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Ultimate Umami Chili Garlic Noodles

These Ultimate Umami Chili Garlic Noodles are a comforting dish bursting with flavors from garlic, anchovies, and dried chilies, perfect for busy nights or special occasions.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3 servings
Course: Dinner, Main Course
Cuisine: Asian, Comfort Food
Calories: 520
Ingredients Method Notes

Ingredients
  

Noodles
  • 5.3 oz linguine Choose high-quality pasta; fresh pasta works beautifully too.
Sauce Ingredients
  • 2 tablespoons neutral oil (grapeseed or canola) These oils have a high smoke point and won’t overpower the flavors.
  • 4 fillets anchovies, minced Use high-quality anchovies packed in oil for the best flavor.
  • 3 tablespoons chopped garlic Fresh garlic is necessary for that aromatic punch.
  • 0.2 oz dried chilies Look for dried Thai chilies for an authentic kick.
  • 2 tablespoons unsalted butter Use room temperature butter; it melds beautifully into the sauce.
  • 1 tablespoon oyster sauce Rounds out the umami flavor.
  • 15 leaves Thai basil (optional) For a fresh and fragrant finish.

Method
 

Preparation
  1. Bring a large pot of water to a rolling boil and generously season it with salt.
  2. Carefully core and deseed the dried chilies.
  3. Using a spice grinder or mortar and pestle, grind the chilies into a fine powder. Reserve 2 teaspoons for later.
Cooking
  1. Immerse the linguine in boiling water and cook for 1 minute less than the package instructions.
  2. In a wok or large skillet, heat the neutral oil over medium heat. Add minced anchovies and chopped garlic, sautéing for 3-4 minutes until garlic is golden and fragrant.
  3. Toss in the reserved ground chilies and continue to stir for another minute.
  4. Turn off the heat and mix in the oyster sauce and room temperature butter until it all comes together in a glossy, savory sauce.
  5. Carefully transfer the drained noodles to the wok, tossing to coat them completely in the sauce.
  6. Toss the noodles over medium heat for an additional 1-2 minutes until they’re well-coated and warmed through.
  7. Stir in the Thai basil leaves and mix until wilted, adjusting seasoning as needed.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan with a splash of water or oil to restore texture.