Chili oil ramen recipe

5 from 1 vote

Chili oil ramen with homemade chili garlic oil is tasty, easy to make, and ready in 10 mins.! Extra garlicky with gluten-free ramen noodles.

Prep Time5

Cook Time5

Total Time10

Course: Side Dish

Cuisine: American Chinese

Keyword: Chili oil ramen, chili ramen noodles

Servings: servings

Boil the ramen noodles following the package instructions. Cook the noodles to al dente. Rinse them under tap water to remove extra starch. Drain the noodles then place them into a large bowl and drizzle with a few teaspoonsful olive oil. Toss the noodles so they won’t stick to each other.
In a heavy bottom small sauce pan, add the avocado oil, uncovered, and warm it over medium-low heat for 3 minutes until the oil simmers.
In a large serving bowl, add the garlic, scallion, and salt. Pour the hot oil over. You should hear a sizzling sound right away. Then add coconut aminos, garlic chili sauce, and the noodles. Toss well to combine.
Garnish with sesame seeds and add a fried egg on top, if using. Serve at room temperature.

If using soy sauce, start with 1 tbsp soy sauce and 2 tsp brown sugar. Taste and adjust to your personal liking.
My homemade garlic chili sauce is not as spicy as store-bought. If using store-bought, start with 1.5 tbsp first and add more if you like it spicier.
My favorite store-bought chili sauces are 1) Momofuku chili crunch and 2) Fly by jing.
Types of ramen noodles I use: Lotus Food millet and brown rice ramen noodles
For extra tangy flavor, add 0.5 tbsp Chinese black vinegar, Chinese chinkiang vinegar, or aged balsamic vinegar.
For low-carb users, I recommend zucchini noodles, shirataki noodles, and kelp noodles are lower-carb options. (Follow my tips for how to cook kelp noodles.)