5-Minute Spicy Garlic Chili Oil Ramen Tips, FAQ & printable recipe

Tips for success

For the best texture, cook the noodles just until they are al dente—they will continue to cook slightly when tossed with the hot sauce.

If you like your noodles saucier, add a splash of the reserved cooking water a tablespoon at a time until the sauce reaches your desired consistency. The sauce should cling to the noodles, not be soupy.

When heating the oil, keep a close eye on it; it can go from shimmering to smoking quickly. Use a saucepan with a handle and pour carefully to avoid splashes.

If you want extra crunch, you can add a spoonful of chili crisp or fried garlic on top, but the video's version keeps it simple. Enjoy the dish immediately—it's best fresh and hot.

Variations

• Milder Version: Reduce the bird's eye chilies to one and remove the seeds, or use a mild chili like Anaheim. You can also add a teaspoon of sugar to balance the heat, though the video's version is intentionally spicy.
• Sesame Twist: Add 1 teaspoon of toasted sesame oil to the sauce before pouring the hot oil, and sprinkle with toasted sesame seeds before serving. This adds a nutty aroma that complements the garlic and chili.
• Veggie Loaded: After tossing the noodles, add a handful of fresh spinach or bok choy and toss until slightly wilted. You can also add shredded carrots or bell peppers for extra crunch and color.
• Peanut Sauce Variation: Replace the oyster sauce with 1 tablespoon of peanut butter and add 1 teaspoon of rice vinegar. This creates a creamy, nutty sauce that still has the chili-garlic kick. Adjust with a splash of water to reach the desired consistency.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat with a splash of water to revive the sauce.

Freezer

Not recommended—noodles become mushy when frozen and thawed.

Reheat

Reheat in the microwave or in a hot skillet with a little water until warmed through.

Store any leftover noodles in an airtight container in the refrigerator for up to 2 days. The noodles may absorb some sauce and become softer, but they will still be tasty. To reheat, add a splash of water and microwave in 30-second bursts, stirring in between, or stir-fry in a hot pan until warmed through.

You can prep the aromatics (garlic, chilies, green onions, cilantro) up to a day ahead and store them in the refrigerator in an airtight container.

The sauce can also be mixed (without the oil) and refrigerated. When ready to eat, simply boil the noodles, heat the oil, and pour over the sauce—the active cooking time remains under 5 minutes.

Serving ideas

Serve the noodles immediately in deep bowls, with chopsticks for the full experience. The dish is satisfying on its own, but you can pair it with a simple cucumber salad or steamed greens for a more complete meal. For extra protein, add a soft-boiled egg or sliced grilled chicken—though the video keeps it purely noodle-focused.

This ramen is best enjoyed hot and fresh, with the sauce still glossy and the noodles springy. The loud slurp is encouraged—it's part of the fun.

For a family-style meal, set out extra chili oil and soy sauce for guests to adjust the seasoning to their taste. The recipe is easily doubled for a crowd; just use a larger bowl and adjust the oil accordingly.

Frequently asked questions

Recipe card

5-Minute Spicy Garlic Chili Oil Ramen

Prep 3 minCook 2 minTotal 5 minServes 2

Ingredients

• 2 packs wavy instant ramen noodles (discard seasoning packets)
• 3 cloves garlic, finely chopped
• 2 red bird's eye chilies, chopped
• chopped green onions, to taste
• cilantro leaves, to taste
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 2 tbsp neutral oil (such as canola or grapeseed)

Instructions

1. In a heatproof bowl, combine the finely chopped garlic, chopped bird's eye chilies, green onions, cilantro, soy sauce, and oyster sauce. Stir briefly to mix. Set the bowl near the stove so the oil can be poured immediately after heating.
2. Bring a large pot of water to a rolling boil. Add the ramen noodles and cook according to package directions, typically 2 to 3 minutes, until just tender but still chewy. Drain well, reserving about 1/4 cup of the cooking water.
3. In a small saucepan, heat the neutral oil over high heat until it shimmers and a wisp of smoke rises, about 1 to 2 minutes. The oil should be screaming hot, not just warm, to bloom the garlic and chilies.
4. Carefully pour the smoking hot oil directly over the garlic, chilies, and green onions in the heatproof bowl. The oil will sizzle violently and release a fragrant chili-garlic aroma. Stir the sauce briefly to combine.
5. Add the drained ramen noodles to the bowl with the chili-garlic sauce. Using tongs or chopsticks, toss the noodles thoroughly until every strand is glossy and evenly coated with the sauce. If the mixture seems too thick, add a splash of the reserved cooking water to loosen it.
6. Divide the noodles between two bowls. Garnish with extra chopped green onions or cilantro if desired. Serve hot, with chopsticks, and enjoy the loud slurp.

Contains: gluten, soy, mollusks

Estimated nutrition per serving

Calories

420

Protein

10 g

Carbohydrates

50 g

Fat

20 g

Automatic estimate from the ingredient list, not laboratory-verified.