Garlic Butter Ramen Noodles
Ingredients
3 tablespoons unsalted butter, divided
3 large garlic cloves, minced ( or use 4 medium)
1 and ½ cups chicken stock ( I used 33% less sodium) refer notes
¼ teaspoon salt refer notes
2 pinches black pepper powder
2 ( 3 ounces ) package instant ramen noodles (discard flavor packet) flavor packets discarded
1 tablespoon minced fresh parsley ( or 1 teaspoon dried parsley)
Directions
Add 2 tablespoons butter and minced garlic into a cold medium skillet or pan.
Place on medium heat and cook stirring continuously, until garlic gets light golden in color (do not let garlic get in darker).
Add chicken stock, salt and pepper and let it come to a boil.
Add ramen noodles and cook, stirring every 20-30 seconds to loosen the noodles (so that it cooks evenly).
Cook until most of the moisture evaporates and very little stock remains. Take pan off heat and stir in remaining melted butter and chopped parsley.
Serve garlic butter ramen noodles hot.
