Creamy Garlic Butter Ramen
Creamy Garlic Butter Ramen elevates basic instant noodles into a silky, garlicky bowl by whisking an egg into the broth and finishing with butter. It's a 10-minute upgrade using ingredients most home cooks already have.
Creamy Garlic Butter Ramen elevates basic instant noodles into a silky, garlicky bowl by whisking an egg into the broth and finishing with butter. It's a 10-minute upgrade using ingredients most home cooks already have.
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Bring water to a boil in a skillet and add the ramen noodle blocks. Cook until the noodles are softened.
Drain most of the water, leaving a small amount in the skillet with the noodles.
In a small bowl, crack an egg and whisk it with a fork.
Pour the whisked egg into the skillet with the hot noodles and stir immediately to combine, creating a creamy sauce.
Season the ramen with garlic powder and mix well.
Add a chunk of butter to the skillet and stir until it's fully melted and incorporated into the sauce.
Transfer the creamy ramen to a serving bowl and enjoy.
Best served immediately; leftovers can be refrigerated up to 1 day but noodles will soften. Reheat gently over low heat and thin with water if needed.
Yes, but whisk it first in a small bowl, then slowly drizzle it into the hot broth while stirring to create ribbons and prevent scrambling.
Minced fresh garlic (about 1 clove) works better; add it when you melt the butter so it infuses the sauce before combining with broth.
Reduce butter to 1 tablespoon and use half an egg, or skip the egg and increase garlic powder to 3/4 teaspoon for a brothier version.
Yes—add spinach, green onions, or mushrooms after cooking noodles; they'll soften in the hot broth without extra cooking time.
Yes, scale all ingredients proportionally; each package of ramen uses 1 egg and 2 tablespoons butter as the base ratio.
