Asian Noodles with Wasabi Butter Sauce

I was walking through the market today, restocking after spending the last two weeks away, and I was trying to figure out dinner. For some reason, the Asian section of the store inspired me (sometimes it's the Italian pastas, or the Mexican hot sauces, or the French cheeses). Today, it was clearly Asian. In one of my last cookbooks, Robin Takes 5, I created an incredible noodle dish with wasabi paste and butter. It sounds strangely simple, but it's truly incredible. As the hot wasabi hits your palate, the butter instantly smooths out the flavor. It's the perfect balance of heat and richness. I like to serve a little soy sauce or ponzu sauce on the side for those that want it.


Chinese Noodles with Wasabi Butter Sauce

I like to use wasabi paste instead of wasabi powder for this dish (and most dishes) but you can certainly whisk together an equal amount of wasabi powder and water to get the paste you need for this recipe. For added flavor and color, add a little chopped fresh cilantro.

Serves 4

Prep time: 5-10 minutes

Cooking time: 15 minutes

12 ounces Chinese egg noodles

1 cup reduced-sodium chicken broth

3 tablespoons unsalted butter

2 teaspoons wasabi paste, or more to taste

Cook the noodles according to the package directions. Drain and set aside. 

Meanwhile, combine the broth, butter and wasabi paste in a medium saucepan and set the pan over medium heat. Bring to a simmer and whisk to dissolve the wasabi paste completely into the broth.  Cook for 5 minutes. Add the cooked noodles and cook for 1 minute to heat through. Season to taste with salt and freshly ground black pepper.

Moggara12