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.
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.
We need to use a neutral oil with a high smoke point, rapeseed works perfectly with high heats.
Adds a salty umami boost to our hot oil noodles
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.
Work perfectly as an aromatic for the oil and also as a garnish at the end for some added crunch and flavour.
Adds a nice sweetness to balance out the heat and saltiness.
No explanation needed.
I love the brightness that rice wine vinegar adds against the chili oil.
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:
Or alternatively you could spiralize some veg to serve 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:
Or serve with a protein
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.
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 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.
Add the sizzling hot oil into the heat proof bowl with all the chilli oil seasoning and mix together.
Add the cooked noodles into a frying pan and pour in the chilli oil mix.
Fold in the noodles with the chilli oil ingredients. Season with salt if necessary.
Serve the chilli oil noodles with the steamed pak choi, coriander and reserved spring onion and an extra sprinkle of chilli flakes.
Serve over pizza/pasta
Spread on toast
Add it to a salad as a dressing
Serve over eggs
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.