If you ask me, cooking ramen on a Blackstone griddle is one of those things that sounds odd until you try it.
This quick weeknight recipe takes those cheap packets of noodles and turns them into something actually interesting. Butter and garlic form the base while soy sauce and sesame oil bring in that savory depth.
The noodles get a little crispy on the hot griddle, which is the real magic here. A fried egg on top, some red pepper flakes for heat, and everything bagel seasoning to finish it off.
It’s the kind of meal that comes together in minutes when you need dinner fast but don’t want to compromise on flavor.
Why You’ll Love These Blackstone Ramen Noodles
- Ready in 15-25 minutes – This is one of those recipes you can whip up when you need dinner fast, making it perfect for busy weeknights or late-night cravings.
- Budget-friendly meal – Using affordable ramen noodles and pantry staples, you can create a satisfying dinner without breaking the bank.
- Simple ingredients – Everything you need is probably already in your kitchen, from the butter and garlic to the soy sauce and egg.
- Restaurant-quality flavor at home – The combination of garlic, brown sugar, and everything bagel seasoning transforms basic ramen into something that tastes way fancier than it actually is.
- Easy cooking on the Blackstone – The flat top griddle gives you plenty of space to cook everything at once, making cleanup a breeze.
What Kind of Ramen Should I Use?
Any package of ramen noodles will work great for this recipe, whether you grab the cheap instant packs from the grocery store or splurge on fresh ramen from an Asian market. The instant ramen packets are perfect here – just toss that flavor packet aside since we’re making our own sauce with the butter, garlic, and soy sauce. If you want to level up a bit, fresh or refrigerated ramen noodles will give you a chewier, more authentic texture, but honestly, the 25-cent packets work just fine and that’s part of what makes this recipe so easy and budget-friendly.
Options for Substitutions
This quick ramen recipe is super forgiving when it comes to swaps:
- Ramen noodles: You can use any type of ramen noodles here – fresh, dried, or instant all work great. Just toss the seasoning packet if using instant and follow the cooking time on your package.
- Butter: Swap butter for sesame oil or vegetable oil if you prefer. Sesame oil will give it a more authentic Asian flavor.
- Brown sugar: White sugar, honey, or maple syrup work just fine here. Start with a bit less if using honey or maple syrup since they’re sweeter.
- Soy sauce: Tamari or coconut aminos are good alternatives, especially if you need a gluten-free option. You might want to add a pinch of salt if using coconut aminos since it’s milder.
- Everything bagel seasoning: Don’t have this on hand? Try sesame seeds with a sprinkle of dried onion and garlic powder, or just use plain sesame seeds and a bit of salt.
- Egg: You can skip the egg entirely for a vegan version, or add tofu cubes instead for protein.
Watch Out for These Mistakes While Cooking
The biggest mistake people make with Blackstone ramen is not draining the noodles well enough, which leaves excess water that dilutes your sauce and turns everything into a watery mess instead of a nicely coated dish.
Another common error is adding the garlic to butter that’s too hot, which causes it to burn within seconds and turn bitter – keep your heat at medium and watch it carefully during that first minute.
Don’t skip increasing the temperature before adding the eggs, as cooking them at the higher heat ensures they scramble quickly and stay in distinct pieces rather than turning into a mushy mixture.
For the best flavor, make sure to break up any clumps in the brown sugar before adding it to the grill so it dissolves evenly into the sauce.
What to Serve With Blackstone Ramen Noodles?
These ramen noodles are pretty filling on their own, but I love adding some quick-cooked veggies on the side like steamed broccoli, snap peas, or bok choy to round out the meal. If you’re extra hungry, some crispy potstickers or spring rolls make a great pairing and you can cook them right on the Blackstone alongside your noodles. A simple cucumber salad with rice vinegar and sesame oil is another refreshing option that balances out the richness of the butter and egg. For a heartier meal, throw on some grilled chicken, shrimp, or thinly sliced steak to add more protein to your bowl.
Storage Instructions
Store: Honestly, these Blackstone ramen noodles are best enjoyed fresh right off the griddle. But if you have leftovers, you can keep them in an airtight container in the fridge for up to 2 days. Just know that the noodles will soak up more of the sauce and the egg will firm up as it sits.
Reheat: To bring your leftover ramen back to life, heat up your Blackstone or a skillet over medium heat with a tiny bit of oil or butter. Toss the noodles around for a few minutes until they’re warmed through. You might want to add a splash of soy sauce or water to loosen things up a bit since the noodles tend to dry out.
| Preparation Time | 5-10 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 15-25 minutes |
| Level of Difficulty | Easy |
| Servings | 1 serving |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 450-550
- Protein: 12-16 g
- Fat: 16-22 g
- Carbohydrates: 64-74 g
Ingredients
- 1 pkg ramen noodles (discard the flavor packet for this recipe)
- 1.5 tbsp butter (I like Kerrygold unsalted butter for this)
- 1 tsp garlic (freshly minced for best flavor)
- 3/4 tsp red pepper flakes
- 1 tsp brown sugar
- 1.5 tbsp soy sauce (I prefer Kikkoman for the best salt balance)
- 1 tsp sesame oil
- 1 egg
- 1 tsp everything bagel seasoning
Step 1: Cook the Ramen Noodles
- 1 pkg ramen noodles
Bring a pot of water to a boil and cook the ramen noodles according to package directions, then drain thoroughly and set aside.
Discard the flavor packet entirely.
I recommend draining the noodles well and even letting them sit in the colander for a minute—excess moisture will steam them on the griddle instead of allowing them to develop those crispy, caramelized edges we’re after.
Step 2: Build the Sauce Base on the Griddle
- 1.5 tbsp butter
- 1 tsp garlic
- 3/4 tsp red pepper flakes
- 1 tsp brown sugar
- 1.5 tbsp soy sauce
- 1 tsp sesame oil
Preheat your Blackstone griddle to 400°F.
Once hot, add the butter to the center of the griddle and let it melt completely.
Add the minced garlic and red pepper flakes, stirring constantly for about 1 minute until fragrant—this blooms the spices and infuses the butter with flavor.
Stir in the brown sugar, then add the soy sauce and sesame oil, mixing until everything is combined into a glossy, aromatic sauce.
Step 3: Coat and Char the Noodles
- cooked ramen noodles from Step 1
- sauce base from Step 2
Add the cooked noodles from Step 1 to the sauce on the griddle and stir constantly to coat them evenly with the butter-soy mixture.
Continue cooking for 2-3 minutes, using your spatula to occasionally press the noodles flat against the hot surface—this creates slight caramelization and adds texture.
The noodles should become slightly sticky and glossy.
Step 4: Scramble the Egg and Combine
- 1 egg
- noodles and sauce mixture from Step 3
Increase the griddle heat to 450°F.
Push the noodles to one side of the griddle, creating an empty space on the other side.
Crack the egg directly onto the empty area and scramble it with your spatula, breaking it into small, bite-sized pieces as it cooks.
Once the egg is mostly cooked through (about 2-3 minutes), fold it into the noodles and toss everything together for another 30 seconds.
I like to let the noodles sit undisturbed for a moment right before mixing in the egg so they get a nice crispy edge—it gives each bite great texture.
Step 5: Finish and Serve
- 1 tsp everything bagel seasoning
- noodle and egg mixture from Step 4
Transfer the noodle mixture to a serving bowl or plate and sprinkle generously with the everything bagel seasoning while the noodles are still hot.
Toss gently to distribute the seasoning evenly, then serve immediately.
Irresistible Blackstone Ramen Noodles
Ingredients
- 1 pkg ramen noodles (discard the flavor packet for this recipe)
- 1.5 tbsp butter (I like Kerrygold unsalted butter for this)
- 1 tsp garlic (freshly minced for best flavor)
- 3/4 tsp red pepper flakes
- 1 tsp brown sugar
- 1.5 tbsp soy sauce (I prefer Kikkoman for the best salt balance)
- 1 tsp sesame oil
- 1 egg
- 1 tsp everything bagel seasoning
Instructions
- Bring a pot of water to a boil and cook the ramen noodles according to package directions, then drain thoroughly and set aside. Discard the flavor packet entirely. I recommend draining the noodles well and even letting them sit in the colander for a minute—excess moisture will steam them on the griddle instead of allowing them to develop those crispy, caramelized edges we're after.
- Preheat your Blackstone griddle to 400°F. Once hot, add the butter to the center of the griddle and let it melt completely. Add the minced garlic and red pepper flakes, stirring constantly for about 1 minute until fragrant—this blooms the spices and infuses the butter with flavor. Stir in the brown sugar, then add the soy sauce and sesame oil, mixing until everything is combined into a glossy, aromatic sauce.
- Add the cooked noodles from Step 1 to the sauce on the griddle and stir constantly to coat them evenly with the butter-soy mixture. Continue cooking for 2-3 minutes, using your spatula to occasionally press the noodles flat against the hot surface—this creates slight caramelization and adds texture. The noodles should become slightly sticky and glossy.
- Increase the griddle heat to 450°F. Push the noodles to one side of the griddle, creating an empty space on the other side. Crack the egg directly onto the empty area and scramble it with your spatula, breaking it into small, bite-sized pieces as it cooks. Once the egg is mostly cooked through (about 2-3 minutes), fold it into the noodles and toss everything together for another 30 seconds. I like to let the noodles sit undisturbed for a moment right before mixing in the egg so they get a nice crispy edge—it gives each bite great texture.
- Transfer the noodle mixture to a serving bowl or plate and sprinkle generously with the everything bagel seasoning while the noodles are still hot. Toss gently to distribute the seasoning evenly, then serve immediately.
