1tablepsoonminced fresh parsley ( or 1 teaspoon dried parsley)
Add 2 tablespoons butter and minced garlic into a cold medium skillet or pan.
Place on medium heat and cook stirring continuously, until garlic gets light golden in color (do not let garlic get in darker). Add chicken stock, salt and pepper and let it come to a boil.
Add ramen noodles and cook, stirring every 20-30 seconds to loosen the noodles (so that it cooks evenly). Cook until most of the moisture evaporates and very little stock remains. Take pan off heat and stir in remaining melted butter and chopped parsley.
Serve garlic butter ramen noodles hot or let cool until warm before packing into meal prep containers along with your favorite steamed veggies.
Salt - I used 33% less chicken stock and 1/4 teaspoon salt, which was perfect. If using regular or no sodium chicken stock then adjust salt accordingly.
Chicken Stock - I used 33% less sodium chicken stock. If using regular or no sodium chicken stock then adjust salt accordingly.