Quick Garlic Ramen Noodles

When you’re craving takeout but don’t want to spend the money or wait for delivery, having a quick homemade alternative can be a total lifesaver. The problem is, most homemade noodle dishes either require a long list of specialty ingredients you don’t have, or they end up tasting bland and disappointing compared to what you’d get from your favorite restaurant.

That’s where these garlic ramen noodles come in: they use humble packet ramen as the base, take less than 15 minutes from start to finish, and pack way more flavor than you’d expect from such a simple ingredient list.

What Kind of Ramen Should I Use?

For this recipe, you can use any brand of instant ramen noodles you have on hand – just toss out those flavor packets since we’re making our own sauce. Fresh ramen noodles from the refrigerated section of your grocery store or Asian market will give you a chewier, more authentic texture if you want to upgrade. Dried ramen cakes work perfectly fine too and are usually cheaper and easier to find. Just cook the noodles according to the package directions, drain them well, and they’ll be ready to toss with your garlic sauce.

Options for Substitutions

This simple ramen recipe is easy to customize with what you have in your pantry:

• Ramen noodles: Any type of ramen works here – fresh, dried, or instant. You can also use other Asian noodles like udon, soba, or even spaghetti if that’s what you have on hand. Just cook according to package directions.
• Sesame oil: If you’re out of sesame oil, you can use olive oil or vegetable oil, though you’ll lose that nutty flavor. To get closer to the original taste, add a sprinkle of toasted sesame seeds at the end.
• Soy sauce: Tamari works as a direct swap and is gluten-free. Coconut aminos are another option if you’re avoiding soy, though they’re a bit sweeter so you might want to reduce the brown sugar slightly.
• Brown sugar: White sugar, honey, or maple syrup all work fine here. Start with a bit less if using honey or maple syrup since they’re more liquid.
• Sriracha: Any hot sauce works – try chili garlic sauce, gochujang (Korean chili paste), or even red pepper flakes if you want heat without the sauce consistency. Start with less and add more to taste.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with garlic ramen is burning the garlic, which happens fast and turns bitter – keep your heat at medium and stir constantly during those 2 minutes, removing the pan from heat the moment the garlic becomes fragrant and lightly golden.

Another common error is adding the soy sauce while the pan is still on high heat, which can cause it to splatter and reduce too quickly, so always turn off the burner first like the recipe suggests.

Don’t toss out all the cooking water from your noodles – save about 1/4 cup before draining, as adding a splash back into the sauce helps it coat the noodles better and creates a silkier texture.

Finally, make sure your noodles are hot when you mix them with the sauce, because cold noodles won’t absorb the flavors as well and can clump together.

What to Serve With Garlic Ramen Noodles?

These garlic ramen noodles are pretty flavorful on their own, but I love adding some protein to make it a complete meal. A fried egg on top is my go-to – the runny yolk mixes into the noodles and makes everything even more delicious. You could also toss in some cooked chicken, shrimp, or crispy tofu if you want something more filling. For veggies, I like to add steamed broccoli, snap peas, or bok choy right into the bowl, and a sprinkle of green onions and sesame seeds on top makes it look and taste restaurant-quality.

Storage Instructions

Store: These garlic ramen noodles are best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 3 days. The noodles will soak up more sauce as they sit, so they might be a bit softer when you reheat them.

Reheat: Warm up your leftover ramen in the microwave for about 1-2 minutes, stirring halfway through. You can also reheat it in a pan over medium heat with a splash of water or extra soy sauce to loosen things up if the noodles seem dry.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 750-850
• Protein: 16-20 g
• Fat: 22-28 g
• Carbohydrates: 115-130 g

Ingredients

For the noodles:

• 2 pkgs ramen (I select Maruchan brand for the best noodle texture)

For the sauce:

• 2.5 tsp sesame oil
• 3 garlic cloves (freshly minced for a sharper, more authentic bite)
• 3.5 tbsp soy sauce (I prefer Kikkoman Less Sodium to control the saltiness)
• 1.5 tsp brown sugar
• 2 tsp sriracha
• 1/2 tsp rice vinegar

Step 1: Prepare the Sauce Base

• 3.5 tbsp soy sauce
• 1.5 tsp brown sugar
• 2 tsp sriracha
• 1/2 tsp rice vinegar

In a small bowl, whisk together the soy sauce, brown sugar, sriracha, and rice vinegar until the sugar dissolves completely.

This creates a smooth, balanced sauce without lumps.

Set aside while you prepare the noodles and garlic.

Step 2: Cook the Noodles

• 2 pkgs ramen

Bring a pot of water to a boil and cook the ramen noodles according to package directions, usually 3-4 minutes.

Drain well in a colander and set aside.

I like to reserve about 1/4 cup of the cooking water—sometimes a splash of it helps the sauce coat the noodles better if needed.

Step 3: Bloom the Garlic in Sesame Oil

• 2.5 tsp sesame oil
• 3 garlic cloves, freshly minced

Heat the sesame oil in a large pan or wok over medium heat.

Once shimmering, add the minced garlic and stir constantly for about 2 minutes until fragrant and just beginning to turn golden.

Be careful not to let it brown too much or it will become bitter—you want to coax out its sweet, aromatic qualities without burning it.

Step 4: Combine Sauce and Noodles

• sauce mixture from Step 1
• cooked noodles from Step 2

Remove the pan from heat and immediately pour in the sauce mixture from Step 1, stirring well to combine with the garlic and oil.

Add the cooked noodles from Step 2 to the pan and toss everything together until the noodles are evenly coated.

I find that tossing for about 1-2 minutes helps the noodles absorb all those delicious garlic and sesame flavors.

If the sauce seems too thick, add a splash of the reserved noodle cooking water to loosen it.

Quick Garlic Ramen Noodles

Delicious Quick Garlic Ramen Noodles recipe with step-by-step instructions.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings 2 servings

Calories 800 kcal

Ingredients

  

For the noodles

• 2 pkgs ramen (I select Maruchan brand for the best noodle texture)

For the sauce

• 2.5 tsp sesame oil
• 3 garlic cloves (freshly minced for a sharper, more authentic bite)
• 3.5 tbsp soy sauce (I prefer Kikkoman Less Sodium to control the saltiness)
• 1.5 tsp brown sugar
• 2 tsp sriracha
• 1/2 tsp rice vinegar

Instructions

 

• In a small bowl, whisk together the soy sauce, brown sugar, sriracha, and rice vinegar until the sugar dissolves completely. This creates a smooth, balanced sauce without lumps. Set aside while you prepare the noodles and garlic.
• Bring a pot of water to a boil and cook the ramen noodles according to package directions, usually 3-4 minutes. Drain well in a colander and set aside. I like to reserve about 1/4 cup of the cooking water—sometimes a splash of it helps the sauce coat the noodles better if needed.
• Heat the sesame oil in a large pan or wok over medium heat. Once shimmering, add the minced garlic and stir constantly for about 2 minutes until fragrant and just beginning to turn golden. Be careful not to let it brown too much or it will become bitter—you want to coax out its sweet, aromatic qualities without burning it.
• Remove the pan from heat and immediately pour in the sauce mixture from Step 1, stirring well to combine with the garlic and oil. Add the cooked noodles from Step 2 to the pan and toss everything together until the noodles are evenly coated. I find that tossing for about 1-2 minutes helps the noodles absorb all those delicious garlic and sesame flavors. If the sauce seems too thick, add a splash of the reserved noodle cooking water to loosen it.