Spicy Garlic Noodles

These Spicy Garlic Noodles are the best thing you can whip up in just 10 minutes! These ramen noodles tossed with a spicy garlic oil are absolutely packed with flavor. Super quick, incredibly tasty and perfect for busy days. Pair with your favourite protein or eat them as they are 🙂

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Garlic Chili Oil Ramen

Chili oil ramen are my solo lunch obsession! I love the interplay of sweetness and spice in the chili garlic oil – honestly the best way to dress up ramen or any noodle dish!

Ramen noodles have always been popular of course – especially with students, definitely during the not-so-distant lockdowns and lately thanks to TikTok (just look for TikTok ramen).

I can’t help but crave a big bowl of spicy garlic ramen whenever I scroll through my various social channels. It is the quickest meal you can throw together and one of the most addicting.

This recipe is also perfect for adding your own personal twist to it. It doesn’t much matter if you don’t have all the ingredients. You can freestyle as much as you like and I promise you it will still taste delicious.

Ingredients for Spicy Garlic Noodles

As mentioned above don’t feel too tied down by the ingredients list. I have listed various options and substitutions below.

• The noodles – instant ramen noodles, thin egg noodles, rice noodles… even spaghetti will work in a pinch!
• The oil – we will be using a combo of eutral oil  (canola, peanut oil, rapeseed oil etc)  and sesame oil. Heating the oil will extract the flavour of everything we add to it.
• Garlic cloves – minced
• Chili flakes – to taste
• Szechuan peppercorns – lightly crushed in a pestle and mortar (optional)
• Sesame seeds – toasted sesame seeds
• Soy sauce – light soy sauce or a mix of light and dark soy sauce
• Oyster sauce – leave out the oyster sauce for a vegetarian or vegan version (optional)
• Honey, maple syrup or brown sugar – the sweetness will counterbalance
• Rice vinegar (mirin) – optional
• Green onions or chives, to garnish

How to Make Spicy Garlic Noodles

↓ For the full ingredients and detailed method, jump to the recipe card.

This quick ramen dish comes together very quickly once you have assembled all the ingredients. You will need to multitask a little bit to have the noodles ready at the same time as the spicy oil. Start by finely chop the chives or spring onions and set aside.

In a large bowl, combine the chili flakes, Sichuan peppercorns, minced garlic, soy sauce, oyster sauce, sesame seeds, honey and rice vinegar.

Prepare your noodles. Add the ramen to boiling water and cook according to pack instructions. This usually takes about four minutes so you will need to work fast to prep the oil at the same time.

Heat up the oil. Place the oils in a small saucepan and heat for about a minute over medium high heat until the oil starts to smoke (do not boil).

Working quickly (and carefully) pour the hot oil into the bowl with our garlic and other ingredients. It will hit them with a satisfying sizzle.

Stir together to combine. Drain the ramen and immediately add to the spicy oil, tossing well to combine. Garnish with the chives or spring onions and serve!

Serving Suggestions

You can add vegetables, chicken, eggs, shrimp, tofu and so on to your chili noodles. You would need to prep theses ingredients separately by quickly stir frying in a wok before mixing with the noodles and garlic oil.

Or you can serve the spicy garlic noodles as a side dish with my Air Fryer Pork Belly Bites, Steak Bites, Salmon and Korean Fried Chicken.

This recipe serves two very hungry people on its own or up to four as a side dish. Leftovers will keep for 2-3 days in the refrigerator.

Recipe Tips

• If you can get hold of Chiu Chow Chili Oil then you eliminate some of the ingredients since they are already contained in the oil. Skip the chili flakes, minced garlic and sugar and use a tablespoon or more of the Chiu Chow Chili oil, depending on the level of heat you prefer.
• Speaking of heat… I used a modest amount of chili flakes since my husband doesn’t like too much spice. You can increase or decrease the amount of chili flakes according to your preference.
• Cook the ramen or any noodles you use until al dente (cooked but still firm). If you cook the ramen in advance drain and rinse with cold water until you are ready to use.
• We won’t be using the flavor packets included with instant ramen in this recipe. I usually store them to use for spicing up soups.

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