Furikake Umami Noodles

These silky, deeply savory noodles are tangled with browned shiitakes, garlic butter and a glossy soy-oyster sauce, then showered with Herbie’s Furikake for a salty seaweed-sesame crunch.

Ingredients

• Ramen Noodles  ·  12 ounces 
• Herbies Furikake Seasoning  ·  3 tablespoons 
• Herbies Korean Red Pepper Flakes  ·  1/2 teaspoon 
• Butter, unsalted  ·  4 tablespoons 
• Shiitake Mushrooms, stems removed, thinly sliced  ·  4 ounces 
• cloves Garlic, finely minced  ·  5 
• Oyster Sauce  ·  1 tablespoon 
• Soy Sauce  ·  1 teaspoon 
• Green Onions, thinly sliced  ·  3 
• Cilantro  ·  1/2 bunch 

Instructions

Ready in about 20 minutes, they’re ideal for a fast weeknight dinner when you want maximum flavor with minimum ceremony.

Melt 1/2 the butter in a large skillet or wok over medium-low heat. Add the shiitake mushrooms and cook for 3–4 minutes until lightly browned.

Add the garlic, red pepper flakes, 1/2 the green onion. Cook for 1–2 minutes until intensely aromatic without browning the garlic. Remove from the heat.

Cook the noodles according to package directions. Before draining, reserve ½ cup of the starchy cooking water.

In a medium bowl add the oyster sauce, soy sauce, 1 tablespoon Herbie’s Furikake and the other 1/2 of the green onion. Whisk together. Add the reserved starchy cooking water and whisk it into the bowl with the sauce.

Pour that sauce into the pan with the mushroom mixture and turn the heat back up to medium high heat and add the other 1/2 of the butter. Stir vigorously until the butter and starchy water become a smooth, glossy sauce, about 2 minutes.

Add the noodles to the pan and coat with the sauce.

Remove from the heat and serve immediately with a generous dusting of the remaining Furikake and fresh cilantro.

Jenny's Tip: - Serve piping hot with extra Furikake at the table for that essential seaweed-sesame crunch.