If you’ve ever stirred in that little packet of chili oil and felt underwhelmed, this homemade Spicy Chili Oil for Ramen is the flavorful fix you’ve been waiting for. Rich, fragrant, and layered with warm, toasty heat, it delivers a depth that store-bought versions simply can’t match. Every spoonful adds a bold kick and savory finish that transforms a simple bowl of noodles into something truly crave-worthy. It’s fresh, customizable, and made with real ingredients that shine through in every bite. Perfect for instant noodles or homemade ramen, this chili oil brings comfort, flavor, and a touch of magic to every slurp!

The Ultimate Spicy Chili Oil Recipe for Ramen

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Servings

cup

Prep time

minutes

Total time

minutes

A bold and aromatic spicy chili oil that takes ramen to the next level. Freshly made with simple pantry spices, this flavorful oil adds the perfect balance of heat and depth to any bowl. Quick to make, easy to store, and way better than the packet stuff.

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Ingredients

2 cloves Garlic (chopped)
2 small Shallots (chopped)
1 tbsp Green Onion (white part, chopped)
2 tbsp Ramen Seasoning
1 1/2 tsp Red Chili Flakes
1/2 tsp Ground White Pepper
1 tsp Italian Seasoning
1/2 tbsp Light Soy Sauce
1/2 tbsp Dark Soy Sauce
1 tsp Tomato Ketchup
¼ cup Avocado Oil
1 tbsp Green Onion (green part, chopped)
2 tsp White Sesame Seeds

Directions

In a large heat-proof mixing bowl, mix all the ingredients except oil, the green part of green onion, and toasted sesame seeds. Set this mixture aside.
In a saucepan, heat avocado oil until bubbles form
Gently pour the hot oil into the prepared chili mixture and whisk everything together until well incorporated.
Finally, add the chopped green part of the green onion and the sesame seeds.
Mix with your boiled ramen noodles and enjoy!

Notes

This recipe is just right for 3 to 4 ramen noodle cakes. Start with 1 tablespoon per cake and adjust based on your spice preference.
Add a splash of vinegar for tang, a pinch of sugar for balance, or Sichuan peppercorns for a numbing twist.
Store in a clean, airtight jar in the fridge for up to 3 weeks, ensuring solids are fully submerged in oil to preserve freshness.