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Miso Butter Garlic Noodles with Chili Crisp

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This quick-cooking noodle dish features an irresistible sauce made with butter, garlic, white miso and Parmesan cheese. To finish the dish, we garnish the noodles with chili crisp, a medium-spicy condiment that includes pepper flakes, tamari, soy sauce and sweet ginger. A sprinkling of julienned scallions adds color and crunch. These noodles are part of the Test Kitchen’s Father’s Day feast, but they are also perfect to whip up for a fast weeknight dinner.

Prep Time 25 minutes
Cook Time 10 minutes
Servings 6

Ingredients

  • 4 scallions
  • Kosher salt
  • 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, at room temperature
  • 1/3 cup (3 oz./90 g) plus 1 Tbs. white miso, at room temperature
  • 3 Tbs. toasted sesame oil
  • 15 to 20 garlic cloves, finely chopped
  • 1 lb. (500 g) fresh flat Chinese-style noodles (thick or thin)
  • 1/2 cup (2 oz./60 g) grated Parmesan cheese
  • Williams Sonoma Chili Crisp  

Directions

Fill a bowl with ice water. Trim the ends from the scallions. Cut the scallions into 3-inch (7.5-cm) lengths, then thinly julienne. Submerge the scallions in the ice water and refrigerate until ready to use.

Bring a large pot of salted water to a boil over high heat.

Meanwhile, in a bowl, using a spoon, vigorously mix together the butter and miso, pressing the mixture against the side of the bowl with the back of the spoon to break up any miso pieces. It will take about 1 minute for the mixture to become completely smooth.

In a large, high-sided fry pan over medium heat, warm the sesame oil. Add the garlic and cook, stirring frequently, until toasted, about 2 minutes, reducing the heat if the garlic starts to brown too much. Reduce the heat to low while you prepare the noodles.

Add the noodles to the boiling water and cook until al dente, about 1 minute less than the packaging instructions. Transfer the noodles directly to the pan with the garlic (reserve the noodle cooking water) and increase the heat to medium. Add the miso butter mixture, 1/2 cup (4 fl. oz./125 ml) of the noodle cooking water and the Parmesan. Cook, tossing the noodles until the sauce is smooth and silky and coats the noodles, about 1 minute.

Transfer the noodles to a serving platter and garnish with chili crisp. Drain the scallions and pat dry, then spread them on top of the noodles. Serve immediately. Serves 6.

Williams Sonoma Test Kitchen

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