Bring a large pot of water to boil and lightly salt the water. Boil the noodles following the package instructions and cook until al dente.
In the meantime, in a large saute pan melt the butter over medium heat then add the garlic with a small pinch of salt. Stir until fragrant and softened but not burnt, about 15 seconds.
Add the chili garlic sauce, miso paste or nut butter, and coconut aminos. Use a wooden spoon to stir and simmer the sauce until it’s well combined and thickened, about 1 minute. Turn off the heat until the noodles are done cooking.
As soon as the noodles are al dente, reserve ¼ cup of noodle cooking liquid. Add the noodles straight to the pan with the sauce. Turn heat up to medium-high, pour in the reserved noodle liquid, and toss to combine the noodles with the sauce until the sauce is thick and glossy.
Transfer the noodles onto a large serving plate. Add the scallions and sesame seeds, and garnish with cilantro, if using. Drizzle with a few more teaspoons of chili garlic sauce. Toss the noodles and serve.
Video
Notes
Fast tip: I highly recommend you make a jar of my Garlic chili sauce first so that this noodle dish can come together fast unless you opt for using a store-bought version of your choice.
Any noodle variety will work; feel free to use your favorite noodles.
Chili garlic sauce: you can use any store-bought version you prefer, but I highly recommend you have a jar of my homemade version in the fridge for dinner in a hurry!
Do not skip the butter; the creamy richness it lends to the dish is delicious!
Store in an airtight container for up to 3 days in the refrigerator. You can reheat them by adding a bit of water and microwaving it for a minute.