When Buttered Pasta Needs a Little Something, I Always Add This Pantry Staple (It’s Not Soy Sauce!)
When I’m not sure what to serve with dinner, I always fall back on buttered noodles. They’re simple, comforting, and come together in minutes. But recently I started adding oyster sauce to my buttered noodles, and it completely transformed the dish. That one ingredient turns basic buttered noodles into something special. The oyster sauce adds deep umami flavor and a hint of sweetness that balances perfectly with the butter and garlic. I like to serve these noodles with stir-fried shrimp or grilled chicken, or even just on their own with a sprinkle of scallions.
What Makes These Buttered Noodles So Good
The butter and garlic create a rich, aromatic base that coats every strand of pasta, while the oyster sauce is salty, slightly sweet, and big on umami flavor. The sauce clings perfectly to the noodles, thanks to a little reserved pasta water. Plus it’s fast, easy, and versatile — perfect for weeknight dinners when all you need is a simple side dish.
How to Make Oyster Sauce Buttered Noodles
- Boil the pasta. Add 1 pound of dried pasta to boiling water and cook for 1 minute less than the package instructions for al dente. Reserve 1 cup of pasta water, then drain.
- Make the sauce. Melt 6 tablespoons unsalted butter in a skillet over medium heat. Add 4 minced garlic cloves and cook until fragrant, 20 to 30 seconds.
- Add oyster sauce. Stir in 2 to 3 tablespoons of oyster sauce until combined.
- Finish the noodles. Add the pasta and 1/2 cup of the pasta water, tossing to coat. If too thick, add more water a few tablespoons at a time until the sauce clings to the noodles, about 1 minute. Season with kosher salt to taste.
Tips for Making Oyster Sauce Buttered Noodles
- Add herbs. These noodles are delicious as-is, but try stirring in chopped scallions or cilantro leaves for extra freshness at the end.
- Bulk it up. They pair perfectly with honey-garlic shrimp, an easy potsticker stir-fry, or honey-glazed salmon bites. Yum!
This article originally published on The Kitchn. See it there: When Buttered Pasta Needs a Little Something, I Always Add This 150-Year-Old Chinese Staple (Not Soy Sauce!)