Garlic Butter Chicken Ramen
Rich garlic butter broth built over a Maruchan base, browned chicken thighs, noodles cooked in the broth itself. Instant ramen upgraded.
Rich garlic butter broth built over a Maruchan base, browned chicken thighs, noodles cooked in the broth itself. Instant ramen upgraded.
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Maruchan ramen is the cheat code that unlocks any noodle soup. The seasoning packet is already a complete flavor bomb. The mistake is treating it like a final answer instead of a starting point.
Here is the move. Brown the butter, slow-cook garlic and green onions until they soften into the fat, brown the chicken in the same pot so all the fond stays put. Sprinkle the Maruchan packet over everything and let it bloom in the hot butter for 30 seconds. The seasoning toasts and turns deeper, less flat, more complex. Then pour in the stock and cook the noodles right in the broth so they soak up every drop. Twenty minutes, one pot, restaurant-grade upgrade on a 50-cent ramen pack.
Brown the Butter and Aromatics
Brown the Chicken
Bloom the Seasoning Packet
Add the Broth
Add Noodles and Serve
Twenty years cooking Korean, Chinese, and Japanese food, simplified for weeknight kitchens. Cooking professionally out of Seattle.