15-Min Garlic Butter Noodles: The Ultimate Comfort Food
Silky, glossy noodles tossed in a rich garlic‑butter sauce with umami from oyster sauce and soy, a kiss of heat from chili crisp, and plenty of fresh scallions. Weeknight comfort in under 15 minutes.
Equipment
- Large pot
- Skillet or wok
- Tongs
- Mixing bowl
Ingredients
Noodles
- 10 oz rice noodles (or wheat noodles) chewy base
Sauce
- 1/2 cup vegetable or chicken broth for silky emulsified sauce
- 2 tbsp oyster sauce umami powerhouse
- 2 tbsp soy sauce use low‑sodium if preferred
- 1 tbsp honey balances the salty notes
- 1 tbsp chili crisp optional; adds heat & crunch
Aromatics & Finish
- 3 tbsp unsalted butter for glossy mouthfeel
- 7 cloves garlic, thinly sliced fragrant; avoid burning
- 4 stalks green onions, sliced divide whites/greens
Instructions
- Whisk the sauce: In a small bowl, combine broth, oyster sauce, soy sauce, honey, and chili crisp (if using) until honey dissolves.
- Cook noodles: Boil noodles per package directions, undercooking by 1 minute. Drain and rinse briefly with cold water.
- Sauté aromatics: Melt butter in a large skillet over medium heat. Add sliced garlic and cook 2–3 minutes until lightly golden and fragrant.
- Combine & gloss: Pour in the sauce and simmer 1–2 minutes. Add noodles and toss 1–2 minutes until evenly coated and glossy.
- Finish & serve: Stir in half the green onions, plate, and top with remaining greens. Serve hot.
Notes
• For extra protein, add sautéed shrimp, chicken, or tofu.
• Swap honey for brown sugar to keep it vegetarian (some brands of oyster sauce may contain shellfish).
• If using wheat pasta, reserve 1/4 cup starchy cooking water to adjust sauce consistency.
• Swap honey for brown sugar to keep it vegetarian (some brands of oyster sauce may contain shellfish).
• If using wheat pasta, reserve 1/4 cup starchy cooking water to adjust sauce consistency.