Recipe
April 23, 2024
Ramen Noodles with Shrooms & Soy Butter
“The noodles get coated in a glossy, saucy, buttery, parmy mixture like an Italian pasta, and then there’s soy sauce and ramen for a little wink to Asian noodle dishes.” — Molly Baz
Directions
Yield: Serves 4
Do Some Prep
- Bring large pot of salted water to a boil. Season it lightly ’cause there are a lot of salty ingredients coming down the pipeline later on.
- Tear or cut mushrooms into 2″ pieces. They don’t have to be the same shape, just generally the same size.
Build Mushroom Sauce
- Heat large Dutch oven over medium-high heat. Add olive oil and swirl to coat. Once oil just begins to emit wisps of smoke from surface, add all mushrooms at once and give a good stir to coat in oil. Season lightly with salt. Cook, stirring only every 2 to 3 minutes or so, until mushrooms are golden brown and crisp all over, 10 to 14 minutes.
- Reduce heat to medium-low and add 2 tbsp of butter and sliced garlic. Cook, stirring, until garlic is very fragrant but has not yet browned, 1 minute. Transfer mushrooms to plate.
- Add remaining 4 tbsp of butter, soy sauce and 3/4 cup of water from pot the noodles will cook in. Bring liquid to a simmer and then remove pot from heat, cover with lid and keep warm.
Make Noodles and Serve
- Drop noodles into pot of boiling water. Cook until al dente, according to package.
- Using tongs, add noodles to pot of soy butter, reserving pot of noodle-cooking water. Return soy butter pot to medium-low heat and start adding handfuls of grated Parmigiano-Reggiano to noodles, one handful at a time, tossing with tongs as you go and adding more noodle water until all parm has been incorporated and sauce is very creamy, saucy and glossy.
- Add mushrooms and lots of pepper, and toss again, loosening with more noodle water as needed.
- Remove from heat and finely grate zest of lemon into pot. Taste, and add more salt here, as needed.
- Divide noodles among serving bowls and top each with more pepper to finish.
Source:
Recipe from More is More ©2023 by Molly Baz. Photographs ©2023 by PEDEN + MUNK. Illustrations ©2023 Claire McCracken. Published by Clarkson Potter, an imprint of Random House