Garlic Noodles with Miso Butter

Ingredients

Contains: milk, wheat, soy, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/2 pound dry pasta or noodles of your choice
• 2 tablespoons butter
• 2 cloves garlic, finely minced
• 1 stalk green onion, chopped
• 12 ounces fresh mushrooms of your choice
• 2 tablespoons Miso & Easy (or 1 tablespoon regular miso paste)
• 2 teaspoons Maggi Sauce (or 1 1/2 tablespoons oyster sauce)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pot of water to a boil, add the noodles, and cook until tender, about 8 to 10 minutes. Drain, reserving a splash of the cooking water.

2. While the noodles cook, slice the mushrooms. Melt the butter in a large skillet over medium-high heat, add the mushrooms, and cook 4 to 5 minutes until browned.

3. Stir the garlic into the mushrooms and cook for 30 seconds until fragrant.

4. In a small bowl, stir together the miso and the Maggi sauce (or oyster sauce) with a splash of water to loosen it.

5. Add the drained noodles and the miso mixture to the skillet. Toss over medium heat for 1 to 2 minutes, adding a little reserved cooking water if needed so the noodles are coated.

6. Sprinkle the chopped green onion over the noodles and serve hot.