Garlic Oyster Sauce Scissor-Cut Noodles
Servings: 2 people
Ingredients
Scissor-cut noodles
- 200 g all purpose flour
- ½ teaspoon salt
- 100 mL tepid water
Garlic oyster sauce
- 40 g butter
- 2 cloves garlic minced
- 2 spring onions finely sliced
- 40 g oyster sauce
- 10 mL light soy sauce
- 1 portion scissor-cut noodles as above
- ⅓ cup Parmigiano reggiano finely grated (optional)
Instructions
Scissor-cut noodles
- In a bowl, add flour, salt and water. Stir with a pair of chopsticks until large lumps form.
- Turn out on to a bench top and begin kneading, picking up any dry bits of flour as your go. Knead for 10 minutes until dough becomes smooth.
- Wrap in plastic wrap and let sit at room temperature for 20-30 minutes before using.
- Bring a saucepan of salted water to the boil. Once rapidly boiling, hold ball of dough in one hand and a pair of sharp kitchen scissors in the other. Snip small pieces of dough directly into the boiling water - they will take on an oblong shape naturally.
- Once you've cut all of the dough into the water, allow to boil for another couple of minutes before draining. Reserve a third of a cup of the pasta water.
Garlic oyster sauce
- Heat a fry pan over medium heat. Add butter and melt until it begins to bubble.
- Add garlic and the white part of the spring onions and sauté for a minute until fragrant.
- Add half of the reserved pasta water, followed by oyster and soy sauces. Stir well to distribute the sauces evenly.
- Add cooked noodles and toss lightly. Grate over cheese if using, and pour over remaining pasta water. Stir everything well to emulsify.
- Divide among two bowls. Drizzle over chilli crisp and sprinkle on spring onion greens and roasted sesame seeds to serve.