Ingredients
3 tablespoons unsalted butter, divided
3 large garlic cloves, minced (or 4 medium cloves)
1 1/2 cups chicken stock (33% less sodium recommended)
1/8 teaspoon salt (adjust according to your stock’s sodium content)
1/8 teaspoon black pepper powder
2 (3-ounce) packages instant ramen noodles (flavor packets discarded)
1 tablespoon minced fresh parsley (or 1 teaspoon dried)
Instructions
- In a medium-sized skillet or pan, melt 2 tablespoons of butter over medium heat. Add minced garlic and cook, stirring constantly, until the garlic turns a light golden color. Do not let it brown.
- Add chicken stock, salt, and black pepper. Bring to a gentle boil.
- Add ramen noodles, stirring every 20–30 seconds to loosen them.
- Cook until most of the liquid has evaporated, leaving only a small amount in the pan.
- Remove from heat and stir in the remaining 1 tablespoon of butter and chopped parsley.
- Serve hot and enjoy.
Notes
- For a vegetarian version, substitute chicken stock with vegetable stock.
- Add cooked chicken, shrimp, or tofu for extra protein.
- For a spicy kick, add red pepper flakes or sriracha.
- For a creamier texture, stir in a little heavy cream or milk after adding the stock.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 1 minute
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 40mg
