$2 Garlic Chili Oil Instant Ramen
$2 Garlic Chili Oil Instant Ramen 🍜 is a easy Asian Fusion recipe that serves 1. 350 calories per serving. Recipe by Dylan Nobert on YouTube.
Prep: 5 min | Cook: 5 min | Total: 15 min
Cost: $0.50 total, $0.50 per serving
Ingredients
- 1 packet Instant Ramen Noodles (any brand; discard the seasoning packet if you prefer a cleaner flavor)
- 1 tablespoon Chili Oil (store‑bought or homemade; adjust to taste)
- 2 cups Water (fresh tap water)
Instructions
Boil Water
Fill the pot with 2 cups of water and bring to a rolling boil over medium‑high heat.
Time: PT2M
Temperature: high heat
Cook Ramen Noodles
Add the instant ramen noodles to the boiling water. Cook for 3 minutes, stirring occasionally to separate the strands.
Time: PT3M
Temperature: medium‑high
Add Chili Oil
Remove the pot from heat. Drizzle 1 tablespoon of chili oil over the noodles and broth, then stir gently to combine.
Time: PT1M
Serve
Transfer the spicy ramen to a bowl and enjoy immediately. Garnish with extra chili oil or sliced green onions if desired.
Time: PT1M
Nutrition Facts
- Calories
- 350
- Protein
- 8g
- Carbohydrates
- 45g
- Fat
- 12g
- Fiber
- 2g
Dietary info: Vegetarian, Vegan (if using vegan ramen and oil)
Allergens: Wheat (gluten), Soy (if seasoning packet contains soy)
Ingredient Substitutions
- Instead of Instant Ramen Noodles: any instant noodle pack
- Instead of Chili Oil: Sriracha, hot sauce, homemade chili oil
Equipment Needed
- Pot
- Stove
- Bowl
- Ladle (optional)
Critical Steps — Do Not Skip
- Boil water until rolling
- Cook noodles for exactly 3 minutes
- Add chili oil off the heat and stir
Chef Tips from the Video
- Use a high‑quality chili oil with real dried chilies for depth of flavor.
- For extra umami, stir in a splash of soy sauce or a pinch of MSG (optional).
Troubleshooting
The broth is too watery.
Reduce the water to 1.5 cups or let the noodles sit for an extra minute to absorb more liquid.
The dish isn’t spicy enough.
Add an extra half‑tablespoon of chili oil or a dash of hot sauce to increase heat.
Storage
Refrigerator: Store leftovers in an airtight container for up to 1 day. Reheat gently on the stove or in microwave.
Freezer: Not recommended; texture of noodles degrades.
Room temperature: Consume immediately; do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare chili oil in advance and store in a small jar.
- If making ahead, keep noodles and broth separate and combine just before serving.
Frequently Asked Questions
What is the cultural significance and history of instant ramen in Asian cuisine?
Instant ramen was invented in Japan in 1958 by Momofuku Ando and quickly became a staple for students and busy workers across Asia due to its speed, affordability, and portability.
What are the traditional regional variations of spicy ramen in Japan and Korea?
In Japan, spicy ramen often appears as tantanmen or miso‑based broth with chili oil, while Korean versions like kimchi ramen use gochujang and kimchi for heat and tang.
How is chili oil traditionally used in Chinese and Taiwanese cooking?
Chinese and Taiwanese cuisines use chili oil as a condiment for noodles, dumplings, and cold dishes, adding a fragrant, oily heat that coats ingredients without overwhelming them.
What occasions or celebrations is a simple spicy ramen dish associated with in college culture?
Spicy ramen is a go‑to comfort food for late‑night study sessions, dorm‑room meals, and budget‑friendly date nights among college students because it’s quick, cheap, and satisfying.
What makes this Chili Oil Instant Ramen special compared to plain instant noodles?
The addition of chili oil transforms bland instant noodles into a layered, spicy broth, providing depth, aroma, and a restaurant‑like experience for just a couple of dollars.
What are the most common mistakes to avoid when making Chili Oil Instant Ramen?
Common errors include overcooking the noodles, using too much water which dilutes flavor, and adding chili oil while the pot is still on high heat, which can burn the oil and create bitterness.
Why does this recipe add chili oil after removing the pot from heat?
Adding chili oil off the heat preserves its delicate flavor and prevents the oil’s volatile compounds from breaking down, ensuring a bright, aromatic heat.
Can I make Chili Oil Instant Ramen ahead of time and how should I store it?
You can prepare the chili oil in advance and store it in a sealed jar in the refrigerator for up to a week. Cooked ramen is best eaten fresh, but leftovers can be refrigerated for one day and reheated gently.
What texture and appearance should I look for when making Chili Oil Instant Ramen?
The noodles should be tender yet slightly chewy, the broth clear with a glossy sheen from the oil, and the dish should have a bright reddish‑orange swirl from the chili oil.
What does the YouTube channel Dylan Nobert specialize in?
The YouTube channel Dylan Nobert focuses on ultra‑budget cooking hacks, quick meals for students and single households, and creative ways to upgrade inexpensive pantry staples.
How does the YouTube channel Dylan Nobert's approach to budget Asian‑fusion cooking differ from other cooking channels?
Dylan Nobert emphasizes extreme cost‑effectiveness, often keeping total meal costs under $2, while still delivering bold flavors; he frequently repurposes convenience foods like instant ramen into elevated dishes.
Last updated: September 6, 2026
