Homemade Chili Oil for Ramen

Thinly slice the shallots, garlic, and ginger.

In a dry pan over medium heat, toast the cinnamon sticks, star anise, whole cloves, and Sichuan peppercorns until fragrant.

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.

In a small saucepan, heat the neutral oil to 320°F (160°C).

Working in batches, fry the sliced garlic until golden brown and crispy. Remove with a spider strainer and add to the spice bowl.

Next, fry the sliced ginger until golden and crispy. Remove and add to the spice bowl.

Finally, fry the sliced shallots until golden brown and crispy. Remove and add to the spice bowl.

Carefully pour the hot, infused oil over all the ingredients in the bowl. The mixture will sizzle intensely.

Stir everything together to combine.

Finish the chili oil by stirring in the Chinese black vinegar and soy sauce.

To serve, cook instant ramen noodles according to package directions, drain, and toss with a few spoonfuls of the homemade chili oil.