Add chicken stock, salt, and pepper. Let the mixture come to a gentle boil.
03 -
Place the ramen noodles into the skillet and cook, stirring every 20-30 seconds to loosen the noodles, until most of the moisture has evaporated and only a small amount of stock remains.
04 -
Remove the pan from heat. Stir in the remaining tablespoon of butter and chopped parsley. Serve hot.
# Notes:
01 -
Adjust salt based on the sodium content of your chicken stock.