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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: 786 kcal

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

Ingredients

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.
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15 Minute Garlic Butter Ramen Noodles | halfbakedharvest.com @hbharvest

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Comments

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

  1. 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

  2. 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

  3. 5 stars
    I pin a lot of your recipes but this is only the second one I’ve made. I needed a quick weekday meal so I tired your 15 minute garlic butter ramen noodles. It was an easy recipe with great flavor. 3 out of 4 of us enjoyed it, which is par for the course around here. I’ll definitely be making this again!

    1. Hey Lauren,
      I am so thrilled that you enjoyed the recipe, thanks so much for making it! Happy Friday! xTieghan

  4. 5 stars
    Delicious! Made a dozen times. We also toast some rice crispies in a tsp of sesame oil and add to top- nice crunch!

    One question- the cookbook version is for 2 and this is for 4. But it’s so delicious I’ve made for crowds- 8-10. It never turns out right when I double and triple. I think I’m using too much buttter? Or maybe it’s too many noodles in the pot and they stick? Any advice on how to double or triple while maintaining current level of deliciousness? ☺️

    1. Hey there,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! I’ve never doubled or tripled the recipe, that can be tricky to do sometimes. Happy Holidays! xTieghan

  5. 5 stars
    Delicious. My only note is that I used 3 packets of the recommended and linked brown rice ramen and 3 packets of this do not make 4 servings. Maybe small side dish servings. But barely 2 main dish sized servings. So for our family of 5, we would need like 8 packets. There were so few noodles after cooking that I was looking in the drain to see if I accidentally dumped them, lol! But other than ending up with way less portion than expected, the noodles were delicious!!

  6. 5 stars
    This is a great comfort food style dish! Delicious, inexpensive, and quick. And the perfect go-to when my husband and I can’t decide what to make for dinner. Ha!

  7. Loved loved loved this recipe. It was the perfect meal for our family to eat this weekend–comforting, easy, and so very tasty! The butter/garlic/zucchini/ginger mixture was incredibly delicious. I later wondered if adding 1/4 C soy sauce was a tad bit too much–i.e. for me it slightly overpowered the taste of the garlic butter. Next time I make this (uh, like tonight), I think I’ll reduce the amount of soy to really enjoy the divine umami flavors this dish brings to the table. Thanks Tieghan!

  8. 5 stars
    Literally so good and easy! I added some chicken meatballs with soy sauce because my husband always likes protein with dinner. Will be making this again!

  9. 5 stars
    So delicious! Great for a getting a quick, fan fave meal on the table after a busy night of kids activities. Made once with the squash…and once with cabbage (what I had on hand). Both worked well in the dish!

  10. 5 stars
    I made these with fresh ramen noodles, and added some red chili flakes for a touch of heat & me and my husband both LOVED this dish. We were craving take out, and we both agreed this was better than takeout! Will definitely make again! So simple, and so delicious! Definitely recommend the chili flakes for those who like spice!

  11. 5 stars
    I was home alone for dinner tonight and I was dreading cooking something for just myself. I was thinking takeout and then I remembered these yummy looking ramen noodles you had posted about. SO glad I decided to whip them up. I was done cooking and ate it before take out would have ever arrived. And they were really good! Thank you for this quick and flavorful recipe!