Garlic Noodles with Shiitake Mushrooms
Vegetable, Vietnamese
Ingredients
10 ounces dried asian wheat noodles (see note)
8 Tbsp salted butter, cut into 1-tablespoon pieces, divided
6 medium garlic cloves, minced
8 ounces shiitake mushrooms, stemmed, caps thinly sliced
3 Tbsp oyster sauce
4 scallions, thinly sliced or ½ cup finely chopped fresh flat-leaf parsley
Directions
Cook the noodles in a large pot of boiling water until tender. Reserve 1 cup cooking water, then drain, rinse and drain again.
In a 12-inch skillet, melt 6 tablespoons of butter. Add the garlic and mushrooms, then cook, stirring occasionally, until the mushrooms are tender.
Stir in the oyster sauce and reserved cooking water. Simmer, stirring, until slightly thickened.
Add the noodles, the remaining 2 tablespoons butter and most of the scallions.
Off heat, toss until the butter has melted. Serve sprinkled with the remaining scallions.