Yogurt noodles are a dumpling-inspired dish without the wrappers: they use the same garlic yogurt and sizzling butter, but require no shaping. Temperature is the key: the noodles should be hot and the yogurt at room temperature. Yogurt straight from the refrigerator cools the noodles immediately, while boiling-hot noodles can curdle cold yogurt.
Crush the garlic with a pinch of salt in a mortar until it forms a paste, then whisk it into the room-temperature yogurt. Spread the sauce over the bottom of a wide serving platter.
Salt 2,500 ml of water and bring it to a boil in a large pot.
Add the noodles to the boiling water and cook for 8 minutes, stirring occasionally. Break one noodle open and check that no white line remains in the center, then drain.
Pour the hot noodles over the yogurt and turn them over with a spoon to combine. The yogurt spread on the bottom of the platter warms gradually from the noodles, which helps prevent curdling.
Melt the butter and remove it from the heat. Wait 30 seconds, then add the red pepper flakes and mint. Drizzle over the noodles and finish with coarsely crushed walnuts.
Take the yogurt out of the refrigerator half an hour before serving; this wait is passive and is the recipe’s only requirement. Do not let the noodles sit after draining; combine them with the yogurt right away. This dish does not keep until the next day because reheating the yogurt will make it curdle.
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