I’ve one-upped the recipe by adding in a spoonful of miso paste and throwing in fresh mushrooms, which is like upgrading from (okay, I just deleted a lame analogy of something related to stereos….too doiky, too predicable….deerrrrrr….)
Anyways, the miso paste, even just just a spoonful of it, melted into butter gives the entire dish richness (without adding meat!) I’ve created this recipe for my client, Miso & Easy, who makes ready-to-use miso paste.
You can use any type of noodles that you want, Asian noodles or even spaghetti noodles (which is what I used). The secret ingredient is miso paste and Maggi Sauce….but soy sauce will work just as well.
Get your wok out (or a large saute pan with high sides) and add saute the garlic and green onions in butter, but for the love of Buddha, don’t burn the garlic – keep the heat in control!
Add in the mushrooms.
Just as the mushooms are softening, add in the miso (you might want to make a little space in the pan and stir the miso with the butter to melt it)
Maggi or soy sauce.
Cooked noodles and toss! toss! toss!
And toss more!
Prep Time: 5 minutes
Cook Time: 10 minutes
Use any noodles that you like - I prefer either Chinese egg noodles or thin spaghetti noodles.
1. Cook the pasta according to package directions. Drain and set aside.
2. Heat a wok or large saute pan over medium heat. When hot, add the butter, garlic and green onion. Cook for 1 minute or until very fragrant, making sure to keep an eye on the heat so that the garlic does not burn. Add in the mushrooms and cook for 2 minutes. Add in the miso, Maggi Sauce (or oyster sauce) and stir.
3. Add in the cooked pasta and toss well.