Not gonna lie, this is totally “college student” food.
But done a little healthier, Thanks to the addition of zucchini noodles… and I LOVE it. Ramen noodles will forever be one of my favorite comfort foods of all time. I think a lot of people probably feel the same way, I mean, all those noodles are just the bestest. I’ve said this before, but I literally grew up on what we called, Oodles Of Noodles. Or well, I at least had a major ramen noodle phase during one of those brutal Ohio winters as a kid. I swear, mom and I had ramen soup at least two or three times a week. We loved it…until we grew up a little, and realized it probably wasn’t the best thing to be eating so often, and then our soup habit slowly died.
In my quest to develop some quicker cooking recipes for back to school (aka back to the reality that summer is ending …major NOOOO!) while enduring the incredibly cold and dreary weather we’ve been having here lately, I somehow landed on my fall-back…noodles!
Um, yes. But not just any noodles, buttery, garlicy ramen noodles. Oh yeah, we are totally going there. Hey, its Wednesday, and we need something good to get us over the hump! 🙂
I recently discovered that Whole Foods carries a ramen noodle, minus the seasoning packets. They even carry a gluten free ramen, millet and brown rice ramen. Lately I’ve been stockpiling them (for fear they will soon be out). You see, on a recent cold, rainy and almost snowy day, I finally decided that I wanted… no needed, buttered noodles. Like just something quick and simple, but yet so comforting. Somehow that turned into a garlic butter ramen noodle dish, complete with zucchini noodles, ginger, miso, soy sauce, basil and a soft-boiled egg.
That’s literally everything I added in with these noodles, and you guys… they are honestly SOO GOOD.
I dunno why, but it seems like noodles always end up being my favorite. There’s nothing complicated about them, the flavors are simple, yet still interesting (meaning not totally boring, but also not huge overwhelming amounts of flavor either). Plus this is a one pot kind of meal!
Oh and it’s done in literally fifteen minutes, maybe less. I’m not completely sure, I sort of forgot to keep track of the time…all I could think about was eating the warm, buttery noodles. Duh.
Also, I feel like you all should know that this dish is VERY kid friendly as well. Asher, who just celebrated her eighth birthday yesterday, LOVES these noodles…ok, well minus any of the green zucchini that she managed to pick out! I fed these to her while she was over helping me bake cookies for her class. She declared the noodles the best ever! Of course, she loves anything carby, buttery and salty, so I felt like it was a pretty safe bet that she was going to like them.
Double also, can we talk about birthdays for a second? Maybe it’s just because Asher is the last child, but I swear, her birthday has been going on for the last month, and I don’t see the birthday talk stopping until at least the end of the week, maybe even Monday! I don’t know about you guys, but my birthday was a one day thing. You wake up, it’s your birthday, everyone says “Happy Birthday”, mom throws a family party (depending on the age…these faded as we got into our teen years), you eat cake, open a few presents, call it a day. Then you wake up the next day and all goes back to normal. Yeah, well, that’s totally not the case for Asher. Legit, we have been talking and planning this birthday for what seems likes months. Asher is having a Harry Potter themed party (obviously), pasta, butterbeer, two cakes and probably like three wardrobe changes. Plus, all of the other items/crafts/activities my mom has planned.
YIKES. Can you say mini Beyonce or what??
Question: do you guys make a big deal out of birthdays too? I personally hate my birthday… with a passion. But that’s just because one, I don’t like getting older, and two, I don’t like having all the attention on me, it makes me so uncomfortable!
Question 2: if you are a birthday person, I’m so curious, what is your favorite birthday dinner and dessert?!?!
Anyway, back to these 15 Minute Garlic Butter Ramen Noodles…
You guys should all probably make them, and ASAP! Cause I mean, what’s not to love about a bowl full of buttery, garlicy ramen noodles.
PS. yes, there is ZERO broth happening here. This is not soup. NO, it’s all about the butter and noodles. Got it? k, Cool! 🙂
15 Minute Garlic Butter Ramen Noodles.
- 2-3 ramen noodle packs seasoning packet discarded
- 6 tablespoons butter
- 4 cloves garlic minced or grated
- 1 inch piece fresh ginger peeled + grated
- 1 tablespoon white miso paste
- 2 small or 1 medium zucchini spiralized or grated
- 1/4 cup low sodium soy sauce
- 1/4 cup fresh basil chopped
- 4 soft boiled eggs
- toasted sesame seeds for serving
Bring a large pot of salted water to a boil. Boil only the ramen noodles (no seasoning packet) for 2-3 minutes or until the noodles are al dente. Drain.
Meanwhile heat a large skillet over medium heat. Add the butter and garlic and cook for 3-5 minutes, stirring often to ensure the garlic is not burning. You want to slowly caramelize the garlic in the butter. Add the ginger and miso paste and cook another minute. Add the zucchini and cook 2-3 minutes. Toss in the cooked ramen noodles and remove from the heat. Add the soy sauce and basil. Toss to combine. Divide the noodles among bowls and top with soft eggs and sesame seeds. Sprinkle with basil and cilantro (or cilantro flowers). EAT!
Never enough noodles. Noodle me please!