Easy Asian-Inspired Garlic Butter Noodles with Mushrooms & Pea Sprouts

Printable Version (Recipe Only)

This simple, delicious noodle dish is easy to throw together and kid-friendly, too. You can use any kind of fresh mushroom and sprouts (or even sliced snow or sugar snap peas), but I just happened to have criminis and pea sprouts on hand.

Easy Asian-Inspired Garlic Butter Noodles with Mushrooms & Pea Sprouts
Time: About 30 minutes
Serves 2 as an entree, 4 as a side. Easily doubled.
Printable Version

- 2 teaspoons olive oil
- 12 oz. button or crimini mushrooms, sliced into 1/8" slices (buy them pre-sliced for extra convenience)
- 8 ounces pea sprouts
- kosher salt
- 8 ounces spaghetti or fettuccine boiled al dente and drained well
- 2 to 3 Tablespoons butter, depending on how buttery you like things
- 3 Tablespoons minced garlic
- 3 Tablespoons oyster sauce
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper

1) In a preheated medium high pan, saute your mushrooms with the 2 teaspoons olive oil until they've developed a light brown crust on both sides, then add pea sprouts and saute for another minute or so, just until the sprouts start to wilt. Season with a pinch or two of kosher salt. (About 1/8 teaspoon.) Set veg aside in a separate dish.

2) Using the same pan, turn the heat down to just higher than medium and add all the seasoning ingredients, letting the butter melt and the garlic cook until it begins to turn translucent, giving it a few good stirs to incorporate all the ingredients together.

3) Add the veg back in along with the noodles, toss to season evenly, adjust seasoning if needed, and that's it!

Enjoy. :)




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