Why These Chili Oil Garlic Butter Noodles Are So Good

For me, these Chili Oil Garlic Butter Noodles are the perfect balance of richness and spiciness. Using the butter as the base for the sauce creates a smooth base and helps bring spread the warm notes of the chili oil throughout the sauce. I like to cook the garlic in the butter first so it perfumes the butter, and once you toss the noodles in, the sauce clings to every strand instead of being watery and just falling off the noodles. The parmesan also adds an additional layer of umami flavor that brings the whole dish together.

Why This Chili Oil Garlic Butter Noodles Sauce Works

As I said before, I love to cook the garlic in the butter so the garlic notes are released into the fat before anything else goes in. The soy sauce and chili oil add the saltiness and spiciness while the sugar makes the sauce a little less acidic and rounds out the sharp flavors of the soy sauce and chili oil. Adding the noodle water helps emulsify the butter with the sauce so it coats the noodles evenly and sticks! Additionally, tossing the noodles while they are still warm allows the starch to bind the sauce and give that restaurant quality texture.

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What You’ll Need To Make Chili Oil Garlic Butter Noodles

Noodles

• 8 oz noodles of choice such as spaghetti, ramen, or wheat noodles

Chili Oil Garlic Butter Sauce

• 2 tbsp butter
• 5 cloves garlic, finely minced
• 1 tbsp soy sauce
• 1 to 2 tbsp chili oil
• 1 tsp sugar
• ¼ cup grated parmesan
• 2 tbsp reserved noodle water

Optional Garnish

• Sesame seeds
• Chili flakes
• Sliced scallions

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How to Make Chili Oil Garlic Butter Noodles

Bring a pot of salted water to a boil and cook the noodles until about one minute before al dente.

Reserve a few tablespoons of noodle water before draining the noodles.

Melt the butter in a pan over medium heat until fully liquid.

Add the minced garlic and cook briefly until fragrant but not browned.

Stir in the soy sauce, chili oil, sugar, parmesan, and reserved noodle water until the sauce begins to thicken.

Add the drained noodles to the pan. Toss continuously until the sauce coats the noodles evenly.

Transfer the noodles to a bowl and optionally garnish with sesame seeds, chili flakes, scallions.

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Tips and Variations

For a stronger garlic flavor, add a few more cloves of minced garlic in. The sauce will be even better!

If you like your noodles extra spicy, feel free to add more chili oil on top as a garnish!

In case your sauce gets too thick, add extra noodle water until the texture is to your liking.

For a deeper umami flavor, add even more parmesan so it melts fully into the sauce.

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Frequently Asked Questions

Can I use ramen noodles for this recipe?

Yes, ramen works well because the noodles hold sauce easily and cook quickly. I actually use instant ramen noodles for this recipe!

Why is noodle water added to the sauce?

The starch in the water helps emulsify the butter and soy sauce so the sauce clings to the noodles.

Can I make this ahead of time?

These noodles are best served fresh, but leftovers can be reheated in the microwave with a small splash of water to loosen the sauce.

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What to Make Next

If you love spicy noodles, try my Spicy Peanut Noodles!

Craving a meat dish instead? Make my Garlic Chicken Stir Fry!

Want more meat and still want the noodles? You’ll love my Beef Chow Fun!