Chili Garlic Butter Noodles
Chili Garlic Butter Noodles
Ingredients
For the Noodles
- 1 pound wide wavy noodles
- 8 cups water, for boiling
- 1 tablespoon salt, for boiling water
For the Chili Garlic Butter Sauce
- 6 garlic, cloves, finely minced
- 1 tablespoon neutral oil
- 2 tablespoons unsalted butter
- 1 teaspoon red pepper flakes, or to taste
- 1/4 cup soy sauce
- 1 tablespoon granulated sugar
- 2 tablespoons chili oil, or to taste
For Garnish (Optional)
- 1/2 teaspoon red pepper flakes
- 1 tablespoon sesame seeds
- 2 scallions, chopped
Instructions
- 1
Bring 8 cups of water and 1 tablespoon of salt to a rolling boil in a large pot. Add the wide wavy noodles and cook according to package directions, reducing the cooking time by 1 minute from the recommended al dente time.
⏱️ 8 min
- 2
Before draining the noodles, reserve 1/2 cup of the starchy noodle water. Drain the noodles and set aside.
⏱️ 1 min
- 3
While the noodles are cooking, heat the neutral oil in a large skillet or wok over medium heat. Add the unsalted butter and melt completely.
⏱️ 2 min
- 4
Add the finely minced garlic and red pepper flakes to the skillet. Sauté for about 1 minute, or until the garlic is fragrant but not browned.
⏱️ 1 min
- 5
Stir in the soy sauce, granulated sugar, and chili oil. Continue to stir continuously for 1-2 minutes, allowing the sauce to slightly thicken.
⏱️ 2 min
- 6
Add the cooked noodles and the reserved 1/2 cup of noodle water to the skillet with the sauce. Toss and stir vigorously until the noodles are evenly coated and the sauce clings to them.
⏱️ 1 min
- 7
Transfer the chili garlic butter noodles to serving bowls. Garnish with additional red pepper flakes, sesame seeds, and chopped scallions, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Chili Garlic Butter Noodles
Ingredients
For the Noodles
- 1 pound wide wavy noodles
- 8 cups water, for boiling
- 1 tablespoon salt, for boiling water
For the Chili Garlic Butter Sauce
- 6 garlic, cloves, finely minced
- 1 tablespoon neutral oil
- 2 tablespoons unsalted butter
- 1 teaspoon red pepper flakes, or to taste
- 1/4 cup soy sauce
- 1 tablespoon granulated sugar
- 2 tablespoons chili oil, or to taste
For Garnish (Optional)
- 1/2 teaspoon red pepper flakes
- 1 tablespoon sesame seeds
- 2 scallions, chopped
Instructions
- 1
Bring 8 cups of water and 1 tablespoon of salt to a rolling boil in a large pot. Add the wide wavy noodles and cook according to package directions, reducing the cooking time by 1 minute from the recommended al dente time.
⏱️ 8 min - 2
Before draining the noodles, reserve 1/2 cup of the starchy noodle water. Drain the noodles and set aside.
⏱️ 1 min - 3
While the noodles are cooking, heat the neutral oil in a large skillet or wok over medium heat. Add the unsalted butter and melt completely.
⏱️ 2 min - 4
Add the finely minced garlic and red pepper flakes to the skillet. Sauté for about 1 minute, or until the garlic is fragrant but not browned.
⏱️ 1 min - 5
Stir in the soy sauce, granulated sugar, and chili oil. Continue to stir continuously for 1-2 minutes, allowing the sauce to slightly thicken.
⏱️ 2 min - 6
Add the cooked noodles and the reserved 1/2 cup of noodle water to the skillet with the sauce. Toss and stir vigorously until the noodles are evenly coated and the sauce clings to them.
⏱️ 1 min - 7
Transfer the chili garlic butter noodles to serving bowls. Garnish with additional red pepper flakes, sesame seeds, and chopped scallions, if desired.