Hot Pepper Stir Fried
Hot Pepper Stir Fried
Commonly known as 'Fire Noodles,' Samyang's Hot Pepper Stir Fried lives up to the name. A distinctive spicy sauce crafted from hot peppers and seasonings coats chewy noodles in pure, peppery fire. Soupless and unapologetic. This one's for those who chase the heat — and enjoy every bead of sweat. From Korea.
- Boil the water
Bring 600ml of water to a rolling boil in a saucepan. While you are waiting for it to heat up, open the packet and lay out your sachets so everything is within easy reach and ready to go.
- Cook the noodles
Add the noodles and flakes to the boiling water and let them cook for 4 minutes. Give them a gentle stir every now and then to stop them from clumping together. You want them cooked through but still a bit chewy.
- Drain the water
Carefully drain all the water from the noodles using a colander or the pot lid. Be careful here as the water will be very hot. You want the noodles as dry as possible so the sauce coats them properly rather than sliding off.
- Add sauce and serve
Add the seasoning sachet to the drained noodles and toss everything together until every single strand is evenly coated in sauce. Serve straight away while it is still hot and add your favourite toppings.
Background
Every packet has a story behind it. Here's where this one comes from, what makes it tick, and why it made the cut for the box.
Samyang Foods was founded in 1961 as South Korea's first instant noodle company. They changed the game in 2012 with their Buldak Hot Chicken Ramen, which went viral worldwide and built a cult following among spice lovers. Their factory in Wonju produces over a million packs daily.
Korean ramyun culture is distinct from Japanese ramen. The noodles are typically chewier, the broths spicier, and the flavours bolder. Korean ramyun is usually cooked in a pot rather than a cup, and sharing a pot of ramyun is a social ritual.
Served soupless, the sauce is the star. A concentrated blend that coats every strand of noodle with rich, full flavour. Without broth to dilute things, every bite hits with the complete flavour profile, making each mouthful more intense than a traditional soup ramen.
Chewy, springy noodles built for a soupless format. The texture is designed to hold sauce on every surface rather than swimming in broth. After draining, the noodles grip the seasoning tightly, so the flavour stays concentrated and consistent with every bite.
Shoyu ramen is the oldest style of ramen in Japan, dating back to the early 1900s in Tokyo. The soy sauce-based broth is typically clear, brown, and deeply savoury. It was the default ramen style across Japan before regional variations took off.
This one is not for everyone, and that is exactly why we love it. The heat is serious and the flavour backs it up completely. If you are the kind of person who adds extra chilli to everything, this was made for you. A favourite among our spice-chasing subscribers.
Topping Suggestions
A few toppings that take this bowl from good to great. Most are already in your kitchen, and every one is optional.
Boiled Egg
A soft-boiled egg brings a creamy richness that complements the noodles perfectly, providing a luscious, slightly savory contrast.
Nori (Seaweed)
Nori adds a delightful umami and oceanic essence to instant noodles, giving them a subtle, briny flavor reminiscent of the sea.
Corn
Sweet corn kernels offer a burst of natural sweetness, providing a refreshing and crisp counterbalance to the noodles' savory notes.