Rice Ramen Recipes

Forbidden Ramen with Brown Butter and Sage

By Kris Kelly @ goofyfootfoods.com

Forbidden Rice Ramen Butter Sage.JPG


  • 4 pack – Forbidden Ramen Noodles

  • 3 Tablespoons butter

  • 1 Tablespoon extra-virgin olive oil

  • 20-25 fresh sage leaves

  • 2 cups cubed and roasted butternut squash

  • salt and pepper to taste

  • ¼ cup grated parmesan cheese (or more to taste)



  1. Roast butternut squash.

  2. Preheat oven 375 degrees F. Prepare butternut squash by peeling and cutting into bite-size cubes. Toss cubes with 1 Tablespoon balsamic vinegar and 1 Tablespoon olive oil. Place on parchment-lined baking sheet. Roast 25-30 minutes or until fork tender.

  3. Prepare ramen noodles according to package directions.

  4. Using a large, heavy bottom skillet, melt butter over medium heat. Add sage and cook until lightly brown on the edges, approximately 4-6 minutes. Remove the sage leaves and set aside.

  5. Add cooked ramen noodles, roasted butternut and sage leaves. Toss until well coated with remaining butter in the pan. Taste and adjust seasonings as desired.

  6. Divide equally among four bowls and serve with freshly grated parmesan cheese.





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