Chinese Noodles with Snap Peas and Wasabi Butter Sauce

Consider this: spicy wasabi and creamy butter, swirled together and tossed with tender noodles. The dish couldn't be simpler, but the flavors soar off the plate! 

Note: I like to use wasabi paste instead of wasabi powder for this dish (and most dishes) but you can certainly whisk together an equal amount of wasabi powder and water to get the paste you need for this recipe. For added flavor and color, add a little chopped fresh cilantro.

Chinese Noodles with Snap Peas and Wasabi Butter Sauce

12 ounces Chinese egg noodles or spaghetti

2 cups fresh snap peas

1 cup chicken broth

3 tablespoons unsalted butter

2 teaspoons wasabi paste, or more to taste

Salt and freshly ground black pepper

Cook the noodles according to the package directions, adding the snap peas for the last minute of cooking.  Drain and set aside. 

Meanwhile, combine the broth, butter and wasabi paste in a medium saucepan and set the pan over medium heat. Bring to a simmer and whisk to dissolve the wasabi paste completely into the broth.  Cook for 5 minutes.  Add the cooked noodles and snap peas and toss to coat  Season to taste with salt and pepper. 

Serves 4