SHIN CUP NOODLES RECIPES

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HETTY MCKINNON'S CACIO E PEPE UDON NOODLES | KITCHN



Hetty McKinnon's Cacio e Pepe Udon Noodles | Kitchn image

Inspired by a trip to Japan, this hybrid dish from Hetty McKinnon's cookbook, To Asia, With Love, plays on an Italian classic, Cacio e pepe, with the addition of udon noodles and a hint of miso.

Provided by Hetty McKinnon

Categories     Main dish    Lunch    Dinner    Noodles

Total Time 0S

Yield 4

Number Of Ingredients 6

28 ounces shelf-stable, vacuum sealed fresh udon noodles
6 tablespoons salted butter, cubed
1 tablespoon freshly ground black pepper, plus extra to serve
2 tablespoons white (shiro) miso
6 ounces Pecorino Romano cheese, finely grated
Sea salt

Steps:

  • Bring a saucepan of salted water to the boil. Add the noodles and blanch them for about 30 seconds, stirring with chopsticks to separate the strands. Drain immediately, reserving about 1 cup (250 ml) of the cooking water.
  • Melt 4 tablespoons (60 g) of the butter in a large frying pan over medium heat. Add the black pepper and stir for 20–30 seconds, until fragrant and toasted. Pour in about half the reserved cooking water, then add the noodles, miso and remaining butter. Turn off the heat, then add half the pecorino and season with a little sea salt. Toss the noodles until the cheese melts and the noodles are well coated (if the noodles seem dry, add some more of the reserved cooking water).
  • Transfer to serving plates and top with the remaining pecorino and, if you like, more pepper.

Nutrition Facts : SaturatedFatContent 19.0 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 113.5 g, SugarContent 0.9 g, ServingSize Serves 4, ProteinContent 37.3 g, FatContent 33.9 g, Calories 910 cal, SodiumContent 1115.2 mg, FiberContent 0.9 g, CholesterolContent 0 mg

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From en.m.wikipedia.org
See details


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From en.m.wikipedia.org
See details


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