Buttery, garlicky, chili-laced instant noodles finished glossy and punchy in under 10 minutes.
Step 1: Boil noodles
Bring a small pot of water to a boil. Cook noodles just until loosened but still a touch firm (usually 2–3 minutes). Scoop out **2 tbsp** cooking water, then drain.
Step 2: Bloom garlic + chili
Heat a small pan over medium-low heat. Add **1 tsp oil** and **1 tbsp butter**. Once the butter is melted and foamy, add garlic and cook until **fragrant and just turning pale gold**, about **45–60 seconds** (don’t let it brown).
Step 3: Make the glossy sauce
Add **chili flakes** and stir for **10 seconds** to bloom. Add **soy sauce** (if using) and the reserved **2 tbsp noodle water**. Stir vigorously for **15–20 seconds** until the sauce looks **shiny and slightly thickened**.
Step 4: Toss noodles
Add drained noodles to the pan and toss for **30–60 seconds** until every strand is coated and glossy. Taste and adjust with **black pepper** and a pinch of **salt** only if needed.
| Calories | 520 kcal |
| Protein | 10g |
| Carbs | 68g |
| Fat | 22g |