These Miso Butter Noodles are savory and rich, with crunchy snow peas and slivers of green onions. Add some shichimi togarashi for a little spiciness.
Everyday my husband forwards me his email from New York Times Cooking with lots of great recipe links and meal ideas. I don’t read them every single day so sometimes I find myself catching up a week or more.
A while back, there was a recipe for miso butter pasta which caught my eye. Goodness knows that there were plenty of times I ate plain buttered noodles growing up and the addition of miso would add a welcome savory hit for my now very adult palate.
I saved the recipe to my “recipe box” then promptly forgot about it. Then a couple of weeks ago, our daughter made miso butter chicken for dinner and it all came back to me. Miso butter noodles was again on the list.
Miso Butter Noodles
The original NYT Cooking recipe used dried pasta and, in addition to the salty miso, Parmesan cheese. I decided to lighten mine up by adding the snow peas and green onions to fresh egg noodles and omit the Parmesan. Excellent decision. Makes about 4 servings.
Ingredients
2 green onions
5 1/3 oz or 150g snow peas
1 lb 4 oz or 565g fresh egg noodles
1/3 cup or 75g butter
4 teaspoons miso
Generous couple of sprinkles shichimi togarashi or crushed red pepper
Optional for serving: Shichimi togarashi or crushed red pepper
Method
Slice the green onions (white and green parts) and snow peas into narrow strips.
Bring a large pan of salted water to boil, add the fresh noodles and cook them over medium-high heat for 1 minute.
Remove the noodles to a colander with tongs and rinse.
Add the strips of snow peas to the pot. Cook for 1 minute then drain them, reserving 1 cup or 240ml of the cooking water.
Rinse the snow peas in cool water to stop them cooking and set aside.
Add half of the reserved water into a saucepan, along with the butter and miso.
Whisk over medium heat until the butter is melted and everything is combined into a homogeneous liquid.
Add the drained noodles into the pan.
Use tongs to vigorously stir them over low-medium heat for a few minutes, until the liquid emulsifies and smoothly and evenly coats the noodles.
Add in most of the green onions, saving a few bits for garnish, and the parboiled snow peas strips.
Stir them in and cook briefly until they are heated through. Sprinkle with shichimi togarashi or crushed red pepper and stir again.
If at any point the sauce gets too dry and the noodles stick together a bit, stir in a bit extra noodle water to make it smooth and glossy again.
Serve topped with the reserved green onions and some more shichimi togarashi or crushed red pepper, if desired.
Enjoy!
Welcome to the 14th edition of the 2024 Alphabet Challenge, brought to you by the letter N. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the N recipes below:
- Great Northern Bean Summer Caprese Salad ; from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Grilled Naan from Jolene’s Recipe Journal
- Homemade Fig Newtons from Karen’s Kitchen Stories
- Miso Butter Noodles from Food Lust People Love
- Nasturtium Paratha fromMagical Ingredients
- Navratan Chivda from Sneha’s Recipe
- Nectarine Creme Brûlée from A Messy Kitchen
- No Bake Mini Strawberry Cheesecake Cups from Blogghetti
- Nocino, Italian Green Walnut Liqueur from Culinary Cam
- Quick Tawa Naan from Mayuri’s Jikoni
- Spring Pasta Primavera from A Day in the Life on the Farm:
A: Anchovy Deviled Eggs
B: Spicy Braised Ginger Pork Belly
C: Cecilie's Favorite Coleslaw
D: Cajun Chicken Eggplant Dressing
E: Everything Pizza Tartin
F: Baked Chicken and Feta Meatballs
G: Grape Juice Jigglers
H: Crispy Bacon-wrapped Chicken Hearts
I: Raspberry Rhubarb Ice Cream
J: Java Dry Spice Mix Chops
N. Miso Butter Noodles - this post!
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