Page 16 - HRD Connect 2024 Q1

HRD Connect

FAMILY RECIPE:

GARLIC-BUTTER RAMEN

Sunny Height

Unlike most food bloggers I am not going to give you a 10-page
narrative on how this recipe has changed my life. I will not tell you this
recipe will make you smarter, faster, or live longer (honestly with this
much butter it might very well do the opposite). What I will tell you is
that my picky 3-year-old LOVES this meal, and on evenings when I’d
much rather spend time playing with my kids than cooking, this is one
of my go-to comfort food recipes.

This meal is delicious, fast, and versatile. Throw in your own selection
of veggies, use less (or more) butter, or skip the egg and add tofu. Enjoy!

Ingredients
3 tablespoons salted butter*
3 tablespoons olive oil*
4 garlic cloves
1 inch piece of ginger, peeled and grated (or 2 teaspoons ginger
paste)
2 to 3 cups of chopped leafy greens, like spinach or kale
2 packs of ramen (Top Ramen is fine, just don’t use the flavor packet)
3 tablespoons low-sodium soy sauce
¼ fresh basil, chopped
2 fried eggs, for serving (optional)
Toasted sesame seeds, for serving (optional)

Steps
1. In a large skillet over medium heat, melt the butter, add olive oil, then
add the garlic, ginger, and greens. Stir constantly until the garlic is
fragrant and beginning to caramelize and greens are wilted, usually 3
to 4 minutes.
2. Meanwhile, cook the noodles according to the package directions.
Drain.
3. Add the noodles and soy sauce to the skillet, tossing with the garlic
butter. Remove from the heat and add basil, tossing to combine.
4. Divide the noodles between 2 bowls and top with egg, sesame seeds,
and more basil.

*The original creator of this recipe, from Half Baked Harvest, uses 6 tablespoons of butter. I
found it to be too much butter (if that is even possible) and when substituting olive oil
instead it still tasted great.