makes 2-3 servings
8oz noodles, cooked according to the package directions
3 scallions, thinly sliced
2 tablespoons unsalted butter
1/3 cup low-sodium soy sauce
2 tablespoons oyster sauce
1 teaspoon rice vinegar
1 teaspoon sriracha, or to taste
1 teaspoon granulated sugar
Crushed red pepper, to taste
- To make the sauce: in a bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sriracha, and sugar until combined.
- Heat a large skillet on medium high heat, then add the butter. Once the butter has almost melted completely, add 3/4 of the sliced scallions to the pan, reserving the remaining for later, and stir continuously to allow the scallions to toast in the butter while the milk solids brown, about 3-4 minutes
- Once the scallions have softened and turned a deep green and the butter has browned revealing dark brown speckles, add the sauce, stir vigorously to emulsify, and bring to a simmer.
- Add the al-dente noodles to the sauce, and toss to coat the noodles in the sauce until the it clings to the noodles and becomes silky, about 60-90 seconds.
- Add the remaining scallions to the noodles and toss to distribute.
- Serve in large bowls with more sliced scallions and crushed red pepper flakes.
What kind of noodles can I use?
Any long noodle will work well for this. I used Chinese egg noodles but you can use ramen noodles, soba noodles, udon noodles rice noodles, or even spaghetti in a pinch!
Can I use green onions or spring onions instead?