Garlic Butter Ramen Noodles
These broth-free ramen noodles are tossed in a skillet with butter, lightly golden garlic, and soy sauce until the curly strands are glossy and distinct. Boiling and draining the noodles separately keeps the sauce on the ramen instead of in the bottom of the bowl.
Broad pieces of wilted kale run through the noodles, while an intact golden yolk, scallions, and a light scattering of sesame seeds finish each portion. The yolk is added uncooked, so use pasteurized shell eggs and place it on the noodles just before serving.
Prep: 10 minutes | Cook: 10 minutes | Total: 20 minutes | Yield: 2 bowls
Ingredients for Garlic Butter Ramen Noodles
- 2 packages plain curly ramen noodles, about 3 ounces each (170g total); discard any seasoning packets
- 3 tablespoons unsalted butter (about 40g)
- 4 garlic cloves, minced
- 2 loosely packed cups lacinato kale, stemmed and torn into broad, bite-size pieces (about 60g)
- 2 tablespoons water, plus a small splash only if needed
- 1 1/2 tablespoons soy sauce
- 2 large pasteurized shell eggs, for the yolks only
- 2 scallions, thinly sliced
- 1 teaspoon sesame seeds
Optional: a pinch of crushed red pepper flakes for serving. The soy sauce seasons the noodles in place of a ramen packet; taste before adding any extra salt.
How to Make Garlic Butter Ramen Noodles
- Prepare the ingredients: Stem and tear the kale, mince the garlic, and slice the scallions. Keep the pasteurized eggs refrigerated until serving.
- Cook and drain the ramen: Bring water to a boil in a medium saucepan. Cook the noodles according to the package directions, without adding any seasoning packet. Start checking at the earliest package time, commonly 2 to 3 minutes; the noodles should be tender but still springy. Drain well in a colander.
- Cook the garlic and kale: Melt the butter in a 10- to 12-inch skillet over medium-low heat. Add the garlic and stir frequently, checking after about 1 minute. When it is fragrant and lightly golden, add the kale and 2 tablespoons water. Turn the leaves as they wilt, cooking uncovered until the kale is tender and glossy and most of the water has evaporated, about 4 to 5 minutes total for the garlic and kale.
- Coat the noodles: Add the drained ramen and soy sauce to the skillet. Toss gently over medium-low heat for 1 to 2 minutes, until the strands are distinct and glossy. Add only a small splash of water if needed to distribute the sauce; no liquid should pool in the pan.
- Finish the bowls: Divide the noodles and kale between two shallow bowls, keeping the greens visible. Carefully separate the yolks from the pasteurized eggs and place one intact yolk near the center of each bowl. Scatter with scallions and sesame seeds, and add red pepper flakes if desired. Serve immediately.
How to Keep the Noodles Glossy, Not Brothy
Drain the ramen thoroughly, and let most of the measured water evaporate after the kale softens. A wide skillet gives the greens room to wilt and makes it easier to toss the noodles without tearing the leaves. If the butter-soy coating needs loosening, add water a small splash at a time rather than pouring in enough to make broth.
Keep the heat at medium-low while the garlic cooks. Add the kale as soon as the garlic turns lightly golden; letting minced garlic become dark brown can make it bitter.
About the Egg Yolk Topping
The yolk remains uncooked; warmth from the noodles does not cook it safely. Use pasteurized shell eggs, separate the yolks carefully, and add them only after plating. If pasteurized shell eggs are unavailable or you are avoiding uncooked eggs, use a fully cooked egg instead. The bowl will look different, but the egg will be cooked.
Variations
Baby spinach can replace kale, though it wilts into smaller leaves. For a more substantial bowl, add separately cooked tofu or meat. For a brothy alternative, try spicy ramen noodles with jammy eggs.
Storing and Reheating
If you expect leftovers, set aside cooked noodles and greens before adding a yolk. Refrigerate them promptly in a covered container. Gently reheat until hot, adding a small splash of water if the noodles need loosening, then add fresh garnishes. Do not store or reheat a bowl with the uncooked yolk already on top. Freezing is not recommended; the noodles are best served fresh.
Nutrition
Approximate nutrition per bowl (half the recipe, about 300g): 625 calories, 14g protein, 37g fat, and 58g carbohydrates. Approximate values per 100g: 205 calories, 5g protein, 12g fat, and 19g carbohydrates. Values vary by ramen brand, water absorbed during cooking, and the amount of sauce left in the pan.
Equipment
- Medium saucepan
- Colander
- 10- to 12-inch skillet
- Knife
- Cutting board
Ingredients
Noodles and Greens
- 2 packages plain curly ramen noodles, about 3 ounces each (170g total); discard seasoning packets
- 2 loosely packed cups lacinato kale, stemmed and torn into broad, bite-size pieces (about 60g)
- 2 tablespoons water, plus a small splash only if needed
Garlic Butter Sauce
- 3 tablespoons unsalted butter (about 40g)
- 4 garlic cloves, minced
- 1 1/2 tablespoons soy sauce
Toppings
- 2 large pasteurized shell eggs, yolks only
- 2 scallions, thinly sliced
- 1 teaspoon sesame seeds
- Pinch of crushed red pepper flakes, optional
Instructions
- Stem and tear the kale, mince the garlic, and slice the scallions. Keep the pasteurized eggs refrigerated until serving.
- Bring water to a boil in a medium saucepan. Cook the ramen according to the package directions without adding the seasoning packets; start checking at the earliest package time, commonly 2 to 3 minutes. Drain well.
- Melt the butter in a 10- to 12-inch skillet over medium-low heat. Add the garlic and stir frequently until fragrant and lightly golden, checking after about 1 minute.
- Add the kale and 2 tablespoons water. Turn the leaves as they wilt and cook uncovered until tender and glossy and most of the water has evaporated, about 4 to 5 minutes total for the garlic and kale.
- Add the drained ramen and soy sauce. Toss gently over medium-low heat for 1 to 2 minutes, until the strands are distinct and glossy. Add only a small splash of water if needed to distribute the sauce.
- Divide the noodles and kale between two shallow bowls. Carefully separate the yolks from the pasteurized eggs and place one intact yolk near the center of each bowl.
- Scatter the scallions and sesame seeds over the bowls. Add red pepper flakes if desired and serve immediately.
Tips
- Drain the ramen thoroughly so the sauce coats the noodles instead of pooling in the bowl.
- Use a wide skillet to give the kale room to wilt and make tossing easier.
- Add the kale as soon as the garlic turns lightly golden; dark brown garlic can taste bitter.
- Add water a small splash at a time if the sauce needs loosening.
- Taste before adding salt because the soy sauce seasons the noodles.
Variations
- Spinach Ramen: Replace the kale with baby spinach, which wilts into smaller leaves.
- Heartier Ramen: Add separately cooked tofu or meat.
- Brothy Ramen: Try a brothy version with spicy ramen noodles and jammy eggs.
- Cooked Egg Topping: Use a fully cooked egg instead of an uncooked yolk.