Description

A quick, 20-minute weeknight dinner featuring chewy wheat noodles tossed in a rich, garlicky butter sauce with customizable homemade chili oil. This recipe uses pantry staples for a comforting, restaurant-quality meal.

Ingredients

Scale

8 oz (225g) dried wheat noodles or ramen-style noodles
1/2 cup (120ml) neutral oil (vegetable, canola, or peanut)
2–3 tablespoons chili flakes (coarse or fine)
1 star anise
1 cinnamon stick
3 cloves whole
4 garlic cloves, sliced thin (for oil infusion)
3 tablespoons unsalted butter
6 garlic cloves, minced (for sauce)
3 tablespoons soy sauce (low-sodium recommended)
1 tablespoon black vinegar or rice vinegar
1 teaspoon sugar
1 tablespoon white sesame seeds, toasted
2–3 green onions, sliced
1 teaspoon toasted sesame oil
Salt for boiling water

Instructions

Make the Chili Oil: In a small skillet, combine neutral oil, sliced garlic, star anise, cinnamon stick, and cloves. Heat over medium-low to about 300°F (150°C). Cook for 5-7 minutes until garlic is golden and fragrant, stirring occasionally. Do not burn the garlic.
Remove spices and garlic from the oil with a slotted spoon. Pour the hot infused oil into a heatproof bowl containing chili flakes. Stir well and let cool slightly.
Prep the Sauce: In a small bowl, whisk together soy sauce, vinegar, sugar, and minced garlic. Set aside.
Boil the Noodles: Bring a large pot of salted water to a boil. Add noodles and cook until al dente (8-10 minutes for dried). Before draining, reserve 1/2 cup of starchy pasta water.
Combine and Cook: In a clean skillet over medium heat, melt butter. Add the sauce mixture and whisk to combine. Simmer for 30 seconds.
Toss the Noodles: Add drained noodles to the skillet. Toss vigorously to coat. If the sauce is too thick, add a splash of reserved pasta water. Continue tossing until noodles are glossy.
Finish with Chili Oil: Remove skillet from heat. Drizzle 2-3 tablespoons of homemade chili oil over the noodles and toss again.
Garnish and Serve: Transfer to bowls. Top with toasted sesame seeds, sliced green onions, and extra chili oil if desired. Serve immediately.

Notes

[‘Do not overcook noodles; they will finish cooking in the hot sauce.’, ‘Use the reserved pasta water to help emulsify the sauce and create a glossy coating.’, ‘Chili oil can be made ahead and stored in the fridge for up to 2 weeks.’, ‘For a vegan version, substitute butter with olive oil or coconut oil.’, ‘Toast sesame seeds in a dry pan for enhanced nutty flavor.’]

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Cuisine: Asian Fusion

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 3
Sodium: 680
Fat: 20
Saturated Fat: 8
Carbohydrates: 55
Fiber: 2
Protein: 12

Keywords: spicy garlic butter noodles, homemade chili oil, quick dinner, weeknight meals, noodle recipe, easy pasta, comfort food