What Makes Garlic Butter Instant Ramen Stand Out Among The Rest

Every time I go out to eat, I always look out for Garlic Butter Noodles because they are always so addictive, but this Garlic Butter Instant Ramen makes it even easier! This recipe replicates that signature taste quite well but with instant ramen instead of those hard to find wheat noodles. It has a ton of garlic, a little bit of butter to increase the richness, the umami taste from parmesan, and a that soy sauce backbone that brings that takeout-style depth without any heavy sauces. It’s creamy without cream, tasty without the flavor fatigue, and it all starts with a humble pack of instant noodles. The garlic gets sautéed just to until golden, perfuming the whole dish without those burnt bitter notes. Once everything’s tossed together, you’re left with the most addictive noodles that are impossible to put down.

A fork twirls up a glossy serving of garlic butter noodles, showcasing strands coated in dark, savory sauce with visible sesame seeds and green onion slices.

Why Garlic Butter Instant Ramen Are The Best Simple Pantry Recipe

The magic here lies in how deceptively simple Garlic Butter Instant Ramen are to make. No fancy ingredients, just a handful of kitchen staples most of us already have: soy sauce, butter, garlic, parmesan, and ramen. The soy and oyster sauce provide the salty flavors, while the sugar adds balance, and the butter ties it all together. You don’t even need cream or broth to get that signature silky texture. It’s the perfect quick dinner or comfort meal when you want to treat yourself without lifting more than one pan.

What You’ll Need To Make Garlic Butter Instant Ramen

Noodles & Sauce

1 pack instant ramen (no seasoning packet)
4–5 cloves garlic, finely minced
1 tbsp butter
1½ tbsp soy sauce
½ tbsp oyster sauce
½ tsp sugar
2 tbsp grated parmesan

Optional Garnishes

Scallions
Sesame seeds

How to Make Garlic Butter Instant Ramen

Boil ramen noodles according to package directions, then drain

A block of uncooked instant ramen noodles boils in a stainless steel pot filled with hot water, starting to soften and separate.

In a skillet, heat butter over medium heat and sauté garlic until lightly golden

Minced garlic is sautéing in melted butter and oil inside a nonstick skillet, releasing a fragrant aroma as it turns lightly golden.

Add soy sauce, oyster sauce, sugar, and parmesan to the garlic butter and stir to combine

A thick stream of soy-based sauce is being poured into a pan of sizzling garlic butter, forming a rich and aromatic base for the noodles.

Toss in the cooked noodles and mix until fully coated

A spatula stirs cooked noodles in a skillet, evenly coating them in glossy garlic butter sauce infused with soy, oyster sauce, and aromatics.

Plate and garnish with scallions and sesame seeds

A hand sprinkles toasted sesame seeds over a finished bowl of garlic butter noodles, adding a nutty crunch and final garnish.

Tips and Variations

• Use freshly grated parmesan for the best melt and flavor (I personally don’t use it though)

• For a spicier version, use chili flakes or chili oil if you want some heat!

• If you’d like another protein with these, top with a soft-boiled egg or some pulled chicken. I sometimes use a Costco rotisserie chicken as my protein source!

• Don’t have oyster sauce? Feel free to replace it with hoisin or mushroom sauce, however, you may lose some of that signature umami taste you find in typical garlic butter noodles.

• Want it even creamier? I have added a splash of milk to make kind of an alfredo. I also have these Creamy Garlic Noodles if you want more of a signature creamy noodle taste!

Frequently Asked Questions

Can I use spaghetti instead of ramen?

Yes! This recipe works great with any long noodle. Ramen gives it that chewy bite, but spaghetti, udon, or even soba work just as well too.

Is there a substitute for oyster sauce?

You can use hoisin sauce, mushroom soy, or even fish sauce with a touch of sugar. The goal is to bring umami depth and sweetness.

Will this work with powdered parmesan?

It does, but freshly grated parmesan will melt better and give a creamier texture. Pre-grated cheese often clumps and doesn’t emulsify as well, but it doesn’t stop me from using it because of it’s convenience!

Can I make it without butter?

You can swap butter with more oil or even ghee, but butter really rounds out the sauce. A plant-based butter also works if you’re dairy-free or vegan.

Can I meal prep this?

It’s best eaten fresh, but you can make the sauce in advance and reheat with fresh noodles for a quick weeknight meal too! You can also keep in the fridge for 3 days and use warm water to break apart before reheating.