Savory Miso-Butter Garlic Noodles
Savory Miso-Butter Garlic Noodles – The ultimate pantry dish you can whip up in 30 minutes or less! A miso-butter garlic sauce is the delicious base for this easy miso butter pasta dish and twist on the classic garlic butter noodles recipe.
Servings 4 servings
Calories 713kcal
Ingredients
For the Soy-Ginger Sauce
- 1 tablespoon cornstarch
- 1/2 cup water divided
- 1/2 cup soy sauce naturally brewed
- 1 teaspoon grated ginger or ginger paste
- 1 teaspoon minced garlic
- 2 tablespoons sugar
- 1 tablespoon rice wine such as Hong Biou Michiu quality-controlled Taiwan rice wine, or cooking wine
- 1 tablespoon rice vinegar
- 1/2 teaspoon roasted sesame oil
For the Noodles
- 1 pound spinach linguine
- 4 tablespoons olive oil divided
- 1 teaspoon miso paste light or dark
- 1/4 cup Soy-Ginger Sauce (above) or soy paste
- 2 tablespoons mirin
- 1 tablespoon roasted sesame
- oil plus more for garnish
- 1 teaspoon sriracha
- 3 tablespoons butter
- 5 garlic cloves minced
- 1/4 cup finely chopped shallots
- 1/2 cup chopped fresh chives
- 1/2 cup chopped fresh cilantro
- Chili flakes for garnish, optional
Instructions
Make the Soy-Ginger Sauce
- In a small saucepan over medium-low heat, dissolve the cornstarch in 2 tablespoons of water, then add the remaining water, soy sauce, ginger, garlic, sugar, wine, vinegar, and sesame oil. Whisk together until the sugar and cornstarch are completely dissolved, and bring to a boil while stirring frequently for 3 to 4 minutes, until the sauce thickens and is shiny and translucent. (see notes below)
Make the Noodles
- Cook the pasta according to the package instructions.
- When the pasta is done, reserve 2 tablespoons of hot pasta water before draining. To avoid sticking, rinse and toss the pasta in a colander under cold water for 30 seconds. Return to the pot or a bowl, toss with 2 tablespoons of olive oil, and set aside.
- In a medium bowl, dissolve the miso paste completely in the hot pasta water. Add the soy-ginger sauce, mirin, sesame oil, and sriracha and mix well. Set aside.
- In a large wok or pan, melt the butter, then add the remaining 2 tablespoons of olive oil, the garlic, and the shallots. Sauté over the lowest heat for 5 to 8 minutes, until the garlic is fragrant and soft. (The garlic should stay light-colored; fresh garlic burns easily, so remove the pan from the heat immediately if the garlic starts to brown on the edges.)
- Add the cooked pasta, chives, cilantro, and the miso sauce to the wok. Toss everything together. Keep tossing and turn the heat up to medium for 1 minute to heat everything through.
- Garnish with sesame oil and chili flakes (if using). Serve warm.
Notes
Recipe reprinted with permission from Egg Rolls & Sweet Tea: Asian Inspired, Southern Style by Natalie Keng (Gibbs Smith, 2023).
Note from author Natalie Keng:
“I love miso—I enjoy it in soup, like a rub, or as a savory seasoning for everything from turkey to broccolini. I love how these noodles are flavorful and stand on their own, yet are versatile enough to complement almost any type of vegetable or protein. Miso adds a light umami touch without being overpowering, plus it has healthy probiotics. Play around with different noodles.”
- Regarding the homemade soy-ginger sauce: this versatile sauce can be used as a cooking sauce by pouring over prepared meat, fish, or vegetables. It can also be used as a dipping sauce; just be sure to cool for 10 minutes after cooking.
- The homemade soy-ginger sauce recipe makes about 1 cup. You will only need 1/4 cup for this noodle recipe. Reserve the remaining sauce in your refrigerator for marinades, as a cooking sauce, dipping sauce, and more!
- Make the soy-ginger sauce in advance, and this recipe will come together in 30 minutes or less!
Nutrition
Calories: 713kcal | Carbohydrates: 98g | Protein: 17g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 610mg | Potassium: 335mg | Fiber: 5g | Sugar: 9g | Vitamin A: 401IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 2mg
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