Miso Butter Mushroom Noodles

Ingredients

• 8 ozmixed mushrooms, shiitake, oyster or cremini, torn or sliced
• 2 tbspbutter
• 1 tbspneutral oil
• 3garlic cloves, minced
• 2 tbspwhite miso
• 1 tbspsoy sauce
• 1 tsprice vinegar
• 1 tspsugar
• 8 ozudon or ramen noodles, fresh or dried
• 2scallions, sliced
• 1 tsptoasted sesame seeds
• chili crisp, optional

Method

1. Whisk the miso, soy sauce, rice vinegar, sugar and 1/3 cup water until smooth.

2. Heat the oil in a large skillet over high heat. Sear the mushrooms in a single layer without stirring until browned, about 5 minutes, then toss and cook 2 more.

3. Boil the noodles according to the package. Reserve 1/2 cup of the noodle water and drain.

4. Lower the heat to medium. Add the butter and garlic to the mushrooms and stir 30 seconds.

5. Pour in the miso mixture and simmer until slightly syrupy.

   ⏱ 2 min

6. Add the noodles with a splash of noodle water and toss until glossy. Top with scallions, sesame and chili crisp.