If you like your noodles fiery hot, this spicy ramen will be your new favourite! Chili oil and sweet chili sauce bring the heat and sweet, while bouncy, chewy ramen bring the fun.

Spicy ramen in bowl garnished with green onions

There’s just something about ramen! It’s delicious, inexpensive, and customisable, but I also love it because of all the noodle dishes out there—Thai peanut noodles, chow fun noodles—I think ramen wins the award for most fun. It’s springy and curly and oh, it’s also SUPER versatile, as you can see in this spicy ramen noodles recipe.

What sets this spicy ramen apart is the fiery kick it brings to the table. The combination of chili oil and sweet chili sauce creates a perfect balance of heat and sweetness, while soy sauce adds an umami element, so while it IS quite spicy, it’s not one note.

Why You’ll Love This Spicy Ramen Recipe

  • A budget-friendly meal. Ramen is not only delicious, it’s also an affordable meal option for when you’re trying to stretch your grocery budget. This spicy ramen recipe is a great way to jazz it up!
  • Easy to make at home. Like peanut butter ramen, this is a fantastic recipe for beginning cooks or anyone who doesn’t have a kitchen full of equipment. 
  • Customisable. Adjust the heat, add a protein, veg it up—the world is your oyster, friends!
Overhead view of ingredients for spicy ramen with labels

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Dry ramen noodles – Toss the seasoning packet—we don’t need it!
  • Toasted sesame oil – Toasted sesame oil is much more delicious than regular sesame oil, as it has a fantastic nutty flavour.
  • Scallions – You’ll need both the green parts and the whites.
  • Garlic 
  • Soy sauce – Tamari, liquid aminos, or coconut aminos work too.
  • Ground ginger 
  • Chili oil – You could also use the oil from chili crisp if you have a jar.
  • Sweet chili sauce – The sweetness makes this spicy ramen irresistible!
  • Rice wine vinegar – Make sure you’re using unseasoned rice vinegar, which isn’t sweetened.

How to Make Spicy Ramen Noodles

Overhead view of cooked ramen noodles
Overhead view of scallion whites cooking in oil
Overhead view of spicy sauce in pan
Overhead view of spicy ramen in pan
  • Cook the ramen. Boil it in a pot of water until it’s al dente, stirring to break it apart. Reserve a cup of cooking water, then drain. 
  • Sauté the aromatics. Heat the sesame oil in a pan set over medium heat. Add the whites of the scallions and cook for a minute, then stir in the garlic and cook until fragrant.
  • Build the sauce. Add the soy sauce, ground ginger, chili oil, sweet chili sauce, and rice wine vinegar. Bring the sauce to a boil, then remove from heat.
  • Put it all together. Toss the ramen in the pan with the sauce, adding the reserved water a bit at a time as needed. Garnish with scallion greens and serve.
Overhead view of spicy ramen in bowl with chopsticks

Tips for Success

  • Customise the heat to your tastes. If you prefer a milder spiciness, simply reduce the amount of chili oil and sweet chili sauce in the recipe. On the other hand, feel free to add more, or add red pepper flakes, if you are a lover of all things spicy.
  • Experiment with toppings. This spicy ramen is delicious on its own but adding your favourite toppings can take it to the next level. Try toasted cashews or peanuts, sesame seeds, chili crisp, basil, or cilantro.
  • Add the water a little at a time. Don’t dump it all in at once! The purpose of the water is to help create a smooth sauce that coats all the noodles. You might not need any, or you could just need a splash or two.

Serving Suggestions

Add protein by serving this spicy ramen with crispy air fryer tofu or vegan chicken, or add a side of steamed or stir-fried vegetables for a more balanced meal. You can also pair it with some Asian-inspired appetizers like these vegan dumplings with dipping sauce.

Two bowls of spicy ramen with small bowl of green onions

How to Store

Transfer leftovers to an airtight container and refrigerate for up to 4 days. You can heat up the spicy ramen in the microwave or a skillet over medium heat, or eat the noodles cold.

Can I Freeze This Recipe?

To freeze spicy ramen, transfer it to an airtight container or freezer bag and freeze for up to 3 months. Let it thaw in the refrigerator before reheating.

Spicy ramen being lifted from bowl with chopsticks

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Spicy ramen in bowl with green onions for garnish

Spicy Ramen

Servings: 2 servings
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
This spicy ramen recipe is an easy budget-friendly dinner that's packed with flavour! Sweet, spicy and umami—and it takes minutes to make!
5 (from 2 ratings)
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Ingredients

  • 8 ounces dry ramen noodles, 227 grams
  • 2 tablespoons toasted sesame oil, 30 ml
  • 4 scallions, chopped (whites and greens divided)
  • 2 cloves garlic, minced
  • ¼ cup soy sauce, 59 ml
  • ½ teaspoon ground ginger, 1 gram
  • 1 teaspoon chili oil, 5 ml
  • 2 tablespoons sweet chili sauce, 30 ml
  • 1 tablespoon rice wine vinegar, 50 ml

Instructions 

  • Bring a medium pot of water to a boil and add the ramen noodles. Cook for 2-3 minutes or until al dente. Stir occasionally to help the noodles break apart. Reserving 1 cup of the cooking water, drain the ramen and set aside.
  • While the ramen is cooking, heat the toasted sesame oil over medium heat in a medium-sized saucepan. Add the whites of the scallions and saute for 1 minute. Add the garlic and saute for 30 seconds.
  • Add the soy sauce, ground ginger, chili oil, sweet chili sauce, and rice wine vinegar to the saucepan. Bring the sauce to a boil, and then turn off the heat.
  • Transfer the ramen to the pan with the sauce and toss to coat. Add the reserved water from the ramen, ¼ cup (60 ml) at a time as needed, to help the sauce coat the ramen.
  • Serve warm, garnished with the greens of the scallions.

Notes

To store: Transfer leftovers to an airtight container and refrigerate for up to 4 days. You can heat up the spicy ramen in the microwave or a skillet over medium heat, or eat the noodles cold.
To freeze: Transfer spicy ramen to an airtight container or freezer bag and freeze for up to 3 months. Let it thaw in the refrigerator before reheating.
Calories: 704kcal, Carbohydrates: 85g, Protein: 16g, Fat: 34g, Saturated Fat: 11g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 14g, Sodium: 4103mg, Potassium: 350mg, Fiber: 4g, Sugar: 11g, Vitamin A: 253IU, Vitamin C: 6mg, Calcium: 62mg, Iron: 6mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: Asian
Course: Dinner, Lunch, Main Course
Author: Jessica Hylton