NUTTY UMAMI NOODLES
With Scallion Brown Butter And Snow Peas
Photograph By Isa Zapata, Food Styling By Judy Kim, Prop Styling By Stephanie De Luca
Perfect for busy days, these deeply flavorful noodles surprisingly come together in minutes. The oyster sauce’s bold umami is balanced by scallion-infused brown butter that brings a nutty richness and depth. Tossed with crisp snow peas and your favorite noodles, it’s a low-effort, high-reward meal. Swap in any quick-cooking veg if needed—bell peppers or broccolini work great.
4–6 SERVINGS / 30 MINUTES
INGREDIENTS
16 oz. fresh or dried wheat noodles (such as lo mein, udon, or ramen)
⅓ cup oyster sauce
⅓ cup soy sauce, plus more to taste
1 Tbsp. + 1½ tsp. unseasoned rice vinegar
1 Tbsp. sugar
6 scallions
½ cup (1 stick) unsalted butter
4 garlic cloves, finely chopped
8 oz. snow peas
¾ tsp. crushed red pepper flakes, plus more for serving
METHOD
In a large pot of boiling water, cook noodles according to package instructions. Drain, reserving one cup cooking liquid. Set noodles aside.
In a small bowl, whisk together oyster sauce, soy sauce, unseasoned rice vinegar, and sugar until combined; set sauce aside.
Separate dark green tops from white and pale green parts of scallions; thinly slice tops and set aside. Thinly slice white and pale green parts.
To a large skillet on medium-high heat, add butter and white and pale green parts of scallions, stirring often, until butter has melted and its milk solids are golden brown, and scallions are softened and starting to brown, about 4 minutes. Add garlic, snow peas, crushed red pepper flakes, and most of the 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.
Stir in reserved sauce and bring to a simmer. Add cooked noodles and pour in ¼ cup reserved 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.
Divide noodles among bowls and top with more crushed red pepper flakes and remaining scallion tops.
This recipe was originally developed for Bon Appetit.