Okay, so this Spicy Chili Oil Dry Ramen is one of those quick and easy meals that feels like something you’d order at your favorite late-night spot—but it’s totally doable at home in under 20 minutes.
It’s saucy, spicy, and packed with umami goodness. You don’t need any fancy ingredients either.
Just ramen noodles, a few pantry staples, and a fiery chili oil that brings the heat (in the best way). No soup, just bold, slurp-worthy noodles coated in flavor.
Great for when you’re craving something really satisfying but don’t wanna deal with a ton of dishes or cook time. Let’s get into it.
Why I Love This Recipe
This recipe is one of my go-to’s when I want something fast but super flavorful. I started making this during late study nights, and it’s been my secret weapon ever since. It’s bold, comforting, and comes together in no time. Plus, it feels kinda fancy without trying too hard.
- Takes 15 minutes from start to finish
- Made from pantry ingredients
- No soup to deal with, just saucy noodles
- Easy to adjust spice level
- Tastes better than takeout
Servings: 2
Total Time: 15 minutes
What You’ll Need
- 2 packs instant ramen noodles (no seasoning packets)
- 3 tablespoons chili oil (with crunchy bits)
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1/2 teaspoon sugar
- 1 green onion, thinly sliced
- 1 soft-boiled egg, halved (optional)
- 1 teaspoon toasted sesame seeds (optional)
Pro Tips
- Use chili oil with crunchy garlic bits for best flavor and texture.
- Save 1-2 tablespoons of the noodle water to help the sauce coat the noodles better.
- Don’t overcook the noodles—al dente is key.
- Add a soft-boiled egg for extra richness.
- Double the chili oil if you like it super spicy.
Tools You’ll Need
- Medium saucepan
- Small mixing bowl
- Fine mesh strainer or slotted spoon
- Knife and cutting board
- Tongs or chopsticks
Substitutions & Variations
- Use soba or udon noodles instead of ramen
- Swap oyster sauce with hoisin or soy sauce + a pinch of sugar
- Add stir-fried veggies like bok choy or mushrooms
- For vegan, skip the egg and use vegan oyster sauce
Make Ahead Tips
- Mix the sauce ahead and keep in a jar in the fridge for up to 1 week.
- Soft-boil a few eggs ahead of time and keep in the fridge (lasts 3–4 days).
How to Make Spicy Chili Oil Dry Ramen
Step 1: Cook the Ramen Noodles
Bring a medium pot of water to a boil. Add 2 packs of instant ramen noodles (without the seasoning packets) and cook according to package instructions—usually about 3 minutes. Drain and reserve 2 tablespoons of noodle water.
Step 2: Make the Sauce
In a small bowl, stir together:
3 tbsp chili oil (with crunchy bits), 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp rice vinegar, 1 tsp sesame oil, 1 clove minced garlic, 1/2 tsp sugar.
Step 3: Toss Noodles in Sauce
Add the drained noodles to the bowl with the sauce. Add 1–2 tbsp of reserved noodle water to help loosen it. Toss well using tongs or chopsticks until every strand is coated and glossy.
Step 4: Add Toppings
Top with sliced green onions, sesame seeds, and soft-boiled egg halves if using.
Leftovers & Storage
- Best eaten fresh, but you can store leftovers in the fridge for up to 1 day.
- Reheat gently in the microwave with a splash of water to loosen it up.
Why This Recipe Works (Quick Science)
- Starch from noodles: Helps the sauce cling perfectly.
- Chili oil’s fat content: Carries heat and flavor evenly across every bite.
- Sugar + vinegar: Balances the spicy and salty for depth of flavor.
- Soy + oyster sauce: Umami bomb that makes this taste restaurant-level.
Common Mistakes
- Overcooking noodles: Makes them mushy—stick to the time on the package.
- Not using chili oil with bits: You miss out on the texture.
- Skipping noodle water: Makes it harder to coat the noodles evenly.
- Too much sauce: It’s strong—follow the measurements and taste as you go.
What to Serve With
- Quick pickled cucumbers
- A cold Thai tea or iced green tea
- Pan-fried dumplings
- Simple miso soup
FAQ
Can I make it less spicy?
Yes, just use less chili oil or mix in a bit of neutral oil to dilute the spice.
What’s the best chili oil?
Lao Gan Ma or homemade chili crisp are both excellent.
Can I use fresh ramen instead of instant?
Totally. Just boil according to the package directions and keep that noodle water.
Final Thoughts
This Spicy Chili Oil Dry Ramen is one of those recipes that becomes a staple the minute you try it. It’s simple, quick, and way more satisfying than takeout.
Make it once, and you’ll be craving it weekly. If you give it a try, I’d love to hear how it turned out—drop a comment with your tweaks, spice level, or any questions!
Macros (Per Serving, Estimated)
- Calories: 460
- Protein: 11g
- Carbs: 52g
- Fat: 23g
- Fiber: 3g
- Sugar: 3g