Sort ingredients
janebecks
QR Code
Listen
Pdf
In a large sauté pan, melt 4 tablespoons of butter over medium heat. Add shallot and cook until soft and translucent, about 3 to 4 minutes. Stir in garlic and cook until fragrant, about 15 to 30 seconds. Reduce the heat to medium-low and add cabbage and salt. Cook, stirring occasionally, until the cabbage has reduced by half and is soft and slightly caramelized, about 20 to 22 minutes.
Meanwhile, bring a large pot of water up to a rolling boil and generously season with a few pinches of salt. Cook the egg noodles 1 minute less than the package instructions. Reserve ¼ cup of pasta water. Strain (do not rinse) and transfer the noodles to the cabbage.
In a small mixing bowl, combine the miso paste and reserved pasta water and whisk until smooth. Pour the mixture over the cabbage and noodles and reduce the heat to low. Add the remaining 2 tablespoons of butter and cook, stirring frequently, until the butter is melted and the noodles are glossy, about 2 minutes. Taste and season with additional salt, if needed.
Plate the noodles and garnish with freshly ground black pepper before serving.