Spicy Ramen Noodles With Chili Crisp (18 Min-One Pot) (2024)

What to Expect

Using ramen or instant noodles makes this recipe a breeze. They can be cooked in the same pan with the veggies and only take a few minutes. The whole dish takes 15-18 minutes.

We always love to add veggies for the beautiful color and extra nutrition.

The umami sauce has Asian notes from the chili crisp (fantastic texture and flavor!), soy sauce, sesame oil and Shaoxing wine (or Mirin). We add a little peanut butter too!

Bottom line: Fast, simple, customizable, flavorful, inexpensive. The recipe is a nice change from the microwaved broth and noodle version, taking those ramen noodles to the next level.

What is the difference between dry ramen noodles and instant noodles?

Dry ramen noodles generally offer higher quality, better texture, and a more authentic taste, requiring a longer cook time (4-6 minutes). They are more expensive than instant noodles which are very cheap. Dry instant noodles are quicker (2-3 minutes), and often have more preservatives.

Can I use fresh ramen noodles instead of dry ones?

Yes, you can absolutely use fresh ramen noodles instead of dried ones. They will take less time to cook (2-3 minutes), have fewer preservatives and they will be a little chewier.

What is chili crisp?

Chili crisp, also known as chili oil flakes or chili crunch is a popular condiment with delicious crispy bits in many Asian cuisines. It typically consists of fresh chili peppers, garlic, shallots, and various spices infused with oil and fried until crispy.

What is the best chili crisp to buy?

Bon Appetite editors recommend thetop 10 chili crispsin a jar. Favorites areLao Gan MaSpicy Chili Crisps (crunchy and spicy but nottoospicy),Mẹ’s WayChili Sauce (includes fish sauce),Momof*cku Chili Crunch(very hot, crunchy, umami with some sweetness).Check the ingredients if you are vegetarian (some contain fish sauce, anchovies or dried shrimp).

5 from 1 vote

• ▢ 2 teaspoons olive oil (or vegetable oil)
• ▢ 3 large green onion, roughly chopped (or 6 small, about 1 cup chopped)
• ▢ 3 cups chopped sweet bell peppers, Note 1 (~2 large peppers)
• ▢ 1 ¼ cups water (add a little more if using larger noodle package)
• ▢ 2 packages (85-100 grams each/3-3.5 ounces), instant ramen noodles or instant noodles Note 2 (discard flavor and soup base packets)

Chili Crisp Sauce ingredients, Note 3

• ▢ 4 tablespoons low sodium soy sauce (or regular soy sauce or dark soy sauce)
• ▢ 2 tablespoons chili crisp for medium spicy (use more or less to your taste)
• ▢ 1 tablespoon Shaoxing wine
• ▢ 1 tablespoon peanut butter
• ▢ 2 teaspoons sesame oil
• ▢ 2 teaspoons brown sugar (or honey or white sugar)

Garnish

• ▢ 2 c;hopped green onions, 1 tbsp chili crisp, and/or 1 teaspoon toasted sesame seeds.

US Measures – Metric

• MAKE SAUCE: Mix all sauce ingredients in a small bowl or cup Set aside.

  4 tablespoons low sodium soy sauce, 2 tablespoons chili crisp for medium spicy, 1 tablespoon Shaoxing wine, 1 tablespoon peanut butter, 2 teaspoons sesame oil, 2 teaspoons brown sugar

• SAUTE VEGETABLES: Heat oil to medium-high heat in large pan. Add green onions and peppers. Cook for 2-3 minutes just until softened. They will cook more when adding sauce and cooking the noodles.

• ADD SAUCE: Pour sauce over vegetable mixture. Stir for 2 minutes to coat evenly. Sauce will thicken slightly.

• COOK NOODLES IN SAME PAN: Move vegetable mixture to one half of pan. Add 1 ¼ cup/300 ml water to other half of pan. Let it come to a boil. Add 2 packages (total 170 grams/6 ouncesl) of broken up ramen or instant noodles to water. Let boil for 2-4 minutes (see package timing), stirring occasionally, until softened and water is mostly absorbed. If noodles seem dry, add a little more water. The end result should be soft but slightly chewy noodles.

• FINISH: Lower heat to medium heat on stovetop. Toss cooked noodles and veggies together. If you are adding a cooked protein, add it now Note 4. Taste and add a pinch of black pepper or salt if needed. Garnish with your choice of chopped green onions, more chili crisp, chopped fresh cilantro and/or sesame seeds on top of the noodles. Serve hot or at room temperature.

1. Chopped vegetable options: Instead of sweet peppers, try zucchini, mushrooms, bok choy, asparagus, snap peas, or baby spinach – you will need about 3 cups chopped. Shortcut: skip chopping veggies and use 3 – 4 cups (709 grams) of mixed frozen vegetables, no need to defrost.
2. Instant noodles or Ramen noodles: These come in small packages of 85-100 grams along with a seasoning packet that you will discard. I use two packages (170 grams/6 ounces total). The noodles are often found in the Asian section of your grocery store (instant noodles are easier to find). If using the 100 gram (3.5 ounce) packages, add a little extra water. You can cook the noodles separately according to package instructions if you prefer and toss them in at the end. Instead of ramen or instant noodles, you can use lo mein noodles, udon noodles, rice noodles or small pasta, cooked separately.
3. Sauce substitutes: (flavors may be slightly altered)
   • Shaoxing wine: Use dry Sherry, sake, another Chinese wine or mirin. If you only have rice wine vinegar, add a bit more sugar.
   • Chili crisp: Substitute your favorite hot sauce such as chili paste, spicy chili oil, chili garlic sauce, gochujang (for spicy ramen noodles Korean style), peri peri sauce, hot sauce or red pepper flakes. Or make chili crisp yourself with this homemade chili crisp recipeby Chili Pepper Madness.
   • Peanut butter: Sub in tahini or Chinese sesame paste
   • Shortcut: Skip the sauce ingredients and buy a sauce like Teriyaki or Asian-style stir fry sauce.
4. Add-in (optional): Toss in pieces of cooked chicken, beef, pork, shrimp, or tofu at the end to warm through. I also like to add diced ripe mango.
5. Make ahead:
   • Meal prep the sauce and veggies a day or two ahead if you like.
   • Make ahead same day: If you don’t mind softer noodles, you can certainly make the dish ahead and reheat it before serving.
   • Store leftovers in an airtight container for up to 3-4 days.
   • Reheat: I find the best way to reheat the ramen noodles is in the microwave (add a splash of water and cover the dish) for a couple of minutes, stirring in between.
   • Freezing is not recommended as the noodles tend to get mushy.

Nutrition values are estimated using low-sodium soy sauce and plain noodles (without flavor packets).