In a small pot, cook the instant ramen noodles according to the package directions—just the noodles, no seasoning packet. Drain and set aside.

Tip: For perfect texture, cook the noodles just until tender to avoid sogginess later.

In a nonstick skillet over medium heat, melt 2 tablespoons of butter. Add the minced garlic and sauté for 1–2 minutes, until fragrant and golden (but not browned).

This is the base of your garlic butter ramen—don’t rush it!

Pour in the broth and bring it to a gentle simmer. Stir in the Parmesan cheese, letting it melt into a creamy, savory sauce. Add the soy sauce, a pinch of black pepper, and red pepper flakes if you like a little heat.

Want it richer? Add a splash of cream or an extra pat of butter.

Add the cooked ramen noodles to the pan and toss to coat them evenly in the garlic parmesan sauce. Let everything simmer together for about 1 minute so the flavors fully combine.

This is where the magic happens—watch the noodles soak up that velvety sauce!

Give it a quick taste. Need more salt? A touch of cheese? This is your chance to fine-tune it.

Transfer your creamy garlic ramen to a bowl and top with chopped green onions or parsley for freshness. Serve hot and dig in!