Eva Pau's Asian Kitchen S215 Minutes

Chinese Style Garlic Butter Spaghetti

Name: Chinese Style Garlic Butter Spaghetti
Total time: 15 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 200g dried spaghetti; 25g butter; 4 cloves garlic, finely chopped; 3tbsp oyster sauce; 30g grated parmesan cheese; Garnish:; Chopped scallions; Chopped red chilli; Chilli oil

Eva PauFrom the series · Eva Pau's Asian Kitchen S2

15 min totalServes 2Easy

Time15 min

Serves2

SkillEasy

ShowEva Pau's Asian Kitchen

Method

In a pot, boil some water and add your spaghetti into it with some oil and salt. Cook per packet or until ‘al dente’.

Heat a pan or wok on medium heat and add your butter and garlic. Stir for 1-2 mins to release the aroma of the garlic. Be careful not to burn your garlic.

Pour your pasta through a sieve and add your cooked spaghetti to the pan, pour in the oyster sauce and sprinkle over the cheese. Combine over low heat until the cheese is all melted.

Garnish with spring onions, fresh chillies and chilli oil.

Cook's notes

Chop the garlic finely rather than mincing it — cut too fine, it's far more liable to burn in the butter.
Keep an eye on the garlic as it sizzles; one to two minutes to release the aroma is enough, and if it goes too brown it can taste bitter.
Boil the spaghetti just to al dente — most cook in 8 to 12 minutes — as it finishes in the wok while it takes on the sauce.
Save a splash of starchy pasta water before draining; it helps the butter and cheese coat the strands rather than clump.
Oyster sauce and parmesan are both salty, so taste before adding any extra — and don't skip the chilli oil at the end, it lifts the whole bowl.

Serve with A drizzle of chilli oil and the scallion and fresh chilli lift it; a fried egg on top or a plate of stir-fried greens turns it into a fuller meal.

Make ahead & storage Best eaten fresh, as the butter and cheese firm up and clump once cold. If reheating, do it in a pan with a splash of water to loosen it back out.

15 MinutesAsian

Recipe by Eva Pau · From the series Eva Pau's Asian Kitchen S2 · Photography © Appetite Media
Published 13 July 2026 · Updated 15 July 2026

Nutrition

Per serving · estimated

555kcal

19gprotein

84gcarbs

16gfat

Approximate — calculated from the ingredient list using USDA food data. A guide, not a medical figure.

Made it? Leave a comment

Tell us how it went — swaps that worked, tips for the next cook, or just how it tasted. Comments appear once they've been checked by the team.

Keep cooking

More from Eva Pau

All Eva's recipes

Chinese Prawn and Egg Fried Rice

30 min

Eva Pau's Asian KitchenChinese Prawn and Egg Fried Rice

Eva Pau

SimpIe Sushi - Easy Hand Rolls Sushi

30 min

Eva Pau's Asian KitchenSimpIe Sushi - Easy Hand Rolls Sushi

Eva Pau

Mango and Coconut Sticky Rice Dessert

30 min

Eva Pau's Asian KitchenMango and Coconut Sticky Rice Dessert

Eva Pau