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Bring a pot of salted water to a boil and cook the noodles until about one minute before al dente.
Reserve a few tablespoons of noodle water before draining the noodles.
Melt the butter in a pan over medium heat until fully liquid.
Add the minced garlic and cook briefly until fragrant but not browned.
Stir in the soy sauce, chili oil, sugar, parmesan, and reserved noodle water until the sauce begins to thicken.
Add the drained noodles to the pan. Toss continuously until the sauce coats the noodles evenly and turns glossy.
Transfer the noodles to a bowl and optionally garnish with sesame seeds, chili flakes, scallions.