Butter Garlic Ramen (Print-Friendly Version)
# What You'll Need:
→ Main
01 -
1 tablespoon chopped fresh parsley or use 1 teaspoon dried if you like
02 -
2 packs instant ramen noodles, 3 ounces each, ditch the seasoning packets
03 -
1/8 teaspoon pepper, ground
04 -
1/8 teaspoon salt
05 -
1 and a half cups chicken broth, low sodium
06 -
3 big garlic cloves, finely chopped
07 -
3 tablespoons unsalted butter, split up
# Step-by-Step Directions:
01 -
When most of the broth is cooked off but there’s still a bit of liquid, take it off the burner. Drop in the last tablespoon of butter and scatter on your parsley. Dig in while it’s hot.
02 -
Toss in the ramen next. Break them up every 20 or so seconds while they cook to keep 'em from sticking together.
03 -
Now splash in the chicken broth plus the salt and pepper. Let that get bubbly and just starting to boil.
04 -
Pop 2 tablespoons of the butter and your chopped garlic in a pan that isn’t hot yet. Set on the stove at medium heat and stir around constantly. Stop once the garlic turns pale gold, but don’t let it burn.
# Helpful Notes:
01 -
If your chicken broth isn’t low sodium, go easy on extra salt. You might need to taste and tweak at the end.