Ingredients:

  • 12 oz (340g) dried wheat noodles, udon, or rice noodles
  • 2 cups (480ml) reserved noodle cooking water
  • 3 tbsp (45ml) low-sodium soy sauce
  • 1 tbsp (15ml) toasted sesame oil
  • 1 tbsp (15g) unsalted butter
  • 1 tbsp (15ml) maple syrup
  • 1 tsp (5ml) rice vinegar
  • 6 cloves (18g) garlic, minced finely
  • 3 stalks (40g) scallions, sliced into 1-inch pieces
  • 1/2 tsp (3g) red pepper flakes

Instructions:

  1. Boil the noodles according to package instructions. Before draining, reserve 2 cups (480ml) of the starchy noodle cooking water, then drain the noodles and set aside.
  2. Heat the butter and sesame oil in a wide skillet over medium heat. Add minced garlic and red pepper flakes, stirring for 60–90 seconds until fragrant and pale gold.
  3. Stir in the low-sodium soy sauce, maple syrup, and rice vinegar. Add 1/2 cup (120ml) of the reserved noodle water and simmer for 2 minutes until the sauce reduces and becomes glossy.
  4. Add the cooked noodles and sliced scallions to the skillet. Toss vigorously over medium-high heat for 2 minutes, adding more reserved noodle water if needed, until noodles are coated in a velvety glaze.