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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!
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.
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.
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.
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).
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!
Looking for other summer ramen recipes? Here are a few ideas:
30 Minute Caramelized Shallot Beef Ramen Noodles
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.
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
- 2-3 brown rice ramen noodles
- 6 tablespoons salted butter
- 4 cloves garlic, minced or grated
- 2 teaspoons fresh grated ginger
- 2 small or 1 medium zucchini, grated
- 1/4 cup low sodium soy sauce
- 1/2 cup fresh basil, roughly chopped
- 4 soft boiled or fried eggs (optional)
- toasted sesame seeds for serving
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.
Made this tonight for my husband, 3 year old, and 1 year old. We all loved it! Wish I would have doubled the recipe because we ate it all and wanted more.
Hey Mollie,
Awesome!! Thanks so much for giving this dish a try and your comment, I love to hear it was a hit! 😊
I made this twice and we love it. Interesting though I made it with the cook book recipe and don’t remember zuchini. I only noticed it in the comments here. Very delicious and a regular favourite now.
Hey there,
Happy Monday!! I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! The recipes that are in the cookbooks are different than the recipes on the blog:) xx
Not bad and a good base to start with! I added More garlic and umami flavor, less soy sauce (a little truffle soy) and some Parmesan and red peppers
Hey Mariana,
Thanks for giving this recipe a try and sharing your feedback, sorry to hear you didn’t love it! xx
Easy and delicious
Hey Carrie,
Happy Friday! ☃️ So glad to hear that this recipe was enjoyed, I appreciate you making it! xT
Made this for dinner tonight and it was delicious! So easy and even my 3 and 5 year olds enjoyed it ?
Hey Alexis,
Amazing!! Thanks a lot for trying this dish and sharing your feedback, I love to hear that it was tasty for you! xT
This is a go-to in our house. Easy and delicious!
Hi Michelle,
Fantastic! I truly appreciate you making this recipe and sharing your feedback, I am so glad it was tasty for you! xT
Wonderful dish — simple and very tasty! We thought the noodles in butter rather than broth was a great idea, as was the addition of the zucchini. We love noodle dishes, and I’ll definitely be making this one again.
Hey Helen,
Happy Friday! I am so excited that you enjoyed this recipe, thanks a lot for giving it a go! xT?
Loved this recipe! Great flavor and came together really quickly. The only thing I added was mushrooms. I did like the ramen noodles, but I think I would try spaghetti noodles next time for a heartier dish.
Hi Alex,
Amazing!! I am thrilled that this dish was a hit, thanks a lot for trying it out! xTieghan
I made this last night after seeing an Instagram post. I thought it was very tasty! My zucchini did bunch up a bit in the final dish – I think it clumped b/c I cooked it too long.
If you are like me and not great at getting everything ready ahead of time – you definitely need to with this recipe! I would also cook and drain the ramen, save a little of that liquid, and then start the rest of the recipe. I think I would have added maybe a 1/4 cup of the ramen cooking liquid to the final dish.
I completely forgot to fry an egg – even though they were on my counter! I won’t forget next time!
Hey Clare,
Amazing!! I am thrilled that this dish was a hit, thanks a lot for trying it out! xTieghan
Could I substitute the ramen noodles with soba noodles
Hey Liz,
Totally, you can use any noodle you like here! I hope you love the recipe, please let me know if you give it a try! xx
How many noodles do I use? 2 10 oz packages seems like a lot.
Hi Lena,
You are going to use 2-3 squares of ramen for this recipe. Please let me know if you have any other questions, I hope you love the recipe!! xx
Made this last night. Even my picky husband liked it! I had basil, garlic, and zucchini fresh from my garden, added such nice flavor
Hi Nicole,
Happy Sunday! I am thrilled to hear that this recipe was a winner. Thanks a lot for giving it a try! xTieghan
I made this for my boys for lunch this week and they gobbled it up! Thanks Tieghan!
Hey Erin,
Happy Sunday! I love to hear this recipe was enjoyed and I truly appreciate you giving it a try! xxTieghan
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.
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
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!
Hey Laura,
Fantastic! Thanks so much for making this recipe, I am delighted that it was enjoyed:) xTieghan