Description
A quick and flavorful noodle dish featuring the bold flavors of umami and chili, perfect for family dinners or a cozy night in.
Ingredients
Scale
- 5.3 oz linguine
- 2 tablespoons neutral oil
- 4 fillets anchovies, minced
- 3 tablespoons chopped garlic
- 0.2 oz dried chilies
- 2 tablespoons unsalted butter
- 1 tablespoon oyster sauce
- 15 leaves Thai basil (optional)
Instructions
- Boil water in a large pot over high heat with salt.
- Prep chilies by removing seeds and pith based on spice tolerance.
- Grind the chilies until mostly fine, reserving some.
- Cook linguine until al dente.
- Sauté in a heated wok with oil, garlic, and anchovies for 3-4 minutes.
- Add 2 teaspoons of ground chilies and cook until aromatic.
- Incorporate oyster sauce and butter, stirring until melted.
- Mix noodles into the wok, using tongs.
- Toss noodles to coat them well in the sauce.
- Add Thai basil and mix until just wilted.
- Taste and adjust seasoning as needed.
- Garnish and serve immediately.
Notes
Leftovers can be stored in the fridge for up to three days. To refresh, reheat on the stovetop with a splash of water.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg