Spicy Ramen Noodles With Chili Crisp (18 Min-One Pot)

Make these one-pot vibrant spicy ramen noodles with veggies, chili crisp, and a delicious sauce for a quick and easy dinner or side dish. Keep the dish vegetarian or add chicken, meat or shrimp.

Originally from Japan (with Chinese roots), ramen noodles, are now enjoyed globally. We are using dried instant ramen noodles which can easily be substituted with regular instant noodles for this dish.

spicy ramen noodles with veggies on plate with chop sticks.

What to Expect

Using ramen or instant noodles makes this recipe a breeze. They can be cooked in the same pan with the veggies and only take a few minutes. The whole dish takes 15-18 minutes.

We always love to add veggies for the beautiful color and extra nutrition.

The umami sauce has Asian notes from the chili crisp (fantastic texture and flavor!), soy sauce, sesame oil and Shaoxing wine (or Mirin). We add a little peanut butter too!

 Bottom line: Fast, simple, customizable, flavorful, inexpensive. The recipe is a nice change from the microwaved broth and noodle version, taking those ramen noodles to the next level.

Ingredients – tailored to your taste

bell peppers, green onions, ramen noodles, oil, sesame seeds, chili crisp, sesame oil, peanut butter, Shaoxing wine, soy sauce, brown sugar.
  • Ramen noodles: Buy instant dried ramen noodles found in most grocery stores. Instant noodles and instant ramen noodles typically come in packages in a block of 85-100 grams (3- 3.5 ounces). Discard the flavor packet that comes with the noodles – you will not need it. Fresh ramen noodles will work well too, but you may have to buy them at a local Asian grocery store or higher-end grocery. You will find chili crisp there as well.
  • Vegetables: I use red peppers and green onions – I love the color combo.
  • Sauce: Soy sauce, chili crisp, sesame oil, brown sugar, Shaoxing wine, and peanut butter. The chili crisp does the heavy lifting in the sauce by adding a wonderful crispy texture with a garlicky, oniony, spicy flavor.
  • Garnish: As you wish – I use extra green onions, more chili crisp and sesame seeds. Fresh cilantro would be great too.
  • Noodle options: To be honest, I often substitute regular instant noodles as I find they are easy to find in most grocery stores. You can also try rice ramen noodles (for a gluten-free version) or whole wheat ramen. Other kinds of noodles will work too – lo mein noodles, udon noodles, rice noodles or small pasta – cooked separately.
  • Vegetable options: Feel free to use whatever veggies you have in the fridge. Mushrooms, zucchini, snap peas, asparagus, and baby spinach are all good choices.
  • Sauce ingredient substitutes
    • See recipe card below for substitutes for chili crisp, shaoxing wine, peanut butter and brown sugar.

Step by step instructions

Chopped peppers and green onions on cutting board.
Chop veggies.
chili crisp sauce mixture in glass measuring cup.
Mix sauce ingredients.
Peppers and onions sauteing in pan.
Sauté veggies for 2-3 minutes.
Sauce, peppers and onions in pan.
Add sauce.
Ramen noodles in half of pan with veggies on other half of pan.
Add water and ramen (without flavor packets!) on one side of pan and cook 2-3 minutes.
Spicy ramen noodles in pan garnished with green onions.
Toss everything together and garnish.
Spicy ramen noodles with veggies on plate with chop sticks.
Spicy ramen noodles with veggies on plate with chop sticks.


Don’t overcook the noodles or they will become mushy. They only need a few minutes to cook.

Vary the heat level with less or more chili crisp.



  • You can use a store-bought stir-fry sauce such as teriyaki or Asian-inspired. For heat, add chili crisp, chili flakes or another type or hot sauce to your taste. Or simplify the sauce with just chili crisp and soy sauce.
  • Use pre-washed cut-up frozen vegetables. No need to defrost.

Make Ahead

Prep the sauce and veggies a day or two ahead if you like. Then you just need 8 minutes to pull everything together in a skillet. Store leftovers in an airtight container for up to 3-4 days.

What to serve with spicy noodles

I typically make this recipe on busy weeknights when I am feeling lazy. I sometimes add leftover or pan-seared or grilled meat, shrimp or chicken.

For an easy way to stretch out the meal, you can pair the noodles with spring rolls, an egg drop and vegetable soup, a refreshing Thai mango salad or this no-cook 5 minute peach compote. I love fresh fruit when serving something spicy.

As a side dish, serve the noodles with marinated grilled flank steak, homemade shake and bake pork chops, grilled Vietnamese chicken or baked sweet tangy chicken leg quarters.

Recipe FAQs

What is the difference between dry ramen noodles and instant noodles?

Dry ramen noodles generally offer higher quality, better texture, and a more authentic taste, requiring a longer cook time (4-6 minutes). They are more expensive than instant noodles which are very cheap. Dry instant noodles are quicker (2-3 minutes), and often have more preservatives.

Can I use fresh ramen noodles instead of dry ones?

Yes, you can absolutely use fresh ramen noodles instead of dried ones. They will take less time to cook (2-3 minutes), have fewer preservatives and they will be a little chewier.

What is chili crisp?

Chili crisp, also known as chili oil flakes or chili crunch is a popular condiment with delicious crispy bits in many Asian cuisines. It typically consists of fresh chili peppers, garlic, shallots, and various spices infused with oil and fried until crispy.

What is the best chili crisp to buy?

Bon Appetite editors recommend the top 10 chili crisps in a jar. Favorites are Lao Gan Ma Spicy Chili Crisps (crunchy and spicy but not too spicy), Mẹ’s Way Chili Sauce (includes fish sauce), Momofuku Chili Crunch (very hot, crunchy, umami with some sweetness). Check the ingredients if you are vegetarian (some contain fish sauce, anchovies or dried shrimp).

Spicy ramen noodles with veggies on plate with chop sticks.

More noodle recipes

Or check out our full list of pasta and rice recipes.

If you like this recipe, please leave a 5 star rating 🌟🌟🌟🌟🌟with a comment in the recipe card below. Thanks so much!

Spicy ramen noodles with veggies on plate with chop sticks.
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Spicy Ramen Noodles With Chili Crisp (18 Min-One Pot)

Make these one-pot vibrant spicy ramen noodles with veggies, chili crisp, and a delicious sauce for a quick and easy dinner or side dish. Keep the dish vegetarian or add chicken, meat or shrimp.
Prep Time8 minutes
Cook Time10 minutes
Total Time18 minutes
Course: Main Course, Side Dish
Cuisine: Asian style
Servings: 3 mains (or 5-6 sides)


  • 2 teaspoons olive oil (or vegetable oil)
  • 3 large green onion, roughly chopped (or 6 small, about 1 cup chopped)
  • 3 cups chopped sweet bell peppers, Note 1 (~2 large peppers)
  • 1 ¼ cups water (add a little more if using larger noodle package)
  • 2 packages (85-100 grams each/3-3.5 ounces), instant ramen noodles or instant noodles Note 2 (discard flavor and soup base packets)

Chili Crisp Sauce ingredients, Note 3

  • 4 tablespoons low sodium soy sauce (or regular soy sauce or dark soy sauce)
  • 2 tablespoons chili crisp for medium spicy (use more or less to your taste)
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon peanut butter
  • 2 teaspoons sesame oil
  • 2 teaspoons brown sugar (or honey or white sugar)


  • 2 c;hopped green onions, 1 tbsp chili crisp, and/or 1 teaspoon toasted sesame seeds.


  • MAKE SAUCE: Mix all sauce ingredients in a small bowl or cup Set aside.
    4 tablespoons low sodium soy sauce, 2 tablespoons chili crisp for medium spicy, 1 tablespoon Shaoxing wine, 1 tablespoon peanut butter, 2 teaspoons sesame oil, 2 teaspoons brown sugar
  • SAUTE VEGETABLES: Heat oil to medium-high heat in large pan. Add green onions and peppers. Cook for 2-3 minutes just until softened. They will cook more when adding sauce and cooking the noodles.
  • ADD SAUCE: Pour sauce over vegetable mixture. Stir for 2 minutes to coat evenly. Sauce will thicken slightly.
  • COOK NOODLES IN SAME PAN: Move vegetable mixture to one half of pan. Add 1 ¼ cup/300 ml water to other half of pan. Let it come to a boil. Add 2 packages (total 170 grams/6 ouncesl) of broken up ramen or instant noodles to water. Let boil for 2-4 minutes (see package timing), stirring occasionally, until softened and water is mostly absorbed. If noodles seem dry, add a little more water. The end result should be soft but slightly chewy noodles.
  • FINISH: Lower heat to medium heat on stovetop. Toss cooked noodles and veggies together. If you are adding a cooked protein, add it now Note 4. Taste and add a pinch of black pepper or salt if needed. Garnish with your choice of chopped green onions, more chili crisp, chopped fresh cilantro and/or sesame seeds on top of the noodles. Serve hot or at room temperature.

Recipe Notes

  1. Chopped vegetable options: Instead of sweet peppers, try zucchini, mushrooms, bok choy, asparagus, snap peas, or baby spinach – you will need about 3 cups chopped. Shortcut: skip chopping veggies and use 3 – 4 cups (709 grams) of mixed frozen vegetables, no need to defrost. 
  2. Instant noodles or Ramen noodles: These come in small packages of 85-100 grams along with a seasoning packet that you will discard. I use two packages (170 grams/6 ounces total). The noodles are often found in the Asian section of your grocery store (instant noodles are easier to find). If using the 100 gram (3.5 ounce) packages, add a little extra water. You can cook the noodles separately according to package instructions if you prefer and toss them in at the end. Instead of ramen or instant noodles, you can use lo mein noodles, udon noodles, rice noodles or small pasta, cooked separately. 
  3. Sauce substitutes: (flavors may be slightly altered)
    • Shaoxing wine: Use dry Sherry, sake, another Chinese wine or mirin. If you only have rice wine vinegar, add a bit more sugar.
    • Chili crisp: Substitute your favorite hot sauce such as chili paste, spicy chili oil, chili garlic sauce, gochujang (for spicy ramen noodles Korean style), peri peri sauce, hot sauce or red pepper flakes. Or make chili crisp yourself with this homemade chili crisp recipe by Chili Pepper Madness.
    • Peanut butter: Sub in tahini or Chinese sesame paste
    • Shortcut: Skip the sauce ingredients and buy a sauce like Teriyaki or Asian-style stir fry sauce. 
  4. Add-in (optional): Toss in pieces of cooked chicken, beef, pork, shrimp, or tofu at the end to warm through. I also like to add diced ripe mango. 
  5. Make ahead:
    • Meal prep the sauce and veggies a day or two ahead if you like.
    • Make ahead same day: If you don’t mind softer noodles, you can certainly make the dish ahead and reheat it before serving.
    • Store leftovers in an airtight container for up to 3-4 days.
    • Reheat: I find the best way to reheat the ramen noodles is in the microwave (add a splash of water and cover the dish) for a couple of minutes, stirring in between.
    • Freezing is not recommended as the noodles tend to get mushy. 
Nutrition values are estimated using low-sodium soy sauce and plain noodles (without flavor packets). 


Calories: 354kcal | Carbohydrates: 56g | Protein: 12g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 807mg | Potassium: 476mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2625IU | Vitamin C: 106mg | Calcium: 43mg | Iron: 2mg
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5 from 1 vote

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