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soy butter corn ramen recipe

Easy Soy Butter Corn Ramen Recipe for Busy Weekdays

Looking for some ridiculously awesome ramen noodles? This soy butter corn ramen recipe is a hassle-free way to conjure up a scrumptious meal on your busy weekdays. Just throw together ramen, corn, butter, and soy sauce, and you'll have a banger of a dish!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Snack
Cuisine American
Servings 2
Calories 290 kcal

Equipment

Ingredients
  

  • 1 tsp Oil
  • 2 tbsp Butter
  • 3 cloves Garlic (minced)
  • 2 medium Onions
  • 2 packs Instant Ramen Noodles
  • ¾ cup Corn
  • 2 tbsp Soy Sauce
  • 400 ml Water

Instructions
 

  • In a pot, boil the water, and cook the noodles for 2 minutes till al dente.
  • Drain the water, drizzle some oil on the noodles, and set them aside for further use.
  • Now, melt some butter in a skillet, and add soy sauce, and garlic. Saute till they get light brown.
  • Add onions, and salt and pepper. Saute them for a minute on high flame.
  • Add the corn kernels, and ramen noodles, and cook them for 2 minutes on high flame.
  • Your soy-butter corn ramen is ready to serve.

Notes

  • If scallions are available at your disposal, use them instead of red onions. They have a milder, and sweeter taste.
  • Add some vinegar after soy sauce to give the recipe more acidity.
 
How to store:
Transfer it into an air-tight container, and it can be stored in a refrigerator for 2-3 days.
Dont do freeze the ramen as the soy sauce might ruin the flavor after getting thawed, and the texture of the ramen can also get rubbery.

Nutrition

Calories: 290kcal
Tried this recipe?Let us know how it was!