The Best Yumblink Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
If there’s one comfort food I could eat forever (and ever), it’s buttered noodles. They’re cozy, easy, and somehow taste even better when you add a little twist. This version has rich butter, savory miso, fresh chives, nutty parmesan, and garlic blended into the most magical sauce. It’s simple, fast, and feels like a warm hug in a bowl.
Perfect for lazy weeknights, quick lunches, or when you just want something delicious without a lot of effort. Let’s get into it!
Method
1. Cook the Pasta
Start by bringing a large pot of water to a boil. Add a generous pinch of salt. This is your only chance to season the pasta itself. Once the water is boiling, add about ¾ of a box of your favorite pasta. Short shapes like fusilli, penne, or rigatoni work best for catching the creamy sauce, but you can use whatever you like. Cook the pasta according to the package instructions until it’s just al dente. Right before draining, scoop out about ½ cup of the starchy pasta water and set it aside. Then drain the noodles and keep them warm; you’ll be mixing them right back into the pot soon.
2. Blend the Sauce
While the pasta is cooking, it’s time to make the buttery miso sauce. In a food processor or blender, add 2 tablespoons of miso paste, ½ stick (4 tablespoons) of unsalted butter (softened or just barely melted), 2 cloves of garlic, ½ cup of grated parmesan cheese, and a small handful of chopped fresh chives. Add a small pinch of salt and pepper; don’t go overboard since the miso and cheese are both salty. Blend everything until the mixture turns smooth, creamy, and spreadable. It should look like a thick paste with a rich, golden colour and a savoury aroma.
3. Combine Pasta and Sauce
Once your pasta is drained and still hot, return it to the pot you cooked it in (no need to rinse it out). Scoop the butter-miso sauce into the hot noodles. Add a splash (start with about ¼ cup) of the reserved pasta water. This starchy water helps loosen the sauce and helps it coat every noodle perfectly. Use a rubber spatula or large spoon to gently toss everything together. The heat from the pasta will melt the sauce into a glossy, buttery coating. If the sauce seems too thick, just add a little more pasta water, a tablespoon at a time, until it’s silky and clings to the noodles.
4. Serve and Garnish
Spoon the finished noodles into bowls while they’re still warm. For an extra layer of flavor and color, sprinkle a little more parmesan on top along with extra fresh chives. If you’re feeling fancy or want to boost the richness, you can add a soft-boiled egg, a fried egg, or even a sprinkle of toasted breadcrumbs right before serving. And just like that, your cozy, miso-buttered noodles are ready to enjoy.
Necessary Tools
- Medium or large pot (for boiling pasta)
- Strainer or colander
- Food processor or blender
- Measuring cups and spoons
- Rubber spatula or spoon
- Chef’s knife and cutting board
Buttered Noodles
Cuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
10
minutesTotal time
20
minutesIngredients
¾ box of pasta (any shape you like)
2 tablespoons miso paste
½ stick (4 tablespoons) unsalted butter
2 cloves garlic
½ cup grated parmesan cheese
A small handful of fresh chives
Salt and black pepper, to taste
Reserved pasta water (about ¼–½ cup)
Directions
- Cook your pasta in a big pot of salted water, just like the box says. Right before draining, save about ½ cup of the pasta water. You’ll need it later for the sauce.
- In a food processor, toss in the butter, miso, garlic, parmesan, chives, and a pinch of salt and pepper. Blend it until smooth and creamy. (It’ll smell amazing already.)
- Add the hot, drained pasta back into the pot. Scoop in your butter-miso sauce and a bit of the saved pasta water. Toss it all together until every noodle is coated and glossy.
- Serve it up in bowls and top with extra parmesan and chives if you want to get fancy.
Notes
- Don’t forget to save the pasta water before draining. That starchy water helps the sauce stick to the noodles.
- Make sure your butter is soft or slightly melted before blending so everything mixes smoothly.
- Don’t over-salt at the beginning miso and parmesan are already salty, so taste before adding more.
- Use the pasta while it’s still hot, or the sauce won’t melt and coat evenly.
Serving Suggestions
- Add a soft-boiled egg or crispy fried egg on top for extra richness.
- Serve with a side of roasted veggies or a simple salad.
- Try it with crispy tofu, grilled chicken, or shrimp for protein.
- Want some crunch? Sprinkle toasted breadcrumbs on top.
Fun Fact
Miso paste is made from fermented soybeans and adds umami that deep, savory flavor that makes food taste richer. It’s used a lot in Japanese cooking but works like magic in sauces and pastas too!
Conclusion
Buttered noodles are always a good idea but this version with miso, garlic, and chives makes them feel brand new. It’s cozy, flavorful, and ready in minutes. Whether you’re making a quick dinner or just need a big bowl of comfort, this recipe is one to keep forever & ever.
