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

Tips for success

For the best texture, use fresh ramen noodles if you can find them; they cook faster and have a springier bite. If using dried instant noodles, discard the seasoning packets — they'll add unwanted salt and artificial flavors.

To make the dish even more substantial, add a soft-boiled egg, some sautéed mushrooms, or a handful of baby spinach in the last minute of cooking. The sauce is forgiving, so feel free to adjust the heat by adding more or fewer chilies.

The starchy noodle water is the secret to a glossy, clinging sauce. Don't drain the noodles without reserving it first. If you forget, you can use a little warm water mixed with a pinch of cornstarch as a backup, but it won't be quite as good.

When tossing the noodles, use a gentle folding motion with tongs or chopsticks to avoid breaking them. And always add the lime juice at the very end, just before serving, so it stays bright and fresh.

Variations

• Milder version: For those who prefer less heat, use only one bird's eye chili or substitute a milder pepper like Anaheim. You can also remove the seeds from the chilies before chopping, as the seeds contain most of the heat. The rest of the recipe stays the same.
• Vegetarian: Replace the chicken bouillon powder with vegetable bouillon or a pinch of salt and sugar. Use a vegetarian oyster sauce or substitute hoisin sauce. The dish will still be savory and satisfying, with all the garlic and chili flavor intact.
• Add protein: For a heartier meal, add sliced cooked chicken, beef, or tofu to the skillet along with the noodles. If using raw protein, cook it in the skillet before adding the aromatics, then set aside and return to the pan with the sauce. Adjust the cooking time accordingly.
• Extra umami: Add a teaspoon of toasted sesame oil or a sprinkle of furikake before serving for an extra layer of flavor. You can also add a few drops of fish sauce to the sauce mixture, but note that it will make the dish non-vegetarian.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 2 days. The noodles will soften, so reheat gently with a splash of water or broth.

Freezer

This dish is not ideal for freezing, as the noodles become mushy when thawed. It's best enjoyed fresh.

Reheat

Reheat in a skillet over medium heat with a splash of water or broth, tossing until heated through. Add fresh lime juice after reheating.

Store leftover noodles in an airtight container in the refrigerator for up to 2 days. The noodles will absorb some of the sauce and may become softer, but they'll still be delicious.

To reheat, add a splash of water or broth to a skillet and warm the noodles over medium heat, tossing until heated through. Alternatively, microwave in 30-second bursts, stirring between intervals. The lime juice should be added fresh after reheating, as it loses its brightness when stored.

The sauce can be made ahead and stored in the refrigerator for up to 3 days. Combine the soy sauce, oyster sauce, chicken bouillon powder, and a little water in a jar and shake to mix.

When ready to cook, simply heat the oil, sizzle the aromatics, add the sauce mixture, and toss with freshly boiled noodles. The aromatics are best cooked fresh, but the sauce base is a great timesaver. The noodles themselves are best cooked fresh, as they don't hold up well when refrigerated.

Serving ideas

Serve the noodles immediately in warm bowls, with extra lime wedges on the side. The dish is best enjoyed hot, when the noodles are still springy and the sauce is glossy. For a more substantial meal, top with a soft-boiled egg, some sautéed bok choy, or a sprinkle of toasted sesame seeds. The heat level can be adjusted by serving with extra chopped chilies on the side for those who want more fire.

This recipe is perfect for a quick weeknight dinner or a late-night craving. Pair it with a cold beer or a crisp cucumber salad to balance the heat. The leftovers, if any, can be packed for lunch the next day. The lime wedges are essential for brightening the dish, so don't skip them. For a more elegant presentation, garnish with a few whole cilantro leaves and a sprinkle of sliced green onions.

Frequently asked questions

Recipe card

Ten-Minute Spicy Garlic Chili Oil Ramen

Prep 5 minCook 5 minTotal 10 minServes 2

Ingredients

• 2 packs ramen noodles (discard seasoning packets)
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 2 bird's eye chilies, chopped
• 2 green onions, sliced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp chicken bouillon powder
• 1/3 cup reserved starchy noodle water
• 1 lime, cut into wedges

Instructions

1. Bring a large pot of water to a rolling boil. Add the ramen noodles and cook for 3 minutes, stirring occasionally, until springy and al dente. Scoop out 1/3 cup of the starchy cooking water and set it aside. Drain the noodles in a colander and shake off excess water.
2. While the noodles boil, mince the garlic, chop the bird's eye chilies, slice the green onions, and chop the cilantro. Keep them separate, as they go into the skillet at different times.
3. Heat the vegetable oil in a large skillet over medium-high heat. Add the minced garlic, chopped chilies, and the white parts of the green onions. Cook for 45 seconds, stirring constantly, until the garlic is fragrant and just starting to turn golden at the edges.
4. Stir in the soy sauce, oyster sauce, chicken bouillon powder, and the reserved starchy noodle water. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet. Let it bubble for about 30 seconds until slightly thickened.
5. Add the drained ramen noodles to the skillet. Toss them gently with tongs or chopsticks for 1 to 2 minutes, until every strand is coated in the glossy sauce and the noodles are heated through.
6. Turn off the heat. Stir in the remaining green onion tops and most of the cilantro, reserving a little for garnish. Squeeze fresh lime juice over the noodles and toss once more. Serve immediately in warm bowls, topped with the remaining cilantro and extra lime wedges.

Contains: gluten, soy, mollusks

Estimated nutrition per serving

Calories

480

Protein

10 g

Carbohydrates

60 g

Fat

22 g

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