Ingredients

Method

1. 1. Fry the plantain strips Heat oil in a heavy skillet over medium-high heat until it shimmers. Working in batches, add plantain matchsticks and fry for 3–4 minutes, stirring occasionally, until golden and crispy at the edges. Transfer to a paper towel and sprinkle lightly with salt while still warm. Set aside.

   Watch for: Plantains should be golden brown and firm when pressed; they will crisp further as they cool.

2. 2. Cook the noodles Bring a large pot of salted water to a boil. Add egg noodles and cook according to package directions until tender but still firm to the bite, typically 7–8 minutes. Reserve 1 cup of cooking water, then drain the noodles.

   Watch for: Noodles should bend without snapping when lifted from the water.

3. 3. Brown the butter and build the sauce In a large skillet, melt butter over medium heat, stirring occasionally, for 3–4 minutes until the milk solids turn golden brown and smell toasty. Add minced garlic and grated ginger, stirring for 30 seconds until fragrant. Stir in Queen Majesty Scotch Bonnet and Ginger sauce and remove from heat. Add lime juice and season with salt and black pepper to taste.

   Watch for: Butter should smell nutty and have brown bits visible at the bottom; do not let it burn.

4. 4. Toss noodles and finish Add the drained noodles to the skillet with the sauce. Toss gently, adding reserved cooking water a splash at a time until the sauce coats the noodles without pooling at the bottom; you may not need all of it. Char the scallion pieces in a dry skillet over high heat for 1–2 minutes until lightly blackened and softened.

   Watch for: Noodles should glisten and move freely when stirred; scallions should be dark at the tips but still tender.

5. 5. Plate and serve Divide noodles among bowls or plates. Top with crispy plantain strips, charred scallions, and a drizzle of any remaining sauce from the skillet. Garnish with cilantro if using.