Cook the instant noodles:Bring a small pot of water to a boil. Add the instant noodles and cook until just done, about 3 to 4 minutes.
Make the chili oil:While the noodles are cooking, add the fermented kimchi, instant noodle seasonings and dehydrated vegetables, garlic, and green onion into a heatproof bowl.
Heat 3 tablespoons of oil until shimmering and just starting to smoke. Carefully pour the hot oil over your bowl of seasonings and stir until well combined. Set aside.
Assemble the chili oil ramen:Once the instant noodles are cooked, strain and add it to the prepared chili oil mix. Toss and mix until well combined.
Optional:In a small pan over medium high heat, add about 2 tablespoons of vegetable oil. Heat the oil until shimmering and just starting to smoke. Crack an egg into the oil and fry until the whites are set.*You can also spoon the hot oil over the whites to help cook the eggs more evenly without overcooking the yolk.*
Garnish and enjoy:Place the fried egg over the chili oil ramen and garnish with toasted sesame seeds and more green onions. Break the egg into the ramen and enjoy!
Please refer to the post above for step by step photo references, tips, and FAQ!
Kimchi - We recommend trying this chili oil ramen with some fermented kimchi because it gives the ramen another depth of flavor. However, you can totally do without the kimchi.
If omitting the fermented kimchi, reduce the hot oil to 2 tablespoons.