Easy Garlic Chili Oil Ramen Noodles Recipe
This Easy Garlic Chili Oil Noodles recipe is a flavorful and spicy dish featuring homemade garlic-infused chili oil tossed with ramen noodles. The aromatic chili oil is made by slowly infusing canola oil with garlic, shallots, ginger, and Korean chili flakes, balanced by sesame oil, soy sauce, and rice vinegar. Perfect for a quick, satisfying meal with a kick of heat and plenty of savory depth.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Ingredients
Chili Oil
- 1/2 cup Canola or vegetable oil
- 1/4 cup Garlic, minced fine
- 1 Shallot, thinly sliced
- 1 tbsp Sesame oil
- 1 tbsp Korean chili flakes
- 1 tbsp Ginger, peeled and grated
- 2 tsp White granulated sugar
- 1 tbsp Sesame seeds, toasted (plus more for garnish)
- 2 tsp Rice vinegar
- 3 tbsp Soy sauce, reduced sodium
- 1/4 cup Green onions, sliced (plus more for garnish)
Noodles
- 8-9 oz Dried ramen noodles
Instructions
- Infuse the Oil: In a medium saucepan, combine the canola oil, minced garlic, and thinly sliced shallots over low heat. Simmer gently, stirring occasionally, until the garlic turns a light golden brown and the shallots begin to caramelize, about 5-6 minutes. This slow infusion draws out deep, rich flavors into the oil.
- Add Ginger and Spices: Stir in the grated ginger until fragrant, then add the Korean chili flakes, toasted sesame seeds, sugar, and sesame oil. Cook this mixture for 1 minute to meld the flavors and release the aromas of the chili and spices.
- Finish the Chili Oil: Stir in the rice vinegar and reduced sodium soy sauce, bringing the mixture to a gentle simmer. Remove from heat and stir in the sliced green onions. Pour the finished chili oil into a large serving bowl, allowing it to cool slightly while you prepare the noodles.
- Cook the Noodles: Bring a large pot of water to a boil and cook the dried ramen noodles according to package directions until al dente. Drain the noodles thoroughly, ensuring no excess water is left.
- Toss and Serve: Add the hot noodles directly to the bowl with the chili oil. Toss well to coat the noodles evenly with the spicy oil mixture. Taste and season with salt if necessary. Garnish with additional sliced green onions and toasted sesame seeds before serving.
Notes
- Use neutral oil like canola or vegetable oil for the base to avoid overpowering flavors.
- Adjust the amount of Korean chili flakes to control the spice level according to your preference.
- If ramen noodles are unavailable, substitute with other thin wheat noodles or spaghetti.
- For a gluten-free version, use gluten-free soy sauce and noodles made from rice or other gluten-free grains.
- Store leftover chili oil in an airtight container in the refrigerator for up to one week.
