Go Back

Umami Chili Garlic Noodles

A delightful dish combining savory anchovies, spicy chilies, and aromatic garlic for a quick and satisfying meal that is both flavorful and comforting.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3 servings
Course: Dinner, Main Course
Cuisine: Asian, Southeast Asian
Calories: 350
Ingredients Method Notes

Ingredients
  

Noodles and Base Ingredients
  • 5.3 oz linguine You can also use spaghetti or rice noodles for a gluten-free version.
  • 2 tablespoons neutral oil A light oil like canola or grapeseed works best.
  • 4 fillets anchovies, minced For a vegetarian option, try 1 teaspoon of soy sauce mixed with a hint of miso.
  • 3 tablespoons chopped garlic Fresh garlic brings an aromatic punch.
  • 0.2 oz dried chilies Choose your heat level! Thai bird chilies add fire.
  • 2 tablespoons unsalted butter High-quality butter is recommended.
  • 1 tablespoon oyster sauce Vegetarian oyster sauce is available.
  • 15 leaves Thai basil, optional Elevates the dish's flavor profile.

Method
 

Preparation Steps
  1. Bring a large pot of water to a rolling boil and season it generously with salt.
  2. Cook the linguine for 1 minute less than the package instructions.
Cooking Steps
  1. Heat your wok over medium heat and add the neutral oil.
  2. Toss in the garlic and minced anchovies, sauté until the garlic is golden and fragrant, about 2-3 minutes.
  3. Add the ground chilies to the wok and cook until aromatic, about 1 more minute.
  4. Turn off the heat and add the oyster sauce and butter, stirring until melted and combined.
  5. Transfer the cooked linguine directly from the pot to the wok, tossing to coat in the sauce.
  6. Fold in the Thai basil until it wilts, about 30 seconds.
  7. Garnish with additional basil leaves and serve immediately.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Cook noodles fresh for best results.