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Cook the noodles in a large pot of boiling water per the package directions. If you are using rice noodles, make sure to stir them well as you add them to the pot so they don’t get stuck together.
Meanwhile, in a small bowl, whisk together the broth, oyster sauce, soy sauce, honey, and chili crisp, if using.
In a large skillet, melt the butter over medium heat. Add the garlic and sauté just until softened, 1 to 2 minutes.
When the noodles are cooked through, use tongs to move them straight from the water to the skillet with the butter and garlic. Toss well to combine, then pour the sauce over.
Toss again over medium heat until the noodles are well coated. If the noodles seem too dry, add additional noodle cooking water, 1 tablespoon at a time, to thin out the sauce.
Serve, garnishing the noodles with the scallions.