Ingredients
- 4 packets ramen noodles, seasoning packets discarded (I used Lotus Foods Gluten Free Ramen Noodles)
- 3 cloves garlic, mashed
- 4 tbsp vegan butter or regular butter
- ¾ cup parmesan cheese, grated
- 3 tbso chopped parsley
- black pepper to taste
Instructions
- Boil water in a large saucepan.
- Cook ramen noodles according to package instructions, reserving 1/2 of the pasta water.
- Once done, set aside.
- Next, place a medium pan on the stove.
- Add the vegan butter/butter and turn on the stove to low-medium heat.
- Add mashed garlic and stir for about one minute.
- Remove from heat.
- Then grate the cheese and set aside.
- Add cooked ramen noodles to the pan with the butter/garlic.
- Add 1/2 cup of the parmesan cheese, along with chopped parsley and reserved pasta water.
- Mix everything well.
- Plate ramen into 2-3 servings and evenly distribute remaining parmesan in top of each bowl.
- Sprinkle sea salt and black pepper to taste and ENJOY!!!
Calories: 742kcal | Carbohydrates: 11g | Protein: 30g | Fat: 66g | Saturated Fat: 41g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 171mg | Sodium: 1669mg | Potassium: 371mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5722IU | Vitamin C: 62mg | Calcium: 980mg | Iron: 4mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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