Rich, creamy, noodles packed with umami flavors- you will never believe how easy it is to make this at home! This Masago Cream Noodles is inspired by a Japanese-Italian dish called Mentaiko Pasta. It uses masago (fish roe) that adds umami, a pop of color, and amazing texture to the dish!
Instructions:
- Cook kai dong qq noodles according to package. Drain and set aside.
- In a pan, melt butter. Once butter is fully melted, add in flour to create a roux.
- Slowly add in milk, Four Season Scallion Sauce, a pinch of black pepper, and salt. Mix until there is no flour lump and let it simmer on medium-low heat until the sauce becomes thick.
- Turn the heat off, add in noodles and mix well.
- In a separate bowl, mix together mayo and masago. Add in the noodles and mix altogether!
- To serve, plate your noodles, and we highly recommend adding on an onsen egg & garnish with seaweed and green onion. Enjoy!
Cook, create, kai dong!
