Ideal for busy days, these quick, simple noodles taste like they took hours to make. Pantry superstar oyster sauce is beloved for its salty, funky flavors—it’s great for adding a quick hit of umami—but can be a bit intense solo. That’s where the scallion brown butter comes in—scallions sizzle away while the butter browns, yielding toasty scallions and an aromatic, nutty fat that cuts through the intensity of the oyster sauce. Throw in some crisp snow peas and toss everything together with some cooked noodles for a low-lift, high-reward meal that comes together in a flash. If snow peas aren’t available, feel free to swap in any other quick-cooking crisp vegetable you like; sliced bell pepper or chopped broccolini would work just as well. —Zaynab Issa
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What you’ll need
Large Pot
$50 $37 At Amazon
Colander
$15 At Amazon
Tongs
$19 At Amazon
Large Straight-Sided Skillet
$200 At Amazon
Recipe information
Yield
4–6 servings
Ingredients
Preparation
Step 1
Cook 16 oz. fresh or dried wheat noodles in a large pot of boiling water according to package directions. Drain, reserving 1 cup noodle cooking liquid; set noodles aside.
Step 2
Whisk ⅓ cup oyster sauce, ⅓ cup soy sauce, 1 Tbsp. plus 1½ tsp. unseasoned rice vinegar, and 1 Tbsp. sugar in a small bowl until combined; set sauce aside.
Step 3
Separate dark green tops from white and pale green parts of 6 scallions; thinly slice tops and set aside. Thinly slice white and pale green parts.
Step 4
Cook ½ cup (1 stick) unsalted butter and white and pale green parts of scallions in a large skillet over medium-high, stirring often, until milk solids are golden brown and scallions are softened and starting to brown, about 4 minutes. Add 4 garlic cloves, finely chopped, 8 oz. snow peas, ¾ tsp. mild chile flakes, and most of reserved scallion tops. Cook, stirring constantly, until milk solids are deep amber in color and snow peas are bright green and just crisp-tender, about 1 minute.
Step 5
Stir in reserved sauce and bring to a simmer. Add reserved noodles and pour in ¼ cup reserved noodle cooking liquid. Cook, tossing often and adding more noodle cooking liquid as needed, until sauce is glossy and clings to noodles, about 1 minute. Taste and add more soy sauce if needed.
Step 6
Divide noodles among bowls and top with more mild chile flakes and remaining scallion tops.
Recipe notes
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