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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
Hello!!! I really want to try this recipe but I don’t have miso paste. Can I completely omit the miso from this recipe?? Or is there any substitute that I can use?
Hi Nada,
I would just add a pinch of salt and you should be good. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I love this recipe so much! It’s my go-to when I don’t have much energy to cook or shop. It makes a huge difference to know that even when I have days where I buy the wrong thing for dinner or have a very limited time to cook or both, like yesterday, I can make this and have a delicious and comforting dinner. Thank-you for sharing it!!!
That is so sweet to hear Morgan! Thank you so much! xTieghan
This was absolutely delicious but not enough to be a main serve. We added mushrooms and silverbeet and doubled the noodles. Nom.
YES! I love that! Thank you Hailey! xTieghan
TOO MUCH TALKING!! WHAT AN EGO
JUST GIVE US THE BLOODY RECIPE!!
Hi Juliet! There is a “skip to recipe” button on the top of all of my recipes for this specific reason. If you do not want to read the post, you do not have to. Talking about my life and my day is something I enjoy sharing on my blog. I hope you understand. Enjoy the recipe!
It was simple and delicious. And your writing is so entertaining! Awesome post, thank you!
P.S: I’m a New Year kid, my bday food always includes booze lol! Saludos desde Costa Rica!
Thank you so much! I am so glad you loved this recipe!
Hi! I made these the other night and was such a fan. Thanks for the recipe! One question: how might one modify this recipe if I wanted a bit of a broth?
Hi! I recommend adding about 1 cup of low-sodium chicken broth. That will be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Um. Wow! I just made this for lunch but didnt want to soft boil and peel an egg so I did crispy fried egg on top overeasy… and then that yolk drops into the noodles and oh my….I never want it to end. This is a great recipe!
YUM! I am so glad you loved this Tennille! Thank you so much!
This looks great! Would it be okay to use the spice ginger instead of fresh ginger?
Yes, that will be just fine! I would use 1/2 teaspoon. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I love this so much! I’ve made it tons of times and regularly serve it for guests, to rave reviews! I have even made it with seared tuna steaks a few times instead of the eggs – both ways are amazing. Thank you so much!
I am so glad you loved this! Thank you!
Made this last night and it was amazing. My four year old picked basil from our garden to add, and then gobbled the dish up just like we did. I made the eggs over medium bc I don’t know how to make them soft-boiled. I LOVE your recipes!
That is amazing! Thank you Ashley!
Made this last night after I saw it on your meals for this week. I needed something quick and delicious and had all ingredients. Loved it! Thank you for all of your delicious recipes (I have made many) and awesome blog. Congratulations on your upcoming cookbook and all of your success!
So happy you made the ramen! Thanks so much Shelly!
I just made this tonight for my husband! It was so simple and so delicious!! I added a filet of salmon marinated in soy and sesame oil as well as snap peas and mushrooms in the noodles. Thank you for the amazing recipe!
SO happy it was easy and good! Thanks for making it Carol!
Oodles of Noodles that’s what I grew up calling them too. First thing mama let me “cook” by myself I still love these guys lol. Never met a ramen noodle dish I didn’t like. Can’t wait to try ?
The love never went away! Hope you love it!
I followed the link here fully expecting to be disgusted at this bastardization of noodles as I know it, but this actually looks really good! In fact, it reminds me of a classic Korean comfort food, from way back in the 70s when a lot of families were entering the middle class, but weren’t really well-off either and often had to stretch meager ingredients to make a meal: butter (well, margarine, in our case) and soy sauce mixed into hot rice!
A lot of mothers added doenjang (Korean fermented bean paste similar to miso) to the mix as well, and I never heard of anyone adding garlic, but I’m sure no Korean would be objecting to extra alliums! Eggs were a luxury at the time, and if you had them in the 70s, you probably wouldn’t be adding them to such a simple and cheap dish, but today eggs are cheap and abundant and they taste like they belong in a dish like this, so it’s a common ingredient in the modern version of the dish.
Thank you for sharing this recipe, not only for the memories it brings, but also reminding us that food doesn’t have to be hard. 🙂
Hi Anne!! Thank you so much for this incredibly kind comment, I am so happy this post brought you so much joy! YEAH! 🙂
ps. I LOVE the sound of your version. YUM.
Oh, which reminds me… toasted sesame seed oil (the kind you find at Asian groceries) was also a common ingredient! In fact this is what I recommended to my vegan friend as a sub when I shared the recipe with her.
If someone is not opposed to eating dairy, but cannot due to health reasons, I might also recommend replacing the butter in the recipe with ghee… some (not all) people who are normally intolerant to butter and other dairy find ghee tolerable, because all the milk solids that usually are the cause of the trouble are rendered out of ghee, leaving behind only the milkfat.
How important is the miso paste? I have everything in my kitchen, except that. I work until later tonight so this sounds perfect!
Hey Michelle! It does add flavors, but mostly it is salty. So just add a pinch of salt and you should be good! Let me know if you have questions and I hope you love this, thanks!