Description
A quick and flavorful Butter Miso Noodles recipe featuring spicy miso butter sauce combined with tender noodles and topped with a crispy chili oil fried egg. Perfect for a comforting meal ready in just 8 minutes.
Ingredients
Miso Noodles
- 2 packs dried ramen noodles or any wheat noodles
- 3 tablespoons melted butter
- 1 tablespoon white miso
- 1 tablespoon garlic chili oil (optional)
- 2 spring onion stalks, minced
Chili Oil Fried Egg
- 1 egg
- 1 teaspoon chili oil (such as Momofuku)
Garnish
- Minced green onion
- Additional chili oil (optional)
Instructions
- Boil Noodles: Bring a pot of water to a rolling boil over high heat for the noodles.
- Prepare Butter Miso Sauce: In a bowl, melt the butter. Add the white miso, minced spring onion, and garlic chili oil (if using) to the melted butter. Stir thoroughly until the mixture is fully blended.
- Cook Egg: Heat a frying pan over medium heat and add 1 teaspoon chili oil. Crack the egg into the pan and cover with a lid. Cook until the bottom is crispy and the egg is fully cooked to your preference.
- Cook Noodles: Cook the noodles in the boiling water according to package instructions, usually about 3-4 minutes until tender but firm.
- Combine Noodles and Sauce: Drain the noodles, reserving a small amount of noodle water. Add the noodles to the butter miso sauce bowl and toss together well, adding a splash of noodle water if the mixture is too dry to coat the noodles evenly.
- Plate and Garnish: Serve the noodles in bowls topped with the chili oil fried egg. Garnish with additional minced green onion and a drizzle of chili oil if desired.
Notes
- Use any wheat noodles or ramen noodles you prefer.
- The garlic chili oil is optional but adds wonderful flavor and heat.
- Covering the egg while frying helps cook the white through without overcooking the yolk.
- Adjust the amount of chili oil to control the spiciness.
- Reserve some noodle cooking water to loosen the sauce if it becomes too thick.
