Spicy Chili Noodles
Product Information
Spicy Chili Noodles
Spicy Chili Noodles
A powerful pop of spicy chili sauce and rich soy
Quantity:
Simple ingredients, complex flavor
Wheat. Salt. Water. That’s it. Our goal is to make the most delicious noodles from wholesome ingredients. If you can’t pronounce it, we don’t use it in our noodles.
Convenience without compromise
Have four minutes? Then you can create a meal that's better than takeout — and a better value too. Our noodles cook in half the time as pasta, and thanks to our sauce packets, they taste great right out of the box. Say hello to your weeknight staple.
Nutritious, meet delicious
Air-dried, never fried. An 18-hour drying process sets our noodles apart. The result: 25% fewer calories than most instant noodles, double the usual amount of protein, and zero mg of cholesterol. It's quality you can taste.
OUR CHEF AND FOUNDER
David Chang is the chef and founder of Momofuku. Called one of “the most influential people of the 21st century” by Esquire, David has appeared on numerous television shows including The Mind of a Chef, Ugly Delicious, and The Next Thing You Eat. His cookbook, Momofuku, is a New York Times bestseller.
.webp?v=1691677970063&options= "momofuku goods by david chang")
USE YOUR SPICY CHILI NOODLES
This is a carousel featuring blog articles. It can be navigated using the previous and next buttons as well as the slide dots.
-
The Momofuku Guide to Noodle Toppings
We think our Momofuku Dried Noodles are great on their own. Each comes with a sauce packet to add flavor to your noodles. But if you want to level up your experience, here are a few... -
Spicy Chili Coconut Shrimp Noodles
This creamy coconut shrimp packs double the heat with our Momofuku Chili Crunch and our Spicy Chili Noodles, so come prepared for a hit of spice. Feel free to use less Chili Crunch i... -
Spicy Miso Corn Noodles
These noodles are inspired by a longtime fan-favorite at Noodle Bar East Village: the roasted summer corn with miso butter. They appeared on the menu in Noodle Bar’s first summer, us...
