Butter Soy Noodles

Ingredients

• 180 g Spaghetti
• 3 tbsp Butter
• 2.3333333333333335 tbsp Soy sauce
• 2 tsp Rice vinegar
• 4 pcs Scallion
• 2 pcs Egg
• 2.75 tsp Kosher Salt
• 0.5 tsp Black Pepper

Method

1. Slice {scallion} into thin rings and keep the white and green parts separate for quick, even cooking and a fresh finish.
2. Bring {spaghetti} to a boil in a large pot of boiling water with {kosher_salt} and cook until just tender; reserve some cooking water so the sauce later shines and clings.
3. Heat a skillet over medium-high heat with some {butter}, crack {egg} into it, and cook until the edges are golden brown and crisp and the yolk is still soft; season with {black_pepper} and a pinch of {kosher_salt}.
4. Set the same skillet over medium-low heat, melt {butter}, add the white part of {scallion}, and sauté briefly until fragrant; then stir in {soy_sauce} and {rice_vinegar} and let it reduce slightly until the sauce shines.
5. Add {spaghetti} directly to the pan with the sauce, add a splash of cooking water, and toss over medium-high heat until the sauce emulsifies and coats each strand; taste and adjust with {soy_sauce} or {kosher_salt} if needed.
6. Divide {spaghetti} among plates, top with {egg}, and finish with the green part of {scallion} for fresh bite and texture.