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.
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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.
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:
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
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).
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).
Customise the toppings: Get creative with your toppings to add different textures and flavors. Some popular options include sliced pork or chicken, soft-boiled eggs, bamboo shoots, mangetout, mushrooms, and corn.
Adjust the spiciness of your chili oil according to your preference. If you like it milder, reduce the amount of chili flakes or use a milder variety. For an extra kick, you can add fresh chili peppers or a drizzle of chili sauce when serving.
Don’t over cook the noodles as they will become mushy, so ensure you cook the noodles according to the package instructions, then drain and rinse them under cold water to remove excess starch.
This chilli oil is sooo versatile you can serve over pizza/pasta, spread on toast, add it to a salad as a dressing, serve over eggs or use it to marinate meat
How long can I store in the fridge?
You can store this recipe in the fridge for 3-5 days, however I think it’s best served immediately.
Is it freezable?
Yes you can freeze it for up to 3 months. As said above though, as you’re only making 2 portions with this recipe, it’s best to eat it immediately rather than meal prep it. You’ll also love it so much, I doubt you’d want to freeze a serving!
How long can I store the chili oil separately for?
As long as the container you are using has been properly sterilised, you should be good to store your chili oil for up to 3 months in the fridge!
Can I use a different oil to rapeseed oil?
Other oils with a high smoke point include sunflower oil, vegetable oil or avocado oil.