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Ready in 15 minutes

Brown Butter Shoyu Noodles

with Asian Greens, Garlic & Mushrooms

Cooking time

15 minutes




660 /serving

Did we have your attention with brown butter? This version of the sauce made from foaming butter gets a whisking of light soy sauce and garlic to make an enchanting entryway to a super-approachable meal. It slips and slides all over our ever-popular fresh Shanghai noodles, which have just the right chew factor for the teeth. They tumble around with sautéed sliced mushrooms, plus sesame-studded Asian greens and no shortage of scallion, white and green parts alike.

We will send you:

  • 225g Asian greens (yu choy or gai lan)
  • 2 Garlic cloves
  • 1 Scallion
  • 225g Sliced mushrooms
  • 225g Fresh Shanghai noodles
  • 30ml Soy sauce (low sodium)
  • 30g Vegetable demi-glace
  • 9g Black & white sesame seeds
  • 8.5g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)

Contains: Eggs, Milk, Sesame, Soy, Wheat

You will need:

Medium pot
Large pan
3 or 6 tbsp Butter
Salt & pepper (S&P)
Total Fat
30 g
Saturated Fat
12 g
1320 mg
Total Carb
81 g
5 g
19 g
6 g
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Mise en place
Bring a medium pot of salted water to a boil. Remove the bottom inch of the gai lan stems (halve lengthwise if large). Thinly slice the scallion, separating the white bottom and green top. Mince the garlic.
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Boil the noodles
Add the noodles to the pot of boiling water; stir gently to separate. Boil, 5 to 7 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
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Sauté the mushrooms
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Sauté the mushrooms, 4 to 6 min., until beginning to brown; season with ⅓ of the spices and S&P. Add ½ the white bottom of the scallion and ½ the garlic. Sauté, 30 sec. to 1 min., until fragrant. Transfer to a plate and reserve the pan.
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Cook the gai lan
In the same pan, heat a drizzle of oil on medium-high. Add the gai lan and 3 tbsp water (double for 4 portions). Cook, partially covered, stirring occasionally, 4 to 6 min., until crisp-tender. Add the remaining white bottom of the scallion and ½ the sesame seeds. Sauté, 30 sec. to 1 min., until fragrant; season with ½ the remaining spices and S&P. Transfer to a plate and keep warm. Reserve the pan.
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Make the sauce & combine the noodles
In the same pan, heat 3 tbsp butter (double for 4 portions) on medium. Cook, stirring occasionally, 2 to 3 min., until beginning to foam. Add the soy sauce and remaining garlic. Cook, stirring frequently, 30 sec. to 1 min., until slightly reduced; season with the remaining spices and S&P. Add ½ the reserved cooking water and the demi-glace; whisk well. Add the noodles and mushrooms. Cook, stirring constantly, 30 sec. to 1 min., until coated and heated through. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
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Plate your dish
Divide the noodles between your bowls. Garnish with the green top of the scallion and the remaining sesame seeds. Serve the gai lan on the side. Bon appétit!