Hot Oil Noodles (Instant ramen)
I know I’m late to the culinary Class War bandwagon but I’ve been watching the show sporadically on Netflix. I saw an episode where they made food with convenience store foods. I saw one of the chefs, Jung Ji Sun (a white spoon chef), making hot oil noodles using instant ramen.
I was immediately intrigued by this recipe and I’ve decided to recreate it. I’ve made it a couple of times and the steps are the same as the traditional hot oil noodles but instead of making the noodles by hand and making the seasoning, I just used ramen and its seasoning packet.
Ingredients:
This recipe is very versatile, you can add any type of vegetables or protein to your choice. The most important is the instant noodles. I suggest using a Korean ramen as it has a spice powder in each ramen package so it already has the chili flakes for the hot oil noodles. Also since the spice powder is already seasoned, you just need to pour the oil onto the spice powder. A couple of suggestions are that you can add some red pepper flakes which gives it a bit more heat without adding salt and infusing the hot oil so it’s more flavourful. However, it’s optional so play around with it.
For the oil, you need star anise, fennel seeds and Sichuan peppercorn.
Infused Oil
- 3 tbsp neutral oil
- 1/2 star anise
- pinch of fennel seeds
- pinch of Sichuan peppercorn.
Extra seasoning
- 1 tbsp black Chinese vinegar
- 1 tsp soy sauce
Noodles and topping
- 1/2 scallions chopped
- 1 tbsp minced garlic
- 1/2 tbsp korean chili flakes (optional for some added heat)
- 1-2 bok choy
How to make it
Preparation
- Prepare your spices, if you are not using any spices then don’t worry, skip this step.
- chop some scallions and mince some garlic. Set aside.
- Wash any veggies of your choice, boil some water.
Making the Noodles
- Boil your veggies and noodles and cook to your desired doneness. Take the noodle and veggies out and into a bowl. Then add in your spice powder and some chopped scallions and minced garlic.
- In another pot, add oil and your spices. Turn the heat to medium-low. Let the spices continue to infuse the oil.
- Once you can smell the fragrance from spices, take the spices out.
- Pour your hot oil onto the noodles.
- Add in soy sauce and some black Chinese vinegar, mix and enjoy!
Pro-tip
- For the sake of time, I suggest boiling the water the same time as frying your oil. Since the oil is frying at a low temperature, you have time to boil your noodles and vegetables.
- Add about 1/2-3/4 of the spice powder because it might be too spicy or salty if you use all of the spice powder.
Hot oil noodles (Instant Ramen)
Ingredients
Infused oil
- 3 tbsp neutral oil
- ยฝ star anise optional
- pinch fennel seeds optional
- pinch szechuan peppercorns optional
Extra seasoning
- 1 tbsp black Chinese vinegar
- 1 tsp soy sauce
Noodles and toppings
- ยฝ scallions chopped
- 1 tbsp minced garlic
- ยฝ tbsp Korean chili flakes optional for some added heat
- 1 pack instant ramen (e.g. spicy instant noodle is preferred)
- handful veggies of your choice (bean sprouts, bok choy etc)
Instructions
Prep
- Prepare your spices, if you are not using any spices then don’t worry, skip this step.
- chop some scallions and mince some garlic. Set aside.
- Wash any veggies of your choice, boil some water.
Cooking the noodles
- Boil your veggies and noodles and cook to your desired doneness. Put noodle and veggies into a bowl. Then add in your spice powder, Korean chili flakes some chopped scallions and minced garlic.
- In another pot, add oil and your spices. Turn the heat to medium-low. Let the spices continue to infuse the oil.
- Once you can smell the fragrance from spices, take the spices out.
- Pour your hot oil onto the noodles.
- Add in soy sauce and some black Chinese vinegar, mix and enjoy!
