Chilled Spicy Noodles

Get your noodles chillin' with either Lao Curry or Korean BBQ ground beef mixes!

Chilling noodles > chilling poolside. That's our take, at least. And we have good news: if you can boil water, you can make these noodles in 15 minutes or less.


ACTIVE: 15 minutes
SPECIAL EQUIPMENT: wok or skillet, rice cooker, fine mesh strainer


  • 1 package Phil’s Finest Korean-Style BBQ Beet Ground Beef
  • 1 handful of fresh spinach
  • 1 tbsp chili crunch
  • 1 tbsp soy sauce
  • 1 tbsp vinegar
  • 1 tbsp ginger, chopped
  • 1 tbsp garlic, chopped
  • 1 tbsp sugar
  • 1/4 cup crushed cashews (or peanuts)
  • 1 bunch scallions, thinly sliced


  1. Boil some thin Chinese wheat noodles and when they're done rinse them under cold water until completely chilled. Place the noodles in a bowl and set them aside for a moment.
  2. Mix together a simple sauce of chili crunch, soy sauce, vinegar, a pinch of sugar, ginger, and garlic. Follow your heart to determine the exact measurements when mixing the sauce - we usually start with equal parts and then tweak it from there.
  3. Add your sauce, along with spinach (or some other leafy green), some hand-ripped fresh basil, crushed peanuts or cashews, cooked ground Korean BBQ or Lao Curry beef crumbles. Serve it just like that! Mix with your chopsticks, don't resist the urge to slurp, and enjoy the tastiest (and easiest) lunch you’ll have all week.

These noodles are a tribute to one of our favorite NYC dishes of all time, the Chilled Spicy Noodles at Momofuku Noodle Bar.