You don’t have to be a college student to enjoy ramen noodles — especially when they’re prepared like this. This recipe from Half Baked Harvest is great for those Friday nights of Lent when you need something quick and easy. But with the fresh basil and caramelized garlic, you’re not sacrificing flavor here.
Here are the ingredients you’ll need: (for 4 servings)
- 3-4 packages of ramen noodles
- 6 tbsp salted butter
- 4 cloves garlic, minced or grated
- 2 tsp fresh grated ginger
- 2 small 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
Follow these simple steps, and in just 15 minutes, you’ll have yourself a delicious meat-free meal.
1. Bring a large pot of water to a boil. Cook the noodles according to package directions. Drain.
2. Meanwhile, heat a large skillet over medium-high heat. Add the butter and garlic. Cook until the garlic is golden and caramelized (about 2-3 minutes).
3. Stir in the ginger, cooking another minute. Stir in the zucchini, cooking another 2-3 minutes until the zucchini wilts into the butter.
4. Stir in the ramen noodles, soy sauce, and basil. Gently toss to combine. Remove from the heat.
5. Divide the noodles among bowls and top with sesame seeds, basil, and eggs if desired.