Garlic Chilli Oil and Zucchini Instant Ramen Noodles Recipe

Ready in 10 minutes, and so much better than instant ramen: these garlic chilli oil noodles are fiery, garlicky, rich and savoury.

Prep Time 5

Cook Time 5

Total Time 10

Ingredients

For the Noodles

▢ 1 litre water to cook the noodles
▢ 1 vegetable stock cube
▢ 210 g dried ramen noodles

For the Sauce

▢ 4 tablespoons oil
▢ 6 cloves garlic finely minced
▢ 1 tablespoon chilli flakes **
▢ 2 teaspoons toasted sesame seeds
▢ 1 ½ tablespoons soy sauce
▢ 1 teaspoon black vinegar ***
▢ ½ teaspoon salt or to taste
▢ ½ teaspoon sugar or to taste
▢ 200 g zucchini / courgette julienned *

For the Egg Topping (optional)

▢ 1-2 teaspoon oil you can reserve some chili oil
▢ 2 eggs

For the Garnish

▢ 1 drizzle sesame oil
▢ 2 green onions scallions/spring onions, finely chopped

Instructions

Cook the Ramen Noodles

Add 1 litre water to a medium-sized saucepan over medium-high heat, and bring to a boil. Next, add 1 vegetable stock cube and stir to dissolve. Add 210 g dried ramen noodles to the stock and cook according to package instructions. Once cooked, drain and set aside.

Make the Garlic Chilli Oil

Add 4 tablespoons oil to a medium-sized saucepan over low-medium heat. Once the oil is hot, add 6 cloves garlic (finely chopped), 1 tablespoon chilli flakes **, and 2 teaspoons toasted sesame seeds. Cook gently until the garlic develops some colour, then immediately add 1 ½ tablespoons soy sauce, 1 teaspoon black vinegar ***, ½ teaspoon salt, and ½ teaspoon sugar. Stir to mix.
Next, add 200 g zucchini / courgette (julienned). Cook it for around 30 seconds, then add the cooked and drained ramen noodles. Turn off the heat and toss everything to mix well. Check for seasoning and adjust as necessary.
Serve the Garlic Chili Oil Noodles hot or cold.

Make the Topping (Optional)

If you want to make a topping, heat 1-2 teaspoon oil in a small frying pan over medium heat. Crack in 2 eggs and fry until they're perfectly over easy. Serve over the ramen noodles.
Garnish with 1 drizzle sesame oil and 2 green onions (chopped).

Notes

* To julienne means to very finely slice.

** Adjust the quantity of chili flakes to your preference. This is spicy recipe, so if you have a low tolerance reduce the amount to your comfort level.

*** If you can't find black vinegar locally, I have included a link. However, feel free to substitute with the more commonly available Balsamic Vinegar instead.