When you need a meal that’s spicy, bold, and lightning-fast, 3-Ingredient Fire Noodles deliver serious flavor with zero stress. This noodle bowl is made with just three simple ingredients—instant ramen, chili oil, and a soft-boiled egg—yet it tastes like something you’d order from your favorite noodle bar.
By skipping the broth and tossing the noodles in rich chili oil packed with crunchy garlic, crushed red pepper, and warm spices, every bite brings a punch of heat and umami. Topping it with a jammy egg adds a silky richness that balances the spice perfectly.
What’s fun is that fire noodles have roots in Korean and Chinese street food culture, often made fiery-hot for heat lovers. Our version keeps it approachable but totally crave-worthy.
This recipe is ideal for anyone craving a fast, no-fuss lunch or late-night dinner. And because it’s made in under 10 minutes, you’ll be making it again and again.
Recipe Yield: 1 serving
INGREDIENTS
1 package instant ramen (any flavor, preferably chicken or miso)
one tbsp chili oil with chunky bits (garlic, chili flakes, spices)
1 large egg, boiled
1 tbsp fresh chives, chopped (optional)
INSTRUCTIONS
1. Soft-boil the egg:
Bring a small pot of water to a gentle boil. Lower in the egg and cook for exactly 6 minutes for a jammy yolk. Transfer to ice water, cool, peel, and set aside.
2. Cook and drain the ramen:
Boil the noodles in water according to the package (skip the seasoning if you prefer). Once tender, drain the water completely.
3. Flavor and assemble:
Return the hot noodles to the pot or a bowl. Stir in the chili oil and toss until coated. Place the halved egg on top and garnish with chopped chives or more chili oil as desired.
HELPFUL TIPS TO PERFECT THIS RECIPE
- Choose a Chunky Chili Oil: Look for one with garlic, crushed pepper, or even Sichuan-inspired spices for depth and texture.
- Perfect That Egg: A 6-minute boil yields a rich, golden jammy yolk. Use a timer and an ice bath for best results.
- Don’t Skip the Toss: Drain all the water before mixing in chili oil. This allows the flavors to cling to the noodles and stay intense.
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