Homemade Chili Oil for Ramen | CookOS

Homemade Chili Oil for Ramen

Name: Homemade Chili Oil for Ramen
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 2 shallots, thinly sliced; 8 cloves garlic, thinly sliced; 2 inch piece ginger, thinly sliced; 3 cinnamon sticks; 4 star anise; 1 tsp whole cloves; 1 tbsp Sichuan peppercorns; 1/2 cup chili flakes; 1/2 cup sesame seeds; 1 tbsp salt; 1 tsp white pepper; 1/2 tsp MSG; 3 green onions, roughly chopped; 2 cups neutral oil; 1 tbsp Chinese black vinegar; 1 tbsp soy sauce; 1 package instant ramen noodles, for serving

This homemade chili oil combines toasted whole spices, crispy shallots, garlic, and ginger infused into oil, then blended with chili flakes and Sichuan peppercorns for a deeply aromatic condiment that transforms instant ramen.

🌍Chinese 🏷️Chili-oil 🏷️Ramen 🏷️Spicy 🏷️Condiment Chinese-inspired

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Total

25 min

Servings

Difficulty

Medium

Est. Cost

$31–$51

Recipe Source

View original recipe

From TikTok · by thatdudecancook

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Ingredients

2 shallots, thinly sliced
8 cloves garlic, thinly sliced
2 inch piece ginger, thinly sliced
3 cinnamon sticks
4 star anise
1 tsp whole cloves
1 tbsp Sichuan peppercorns
1/2 cup chili flakes
1/2 cup sesame seeds
1 tbsp salt
1 tsp white pepper
1/2 tsp MSGoptional
3 green onions, roughly chopped
2 cups neutral oil
1 tbsp Chinese black vinegar
1 tbsp soy sauce
1 package instant ramen noodles, for serving

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Instructions

1
Thinly slice the shallots, garlic, and ginger.
2
In a dry pan over medium heat, toast the cinnamon sticks, star anise, whole cloves, and Sichuan peppercorns until fragrant.
3
Transfer the toasted spices to a large, heatproof bowl. Add the chili flakes, sesame seeds, salt, white pepper, optional MSG, and roughly chopped green onions.
4
In a small saucepan, heat the neutral oil to 320°F (160°C).
5
Working in batches, fry the sliced garlic until golden brown and crispy. Remove with a spider strainer and add to the spice bowl.
6
Next, fry the sliced ginger until golden and crispy. Remove and add to the spice bowl.
7
Finally, fry the sliced shallots until golden brown and crispy. Remove and add to the spice bowl.
8
Carefully pour the hot, infused oil over all the ingredients in the bowl. The mixture will sizzle intensely.
9
Stir everything together to combine.
10
Finish the chili oil by stirring in the Chinese black vinegar and soy sauce.
11
To serve, cook instant ramen noodles according to package directions, drain, and toss with a few spoonfuls of the homemade chili oil.

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Tips & Notes

Pro tips

Toast whole spices (cinnamon, star anise, cloves, Sichuan peppercorns) for 1–2 minutes in a dry pan before adding oil to unlock their full aroma.
Slice aromatics (shallots, garlic, ginger) uniformly thin so they fry evenly and crisp without burning.
Let the infused oil cool for 2–3 minutes after frying aromatics before mixing in chili flakes to prevent them from scorching and turning bitter.
Stir in sesame seeds and salt at the end to add nuttiness and adjust seasoning without cooking them further.

Substitutions

Chili flakes → crushed dried chilies or chili powder (adjust quantity as powder is more concentrated)
Sichuan peppercorns → white pepper or additional black peppercorns (you'll lose the numbing sensation)
Sesame seeds → crushed peanuts or pine nuts for a different textural finish

Storage & make-ahead

Store in an airtight glass jar at room temperature for up to 2 weeks, or refrigerate for 1 month. Stir before each use as solids may settle.

Common Questions

Can I make this chili oil in advance?

Yes. Store in an airtight jar at room temperature for up to 2 weeks, or refrigerate for up to 1 month. The flavors deepen over a few days.

What oil should I use?

Neutral oils like vegetable, canola, or peanut oil work best. Avoid olive oil, which will burn at the high frying temperature needed for aromatics.

How do I prevent the chili flakes from burning?

Let the oil cool slightly after frying aromatics before adding chili flakes and seasonings. Pour the hot oil over them rather than heating directly.

Can I adjust the heat level?

Yes. Use less chili flakes for mild, or add more for extra heat. Sichuan peppercorns add numbing spice, not just heat—reduce them if you prefer less intensity.