Boil ramen noodles according to package directions. Drain and set aside.
In a large pan over medium heat, melt butter. Add garlic and sauté for about 30 seconds until fragrant.
Stir in chili flakes, soy sauce, oyster sauce, and sesame oil. Let simmer for a minute.
Toss in the cooked noodles and green onions. Stir well to coat everything evenly.
If using an egg, push noodles to the side and crack the egg into the pan. Scramble lightly and mix with the noodles.
Serve hot, topped with extra green onions and toasted sesame seeds.
Serving and Storage Tips:
Best enjoyed immediately for the ultimate buttery, garlicky flavor.
Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently in a pan with a splash of water or extra butter.
Variations:
Add sautéed mushrooms, spinach, or bok choy for extra veggies.
Swap out ramen for udon or rice noodles.
Make it meaty by tossing in grilled chicken, shrimp, or tofu.
Add a splash of rice vinegar or a squeeze of lime for a tangy twist.
FAQ:
Q: Can I make this vegetarian?
A: Absolutely! Just skip the oyster sauce or use a plant-based alternative.
Q: Is it very spicy?
A: The spice level is moderate, but you can easily tone it down or amp it up by adjusting the chili flakes.
Q: Can I use garlic powder instead of fresh garlic?
A: Fresh garlic really makes this dish shine, but in a pinch, 1 tsp of garlic powder works too.
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