This quick and easy chili oil instant ramen takes basic instant noodles and turns them into a rich, spicy, and deeply satisfying dish in just 10 minutes. By combining simple aromatics with sizzling hot oil, I create a bowl of noodles that’s packed with flavor and texture—topped off with a crispy-edged egg for the perfect finishing touch.
Why You’ll Love This Recipe
I love how effortlessly this recipe upgrades instant noodles. It delivers bold flavor, comes together fast, and satisfies every time. Here’s why I keep making it:
It only takes about 10 minutes from start to finish.
I get to enjoy a bowl of ramen with real texture and flavor—nothing like your average packet.
The crispy egg on top adds richness and crunch.
I can adjust the garlic and spice to my preference.
It’s easy to customize with extra protein or vegetables.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 packet (about 120g / 4.2 oz) instant noodles
5 tablespoons neutral oil (divided)
2 cloves garlic, minced
1 stalk green onion, diced (white and green parts separated)
1 teaspoon sugar
½ teaspoon chili flakes (adjust to taste)
1 teaspoon light soy sauce
1 teaspoon rice vinegar
1 teaspoon sesame oil
1 egg (optional)
Directions
Boil the noodles according to the packet instructions, including any dried vegetables. Set the seasoning packet aside. Once cooked, drain and set the noodles aside.
In a large bowl, combine half of the seasoning packet, minced garlic, the white part of the green onion, sugar, and chili flakes.
Heat 3 tablespoons of the neutral oil in a small pan over high heat until it just starts to smoke (about 1 minute). Carefully pour the hot oil into the bowl over the aromatics. Stir everything to release the aroma and flavor.
Add the cooked noodles to the bowl along with the soy sauce, rice vinegar, sesame oil, and the green part of the green onion. Toss well to coat the noodles.
Heat the remaining 2 tablespoons of oil in a pan over medium-high heat. Crack in the egg and fry until the edges are golden and crispy, and the yolk is cooked to your liking.
Serve the noodles topped with the crispy egg.
Servings and timing
This recipe serves 1 and takes approximately 10 minutes from start to finish. It’s ideal for a quick lunch or late-night snack.
Variations
I double or triple the recipe if I’m making it for more people.
I sometimes add shredded chicken, tofu, or sautéed shrimp for extra protein.
For more vegetables, I toss in steamed broccoli, spinach, or mushrooms.
If I want it spicier, I add more chili flakes or drizzle with extra chili oil.
I switch the fried egg for a soft-boiled or poached egg for a different texture.
Storage/reheating
This dish is best enjoyed fresh. If I do have leftovers, I store the noodles and egg separately in airtight containers for up to 1 day in the fridge.
To reheat, I stir-fry the noodles in a pan with a splash of oil until warmed through. The egg can be gently reheated, but it won’t be as crispy as when freshly cooked.
FAQs
What kind of noodles should I use?
I use any instant noodle packet I like. A standard 120g (4.2 oz) packet works perfectly. Choose a flavor you enjoy, especially if you’re using the seasoning packet.
Can I leave out the egg?
Yes, the egg is optional. I add it when I want extra richness and texture, but the noodles are flavorful enough on their own.
How spicy is this?
With ½ teaspoon of chili flakes, it has a moderate heat. I increase the flakes if I want more spice, or reduce them for a milder version.
Is this recipe vegetarian or vegan?
It can be vegetarian if the seasoning packet is meat-free and I skip the egg or use a plant-based alternative. For a fully vegan version, I check that the noodle brand is vegan-friendly.
Do I need to use the seasoning packet?
I only use half the seasoning packet to enhance the dish without overpowering it. It helps tie everything together while still letting the fresh aromatics shine.
Conclusion
This 10-minute chili oil instant ramen is my go-to when I want something bold, comforting, and quick. It takes a pantry staple and turns it into a crave-worthy meal with very little effort. Whether I’m in a rush or just want something satisfying without spending a lot of time, this is the recipe I reach for.
This 10-Minute Chili Oil Instant Ramen transforms basic instant noodles into a bold, spicy, and aromatic dish topped with a crispy-edged egg. It’s fast, flavorful, and infinitely customizable—perfect for a quick meal or late-night snack.
Ingredients
1 packet (120g / 4.2 oz) instant noodles
5 tablespoons neutral oil (divided)
2 cloves garlic, minced
1 stalk green onion, diced (white and green parts separated)
1 teaspoon sugar
½ teaspoon chili flakes (adjust to taste)
1 teaspoon light soy sauce
1 teaspoon rice vinegar
1 teaspoon sesame oil
1 egg (optional)
Instructions
Boil noodles per packet instructions, then drain and set aside. Set seasoning packet aside.
In a large bowl, combine half of the seasoning packet, minced garlic, white part of green onion, sugar, and chili flakes.
Heat 3 tablespoons of oil in a small pan over high heat until smoking. Carefully pour over aromatics in bowl and stir to release flavor.
Add noodles, soy sauce, rice vinegar, sesame oil, and green part of green onion. Toss to coat.
In a pan, heat remaining 2 tablespoons of oil and fry the egg to desired doneness with crispy edges.
Serve noodles topped with crispy egg.
Notes
Use any favorite instant noodle packet (around 120g).
Adjust chili flakes for desired spice level.
Add vegetables like spinach or mushrooms for extra nutrients.
Swap crispy egg with poached or soft-boiled for variety.
Best served immediately—reheat in skillet with splash of oil if needed.
