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15 Minute Garlic Butter Ramen Noodles with a little bit of “sneaky” zucchini veggies hidden throughout. These noodles are for those nights when you’re craving simple summer flavors, but are also looking for total comfort food in a bowl full of buttered noodles. This dish has brown rice ramen noodles tossed with golden caramelized garlic butter, shredded zucchini, a splash of soy sauce, and so much fresh garden basil. Not only are these noodles delicious, they’re also made easily using just 7 ingredients, and ready to eat in 15-minutes. Perfect weeknight noodle dinner!
These noodles are what I call “college student” food done healthier…thanks to the addition of brown rice ramen and plenty of summer zucchini. And while this recipe is the simplest, I can promise you that it’s also delicious. It’s a recipe you’ll make time and time again. Maybe on a rainy night (it’s currently downpouring) when you just need a bowl full of comfort in the form of buttered noodles.
Truly the perfect easy Monday night dinner to enjoy.
The Inspiration.
Growing up there were many summer nights that my mom would request buttered noodles tossed with my dad’s garden basil for dinner. Anyone who knows my mom knows that she practically survives off of bread and noodles with the addition of hot chocolate. Yes, some fruits and vegetables are mixed in too, but my mom loves noodles, pasta, and bread. Seeing as we spent a whole lot of time together growing up, I too love a simple bowl of buttered noodles with fresh basil tossed into the mix.
And Asher does as well. Apparently this “buttered noodle” trait runs with the girls of the family. My brothers could care less about any kind of noodle that doesn’t come with a side of meat.
Anyway, this is, of course, a simple concept. But every summer I try to come up with a new way to make buttered noodles feel special and exciting again. This year I’m pulling out an oldie recipe and giving it new life, enter these ramen noodles.
I first made these noodles over four summers ago and had completely forgotten about them. But when I walked over to the garden the other day and saw all the basil I was suddenly hit with a round of deja vu. And thus the idea to remake these noodles was born.
Garlic ramen, but with the addition of basil, shredded zucchini…to incorporate summer vegetables, and a splash of soy sauce. Was it too simple of an idea? Maybe.
But does it sound delicious? Yes…so very delicious!
So I went for it, and now we have 15-minute garlic butter ramen noodles to enjoy for dinner tonight. It’s going to be good.
The quick recipe run-down.
First, things first, the noodles.
Personally, I love using brown rice noodles, which are vegan and gluten-free. I know it might be hard to believe, but these really do taste just like the instant ramen noodles we loved as kids…just much healthier. You can find these noodles online, either on Amazon or Thrive Market. Or you can purchase them at Whole Foods, Costco, and in many grocery stores as well.
Of course, you can also use whatever your favorite brand of ramen is…hello to a little Top Ramen. That works too! Just discard the seasoning packet. You won’t need it for this recipe (though, in thinking about it, I imagine that could be good as well).
While the noodles are cooking, start in on the butter. If you can find it, use cultured butter (sometimes referred to as European butter). It’s my favorite butter to use for both cooking and baking, I especially love Vermont Creamery’s Cultured Butter. I’d also recommend my other go-to butter, Land O’Lakes Extra Creamy Salted Butter.
Now, melt the butter in a pan. Add the garlic and let it get golden and caramelized (the kitchen will smell like garlic butter…a wonderful thing). Toss in some fresh ginger and shredded zucchini. Now add the noodles, a splash of soy sauce, and finish it off with all that fresh summer basil. The basil is KEY here so please do not skimp on it. And please, use fresh. Trust me, it’s worth a market run for good fresh basil as it adds all the flavor to these noodles.
Serve the buttered noodles with a sprinkling of toasted sesame seeds, and if you’d like, a soft boiled or fried egg.
Simplest summer dinner, but every twirl of noodles just kind of melts in your mouth.
Think buttery, slightly garlicky noodles, kicked up with ginger, seasoned with the slightest amount of soy sauce (that brings just the right amount of salty umami flavor), and heavy on the basil.
It’s all just delicious. Enjoy your 15-minute noodle dinner guys!
Looking for other summer ramen recipes? Here are a few ideas:
30 Minute Caramelized Shallot Beef Ramen Noodles
Thai Peanut Chicken Ramen Noodle Salad
Lastly, if you make these 15 minute garlic butter ramen noodles, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
15 Minute Garlic Butter Ramen Noodles.
Servings: 4
Calories Per Serving: 786 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 2-3 brown rice ramen noodles
- 6 tablespoons salted butter
- 4 cloves garlic, minced or grated
- 2 teaspoons fresh grated ginger
- 2 small or 1 medium zucchini, grated
- 1/4 cup low sodium soy sauce
- 1/2 cup fresh basil, roughly chopped
- 4 soft boiled or fried eggs (optional)
- toasted sesame seeds for serving
Instructions
- 1. Bring a large pot of water to a boil. Cook the noodles according to package directions. Drain. 2. Meanwhile, heat a large skillet over medium-high heat. Add the butter and garlic. Cook until the garlic is golden and caramelized, about 2-3 minutes. Stir in the ginger, cooking another minute. Stir in the zucchini, cooking another 2-3 minutes, until the zucchini wilts into the butter. Stir in the ramen noodles, soy sauce, and basil. Gently toss to combine. Remove from the heat.3. Divide the noodles among bowls and top with sesame seeds, basil, and eggs, if desired. Eat immediately…enjoy!
Notes
Ramen Noodles: I love using brown rice ramen, which are vegan and gluten-free. You can find these noodles online either on Amazon or Thrive Market. Or you can purchase them at Whole Foods, Costco, and in many grocery stores as well.
This post was originally published on July 27, 2020
Made this over the weekend, came out great! Did add some carrots(cut in thin strip sticks , cause quickly found out they were too skinny to use in spiralizer , LOL) & chopped up left over boneless pork from chinese restaurant. (was trying to use up leftovers)
really great will make again…. lots.
Thank you.
This sounds AMAZING! SO glad this turned out great for you Karen! Thank you ?
This looks totally yummy and would go down so well with my two boys. They love noodles.
I am sure your boys will love this one!! Thanks so much Becky!
Be honest… Was this inspired by Kylie Jenner’s snapchat saying she eats her ramen with garlic salt, butter and an egg? If so, yours looks about 500000000x better. This looks like the perfect hangover breakfast. I shall try very soon. Way to make something bland/boring look exciting and delicious!
haha! Um, I am not actually sure what you are referring to (i don’t follow the Kardashians…maybe I should though??). Thank you!!! 🙂
This looks absolutely divine. Those eggs have me salivating!
Thanks so much Sheriden!!
Made this last night, added a little corn. Too good! Thanks 🙂
Sounds delish!!
I love ramen noodles!! This recipe is so innovative and I love the addition of the zucchini!
Thank you Rhian!!
This might be a dumb question, but what’s your method for soft boiled eggs? I’ve never tried it and if they’re much softer than hard-boiled, which are already hard to peel…what’s your method for peeling them without destroying?
Thx, looks yummy!
Hey Heidi! To be honest, I have a really hard time with peeling my eggs and have yet to find a great method. I used older eggs, which I have been told peel better and that does help a little. I also peel them under water and that helps a lot. Let me know if you have more questions. Thank you! 🙂
Our Costco carries the millet and brown rice ramen. You should check them out…so much cheaper than Whole Foods.
I will!! Thank you!
That’s it – this is dinner tonight…DONE!! 😉
Hope you loved it Todd!
Happy late birthday to Miss Asher!! As for my birthday, I love it! Even though I don’t like so much being the center of attention, I love having my family around and being able to hang out and do chill, fun things all day (or most of the day ?). We never had birthday parties, though, and we don’t live around our extended family (GIANT sad face for that…this year’s birthday is going to be extra special in at way, because my family’s taking a vacation to visit our relatives over my birthday, so I’m pretty pumped to be able to be surrounded by a bunch of my favorite peeps for the day!), so our celebrations were just with our parents and sibs. We usually did similar to how you outlined your birthdays growing up: presents, birthday dinner, singing Happy Birthday, cake, yearly birthday pics, and sometimes a family movie picked by the birthday person. Hope Asher has/had a great time at her party!
She say thank you!!
I totally agree with you! The family is the best part. The vacation sounds awesome!!! Thank you Hannah!
I am always looking for new suggestions to broaden what I cook each week; I’m going to give this a go.
Hope you enjoy it! Thanks Charlie!
Buttery noodles are the ultimate easy comfort food, I’ll be making this for sure! It sounds delicious and I love that you’ve made it a bit healthier while retaining all the garlicky buttery flavour.
Thank you Hannah I hope you enjoy (:
I am with you when it comes to noodles and pasta–love them.
Thanks Nancy!
Yes, ramen is a college student’s staple! I’d add tons of vegetables, more tofu, no egg and LOTS of Sriracha. HAHAHA.
Love the Sriracha!
I LOVE my birthday and my most favorite so far was turning 40 (3 years ago) – I celebrated for 4 days!!
My favorite birthday dinner as a kid was spaghetti with Prego sauce because my mom always made her own homemade sauce and Prego was reserved as pizza sauce. I now appreciate the richness of homemade sauce but still like Prego as a treat now and then.
Favorite birthday dessert has to be a home baked Hershey’s “Perfectly Chocolate” Chocolate Cake. <3
That sounds amazing!! 4 days!!
Spaghetti is so good, I make so many dishes I rarely get just simple pasta..
The cake sounds delish!