I made this Creamy Garlic Parmesan Ramen as an easy upgrade to regular instant noodles. It transforms three simple packs of ramen into a rich, cheesy, garlicky comfort dish that’s perfect for quick dinners or late-night cravings.
Why You’ll Love This Recipe
I love this recipe because it’s fast, satisfying, and uses just a handful of pantry staples. The garlic butter and Parmesan combo creates a silky, luxurious sauce that clings to the noodles, making every bite feel indulgent. Plus, I can make it all in under 20 minutes with basic kitchen tools. It’s my go-to when I want something cozy without much effort.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
‑ 3 (3-ounce) packages instant ramen noodles, seasoning packets discarded
‑ 3 tablespoons unsalted butter
‑ 2 cloves garlic, minced
‑ 1 cup shredded Parmesan cheese
‑ ½ teaspoon dried Italian seasoning
‑ 6 cups water
‑ Optional garnish: Fresh chopped parsley
directions
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I bring 6 cups of water to a boil in a large pot. I add the ramen noodles and cook for about 3 minutes, stirring occasionally.
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I drain the noodles and reserve 1 cup of the cooking water to use in the sauce.
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In a large skillet, I melt the butter over medium heat. Once bubbling, I add the minced garlic and sauté for about 1 minute, being careful not to brown it.
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I stir in the shredded Parmesan, dried Italian seasoning, and reserved cooking water. I continue stirring until the cheese is melted and the sauce thickens—about 5 minutes.
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I add the cooked ramen to the skillet and toss everything together until the noodles are evenly coated and heated through.
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I serve immediately, garnished with fresh chopped parsley if I have it.
Servings and timing
Serves about 3–4 people
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
variations
Here’s how I like to change things up depending on what I have:
‑ Add grilled chicken, sautéed shrimp, or a poached egg for extra protein.
‑ Mix in spinach, mushrooms, or broccoli to sneak in some veggies.
‑ Add crushed red pepper flakes or a few dashes of hot sauce for a spicy kick.
‑ Stir in a spoonful of cream cheese or a splash of heavy cream to make the sauce even richer.
‑ Use different cheeses like Pecorino Romano or Asiago for a flavor twist.
storage/reheating
I store any cooled leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the noodles in a skillet over low heat with a splash of water or milk to loosen the sauce. Microwaving works too, but I prefer the stovetop to bring back the best texture.
FAQs
Can I use other types of noodles?
Yes, I sometimes use spaghetti or udon if I don’t have ramen on hand. Just make sure to save some pasta water for the sauce.
Is it okay to use pre-shredded Parmesan?
It works in a pinch, but I prefer freshly shredded Parmesan because it melts smoother and gives a richer taste.
What if my sauce is too thin or too thick?
If it’s too thin, I add a bit more cheese. If it’s too thick, I stir in a little more of the reserved cooking water or a splash of milk.
Can I make this dish ahead of time?
I recommend serving it fresh for the best texture, but I’ve prepped the garlic butter and cheese mixture ahead to save time.
How spicy is this with the Italian seasoning?
Not spicy at all. For heat, I add crushed red pepper flakes or a pinch of cayenne pepper.
What kind of protein goes well with this?
I often add grilled chicken, crispy bacon, sautéed shrimp, or a soft-boiled egg. All pair really well with the creamy garlic sauce.
Can I use garlic powder instead of fresh garlic?
Fresh garlic gives the best flavor, but in a pinch, I use about ½ teaspoon of garlic powder.
What’s the best pan to use for the sauce?
I use a large non-stick or stainless-steel skillet. It gives me enough space to toss the noodles and keeps the sauce from sticking.
How do I avoid clumping when I add the cheese?
I stir constantly and make sure the heat is medium—not too hot—so the cheese melts evenly and doesn’t seize.
Can I double this recipe?
Yes, I just double all the ingredients and use a large skillet or sauté pan to make sure there’s enough room for the sauce and noodles.
Conclusion
This Creamy Garlic Parmesan Ramen is one of my favorite comfort food hacks. It takes something as basic as instant noodles and turns it into a cheesy, flavorful dish that feels fancy but takes no time at all. It’s easy, flexible, and always hits the spot when I want something fast and delicious.
Print
Creamy Garlic Parmesan Ramen
- Total Time: 15 minutes
- Yield: 3 servings
Description
This Creamy Garlic Parmesan Ramen transforms humble instant noodles into a rich and satisfying dish with buttery garlic, melty Parmesan, and a touch of Italian seasoning. A quick, comforting meal that tastes gourmet with minimal effort.
Ingredients
3 (3-ounce) packages instant ramen noodles (seasoning packets discarded)
3 tablespoons unsalted butter
2 cloves garlic, minced
1 cup shredded Parmesan cheese
1/2 teaspoon dried Italian seasoning
6 cups water
Optional: Fresh chopped parsley for garnish
Instructions
Bring 6 cups of water to a boil in a large soup pot. Add ramen noodles and cook for 3 minutes, stirring occasionally. Drain, reserving 1 cup of the cooking water.
In a large skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant (do not brown).
Stir in Parmesan, Italian seasoning, and the reserved cooking water. Stir until cheese melts and sauce thickens slightly (about 5 minutes).
Add cooked ramen to the skillet. Toss gently to coat with the sauce. Heat through for 1–2 minutes.
Garnish with fresh parsley if desired. Serve hot.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main course
