4.39 from 26 votes

Spicy Chili Oil Ramen Noodles

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These are the best chili oil ramen noodles - made in under 10 minutes! The spicy, fragrant oil is the perfect sauce for these noodles.
Prep time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins
£1.74
Makes: 2
mains
American
chilli oil, noodles, ramen

Table of Contents

  1. Why these spicy ramen noodles are the best 
  2. Ingredients
  3. Types of noodles to use
  4. What else could you pair it with?
  5. How to make this recipe
  6. Other uses for this tasty chili oil 
  7. FAQ

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. 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. All while using standard cupboard ingredients to make this recipe super accessible for everyone.

side shot of chopsticks picking up spicy noodles

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 

We need to use a neutral oil with a high smoke point, rapeseed works perfectly with high heats. 

Soy Sauce

Adds a salty umami boost to our hot oil noodles 

Chili flakes 

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. 

Brown Sugar 

Adds a nice sweetness to balance out the heat and saltiness. 

Garlic 

No explanation needed.

Rice wine vinegar 

I love the brightness that rice wine vinegar adds against the chili oil. 

Overhead shot of ingredients for chili oil noodles

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 

Or alternatively you could spiralize some veg to serve it with. 

close up shot of chili oil

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:

  • Tenderstem broccoli 
  • Mangetout
  • Peas 
  • Kale/cavolo nero 

Or serve with a protein

  • Chicken 
  • Beef 
  • Pork 
  • Tofu 
  • Tempeh 

overhead shot of noodles with soy sauce, chilli flakes and pak choi placed around the bowl

How to make this recipe

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.

All ingredients for chilli oil in bowlBefore you heat the rapeseed oil, add the noodles to some boiling water to cook for around 5 minutes (or according to packet instructions).  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.

Rapeseed oil in frying panAdd the sizzling hot oil into the heat proof bowl with all the chilli oil seasoning and mix together.

Chilli oil mix with sizzling oilAdd the cooked noodles into a frying pan and pour in the chilli oil mix.

Noodles in frying with with chill oil sauceFold in the noodles with the chilli oil ingredients. Season with salt if necessary.

Noodles and chilli oil folded in together in frying panServe the chilli oil noodles with the steamed pak choi, coriander and reserved spring onion and an extra sprinkle of chilli flakes.

Chilli oil ramen served with pak choi

Other uses for this tasty chili oil 

  • Serve over pizza/pasta

  • Spread on toast

  • Add it to a salad as a dressing

  • Serve over eggs

  • Use it to marinate meat

FAQ

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. 

close up shot of spicy noodles

Other spicy noodles recipes 

Chilli Oil Udon Stir Fry

Gochujang Turkey Noodles

Creamy Spiced Vegetable Ramen

Other 10 minute recipes  

Broccoli Pesto Orzo

Stir Fry Pork and Instant Noodles

Halloumi Caesar Salad

 

Spicy Chili Oil Ramen Noodles

Print Pin It
4.39 from 26 votes
Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins
£1.74
mains
American
chilli oil, noodles, ramen
Servings: 2
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

Nutrition

Servings: 2 servings
Fat: 37g
Calories: 536kcal
Carbohydrates: 46g
Protein: 11g

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Thank you so much for trying my recipe! I hope you loved it. I’d be so grateful if you could leave a comment/rating - it makes my day hearing your feedback!

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Comments

  1. Samuel Kirk | 6 months ago

    Really simplistic, but good! I used a Wok personally for the noodles and combination process, and found that gave it a much more finished outlook to things!5 stars

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