featured 3319

Spicy Chili Garlic Butter Noodles Recipe

5 from 2 votes

Chili Garlic Butter Noodles



A serving of chili garlic butter noodles in a bowl, glistening with sauce and garnished with sesame seeds and scallions.
These Chili Garlic Butter Noodles are spicy, buttery, and garlicky — a simple, flavorful meal that comes together in under 15 minutes. They make a great weeknight dinner or a satisfying side.
Servings:

2
servings
Prep:
5 mins
Cook:
10 mins
Total:
15 mins

Equipment

  • Frying pan
  • Pot for boiling noodles

Ingredients

Noodles

  • 6
    oz
    noodles of your choice (ramen, udon, 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

  • Peel and finely mince the garlic. Set it aside so it’s ready when the butter melts.
  • Bring a pot of salted water to a boil. Cook the noodles until about one minute before al dente. Before draining, reserve about 1/4 cup of the starchy noodle water.
  • Heat a frying pan over medium heat and add the butter. Let it melt and begin to foam, but do not brown.
  • Add the minced garlic and chili flakes to the melted butter. Stir continuously for 30–60 seconds until fragrant, taking care not to burn the garlic.
  • Pour in the soy sauce, sugar, and chili oil. Let the mixture bubble for a few seconds until it slightly thickens and becomes glossy.
  • Add the drained noodles to the pan along with a splash of the reserved noodle water. Toss or stir vigorously so the sauce coats every strand. Add more noodle water a little at a time if you want a looser sauce.
  • Serve immediately in bowls and top with optional garnishes like extra chili flakes, sesame seeds, and scallions.

Video

Video demonstrating the recipe preparation.

Nutrition


Serving:
1
serving


Calories:
305
kcal


Carbohydrates:
40
g


Protein:
7
g


Fat:
14
g

Nutrition information is automatically calculated and should be used as an approximation.



Like this recipe? Rate & comment below!

What Makes These Chili Garlic Butter Noodles So Good

These noodles strike a balance between rich, buttery comfort and bright, spicy garlic heat. Toasted garlic gives the dish depth, butter adds a silky mouthfeel, and chili oil brings an aromatic heat that lingers without overpowering. The result is a compact bowl of bold flavor you can make in minutes.

A chopstick lift of saucy noodles, showing the glistening strands coated in chili garlic butter.

The Dish That Uses All The Pantry Staples

When you don’t know what to make for dinner, this recipe is a pantry hero. It relies on everyday ingredients—garlic, butter, soy sauce, and chili oil—and is forgiving with substitutions. Use a neutral oil if you don’t have butter, or sriracha if you don’t have chili oil. It still tastes great and comes together in about 15 minutes.

What You’ll Need To Make Chili Garlic Butter Noodles

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
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 1 tbsp chili oil (Lao Gan Ma or similar chili crisp)

Optional Garnish

  • Extra chili flakes
  • Sesame seeds
  • Thinly sliced scallions

How to Make Chili Garlic Butter Noodles

Mince your garlic and set it aside. Cook the noodles until one minute before al dente and reserve a little noodle water before draining.

A hand dropping a block of instant noodles into a pot of rapidly boiling water, marking the start of the noodle prep for chili garlic butter noodles.

In a pan over medium heat, melt the butter. Add the garlic and chili flakes and stir constantly for 30–60 seconds until fragrant.

Minced garlic sizzling in melted butter with red chili flakes, releasing a fragrant aroma.

Pour in the soy sauce, sugar, and chili oil. Let the sauce bubble briefly until it thickens slightly and becomes glossy.

Soy sauce and chili oil being added to the pan, blending with the garlic butter to create a spicy, umami-rich base.

Add the drained noodles and a splash of the reserved noodle water. Toss or stir well until the sauce clings to the noodles. Adjust consistency with more noodle water if needed.

Cooked noodles being tossed into the pan, coated in the glossy, spicy chili garlic butter sauce.

Serve right away and garnish as desired with chili flakes, sesame seeds, and scallions for extra texture and flavor.

A neatly twirled bowl of noodles with garlic chili oil, scallions, and sesame seeds, ready to eat.

Tips & Variations

Real butter adds the richest flavor and a glossy finish, but a neutral oil or a mix of butter and oil works if needed. This recipe pairs well with any noodle shape, from spaghetti to instant ramen. For protein, top with a fried egg, shredded chicken, or pan-seared tofu.

Frequently Asked Questions

Can I use garlic paste or jarred garlic?

Yes, but fresh minced garlic delivers the best aroma and flavor. If using jarred or pre-minced garlic, watch it closely to prevent burning.

What kind of chili oil is best?

Any chili oil or chili crisp you enjoy will work. Lao Gan Ma or a homemade chili crisp gives a great texture and flavor.

Can I skip the butter?

You can substitute a neutral oil, but 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 clump together. A quick rinse with warm water can help them separate before tossing with the sauce.

If You Liked This…

You might also enjoy other spicy, comforting dishes and noodle recipes — try recipes with bold chili flavors, braises, or spicy fried chicken variations for more heat and depth.