Chili Garlic Butter Noodles
Equipment
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Frying pan
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Pot
Ingredients
Noodles
- 6 oz noodles of your choice (ramen, udon or spaghetti)
- 4–5 cloves garlic, finely minced
- 1 tbsp butter
- ½–1 tsp chili flakes (adjust to taste)
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tbsp chili oil (Lao Gan Ma or your favorite chili crisp)
Optional Garnishes
- Extra chili flakes
- Sesame seeds
- Thinly sliced scallions
Instructions
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Finely mince the garlic and set it aside.
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Cook the noodles until 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 the butter.
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Add the garlic and chili flakes to the melted butter. Stir constantly for 30–60 seconds until fragrant but not browned.
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Pour in the soy sauce, sugar, and chili oil. Let the mixture bubble briefly until it thickens slightly.
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Add the drained noodles and a splash of reserved noodle water. Toss until the sauce coats the noodles evenly.
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Serve immediately and top with optional chili flakes, sesame seeds, and scallions if desired.
Video
Nutrition
Nutrition information is automatically calculated and should be used only as an approximation.
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What Makes These Chili Garlic Butter Noodles So Good
The combination of toasted garlic, a touch of butter and spicy chili oil gives these noodles a rich, savory depth that’s simple but addictive. They’re quick to prepare, use pantry staples, and deliver big flavor in a small bowl — ideal for a fast weeknight meal or an easy side.
The Dish That Uses All The Pantry Staples
When dinner decisions are hard, this recipe is a lifesaver. It relies on basic ingredients—garlic, butter, soy sauce and chili oil—and is very forgiving. Swap chili oil for sriracha or use oil instead of butter if needed; the result will still be satisfying and flavorful.
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
- ½–1 tsp chili flakes, to taste
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tbsp chili oil (Lao Gan Ma or similar)
Optional Garnish
- 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 one minute before al dente, reserving some cooking water before draining.
In a pan over medium heat, melt the butter. Add the minced garlic and chili flakes, stirring constantly for 30–60 seconds until fragrant but not browned.
Stir in the soy sauce, sugar and chili oil. Let the mixture bubble for a few seconds until it thickens a little.
Add the drained noodles to the pan with a splash of reserved noodle water. Toss well so the sauce clings to every strand.
Serve right away and finish with optional garnishes: extra chili flakes, sesame seeds and scallions for texture and brightness.
Tips & Variations
Real butter gives the dish a rich, glossy finish, but you can substitute margarine or a neutral oil if necessary. Half butter and half oil also works well.
This recipe is versatile — use any noodles you like, from instant ramen to spaghetti.
To add protein, top with a fried egg or shredded chicken for a heartier meal.
Frequently Asked Questions
Can I use garlic paste or jarred garlic?
Yes, but fresh garlic has the best flavor. If using jarred garlic, watch it closely so it doesn’t burn.
What kind of chili oil is best?
Any chili oil works. Lao Gan Ma or a homemade chili crisp are great choices.
Can I skip the butter?
You can use a neutral oil instead, though butter mellows the heat and adds a silky mouthfeel. Try half butter, half oil if you prefer.
Do I have to rinse the noodles?
Rinse only if the noodles are very starchy or clumped. A quick rinse helps keep them separate before tossing with the sauce.
If You Liked This…
You might also enjoy other spicy comfort dishes and noodle recipes that pack a flavor punch.