Microwave Chapagetti with a Sichuan Hack

Make Chapagetti entirely in the microwave, without draining the water. Enjoy it as is, or add microwave-made chili oil for a Sichuan-style version inspired by Chef Yoon Nam-no.

After gaining fame on the hit survival show Culinary Class Wars, Chef Yoon Nam-no shared his popular Sichuan Chapagetti hack on a Korean variety show, and it quickly went viral. Instead of just tossing in raw chili powder, he infused chili oil in a pan and reduced the sauce directly with the noodles. I loved that rich, spicy flavor and made it constantly for weeks.

However, the cleanup was a real hassle. Making chili oil in a skillet while boiling noodles in a separate pot felt like too many steps for a quick pack of ramen. I wanted that same spicy, savory balance without ever turning on the stove.

This recipe starts with a microwave-only method for cooking Chapagetti. Once the noodles and sauce are ready, you can stop there or add the chili oil in the final step. For the chili oil version, you’ll need a microwave-safe ramen bowl and a small microwave-safe dish. The full version takes 12 minutes, including 90 seconds to heat the chili oil—no frying pan, no pot, and no draining hot water.

Quick Overview

• Prep Time: 2 mins  
• Cook Time: 8 mins  
• Servings: 1 servings
• Difficulty: Easy 

Ingredients & Substitutions

• 1 pack Chapagetti
• 1 Cheongyang pepper, finely chopped (or 1 Serrano pepper)
• 4 tbsp olive oil
• 1 pinch salt (about 1g)
• 1 tbsp Korean red pepper flakes (Gochugaru) (or finely ground crushed red pepper flakes)
• 300 ml water

Step-by-Step Cooking Guide

Step 1. Prep the Cheongyang pepper

• Finely chop 1 Cheongyang pepper.
• (For plain microwave Chapagetti, follow Steps 3 and 4 only.)
• Kitchen shears tip: To skip the cutting board, slit the pepper lengthwise into quarters with kitchen shears (make a cross cut), then simply snip it into tiny bits from the tip.
• Pepper substitute: If Cheongyang pepper are hard to find, substitute with 1 Serrano pepper. Remove the seeds if you prefer less heat.

Step 2.  Make the microwave chili oil

• In a small microwave-safe bowl, combine 4 tablespoons olive oil, the chopped pepper, 1 pinch salt, 1 tablespoons Korean red pepper flakes.
• Microwave uncovered for 1 minute 30 seconds, then set aside.
• Note: You can substitute 1 tablespoons of finely ground crushed red pepper flakes for Gochugaru. To crush them easily without a grinder, place the flakes in a zip-top bag and roll a glass bottle over it.

Step 3. Cook noodles (Part 1)

• In a microwave-safe ramen bowl, add 300 ml water, the seasoning oil packet, the noodles and the dried vegetable packet from the ramen pack.
• Microwave uncovered for about 3 minutes to soften the noodles.

Step 4. Cook noodles (Part 2)

• Carefully remove the bowl. Add the black bean sauce powder.
• Mix thoroughly until the powder is fully dissolved.
• Return to the microwave and cook uncovered for about 6 minutes until the sauce thickens and coats the noodles.
• Note: Cooking times are based on a standard 700W–800W microwave. If using a high-wattage microwave (1000W+), check the noodles and sauce consistency around the 4 to 5-minute mark to prevent overcooking.

Step 5. Combine and serve

• Remove the bowl from the microwave and pour the prepared chili oil over the noodles.
• Mix thoroughly to coat the noodles evenly.
• Microwave for one final 30 seconds to marry the sauce and oil together, then serve immediately.
• If you prefer the traditional stovetop method, check out my classic Chapagetti water ratio hack.

Microwave Chapagetti (No-Drain) with a Sichuan Hack

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Print Recipe

Cook Chapagetti entirely in the microwave without draining. Enjoy it as is, or add microwave-made chili oil for Chef Yoon Nam-no’s Sichuan-style version.

• Total Time: 10
• Yield: 1 servings

Ingredients

• 1 pack Chapagetti
• 1 Cheongyang pepper, finely chopped (or 1 Serrano pepper)
• 4 tbsp olive oil
• 1 pinch salt (about 1g)
• 1 tbsp Korean red pepper flakes (Gochugaru)
• 300 ml water
• 30 ml water

Instructions

1. Prep Cheongyang pepper: Finely chop 1 Cheongyang pepper.
2. Make chili oil: In a small microwave-safe bowl, combine olive oil, chopped Cheongyang pepper, salt, red pepper flakes. Microwave for 1 minute 30 seconds, then set aside.
3. Cook noodles (Part 1): In a microwave-safe ramen bowl, add 300 ml water, the seasoning oil packet, the noodles and the dried vegetable packet. Microwave uncovered for about 3 minutes to soften.
4. Cook noodles (Part 2): Remove the bowl, add the black bean sauce powder and mix well until dissolved. Microwave uncovered for about 6 minutes until the sauce thickens and coats the noodles.
5. Finish and serve: Pour the prepared chili oil over the noodles and mix well. Microwave for a final 30 seconds to bring the flavors together, then serve immediately.

Notes

• For plain microwave Chapagetti, follow Steps 3 and 4(Cook noodles 1&2 only.)
• Chili pepper substitute: If Cheongyang pepper are hard to find, substitute with 1 Serrano pepper. Remove seeds to reduce heat.
• Red pepper substitute: Substitute with 1 tablespoons of crushed red pepper flakes. Place them in a zip-top bag and roll a glass bottle over it to grind them easily without a machine.
• Microwave wattage: Times are based on a 700W–800W microwave. If using a 1000W+ model, check the noodles around the 4 to 5-minute mark during the second cook.

If you prefer the traditional stovetop method, check out my classic Chapagetti water ratio hack.

• Author: KoreaRecipeBites
• Prep Time: 2
• Cook Time: 8
• Category: Dinner, Lunch
• Cuisine: korean