15-Minute Garlic Butter Ramen Noodles with Zucchini and Basil

Fifteen-minute garlic butter ramen noodles with a little sneaky zucchini hidden inside. These noodles are for the nights when you want simple summer flavor but also crave the total comfort of a bowl of buttery noodles. Brown rice ramen is tossed with golden caramelized garlic butter, shredded zucchini, a touch of soy sauce and plenty of fresh garden basil. Not only are they delicious, they need just 7 ingredients and are on the table in 15 minutes. The perfect weeknight noodle dinner.

These are what I would call college-kid food, made healthier thanks to brown rice ramen and a generous amount of summer zucchini. The recipe could not be simpler, but I promise it is also incredibly good, the kind of thing you will make again and again, especially on a rainy night when all you need is a bowl of buttery noodles.

The inspiration

Growing up, there were plenty of summer nights when my mom would ask for buttered noodles tossed with my dad's garden basil for dinner. Anyone who knows my mom knows she could live on bread, noodles and hot chocolate. Since we spent so much time together, I came to love a simple bowl of buttered noodles with fresh basil too. Every summer I try to find a new way to make buttered noodles feel special again, and this year I revived an old recipe with these ramen noodles. Garlic ramen, but with basil, shredded zucchini and a little soy sauce. Too simple an idea? Maybe. Does it sound delicious? Yes, very.

Quick recipe breakdown

First things first: the noodles. I like to use brown rice ramen, which is both vegan and gluten-free, and tastes just like the ramen we all loved as kids, only healthier. You can find it online or at most well-stocked grocery stores. Of course, any ramen you love works here, including a basic package of instant ramen. Just discard the seasoning packet; this recipe does not need it.

While the noodles cook, start on the butter. If you can find it, use cultured butter (sometimes called European-style butter), which is my favorite for cooking and baking. Melt the butter, add the garlic and let it turn golden and caramelize until the kitchen smells like garlic butter. Add fresh ginger and the shredded zucchini, then the noodles, a splash of soy sauce and finally a big handful of fresh summer basil. The basil is key, so do not skimp, and please use fresh. It gives these noodles all their flavor.

Top the buttery noodles with toasted sesame seeds and, if you like, a soft-boiled or fried egg. The simplest summer dinner, but every twirl of noodles melts in your mouth: buttery, garlicky noodles with ginger, just enough soy sauce for a touch of saltiness, and basil. Enjoy your 15-minute noodle dinner.

15-Minute Garlic Butter Ramen Noodles

Ingredients

• 2 to 3 cakes brown rice ramen (or other ramen noodles)
• 6 tablespoons salted butter
• 4 cloves garlic, minced or grated
• 2 teaspoons freshly grated ginger
• 2 small zucchini 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 the package directions, then drain.
2. Meanwhile, heat a large skillet over medium-high heat. Add the butter and garlic and cook until the garlic is golden and caramelized, about 2 to 3 minutes. Add the ginger and cook for 1 minute more. Add the zucchini and cook for another 2 to 3 minutes, until it wilts into the butter. Toss in the ramen, soy sauce and basil and stir gently to combine. Remove from the heat.
3. Divide the noodles among bowls and top with sesame seeds, more basil and an egg, if you like. Eat right away and enjoy.

Notes

Ramen: I like brown rice ramen, which is vegan and gluten-free, but any ramen noodles will work.

Nutrition information is an estimate only: about 247 kcal per serving.