Chili Garlic Butter Noodles
Equipment
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Frying pan
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Pot
Ingredients
Noodles
- 6 oz noodles of your choice
- 4–5 cloves garlic, finely minced
- 1 tbsp butter
- ½–1 tsp chili flakes
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tbsp chili oil
Optional Garnishes
- Extra chili flakes
- Sesame seeds
- Thinly sliced scallions
Instructions
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Finely mince 4–5 cloves of garlic and set aside.
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Cook the noodles in boiling water until about one minute before al dente. Reserve a splash of the cooking water, then drain.
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Heat a frying pan over medium and melt 1 tablespoon of butter.
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Add the minced garlic and chili flakes, stirring constantly for 30–60 seconds until fragrant.
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Pour in 1 tablespoon soy sauce, 1 teaspoon sugar, and 1 tablespoon chili oil. Let the mixture bubble briefly until it slightly thickens.
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Toss the drained noodles into the pan with a splash of the reserved noodle water, stirring until the sauce clings to the noodles.
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Serve immediately and garnish, if desired, with extra chili flakes, sesame seeds, and scallions.
Video
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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What Makes These Chili Garlic Butter Noodles So Good
These noodles were inspired by a favorite local spot and after testing several versions I landed on a simple, flavorful bowl. Toasty garlic and a bit of butter create richness, while chili oil and flakes bring warmth and depth. The result is a quick, comforting dish that’s bold but balanced.
The Dish That Uses All The Pantry Staples
When dinner decisions drag on, this recipe saves the night. It relies on pantry staples—garlic, butter, soy sauce, and chili oil—so it’s easy to pull together in about 15 minutes. If you need substitutions, sriracha can replace chili oil and neutral oil can replace butter; it still tastes great.
What You’ll Need To Make Chili Garlic Butter Noodles
Ingredients
- 6 oz noodles of your choice (ramen, udon, or spaghetti)
- 4–5 cloves garlic, finely minced
- 1 tbsp butter (or substitute oil)
- ½–1 tsp chili flakes, to taste
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tbsp chili oil (Lao Gan Ma or your favorite)
Optional Garnishes
- Extra chili flakes
- Sesame seeds
- Thinly sliced scallions
How to Make Chili Garlic Butter Noodles
Mince the garlic and set it aside. Cook the noodles until about one minute before al dente, reserving a small amount of the cooking water before draining.
In a frying pan over medium heat, melt the butter. Add the minced garlic and chili flakes and stir constantly for 30–60 seconds, until fragrant but not browned.
Add the soy sauce, sugar, and chili oil. Let the sauce bubble briefly and thicken slightly, then add the drained noodles and a splash of the reserved noodle water.
Toss everything together so the sauce evenly coats each strand. Add more noodle water if needed to loosen the sauce and help it cling to the noodles.
Serve right away and finish with optional garnishes like chili flakes, sesame seeds, and scallions.
Tips & Variations
Real butter adds richness and a glossy finish, but margarine or neutral oil will work in a pinch. This dish pairs well with any noodle type—spaghetti, instant ramen, udon, or rice noodles.
For protein, top the noodles with a fried egg or shredded chicken.
Frequently Asked Questions
Can I use garlic paste or jarred garlic?
Yes, but fresh garlic delivers the best flavor. If you use pre-minced garlic, watch it carefully so it doesn’t burn.
What kind of chili oil is best?
Any chili oil you enjoy will work. Lao Gan Ma or a homemade chili crisp are particularly tasty choices.
Can I skip the butter?
Yes—use a neutral oil instead. Butter softens the heat and gives a silky mouthfeel; a mix of butter and oil also works well.
Do I have to rinse the noodles?
Rinse only if the noodles are very starchy or clumped. A quick rinse helps them separate before tossing with the sauce.
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