Garlic Chili Oil Ramen. Bouncy chewy ramen seasoned with a delicious spicy, garlicky chili oil. So tasty, easy to make and great for a quick dinner or lunch. My 5-minute garlic chili oil noodles come together so quickly you’ll be laughing!
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What is Garlic Chili Oil Ramen?
Garlic Chili Oil Ramen made of cooked instant noodles mixed with a spicy chili oil sauce that requires minimal ingredients! It's a fantastic noodle dish to make because it's such an easy way to elevate your ramen noodles to the next level! The best part is that these chili oil noodles are made with simple ingredients that you have in your Asian pantry. Making it a great noodle recipe to enjoy on those busy weeknights when you have little time. The spicy, savory, sesame sauce really pairs nicely with the chewy noodles.
These noodles are so tasty and packed with flavor. If you love instant ramen and spicy food, these easy chili garlic oil noodles are going to hit the spot! Feel free to add a fried egg on top or leafy greens like bok choy to make this a complete meal.
Ingredients
You will need the following garlic chili oil ramen ingredients. Please scroll down to below recipe card for exact measurements.
- Instant ramen noodles: or feel free to substitute with rice noodles, udon noodles, wheat noodles, soba noodles, knife-cut noodles or cooked dried noodles. You could even use pasta like spaghetti noodles. If you use other noodles, follow package directions and boil them until al dente.
- Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. Dark soy sauce is a last resort. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce of your choice.
- Chinese black vinegar: or substitute with rice vinegar, rice wine vinegar, white vinegar, or apple cider vinegar.
- Sesame seeds: or substitute with sesame oil for a more potent taste
- Chicken bouillon powder: optional for added flavor
- Fresh garlic
- Green onion
- Gochugaru: or Korean red pepper flakes or substitute with regular red chili flakes. I wouldn't recommend using chili powder as it's quite strong.
- Neutral oil: any flavorless oil like avocado oil, peanut oil, grapeseed oil, vegetable oil or canola oil with a higher smoke point. I would avoid using olive oil or coconut oil due to its heavier scent.
- Water: to boil the noodles
Note: Your local Asian grocery store will carry most of the Asian specific ingredients.
How to make Garlic Chili Oil Noodles
- In a small pot filled with 500 ml hot water, bring to a boil on medium-high heat. Boil your ramen for 2 minutes until al dente. Reserve ¼ cup of the cooked noodle water for later. Strain the noodles and transfer them to a heatproof bowl. Then add 1 tablespoon of the reserved ramen water to your bowl.
- Add regular soy sauce, Chinese black vinegar, gochugaru, chicken bouillon powder (optional), sesame seeds, minced garlic, green onion on top of the noodles.
- Next heat 1 tablespoon of vegetable oil on medium high heat in a small saucepan until it’s smoking. Pour over the aromatics, avoid pouring over the noodles or it can splash back. Quickly mix together. Feel free to add more noodle water to help the sauce emulsify. Enjoy!
Storage & Reheating
Leftover spicy ramen noodles will last up to 4 days stored in an airtight container in the fridge. To reheat, microwave for 2-3 minutes or reheat on the stovetop in a pan on medium heat until hot.
Expert Tips
Below are tips on making this chili garlic oil ramen:
- Use your favourite kind of ramen for this spicy garlic chili oil noodles! I like using Jin ramen for its thicker ramen noodles.
- Use fresh ingredients especially for your aromatics.
- Add your smoking hot oil at the very end aiming for the aromatics and not the noodles. If you aim at the wet noodles, it can create oil splash back.
- Quickly mix everything together adding in the leftover ramen water to help loosen the noodles again.
- Garnish with more green onions as you wish.
FAQ
Below are frequently asked questions about my garlic chili noodles:
Which ramen are you using?
I am using ramen by the brand Samyang where they do not come with seasoning but please feel free to use whatever instant ramen you have on hand.
Other Ramen recipes you may like!
If you enjoyed this garlic chili oil ramen recipe then check out these recipes too:
- KEWPIE MAYO RAMEN HACK
- SUNDUBU RAMEN
- KIMCHI CHEESE RAMEN STIR-FRY
- QUICK SPICY RAMEN STIR-FRY
- STIR FRIED RAMEN FOR ONE RECIPE
📖 Recipe
5-min. Easy Garlic Chili Oil Ramen
Ingredients
- 1 pack instant ramen noodles without the seasoning
- 1 tablespoon green onion finely sliced
- 1 teaspoon garlic minced
- 1 teaspoon regular soy sauce
- 1 teaspoon Chinese black vinegar
- ½ teaspoon gochugaru
- ½ teaspoon sesame seeds
- ¼ teaspoon chicken bouillon powder optional
- 1 tablespoon vegetable oil or any neutral oil
- 500 ml water
Instructions
- In a small pot filled with 500 ml hot water, bring to a boil on medium-high heat. Boil your ramen for 2 minutes until al dente. Reserve ¼ cup of the cooked noodle water for later. Strain the noodles and transfer them to a heatproof bowl. Then add 1 tablespoon of the reserved ramen water to your bowl.
- Add regular soy sauce, Chinese black vinegar, gochugaru, chicken bouillon powder (optional), sesame seeds, minced garlic, green onion on top of the noodles.
- Next heat 1 tablespoon of vegetable oil on medium high heat in a small saucepan until it’s smoking. Pour over the aromatics, avoid pouring over the noodles or it can splash back. Quickly mix together. Feel free to add more noodle water to help the sauce emulsify. Enjoy!
Joy
Thank you for this delicious and easy-to-prepare recipe!
christieathome
Thank you so much for making my recipe, Joy! Happy I could share it with you!
Heidi | The Frugal Girls
Your ramen flavors are just dynamite... I could eat this every day too!