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15 Minute Garlic Butter Ramen Noodles with a little bit of “sneaky” zucchini 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!

overhead photo of 15 Minute Garlic Butter Ramen Noodles with zucchini and egg

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.

prep photo of basil and garlic

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.

overhead photo of 15 Minute Garlic Butter Ramen Noodles in skillet

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.

overhead close up photo of 15 Minute Garlic Butter Ramen Noodles with egg

The quick recipe run-down.

First, things first, the noodles.

Personally, I love using brown rice ramen, which are vegan and gluten-free. I know it might be hard to believe, but these really do taste just like the 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).

1overhead close up photo of 5 Minute Garlic Butter Ramen Noodles

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. 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 savory flavor), and heavy on the basil.

It’s all just delicious. Enjoy your 15-minute noodle dinner guys!

overhead close up photo of 15 Minute Garlic Butter Ramen Noodles with egg

Looking for other summer ramen recipes? Here are a few ideas: 

30 Minute Caramelized Shallot Beef Ramen Noodles

20 Minute Ramen Carbonara

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.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Calories Per Serving: 247 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 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!


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.

overhead horizontal photo of 15 Minute Garlic Butter Ramen Noodles with egg

15 Minute Garlic Butter Ramen Noodles | @hbharvest

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    1. Hey Erin,
      Happy Sunday! I love to hear this recipe was enjoyed and I truly appreciate you giving it a try! xxTieghan

  1. 5 stars
    So dang good! My kids and I gobbled it up. I used 4 packets of ramen for the 3 of us, which left about another serving left over. I cut down on the butter a bit (about 4 tbsp instead of 6) and left out the zucchini. Instead, I made some green beans on the side, chopped them into 1 inch pieces and mixed it in. I also added red chili pepper flakes and sliced green onions to the finished meal. Don’t forget the fried egg! It really adds substance to the dish and makes it a bit more filling.

    1. Hey Stacy,
      Thank you so much for giving this recipe a try, love to hear that it was enjoyed! Thanks for sharing what worked well for you. Have the best week:) xTieghan

  2. 5 stars
    Delicious and comforting. Easy and cheap! Summery and ramen-y but with twist. I was skeptical at first but this really works! Great for tired Monday night and I can see other veggies easily making their way into this!

    1. Hey Laura,
      Fantastic! Thanks so much for making this recipe, I am delighted that it was enjoyed:) xTieghan

    1. Hey Ashley,
      Thanks so much for making this recipe, I love to hear that it was enjoyed! Have a great week:) xTieghan

  3. Hello! I haven’t made this recipe yet, but I did have a question – the list of ingredients just says 2-3 brown rice noodles with a link. After clicking the link, there are a couple different sizes, so I’m just confused! Is it 2-3 of the 2.8oz packages that you’re using? I can probably figure it out but I just wanted to be sure haha!

    1. Hey Anna,
      Sorry for any confusion, I am referring to the squares of ramen. So you will want to use 2-3 ramen squares. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  4. Just made this last night! Didn’t have zucchini so shredded carrots; didn’t have basil so subbed in cilantro. It was delicious! And I love the brown rice and millet ramen from Lotus ( also like their Pad Thai noodles).

    1. Hey Carol,
      I am delighted that this recipe was enjoyed, thanks so much for giving it a try! xTieghan

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