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One-pan crispy chili garlic ramen with chili crisp, garlic, and scrambled egg folded into the noodles, topped with green onion and sesame seeds.

Crispy Chili Garlic Ramen (One-Pan, $1.50, 10 Minutes) 🔥

A fast, glossy, crispy chili garlic ramen made with pantry staples. One pan, one ramen pack, and huge flavor for about $1.50.
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Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Dinner, Lunch, Main Course
Cuisine: Asian Inspired
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pack instant ramen (any flavor; discard seasoning packet)
  • 1 tbsp neutral oil
  • 1 tbsp soy sauce
  • 1 tbsp chili crisp
  • 2 tsp brown sugar
  • 1 clove garlic, minced
  • 1 egg
  • 1 green onion, sliced
  • 1 tsp sesame seeds (optional)

Equipment

  • nonstick skillet
  • tongs
  • small pot for boiling noodles

Method
 

  1. Boil the ramen until just shy of done. Reserve 2 tbsp of the noodle water.
    1 pack instant ramen (any flavor; discard seasoning packet)
  2. Heat oil in a nonstick pan over medium-high. Add garlic and cook 30 seconds.
    1 tbsp neutral oil, 1 clove garlic, minced
  3. Add soy sauce, chili crisp, brown sugar, and reserved noodle water. Stir until glossy.
    1 tbsp soy sauce, 2 tsp brown sugar, 1 tbsp chili crisp
  4. Toss in noodles and let them crisp in the sauce, untouched, for 1–2 minutes.
  5. Push noodles aside and crack in the egg; scramble lightly, then fold into the noodles.
    1 egg
  6. Top with green onion and sesame seeds. Serve immediately.
    1 green onion, sliced, 1 tsp sesame seeds (optional)

Notes

Keeps 3 days in the fridge in an airtight container. For best results, reheat in an oiled pan to re-crisp, or microwave with a splash of water.

FAQ

1. Can I use the ramen seasoning packet?
Only if you enjoy sodium levels that rival the Dead Sea. This recipe builds its own flavor.
2. Does chili crisp matter?
Yes. It’s the backbone of the sauce. Use your favorite brand — Lao Gan Ma, Fly By Jing, or the store brand.
3. Can I add protein?
Absolutely. Quick winners: sliced chicken sausage, leftover rotisserie chicken, tofu cubes.
4. What veggies work here?
Shredded cabbage, spinach, frozen peas, or mushrooms. All cook fast and love chili crisp.
5. Can I make it without sugar?
You can, but the glossy sticky texture depends on it.
6. Why crisp the noodles?
It adds texture so the dish feels intentional instead of “I threw noodles in a bowl.”
7. Can I double the recipe?
Yes — use a larger skillet so the noodles still crisp.
8. Is this good for meal prep?
It keeps fine, but it's best fresh because the crispy bits soften in storage.
9. What pan works best?
A nonstick skillet gives you the best crisp. Carbon steel works too if you’re fancy.