Buttermilk Ramen

I hesitated before posting this recipe, okay, I hesitated 16 months before posting this. The main reason is that “buttermilk” to me means pancakes or maybe biscuits. I’ve never had buttermilk unless it was mixed in with a bunch of other stuff and then cooked for awhile so I don't know what kind of flavor this would give. Anyway, if buttermilk is your thing, give this a try.

Submitted By:
Melanie Teegarden

Submitted From: Tennessee, USA


  • 1 package beef or chicken ramen
  • 1 Tbsp butter
  • 1 Tbsp nutritional or brewers yeast (find at the health food store)
  • 1/4 c. buttermilk

Heat your ramen cooking water to boiling, add ramen noodles and cook just until they start to be separable with a spoon. Remove from heat and drain the cooking water. Lower the burner to medium, and return noodles to burner. Drop in the butter and allow to melt; toss noodles to coat, stirring or tossing continuously to avoid the noodles scorching. Next, add half of the flavor packet, the nutritional yeast (which has a roasted parmesan cheese sort of flavor) and the buttermilk. Heat through while stirring and serve. This is really very good. The buttermilk and yeast form a creamy, richly cheesy flavor.