Chili Garlic Noodles: How it should be!

Ingredients

• 200 g Linguine (dry, break in half if pan is small)
• 2 tbsp Olive Oil (neutral oil for sautéing)
• 5 cloves Garlic (minced finely)
• 4 fillets Anchovy Fillets (minced; adds deep umami)
• 4 whole Dried Red Chilies (seeds removed, ground to a powder)
• 1 tbsp Unsalted Butter (adds creaminess)
• 2 tbsp Oyster Sauce (Chinese style, adds sweetness and body)
• 10 leaves Thai Basil Leaves (handful, added at end for freshness)

Instructions

1. Cook Linguine

   Bring a large pot of water to a boil, add a generous pinch of salt, and cook the linguine until 1 minute shy of the package directions.

   Time: PT9M

   Temperature: 100°C

2. Sauté Garlic

   Heat the oil in the wok over low heat, add the minced garlic and gently sauté until fragrant but not browned.

   Time: PT3M

   Temperature: low

3. Melt Anchovies

   Add the minced anchovies to the garlic, stirring slowly until they dissolve and begin to sizzle.

   Time: PT3M

   Temperature: low-medium

4. Add Dried Chilies

   Turn off the heat, sprinkle the ground dried chilies into the wok and stir until a light smoky aroma appears.

   Time: PT1M

5. Incorporate Butter and Oyster Sauce

   Return the wok to low heat, add butter and oyster sauce, stirring until the butter melts and the sauce coats the aromatics.

   Time: PT1M

   Temperature: low

6. Combine Pasta and Finish Cooking

   Using tongs, transfer the under‑cooked linguine directly into the wok, add the reserved pasta water, and toss over medium‑high heat for 2–3 minutes until the noodles finish cooking and absorb the sauce.

   Time: PT3M

   Temperature: medium-high

7. Add Thai Basil

   Remove the wok from heat and fold in the fresh Thai basil leaves just before serving.

   Time: PT30S

8. Serve

   Plate the noodles, garnish with a few extra basil leaves if desired, and enjoy immediately.

   Time: PT0M

Nutrition Facts

Calories

485

Protein

15 g

Carbohydrates

80 g

Fat

20 g

Fiber

3 g