The Best Spicy Chili Oil Ramen Noodles

I think this recipe is one of my favourites, as it takes garlic chili oil noodles and adds undertones of coriander, rice wine vinegar and ginger to give it that extra boost.

Why these spicy ramen noodles are the best 

There’s something so special about the way that the hot oil combines with all the aromatics so quickly to form the most intense flavours when added to these spicy ramen noodles and all while using standard cupboard ingredients to make this recipe super accessible for everyone.

Here are some other spicy noodles recipes to try after this one … Chilli Oil Udon Stir Fry, Gochujang Turkey Noodles and Creamy Spiced Vegetable Ramen

Ingredients

Ramen Noodles
Inspired by many tiktok ramen recipes, I chose ramen noodles for this creation. They’re already divided into portions and they’re so easy to make. They’re the perfect foundation for our chili oil to thrive on. 

Rapeseed Oil, Soy Sauce and Chili flakes 
First we need to use a neutral oil with a high smoke point, rapeseed works perfectly with high heats, the soy sauce adds a salty umami boost to our hot oil noodles while the chilli flakes add the heat! They wouldn’t be chili oil noodles without chili flakes! Choose your favourite chili flakes to use or if you like a milder heat, substitute with red pepper flakes. 

Spring onion/scallions 
Work perfectly as an aromatic for the oil and also as a garnish at the end for some added crunch and flavour. 

See the recipe card for full information on all ingredients and quantities.

Types of noodles to use

I was first inspired to use ramen noodles as there were so many tiktok ramen recipes appearing on my feed. When I tried the chili oil noodles,  I then realised that they were the perfect noodle to pair with the chili oil. However, feel free to substitute with the following:

• Udon noodles 
• Rice noodles 
• Soba noodles 

What else could you pair it with?

I chose to serve my chili oil noodles with pak choi, as I love the flavour and the added greens.

You could also serve with vegetables :

• Tenderstem broccoli, mangetout, peas or kale/cavolo nero 

Or serve with a protein :

• Chicken, beef, pork, tofu or tempeh 

Here are some other spicy recipes for you to try ;
Spicy Rigatoni alla Vodka, Spicy Crab Linguine and Spicy Tomato Rice topped with Halloumi

How to make this recipe

1. Start by adding the garlic, brown sugar, rice wine vinegar, ground ginger, chilli flakes, soy sauce, coriander stalks and spring onion (reserve some for garnish) to a heat resistant bowl (Image 1).
2. Before you heat the rapeseed oil, add the noodles to some boiling water to cook for around 5 minutes (or according to packet instructions) then drain and rinse them under cold water to remove excess starch..  Then start to heat the rapeseed oil in a frying pan, until sizzling hot. You can tell that the rapeseed is hot enough when it travels around the pan quickly if you rotate it (Image 2).

3. Add the sizzling hot oil into the heat proof bowl with all the chilli oil seasoning and mix together (Image 3).

4. Add the cooked noodles into a frying pan and pour in the chilli oil mix (Image 4).

5. Fold in the noodles with the chilli oil ingredients. Season with salt if necessary (Image 5).

6. Serve the chilli oil noodles with the steamed pak choi, coriander and reserved spring onion and an extra sprinkle of chilli flakes (Image 6).

Here are some other 10 minute recipes ; Broccoli Pesto Orzo, Stir Fry Pork and Instant Noodles and Halloumi Caesar Salad

FAQs

Spicy Chili Oil Ramen Noodles

by Mimi Harrison

Print

4.34 from 30 votes

Prep Time: 5 minutes mins

Cook Time: 5 minutes mins

Total Time: 10 minutes mins

£1.74

mains

American

Servings: 2

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MetricUS Standard

These are the best chili oil ramen noodles - made in under 10 minutes! The spicy, fragrant oil is the perfect sauce for these noodles.

Ingredients

• ▢ 200 g (2 packs) ramen noodles (£0.60x2)=(1.20)
• ▢ 2 cloves of garlic, minced (£0.69/3)=(£0.23)
• ▢ 1 bunch of fresh coriander, stalks finely chopped (£0.55)
• ▢ 3 spring onions, finely chopped (£0.50)
• ▢ 2 bulbs pak choi, steamed to serve (£1.00)

Cupboard Essential

• ▢ 1 tbsp brown sugar or honey
• ▢ 1 tbsp rice wine vinegar
• ▢ ¼ tsp ground ginger
• ▢ 1 tsp heaped chilli flakes
• ▢ 4 tbsp soy sauce
• ▢ 4 tbsp rapeseed oil

Method

• Add the garlic, brown sugar, rice wine vinegar, ground ginger, chilli flakes, soy sauce, coriander stalks and spring onion (reserve some for garnish) to a heat resistant bowl.
• Meanwhile cook the noodles in boiling water for around 5 minutes (or according to packet instructions)
• Heat the rapeseed oil until sizzling hot. You can tell that the rapeseed is hot enough when it travels around the pan quickly if you rotate it slightly.
• Add the piping hot oil into the bowl with the seasoning. Stir to combine and fold in the noodles. Season with salt if necessary.
• Serve with steamed pak choi, coriander and reserved spring onion and an extra sprinkle of chilli flakes

Notes

• Add different toppings to add variety to your dish like sliced pork or chicken, soft-boiled eggs, bamboo shoots, mangetout, mushrooms, and corn.
• Adjust spiciness: Tailor the chili oil to your taste by reducing chili flakes or opting for a milder variety. Add fresh chili peppers or a drizzle of chili sauce for more heat.
• Don't overcook the noodles! Avoid mushy noodles by following package instructions, then drain and rinse them under cold water to remove excess starch.

Nutrition

Servings: 2 servings

Fat: 37g

Calories: 536kcal

Carbohydrates: 46g

Protein: 11g