Main Dishesbonappetit4.1
Nutty Umami Noodles With Scallion Brown Butter and Snow Peas
Brown butter and savory oyster sauce make a flavor duo so beautiful we're wondering what took us so long to combine them.
👥 4 Servings👤 Zaynab Issa📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●whisk
- ●skillet
📝 Preparation Steps
1
Cook 16 oz. fresh or dried wheat noodles in a large pot of boiling water according to package directions. Drain, reserving 1 cup noodle cooking liquid; set noodles aside.
. fresh or dried wheat noodles (such as lo mein, udon, or ramen)16 oz
2
Whisk ⅓ cup oyster sauce, ⅓ cup soy sauce, 1 Tbsp. plus 1½ tsp. unseasoned rice vinegar, and 1 Tbsp. sugar in a small bowl until combined; set sauce aside.
. plus 1½ tsp. unseasoned rice vinegar1 Tbsp. sugar1 Tbsp
3
Separate dark green tops from white and pale green parts of 6 scallions; thinly slice tops and set aside. Thinly slice white and pale green parts.
4
Cook ½ cup (1 stick) unsalted butter and white and pale green parts of scallions in a large skillet over medium-high, stirring often, until milk solids are golden brown and scallions are softened and starting to brown, about ⏱️ 4 minutes. Add 4 garlic cloves, finely chopped, 8 oz. snow peas, ¾ tsp. mild chile flakes, and most of reserved scallion tops. Cook, stirring constantly, until milk solids are deep amber in color and snow peas are bright green and just crisp-tender, about ⏱️ 1 minute.
. snow peas8 oz
5
Stir in reserved sauce and bring to a simmer. Add reserved noodles and pour in ¼ cup reserved noodle cooking liquid. Cook, tossing often and adding more noodle cooking liquid as needed, until sauce is glossy and clings to noodles, about ⏱️ 1 minute. Taste and add more soy sauce if needed.
6
Divide noodles among bowls and top with more mild chile flakes and remaining scallion tops.
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