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Umami Noodles with Scallion Brown Butter (Gluten Free)

Prep Time26 minutes
Cook Time16 minutes
Total Time42 minutes
Course: dinner, lunch, Snack
Cuisine: Asian, asian fusion
Keyword: barilla gluten free pasta, garlic, gluten free oyster sauce, gluten free soy sauce, hot pepper flakes, pea pods, scallions, sugar, unsalted butter, unseasoned rice vinegar
Servings: 6 servings
Author: GFchow @ gfchow.com

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

Snow pea pods are flat with smaller peas in them whereas sugar snap peas are rounded and puffier with larger peas in them.
Gluten free pasta doesn't have the same starch content as regular pasta, so it's difficult for the sauce to "cling to" the pasta. The Starchy Water trick re-creates the starchiness found in regular pasta water.
If not gluten free, try using lo mein, udon, or ramen noodles. If using any of these noodles, there’s no need to use the Starchy Water step that’s outlined above, just use a 1/4 cup of the pasta water. The Starchy Water step is for when you are using gf pasta only. 
Substitute shelled edamame, chopped asparagus, or another veggie of your choice for the pea pods. Or omit the veggie altogether.