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Irresistible Ramen Noodle Stuffing Recipe with Soy-Butter Twist

ramen noodle stuffing - featured image

A unique twist on traditional stuffing, this recipe combines buttery ramen noodles, savory vegetables, and soy sauce for a comforting and flavorful dish perfect for gatherings.

Ingredients

Scale
  • 2 packs instant ramen noodles (discard the seasoning packets)
  • 6 tablespoons unsalted butter
  • 2 tablespoons low-sodium soy sauce
  • 1 cup chicken broth
  • 1 cup diced celery
  • 1/2 cup diced onions
  • 2 cloves garlic, minced
  • 1/4 cup chopped scallions (for garnish)
  • 1 large egg, beaten
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions

  1. Bring a medium-sized pot of water to a boil and cook the ramen noodles for 2-3 minutes, or until just tender. Drain and set aside.
  2. Heat the olive oil in a large skillet over medium heat. Add the diced celery, onions, and minced garlic. Cook for 5-7 minutes until the vegetables are softened and fragrant.
  3. Lower the heat and add the butter to the skillet, stirring until melted. Then mix in the soy sauce and chicken broth. Stir well to combine.
  4. In a large mixing bowl, toss the cooked ramen noodles with the sautéed vegetable mixture. Slowly pour the beaten egg over the mixture and stir gently to combine.
  5. Grease a 9×13-inch baking dish and evenly spread the noodle stuffing mixture into the dish.
  6. Preheat your oven to 375°F (190°C). Bake the stuffing for 20-25 minutes or until the top is lightly golden and slightly crisp.
  7. Remove from the oven and garnish with chopped scallions before serving.

Notes

[‘Don’t overcook the noodles; they should be slightly undercooked before baking.’, ‘Use fresh garlic for better flavor.’, ‘Customize the vegetables by adding mushrooms, carrots, or bell peppers.’, ‘Let the stuffing sit for 5 minutes after baking to allow the flavors to meld together.’, ‘Double the recipe for larger gatherings.’]

Nutrition

Keywords: ramen noodle stuffing, soy-butter stuffing, holiday side dish, fusion stuffing, Thanksgiving recipe