Miso Garlic Butter Noodles

Today, let’s make Miso Garlic Butter Noodles, one of the simplest and most delicious noodle dishes of all time. The creamy, buttery richness combined with the deep umami from miso makes this dish incredibly satisfying. And the best part? It only takes 15 minutes. If you use pre-cooked frozen noodles, you can even have it ready in just 10 minutes. So give it a try. It’s the perfect dish for busy weeknights.

Miso Garlic Butter Noodles (2 servings)

Ingredients:

• 5 garlic cloves
• 2-3 green onions
• 1 English cucumber
• 2 servings (180g) spaghetti noodles
• 4 tbsp (56g) unsalted butter
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• Black pepper, to taste
• Lemon wedges (optional), to serve
• Chili oil (optional), to serve

Seasoning Paste:

• 3 tbsp miso
• 1 tbsp oyster sauce
• 1 tsp chicken bouillon powder
• 1 tbsp mirin

Instructions:

PREP INGREDIENTS

1. Finely chop (or thinly slice) the garlic cloves. Thinly slice the green onions, separating the whites and greens. Cut the cucumber into thin matchsticks.

2. Make the seasoning paste: In a small container, combine all the sauce ingredients and mix well. Set aside.

MAKE MISO GARLIC BUTTER NOODLES

1. Fill a pot with enough water and bring it to a boil. Once it comes to a boil, add the noodles and cook until al dente. (No need to salt the water because our savory miso sauce will season the noodles.) Reserve 1/2 cup of pasta cooking water.

2. Meanwhile, in a large pan, heat the butter over medium-high heat. Once the butter is melted, add the garlic and white parts of the green onions. Sauté for 1 minute, or until the garlic starts to turn lightly golden. 

3. Reduce the heat to low. Add the seasoning paste and stir for 1 minute. Add 1/2 cup of pasta water, stir, and simmer for 1 minute, or until well combined. 

4. Add the noodles directly to the sauce. Add 1/4 cup of Parmigiano-Reggiano and a few shakes of black pepper. Toss to combine.

5. Divide the noodles into serving bowls and top with a generous amount of julienned cucumber and green onions. (Optionally, if you want to add a bit of tang, serve with a lemon wedge. If you want to add a spicy kick, drizzle some chili oil.) Enjoy!

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• Garlic Butter Rice
• Miso Garlic Chicken Pot Rice
• Gyudon (Japanese Beef Rice Bowl)

Miso Garlic Butter Noodles

Recipe by Aaron and Claire

Servings

2

servings

Ingredients

• 5 garlic cloves

• 2-3 green onions

• 1 English cucumber

• 2 servings (180g) spaghetti noodles

• 4 tbsp (56g) unsalted butter

• 1/4 cup freshly grated Parmigiano-Reggiano cheese

• Black pepper, to taste

• Lemon wedges (optional), to serve

• Chili oil (optional), to serve

• Seasoning Paste:

• 3 tbsp miso

• 1 tbsp oyster sauce

• 1 tsp chicken bouillon powder

• 1 tbsp mirin

Directions

• Prep Ingredients
• Finely chop (or thinly slice) the garlic cloves. Thinly slice the green onions, separating the whites and greens. Cut the cucumber into thin matchsticks.
• Make the seasoning paste: In a small container, combine all the sauce ingredients and mix well. Set aside.
• Make Miso Garlic Butter Noodles
• Fill a pot with enough water and bring it to a boil. Once it comes to a boil, add the noodles and cook until al dente. (No need to salt the water because our savory miso sauce will season the noodles.) Reserve 1/2 cup of pasta cooking water.
• Meanwhile, in a large pan, heat the butter over medium-high heat. Once the butter is melted, add the garlic and white parts of the green onions. Sauté for 1 minute, or until the garlic starts to turn lightly golden. 
• Reduce the heat to low. Add the seasoning paste and stir for 1 minute. Add 1/2 cup of pasta water, stir, and simmer for 1 minute, or until well combined. 
• Add the noodles directly to the sauce. Add 1/4 cup of Parmigiano-Reggiano and a few shakes of black pepper. Toss to combine.
• Divide the noodles into serving bowls and top with a generous amount of julienned cucumber and green onions. (Optionally, if you want to add a bit of tang, serve with a lemon wedge. If you want to add a spicy kick, drizzle some chili oil.) Enjoy!

Notes

• 1 Tbsp = 15 ml, 1 Cup = 240 ml