Hibachi-Style Stir-Fried Ramen with Garlic Butter and Scallions

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Wok-tossed ramen noodles infused with garlic butter, scallions, and a hint of soy for a quick and flavorful hibachi grill experience at home. This Japanese-inspired noodle recipe, ready in about 20 minutes, pairs ramen noodles, unsalted butter, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 3 Japanese cuisine 420 cal/serving

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Ingredients

8 oz fresh or dried ramen noodles
3 tbsp unsalted butter
4 minced garlic cloves
1/2 cup thinly sliced scallions
3 tbsp soy sauce
1 tsp sesame oil
1 tbsp vegetable oil
1/4 tsp black pepper
1 tbsp sesame seeds
1 medium julienned carrot
1/2 sliced thin red bell pepper

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Instructions

Step 1: Bring a large pot of water to a boil. Add 8 oz ramen noodles and cook for 3-4 minutes until just tender but firm, then drain and set aside.
Step 2: Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
Step 3: Add 3 tbsp unsalted butter to the wok, stirring until melted and foamy. Toss in 1/2 cup thinly sliced scallions, 1 medium julienned carrot, and 1/2 sliced red bell pepper. Stir-fry for 2 minutes until vegetables soften but retain some crunch.
Step 4: Add the drained ramen noodles to the wok, then pour in 3 tbsp soy sauce, 1 tsp sesame oil, and 1/4 tsp black pepper. Toss everything vigorously for 2-3 minutes until noodles are evenly coated and heated through.
Step 5: Sprinkle 1 tbsp sesame seeds over the noodles and give one last toss. Remove from heat and serve immediately.