Miso Butter Carrot Button Noodles
Homemade miso butter carrot button noodles coated in savory miso butter sauce with a touch of chili heat and scallions. Pure, chewy comfort in a bowl.
Equipment
- Medium pot
- potato masher or fork
- small saucepan
- colander
Ingredients
For the dough:
- 400g carrots peeled and sliced thinly
- 250g glutinous rice flour (sticky rice flour)
For the sauce:
- 2 tbsp unsalted butter
- 3 cloves garlic minced
- 1 tbsp white or yellow miso paste
- 1 tsp light soy sauce
- 1 tsp rice vinegar or fresh lemon juice
- 1/2 cup reserved noodle water
For garnish:
- chopped scallions
- toasted sesame seeds optional
- chili flakes or chili oil optional
Instructions
- Boil and mash the carrots. Bring a medium pot of salted water to a boil. Add the sliced carrots and cook until fork-tender. Drain thoroughly, transfer to a mixing bowl, and mash thoroughly with a fork or potato masher.
- Make the dough. Add the glutinous rice flour to the mashed carrots and stir until a workable dough forms. Knead gently with your hands until smooth. If the mixture feels a bit too sticky to work with, add a little extra glutinous rice flour 1 tablespoon at a time until pliable.
- Shape the button noodles. Pinch off a marble-sized piece of dough and roll it into a smooth ball between your palms. Place the ball down (or hold it gently in your hand) and use your thumb or index finger to press straight down into the center, creating the indented "button" shape with rounded edges. Repeat with the remaining dough.
- Make the miso-butter sauce. Melt the unsalted butter in a skillet or saucepan over medium-low heat. Add the minced garlic and sauté for a few seconds until fragrant. Whisk in the miso paste, light soy sauce, reserved noodle water, and a squeeze of fresh lemon juice (or rice vinegar). Bring to a gentle simmer for 1-2 minutes until slightly thickened, then remove from heat.
- Boil the button noodles. Bring a fresh pot of water to a gentle boil with a pinch of salt. Drop in the carrot buttons and stir once gently so they do not stick to the bottom. Cook for 2 to 3 minutes total. Once they float to the surface, let them cook for 1 additional minute so the centers cook through completely. Use a slotted spoon to transfer the cooked noodles directly out of the water, or pour them into a colander to drain well.
- Toss and serve. Transfer the drained noodles directly into the pan with the warm miso-butter sauce. Combine well over low heat for a minute or two until the noodles absorb the rich flavors and the sauce thickens. Transfer to a serving plate or bowl, garnish with chopped scallions, toasted sesame seeds, or chili flakes or chili oil, and enjoy while warm!