Simple Cheese
Soy Sauce Pasta (Butter & Parmesan Noodles)
A savory, 10-minute pantry meal blending nutty whole wheat pasta with a rich butter-soy glaze and a generous dusting of cheese powder for pure carb bliss.
Born from the necessity of an empty pantry this dish is a masterclass in high reward cooking with minimal effort. By boiling the pasta directly in a seasoned base of soy sauce and chicken powder every noodle is infused with umami before being finished with a creamy melted butter and cheese coating.
Ingredients
- 120 g whole wheat pasta
- 500 ml water
- 0.5 tbsp salt
- 2 tbsp steamed fish soy sauce
- 0.5 tbsp chicken powder
- 15 g butter
- to taste cheese powder (parmesan)
- optional crushed black pepper
Instructions
- 1Boil the water
Begin by pouring 500 milliliters of water into a large frying pan. Set the heat to high to bring the liquid to a boil, which will serve as the base for cooking the pasta and building the sauce simultaneously.
Tip: Using a wide frying pan instead of a deep pot allows for faster evaporation, helping the starch concentrate for a silkier finish. - 2Season with salt
Add half a spoonful of salt to the water in the pan. This is essential for seasoning the pasta from the inside out as it absorbs the liquid during the cooking process.
Tip: Be conservative with salt at this stage since the soy sauce and cheese powder added later also contain sodium. - 3Add soy sauce for depth
Pour two spoonfuls of steamed fish soy sauce into the water. This adds a rich, savory umami depth and a light golden color to the base liquid, differentiating it from a standard boiled pasta.
Tip: Steamed fish soy sauce is slightly sweeter and more delicate than regular light soy sauce, making it perfect for simple noodle dishes. - 4Add chicken powder and pasta
Add half a spoonful of chicken powder and the whole wheat pasta to the simmering liquid. The savory seasoning will infuse the noodles as they cook directly in the flavorful base until they reach an al dente texture.
Tip: Stir the noodles occasionally to ensure they are fully submerged and cooking evenly in the seasoned water. - 5Emulsify with butter
Once the pasta is cooked through and the water has mostly evaporated into a starchy glaze, toss in a small cube of butter. Stir it through the hot noodles to prevent sticking and to add a rich, creamy aroma.
Tip: Adding the butter right as the water disappears helps create a glossy emulsion that helps the cheese powder stick to every strand. - 6Add the cheese powder
Once the water has mostly evaporated and the butter has melted into the noodles, sprinkle a thick layer of cheese powder over the pasta. You can add as much as you like at this stage to achieve a rich, milky flavor that perfectly complements the wheat aroma of the noodles.
Tip: Stir the pasta immediately after adding the cheese to help it melt evenly and create a smooth, savory coating using the residual heat. - 7Emulsify the cheese and butter
After the water has mostly evaporated and you have added a knob of butter and a thick layer of cheese powder, use chopsticks to stir the pasta vigorously. The heat will melt the butter and cheese, emulsifying them into a thick, creamy sauce that perfectly coats the whole wheat noodles.
Tip: Stir quickly while the pan is still hot to ensure the sauce becomes smooth and glossy rather than clumping. - 8Twirl and plate the pasta
Use a wooden spoon and a fork to twirl the cheesy pasta into neat, compact bundles. Carefully lift the noodles from the pan and place them onto a serving plate. Plating the pasta this way helps maintain its temperature and creates a professional, appetizing presentation.
Tip: Twirling the pasta against the curve of the spoon helps create a tighter, more stable nest for plating.
