Ramen Aglio e Olio

Classic spaghetti aglio e olio goes chopstick—garlic-chili oil coats pan-fried ramen for pure simplicity.

Ingredients

• 8 ounces dried ramen noodles (2 bricks, seasoning packets discarded)
• 1/4 cup extra-virgin olive oil
• 6 cloves garlic, thinly sliced
• 1/2 teaspoon crushed red pepper flakes (optional, for heat)
• 1/2 cup reserved ramen cooking water
• 1 teaspoon lemon zest
• 1/2 teaspoon black pepper
• Kosher salt, to taste
• 2 tablespoons chopped fresh parsley
• 1/4 cup grated Parmesan cheese (plus more for serving)
• Lemon wedges, for serving

Preparation

1. Bring a large pot of salted water to a boil. Cook ramen noodles for 2–3 minutes until just tender, reserve 1/2 cup of the cooking water, drain, rinse under cool water, and set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic slices and cook, stirring, until just golden and fragrant (do not burn). Remove some for topping if desired.
3. Add crushed red pepper flakes to the skillet, stirring for 30 seconds.
4. Add cooked ramen noodles to the skillet along with the reserved cooking water, tossing well to coat.
5. Season with lemon zest, black pepper, and salt. Toss in parsley and half the Parmesan, stirring to combine.
6. Divide aglio e olio ramen among bowls. Top with remaining Parmesan, reserved garlic chips, parsley, lemon zest, and desired toppings. Serve with lemon wedges.