Creamy Chili Oil Noodles
iamneverfull cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added nutrition.
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A quick and satisfying way to upgrade instant ramen with a rich, spicy, and creamy sauce that clings perfectly to the noodles.
- Time
- 7 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, sesame, dairy, and soy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Bring a pot of water to a boil and cook the instant ramen noodles until they are one minute before al dente.
Reserve a small amount of the noodle cooking water, then drain the noodles.
In a separate pan, add the heavy cream, soy sauce, chili oil, and sugar.
Bring the cream mixture to a light simmer over medium heat.
Add the par-cooked noodles and the reserved noodle water to the pan.
Continue to cook, tossing the noodles frequently, until the sauce thickens and starts to cling to the noodles.
Transfer the noodles to a bowl and optionally garnish with sesame seeds and chopped scallions.
Notes
The author suggests using this as a way to use up instant ramen. You can adjust the chili oil amount based on your heat tolerance. The noodle water is essential for helping the sauce emulsify and stick to the noodles.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 741
- Protein
- 11 g
- Carbs
- 60 g
- Fat
- 50 g
- Fiber
- 2 g
Where the calories come from
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