Butter noodles is one of my secret indulgences. It’s what I make when my husband travels and I want something simple, but warm and cozy. It’s also that dish we make when we return from vacation. We always have noodles, butter and cheese. But these butter noodles are something you’ll dream about. They are out of this world and since you can’t always go to Brunette in Kingston, New York … here’s the recipe we came up with based on the ingredients listed on the menu.
Cook ramen according to package directions, but shorten the cooking time by about a minute to make sure the noodles are al dente. Drain and return to the pot.
While the noodles are cooking, melt the butter in a pan on very low heat and add the soy sauce. Remove from heat, but keep warm.
Cook the capicola until crispy and remove to paper towels to drain. Chop into bite size pieces.
When the ramen is cooked, toss with the butter and soy sauce mixture and add in the capicola.
Serve in shallow bowls and top each dish with a small handful of fresh arugula.
Add grated piave cheese and freshly gorund black pepper.
When I say good butter and good soy sauce, I’m not trying to be obnoxious. I think when you are using simple ingredients, it’s important to use good quality ingredients, like imported butter and soy sauce.