Umami Noodles with Scallion Brown Butter (Gluten Free)
Umami Noodles with Scallion Brown Butter (Gluten Free) are loaded with so much flavor. Each strand of pasta is thoroughly coated in sauce, thanks to the Starchy Water trick I include in the recipe. I slurped down the entire bowl of noodles while standing at the stove…and I never do that!
Jump to RecipeIngredients
Organize all of the ingredients for the recipe – gf pasta, scallions, gf oyster sauce, gf soy sauce, unseasoned rice vinegar, sugar, unsalted butter, garlic, pea pods, toasted sesame seeds, and hot pepper flakes.
Scallion Prep
Prep the scallions by trimming off the tops and bottoms (as shown above) and then thinly slice. Separate dark green tops from white and pale green parts.
Cooking the Pasta
For the GF Barilla Brand (which I used for this recipe), cook the pasta for 10-11 minutes, drain, and set aside. No need to rinse. If using a different brand of gf pasta, check the package for cooking instructions. Cooking times will vary for different brands. Whichever pasta brand you use, you’ll want to cook the pasta “al dente style” which means “cooking till firm”…usually 1-2 minutes less than package directions indicate. This allows the pasta to stay firm when it goes back in the pan to cook with the sauce.
Making the Starchy Water
Since gf pasta doesn’t have the same starch content as regular pasta, it’s difficult for the sauce to “cling to” the pasta. To re-create the starchiness found in regular pasta water, try this super simple trick… combine 1/4 teaspoon each of kosher salt and cornstarch with 1 cup cold water. Heat in a microwave on High for 4 minutes. Set aside.
Prepping the Sauce
Once the Starchy Water is in the microwave, whisk the oyster sauce, soy sauce, unseasoned rice vinegar, and sugar together in a small bowl until combined. Set aside.
Putting the Dish Together
Cook unsalted butter in a large skillet over medium-high, stirring often, until butter turns golden brown about 4 minutes. Add garlic, pea pods, hot pepper flakes, and white and pale green parts of scallions. Continue cooking, stirring constantly, until butter is a deep amber and snow peas are bright green and just crisp-tender, about 1 minute. Then, stir in sauce and bring to a simmer. Add pasta and pour in ¼ cup Starchy Water. Cook, tossing often and adding more Starchy Water if needed, until sauce is glossy and clings to noodles, about 1 minute.
Umami Noodles with Scallion Brown Butter – Gluten Free
Divide noodles among bowls and garnish with toasted sesame seeds and dark green scallion tops.
Umami Noodles with Scallion Brown Butter (Gluten Free)
Ingredients
- 1 package gluten free spaghetti 12 oz.,I use Barilla
- ⅓ cup gluten free oyster sauce I use Lee Kim Kee, Panda brand with the green label
- ⅓ cup gluten free soy sauce I use San-J
- 1 tablespoon plus 1½ teaspoons unseasoned rice vinegar
- 1 tablespoon granulate sugar
- 6 scallions rinsed, dried and thinly sliced
- ½ cup unsalted butter (1 stick)
- 4 garlic cloves finely minced
- 8 oz. snow peas or sugar snap peas stringy parts removed See NOTES section below for description of the two types of pea pods
- ¾ teaspoon hot pepper flakes plus more for serving
- sesame seeds and sliced scallions for garnish
Starchy Water (See NOTES section below for more info)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cornstarch
- 1 cup cold water
Instructions
- Prep the scallions by trimming off the tops and then thinly slice. Separate dark green tops from white and pale green parts. (See photo on the recipe page.)
- For the GF Barilla Brand (which I used for this recipe), cook the pasta for 10-11 minutes, drain, and set aside. No need to rinse. If using a different brand of gf pasta, check the package for cooking instructions. Cooking times will vary for different brands. Whichever pasta brand you use, you’ll want to cook the pasta "al dente style" which means "cooking till firm"…usually 1-2 minutes less than package directions indicate. This allows the pasta to stay firm when it goes back in the pan to cook with the sauce.
- While the pasta is cooking, prepare the Starchy Water by combining 1/4 teaspoon each of kosher salt and cornstarch with 1 cup cold water. Heat in a microwave on High for 4 minutes. Set aside.
- Once the Starchy Water is in the microwave, whisk the oyster sauce, soy sauce, unseasoned rice vinegar, and sugar together in a small bowl until combined. Set aside.
- Cook unsalted butter in a large skillet over medium-high, stirring often, until butter turns golden brown about 4 minutes. Add garlic, pea pods, hot pepper flakes, and white and pale green parts of scallions.
- Continue cooking, stirring constantly, until butter is a deep amber color and snow peas are bright green and just crisp-tender, about 1 minute.
- Then, stir in sauce and bring to a simmer. Add pasta and pour in ¼ cup Starchy Water. Cook, tossing often and adding more Starchy Water if needed, until sauce is glossy and clings to noodles, about 1 minute. Taste and add more soy sauce if needed.
- Divide noodles among bowls and garnish with toasted sesame seeds and dark green scallion tops.
Notes
Recipe from Epicurious.com and modified by me for gluten free eating.
If you like this recipe, you may also like these other GFchow recipes. Radishes with Anchovy Butter, Clams with Tomato Broth and Spaghetti, and Crab Pasta with Spicy Lemon Oil.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
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