Liven up your instant noodles with a speedy chili-garlic oil to toss them in. Simply combine your noodles' seasoning packet with minced garlic, some soy sauce, and smoking hot oil until fragrant. Toss your cooked noodles, then top with a crispy egg. Easy, filling, and will make you feel less like a broke college student.
If you're not using spicy noodles like we are, you can add some chili flakes, gochugaru, or Sichuan peppercorns to the mix for a kick of heat.
Chili Garlic Noodles
- 1 pack spicy instant noodles, preferably red Shin Ramyun
- 1–2 garlic cloves, minced
- 1 tsp soy sauce
- 1 tsp cane or Chinese black vinegar
- 1 tsp sesame oil
- 1 tsp sesame seeds
- pinch black pepper
- 2–3 tbsp neutral oil
- crispy fried egg
- chopped green onions
- chili oil, optional
Cook noodles: Open instant noodles and set aside seasoning packs. Cook noodles in hot water according to package instructions. Drain and set aside.
Combine chili garlic oil ingredients: Empty seasoning packets into a heatproof noodle bowl. Add minced garlic, soy sauce, vinegar, sesame oil, sesame seeds, and a pinch of black pepper. Set aside.
Cook chili garlic oil: Heat neutral oil in a small saucepan over high heat. Once wisps of smoke start to appear, carefully pour the hot oil over the garlic-seasoning packet mixture. It should sizzle on contact while smelling delicious.
Finish and serve: Add cooked noodles to the chili garlic oil. Mix until noodles are evenly coated. Top with fried egg, then garnish with chopped green onions and chili oil (if using). Serve.