Garlic butter noodles are for days when you’re lazy, but not instant pancit canton-lazy. You have a hankering for something fast and comforting, but with an ingredients list longer than just hot water.
This not-so-instant recipe does the trick: Toss your noodles in a pool of garlicky butter and slurp away. Using chicken broth cubes seasons the dish with meaty umami. If you’re feeling extra fancy, take it up a notch and throw in some shrimp, chicken, or crab.
3-4 servings (250g) ramen or egg noodles
3 tbsp. (45g) butter
1/2 pc. chicken broth cube
2 tbsp. (30g) minced garlic, from about 6 large cloves
pinch of ground black pepper
minced spring onions, for garnish
Cook noodles: Bring a pot of well-salted water to a boil. Cook noodles according to package directions. Transfer to a strainer to drain the water, then set aside.
Make garlic butter: Melt butter in a pot over medium heat. Crumble the broth cube over the melted butter, then stir to dissolve. Add minced garlic and cook, stirring frequently, until soft but not browned.
Toss noodles: Add the cooked noodles in the seasoned butter, tossing and stirring until evenly coated. If the noodles are on the dry or salty side, add a splash of water. Season with pepper. Transfer to a bowl and garnish with spring onions.