Brown Butter Scallion Noodles


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



  1. To make the sauce: in a bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sriracha, and sugar until combined.
  2. 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
  3. 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.
  4. 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.
  5. Add the remaining scallions to the noodles and toss to distribute.
  6. 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? 


I only have regular soy sauce. What do I do? 

I’d recommend using 1/4 cup of soy sauce and topping it up with water (or even better – use pasta water) until you hit 1/3 of a cup to help balance out the salt.

March 23, 2021

Leave a Reply

Your email address will not be published. Required fields are marked *