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This Spicy Ramen Noodle Recipe transforms instant ramen noodles into the most saucy, flavorful, and mouthwatering noodles you’ve ever had. Simple, budget-friendly ingredients like quick-cooking ramen are coated in a delicious sweet and spicy sauce. It’s the perfect 15-minute lunch or easy weeknight dinner.
My top tip: Adjust the amount of chili sauce in this recipe to make it as spicy as you like!
About This Recipe
Few things are more satisfying than a big bowl of sauce-smothered noodles, and this spicy ramen noodle recipe is my favorite. Quick and easy to make, the ingredients are simple yet flavorful and won’t break the bank. As written, this recipe is the perfect super-saucy (not soupy), carb-loaded lunch or dinner. Add your favorite protein and veggies to make it a complete and balanced meal.
- Heat level: This recipe will give you nice and spicy ramen noodles, perfect for anyone who likes a little heat. If you are sensitive to spicy food or plan to serve this to small children, consider reducing the chili crisp to start.
- Difficulty: Very easy!
- Freezer Friendly: This recipe is not freezer-friendly.
- Related Recipe: These Asian Garlic Noodles coat your favorite noodles in a delicious sauce of garlic, butter, soy sauce, and parmesan cheese.
Table of Contents
About the Ingredients
This recipe is unique in that there is a lot to be said about the ingredients. Feel free to read through the following sections or skip straight to the recipe card, where you will find the printable recipe and ingredient measurements.
Instant Ramen: Instant ramen is pre-cooked, dried noodles sold as a pre-formed block, typically with a seasoning packet. The noodles are usually fried or air-dried for quick cooking and are designed to cook within minutes when added to boiling water.
Butter: Butter may seem strange, but it’s actually one of the most essential ingredients. It coats the noodles, giving them a silky texture and helps the sauce stick to them.
Garlic, Ginger, and Green Onions: This is the Asian version of French mirepoix. Adding fresh garlic, ginger, and green onions (aka scallions) is essential to the overall flavor of this dish and Asian cooking as a whole.
Sauce Ingredients: The sauce is made with sesame oil, soy sauce, rice vinegar, chili crisp, and honey. My favorite brand of chili crisp is Momofuku Chili Crunch (try mixing a spoonful or two in hummus, trust me), with Fly By Jing Chili Crisp coming in as a close second.
Ingredient Substitutions and Additions
- Dairy-free: Swap the butter for vegetable oil, sesame oil, or canola oil.
- Vegan: swap the butter for oil (see above) and use brown sugar instead of the honey.
- Gluten-free: Swap the soy sauce for gluten-free tamari and gluten-free ramen noodles. It is unclear whether Chili Crisp is entirely gluten-free, so substitute with Sriracha or red chili flakes to be extra safe.
- Substitute packaged ramen for udon noodles, fresh ramen noodles (yum!), or spaghetti. If you use spaghetti, cook it with one tablespoon of baking soda per four cups of water to mimic the alkaline chewiness of ramen.
- Add a couple of tablespoons of peanut butter to the sauce with a splash of vegetable broth. Peanut butter coats the noodles and adds a slightly sweet, nutty flavor. It’s also a perfect way to mellow the heat if your sauce is too spicy.
- For more umami flavor, try adding fish sauce or miso paste.
- Add protein: Spicy ramen noodles are great with shredded chicken, shrimp, tofu, and egg.
- Add Veggies: Blanched broccoli, shredded carrots, zucchini noodles, onion, bok choy, and water chestnuts.
How to Make Spicy Ramen Noodles: Step-by-Step Recipe Instructions with Images
- Cook the noodles. Bring a large pot of water to a boil and cook the noodles according to package instructions. Remember that they cook quickly, so keep a close watch to prevent them from overcooking. Drain and set aside.
- Make the sauce. As the water boils, whisk together the soy sauce, rice vinegar, chili crisp, and honey in a small bowl. Set aside.
- Sauté the aromatics. Heat a large wok or skillet over medium-high heat. Once hot, add the sesame oil and butter, followed by the minced garlic, ginger, and white parts of the green onions. Sauté for 30-60 seconds, stirring continuously, until the garlic is golden and fragrant.
- Simmer the sauce. Reduce the heat to medium. Stir in the sauce mixture, sesame seeds, and crushed peanuts. Bring to a simmer.
- Add the cooked ramen immediately to the sauce. Toss gently until the noodles are completely coated, about 1-2 minutes. If the sauce is too thick, add a couple of tablespoons of vegetable broth.
- Serve. These noodles are best served immediately. Garnish with additional chili crisp, sesame seeds, crushed peanuts, and the green parts of the chopped green onions.
Jessica’s Top Cooking Tips
- Prevent soggy noodles by cooking them separately and adding them to the sauce just before serving. Quick-cooking ramen noodles cook fast, so keep an eye on them to prevent overcooking.
- If you are adding more than one heat source, layer the spices appropriately. For example, add chili oil or chili flakes with garlic and ginger for an immediate kick. Add Gochujang, Sriracha, Garlic Chili Sauce, and Chili Crunch to the sauce for depth. Finish off with fresh chilies or Sichuan peppercorns for a lingering burn.
- The toppings are half the fun. My favorites include crushed peanuts or cashews, sesame seeds, green onions, fresh lime juice, nori (seaweed), and an egg (soft-boiled, poached, or fried!).
- Freezing is not recommended, but leftovers will keep in the refrigerator for up to 4 days. Reheat in the microwave or stovetop on medium heat with a splash of water or broth until warm.
Frequently Asked Questions
You can increase the heat by adding chili flakes (crushed red pepper), Gochujang (Korean chili paste), Sriracha, fresh or dried chili peppers, garlic chili sauce, or additional chili crisp.
The easiest way to reduce the saltiness of your noodles is to use low-sodium soy sauce or tamari and skip the seasoning packets (which are packed with sodium).
You can tone down the heat by mixing 1-2 tablespoons of peanut butter or coconut cream with the sauce.
Not sure what to try next? Try my crunchy Ramen Noodle Salad, this Miso Ramen Soup, or this (reader-favorite) Ginger Garlic Noodle Soup with Bok Choy.
Got any questions? Drop me a message in the comment section below! I’m happy to help. And, if you enjoy this recipe, please rate it with some star love so other readers know to try it too! Tag me at #theforkedspoon. I’ll be sure to share! Thanks!
Spicy Ramen Noodles Recipe
Ingredients
- 2-3 packages Instant Ramen Noodles, seasoning packet discarded
- 2 tablespoon soy sauce
- 2 teaspoon rice vinegar
- 2-4 tablespoon chili crisp
- 2 teaspoon honey, or brown sugar
- 1 tablespoon sesame oil
- 2 tablespoon unsalted butter
- 3 cloves garlic, minced
- 1-2 teaspoons fresh ginger, grated
- 4 green onions, chopped, white and green parts divided
- 2 teaspoon sesame seeds, plus more for topping
- 2 tablespoon crushed peanuts or cashew, plus more for topping
Instructions
- Bring a large pot of water to a boil and cook the noodles according to package instructions. Instant ramen noodles cook quickly, so keep a close watch to prevent overcooking. Drain and set aside.
- As the water comes to a boil, whisk together the soy sauce, rice vinegar, chili crisp, and honey in a small bowl. Set aside.
- Heat a large wok or skillet over medium-high heat. Once hot, add the sesame oil and butter, followed by the minced garlic, ginger, and white parts of the green onions. Sauté for 30-60 seconds, stirring continuously, until the garlic is golden and fragrant.
- Reduce the heat to medium. Stir in the sauce mixture, sesame seeds, and crushed peanuts. Bring to a simmer.
- Add the cooked ramen noodles immediately to the sauce. Toss gently until they are completely coated, about 1-2 minutes. If the sauce is too thick, add a couple of tablespoons of vegetable broth or water.
- Serve immediately. Garnish with additional chili crisp, sesame seeds, crushed peanuts, and the green parts of the chopped green onions.
Notes
- Chili Crisp (aka Chili Crunch) is a spicy, umami-packed condiment consisting of fried chili flakes, garlic, onions, oil, and other seasonings. My favorite brands are Momofuku Chili Crunch and Fly By Jing Chili Crisp.
- Instant ramen is pre-cooked, dried noodles sold as a pre-formed block, typically with a seasoning packet. Substitute the ramen with udon noodles, fresh ramen noodles, or spaghetti. If you use spaghetti, cook it with one tablespoon of baking soda per four cups of water to mimic the alkaline chewiness of ramen.
- Add a couple of tablespoons of peanut butter to the sauce with a splash of vegetable broth. Peanut butter coats the noodles and adds a slightly sweet, nutty flavor. It’s also a perfect way to mellow the heat if your sauce is too spicy.
- For more umami flavor, try adding fish sauce or miso paste.
- Add protein: Spicy ramen noodles are great with shredded chicken, shrimp, tofu, and egg.
- Add Veggies: Blanched broccoli, shredded carrots, zucchini noodles, onion, bok choy, and water chestnuts.
- Optional toppings include crushed peanuts or cashews, sesame seeds, green onions, fresh lime juice, nori (seaweed), and an egg (soft-boiled, poached, or fried!).
- More heat: Add chili flakes (crushed red pepper), Gochujang (Korean chili paste), Sriracha, fresh or dried chili peppers, garlic chili sauce, or additional chili crisp.
- Less heat: Add 1-2 tablespoons of peanut butter or coconut cream with the sauce.
- Dairy-free: Swap the butter for vegetable oil, sesame oil, or canola oil.
- Vegan: Swap the butter for oil (see above) and use brown sugar instead of the honey.
- Gluten-free: Swap the soy sauce for gluten-free tamari and gluten-free ramen noodles. Whether Chili Crisp is entirely gluten-free is unclear, so substitute with Sriracha or red chili flakes to be extra safe.
- Less salt: Use low-sodium soy sauce or tamari and skip the seasoning packets (which are packed with sodium).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
