Brown Butter Scallion Noodles
Noodles and Chili Crunch Pack
INGREDIENTS
- 1 pack Momofuku Spicy Soy Noodles (or other Momofuku Noodles)
- 2 tablespoons unsalted butter
- 3 scallions, sliced (about ½ cup), plus more for topping
- 1 clove garlic, sliced
- 1 teaspoon Momofuku Toasted Sesame Oil
- 1 teaspoon Momofuku Chili Crunch
- Momofuku Soy Sauce
- furikake (optional)
Brown Butter Scallion Noodles Content
These noodles are a nod to a Japanese noodle style (Wafu), which combines a savory soy sauce and butter, often plus other ingredients, like mushrooms. This recipe subs in scallions, but you easily use other greens you have in your pantry. The Chili Crunch and the Momofuku Spicy Soy Sauce packets add a hit of heat to the finished dish that comes together in just 5 minutes. Serves 1.
—
Cook noodles for 3 minutes, then drain, saving ½ cup of the noodle water.
While the noodles cook, melt butter in a small pot until it’s sizzling. Add scallions, garlic, and toasted sesame oil and cook for 2–3 minutes, until the scallions are soft and the butter is nutty and golden.
Into the butter mixture, stir 3 tablespoons of noodle water, noodle sauce packet, 1 teaspoon of Momofuku Chili Crunch, and cooked noodles. Return to heat for 30 seconds or so, until the sauce coats the noodles. Add more noodle water, as needed, if the noodles are too dry. Taste and adjust the seasoning with Momofuku Soy Sauce.
Top with sliced scallions and furikake, if desired.
MORE RECIPES
-
Creamy Miso Noodles with Charred Mushrooms
These noodles are a nod to one of the four pastas of Rome: Gricia. In that recipe, pork and pecorino romano cheese are the star players. Here, we sub in umami-rich mushrooms and crea... -
Crispy Peachy Chicken
This recipe, inspired by the Chinese–American favorite orange chicken, subs in tangy, sweet peach preserves. It comes together in under 30 minutes with some simple pan frying—no deep... -
Chili Crunch Tofu Noodle Bowls
When I was younger, my family moved from a diverse town to a new town, and I stuck out like a sore thumb. I remember feeling embarrassed to bring all the Korean food my mom made, li...
