Chili Oil Garlic Butter Noodles
Chili Oil Garlic Butter Noodles
Ingredients
- 1 head garlic, finely minced
- 12 ounces spaghetti
- 1/2 cup unsalted butter
- 1/4 cup soy sauce
- 1/4 cup chili oil, plus more for serving, as needed
- 1 tablespoon granulated sugar
- 1/4 cup Parmesan cheese, grated, plus more for serving
- 1/2 cup noodle water, reserved from boiling noodles
Optional Garnishes
- 1 teaspoon sesame seeds
- 1/2 teaspoon chili flakes
- 2 scallions, thinly sliced
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions, but remove from heat and drain 1 minute before it reaches al dente. Reserve 1/2 cup of the noodle water before draining.
⏱️ 8 min
- 2
While the noodles are cooking, melt the unsalted butter in a large skillet or wok over medium heat. Add the minced garlic and cook for 1-2 minutes, stirring frequently, until fragrant but not browned.
⏱️ 2 min
- 3
Stir in the soy sauce, chili oil, granulated sugar, and grated Parmesan cheese into the skillet with the garlic butter. Pour in the reserved noodle water.
⏱️ 1 min
- 4
Bring the sauce to a gentle simmer and cook for 1-2 minutes, stirring continuously, until the sauce slightly thickens.
⏱️ 2 min
- 5
Add the drained noodles to the skillet with the sauce. Toss vigorously with tongs until the noodles are completely coated with the sauce.
⏱️ 1 min
- 6
Serve immediately in bowls. Garnish with additional grated Parmesan cheese, sesame seeds, chili flakes, and sliced scallions, if desired, and a drizzle of extra chili oil.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
- 1 head garlic, finely minced
- 12 ounces spaghetti
- 1/2 cup unsalted butter
- 1/4 cup soy sauce
- 1/4 cup chili oil, plus more for serving, as needed
- 1 tablespoon granulated sugar
- 1/4 cup Parmesan cheese, grated, plus more for serving
- 1/2 cup noodle water, reserved from boiling noodles
Optional Garnishes
- 1 teaspoon sesame seeds
- 1/2 teaspoon chili flakes
- 2 scallions, thinly sliced
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions, but remove from heat and drain 1 minute before it reaches al dente. Reserve 1/2 cup of the noodle water before draining.
⏱️ 8 min - 2
While the noodles are cooking, melt the unsalted butter in a large skillet or wok over medium heat. Add the minced garlic and cook for 1-2 minutes, stirring frequently, until fragrant but not browned.
⏱️ 2 min - 3
Stir in the soy sauce, chili oil, granulated sugar, and grated Parmesan cheese into the skillet with the garlic butter. Pour in the reserved noodle water.
⏱️ 1 min - 4
Bring the sauce to a gentle simmer and cook for 1-2 minutes, stirring continuously, until the sauce slightly thickens.
⏱️ 2 min - 5
Add the drained noodles to the skillet with the sauce. Toss vigorously with tongs until the noodles are completely coated with the sauce.
⏱️ 1 min - 6
Serve immediately in bowls. Garnish with additional grated Parmesan cheese, sesame seeds, chili flakes, and sliced scallions, if desired, and a drizzle of extra chili oil.
⏱️ 1 min