The yummiest bowl of 10 MINUTE noodles swimming in crazy easy spicy, garlic chili oil.
These Chili Oil Ramen Noodles are possibly the most flavour packed 10 minute bowl of food ever. Way better than take out and much, much faster. When you’re so hangry that you don’t even have time to wait for the delivery guy, make these.
my foodie Chatter…
These noods are good. They’re kinda chewy, they’re slurpy, they are pile them in a great big bowl and sit on the couch with whatever guilty pleasure show you like to watch (for me it’s Grey’s Anatomy, which I have watched in its entirety at least 437 times – and counting – don’t judge me) and inhale a whole lot of them good.
Can you name something better than a big bowl of noodles? What if they’re spicy, garlicky noodles? And what if they’re ready in 10 minutes? Go ahead, name something. I’ll wait. While I wait I think I’ll make another bowl of these. Wanna join me?
chili oil ramen noodles, the details…
I don’t know how it’s possible that something so quick and easy can be so good, but trust me, it is.
So, step 1, get your water boiling and start cooking your noodles according to the package directions.
Step 2 is to put garlic, sugar, vinegar, soy sauce, sesame oil, chili flakes, green onion and sesame seeds in a big, heat proof bowl (you’ll see why in a second).
Step 3 is to heat up some oil. Get it really, really hot, like starting to slightly smoke hot (see why now?).
Step 4 is to pour that crazy hot oil over your garlic mixture and let it sizzle for a bit (this is the fun part) then give it a stir.
Step 5 is to add in the noodles, mix it all up and then sprinkle the dish with more green onion & sesame seeds.
Step 6 is to eat. And if you’re still hungry just make another batch. It’s that easy.
Recipe ingredients, tips, substitutions:
Ramen Noodles – you can use any noodles you like here… instant ramen noodles, rice ones, brown rice ones (I always have these ones in my pantry – not an ad, I just love ’em), fresh ones, dried ones, even spaghetti if that’s what you like… just prepare them according to package directions.
Oil – a light, neutral flavoured oil is best. I use avocado oil.
Chili Flakes – red pepper flakes are what I use, but you could use whatever your favourite is.
Looking for things to eat with these Chili Oil ramen noodles? Try these…
- Salt and Pepper Chicken
- Sushi Wrap with Chicken
- Gochujang Maple Glazed Meatballs
- Baked Panko Chicken
- Kale Cucumber “Seaweed” Salad
Recipe-ish…
Chili Oil Ramen Noodles
Ingredients
- 2 packages ramen noodles brown rice, instant, or other*
- 1/4 cup oil
- 2 cloves garlic minced
- 1 Tbsp brown sugar
- 1 Tbsp rice vinegar
- 2 Tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp chili flakes
- 2 green onions thinly sliced
- 1 tsp sesame seeds
Instructions
- Start cooking the ramen noodles according to the package directions.
- Add the garlic, sugar, vinegar, soy sauce, sesame oil, chili flakes, the white parts of the green onion and sesame seeds to a large bowl. Stir together.
- Heat oil in a small pot until really hot.
- Pour the oil over the garlic mixture. Stir.
- Add in the cooked, drained noodles and toss well.
- Top with the green parts of the green onion & more sesame seeds
Notes
Let me know what you think below and if you like this Chili Oil Ramen Noodles Recipe you must try my Havarti Gilled Cheese with Pickles & Chili Crisp. If chili crisp is your thing you’ll love it.
It’s too hot in southwest Idaho to serve anything with “sizzling” in its description, so I will make this tonight, refrigerate it, and serve it at room temperature tomorrow with grilled shrimp and Pinot Grigio The shrimp will be sizzling, but the wine will be cold.
That sounds absolutely amazing Lizzie! I might have to try it your way too! š
It went beyond expectations. I topped things off with the green onions just before serving and oooh oooh oooh good. Make sure your wine is super-chilly.
I’m totally craving this now. Thanks Lizzie!!