Anchovy Scallion Noodles
Let’s talk anchovies. Anchovies are packed with umami and add a layer of complexity when emulsified or added into a dish. I love oil cured anchovies in the jar because I can store it in the fridge and use a few anchovies anytime I want— and the oil they’re stored in is also packed with flavor. This dish is super satisfying and takes minutes to make— especially because I’m using somen noodles— which are super thin Japanese noodles that take 2 minutes to cook— but you can for sure use any noodle you like. So let’s get this Flavor Chase started— with anchovies!
Flavor Chase is a series exclusively on Pinterest, where I hunt down and cook with umami-packed pantry and fridge items that’ll give your recipes a flavor punch and be your ticket to quick and tasty food. Umami is what they call the fifth flavor after SWEET, SOUR, SALTY, BITTER. It makes your taste buds sing and you’ll always go back for that extra taste. So, join me as I show you step by step quick and delicious dishes that’ll send you on your own flavor chase.
To watch this episode of Flavor Chase, head over to my Pinterest.
Makes 4 servings
INGREDIENTS
6 scallions, thinly sliced, plus more for garnish
10-12 oil-packed anchovy fillets, roughly chopped
1½ tbsp anchovy oil from the jar
1 tbsp grapeseed oil or other neutral oil
¼ tsp sugar
1 lb. somen noodles or other thin noodle such as ramen or angel hair pasta
1 tsp toasted sesame oil
METHOD
In a skillet over medium high heat, add grapeseed oil, anchovies, and scallions and sauté until anchovies and scallions are browned at the edges and soft— approximately 2-3 minutes Remove from heat and stir in anchovy oil and sugar.
Meanwhile, cook noodles according to package instructions. Reserve ¼ cup of cooking water. Drain noodles and return to the pot. Mix in anchovy mixture and cooking water, sesame oil and toss to combine. Transfer to serving bowls. Garnish with remaining scallions and serve.