Brown butter and kimchi ramen stir fry is the easiest, slightly spicy meal to throw together in a snap. Browned butter, soy sauce, and kimchi mix together to make a great sauce for a packet of cooked ramen noodles.

I am still here!

I am definitely burying my head in the sand when it comes to the end of summer and the whole back to school to-do list.

You too?

My summer reading list is taking my top priority these last few weeks before school starts.

I like to tell my friends and family that it is more fun in my head than in the real world.

Coming back to the blog and my actual job, is me slowly re-entering the real world.

So, hi!

Last we chatted, I told you guys about my Dad’s garden woes in regards to his normal cucumber abundance and lack there of this year.

He has a lot of tomatoes ripening up though. 

That makes me super happy.

Look for more fresh tomato recipes soon. I’m thinking a risotto or pasta dish and a spicy breakfast dish.

Good things are on the way.

Let’s talk ramen.

I like to always have a big box of packets of instant ramen on hand.

They are our cure for the common cold in this house.

Even Andy has gotten on board with ramen noodles these days.

I use the noodles and never the seasoning packet. Generally, I add them to some homemade stock and top with veggies, chicken, or hot sauce/kimchi.

My Mom always uses the ramen noodles for this crunchy coleslaw salad.

I never think to use them in a stir fry fashion.

Silly me!

This dish starts with a bit of browned butter, soy sauce, and chopped jarred kimchi.

They cook up into a delicious, fatty, and spicy sauce.

Once the noodles are boiled to just about being done, add them right to the pan sauce and finish cooking them in the sauce.

I like to top with green onions, Trader Joe’s Furikake, Sriracha, and maybe a jammy egg.

This 4 Ingredient ramen stir fry is a super versatile base.

It is good as is or feel free to add some sautéed mushrooms, fresh cabbage, or maybe even some crispy bacon!

There is definitely a homey, comfort food feel to this dish.

We have been making it all the time this summer.

It is the perfect, quick dish for nights when you have to cook but don’t feel too inspired or like spending a lot of time pulled away from your latest book.

Just sayin’.

Enjoy the last days of summer and this easy dinner!

Brown Butter and Kimchi Ramen

Yield: Serves 2-3

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Two packets of cooked ramen noodles sautéed in a sauce of brown butter, soy sauce, and chopped kimchi.

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Ingredients

• 2, oz packets of instant ramen noodles
• 3 tbsp unsalted butter
• 3 tbsp low-sodium soy sauce*
• 3/4 cup chopped jarred kimchi
• 4 green onions, white and green chopped
• salt and pepper, to taste
• optional toppings:
• jammy egg
• sriracha
• furikake seasoning blend

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the dry ramen noodles and cook until almost tender, about 7 minutes.
2. While the noodles boil, melt the butter in a large non-stick pan over medium heat. The butter will start to brown after about 5-6 minutes. It should smell toasty and almost nutty.
3. Add the soy sauce and kimchi. Mix to combine. Add 1/2 the chopped green onions. Mix to combine.
4. Once the noodles are about cooked through and separate, add them into the pan with the sauce using tongs. Mix in the noodles and toss to combine using the tongs.
5. Season with a little salt and pepper to taste, if needed. Cook together for about 3 minutes.
6. Plate up the noodles and top with remaining green onions. Top with egg, sriracha, or furikake if you are using them.

Notes

*In place of low-sodium soy sauce you can also use coconut aminos.

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