Nuclear fire noodle fries is a fun and delicious way to enjoy popular Korean nuclear fire noodles. Combined with french fries and fiery nuclear fire noodle sauce, it makes a great snack to munch on. It’s crunchy, super hot and addictive!

Today, I’m sharing a fun & funky Korean fusion recipe – Nuclear Fire Noodle Fries.

I don’t know how to explain this dish but let’s start with nuclear fire noodles first.

What is Nuclear Fire Noodles

Nuclear fire noodles, Korean name – Haek Buldak Bokkeummyeon or Hek Buldak Bokkeummyun (핵 불닭 볶음면), are popular Korean instant noodles.

It is known as one of the spiciest instant ramen’s in the world. Unlike many Korean traditional instant noodles, this is a fried noodle, not noodles with soup. It is manufactured by Samyang, the first company to make instant ramen noodles in Korea.

Before this nuclear fire noodle was born in 2016, there was a milder version of this noodle. It’s called fire noodles, Korean name – Buldak Bokkeummyun (불닭 볶음면). Nuclear fire noodles are supposedly 2 times more spicier than the fire noodles, so it is also known as 2x spicy hot chicken flavor ramen.

Now on to today’s recipe.

Nuclear Fire Noodle Meets French Fries

A pub in Sydney, Australia, created a fusion menu by combining nuclear fire noodles and french fries. And, it is gaining some traction here. I discovered it while I was scrolling down my facebook feed the other day and it certainly got my attention!

I thought it was so creative of a chef to come up with this menu and I was desperate to try it myself. The only caveat was that I didn’t want to fly over to Sydney for $10 fries. So I decided to make it myself to see what the hype was about. 🙂

Disclaimer – The recipe is based on the video I saw, which was created by the restaurant. I actually haven’t tried their food. Also, I am not compensated to promote the restaurant or the menu.

To make this recipe, you just need 5 simple ingredients – Nuclear fire noodles (or fire noodles), French fries, Korean seasoned seaweed, Toasted sesame seeds and some oil to deep fry.

This is so easy to make and I have to say that hot sauce coated fries are so darn addictive! I personally prefer fire noodles fries as it suits my spice tolerance. But nuclear fire noodle fries are really good too. You just need to be prepared with tissues and some milk to deal with the shock that may follow afterwards. 😉

Another cool thing about this recipe is that you serve it in the noodle cup that it came with, so you will have one less thing to wash.

Anyway, I hope you get to try it soon. It will be a perfect dish to serve on a game day (e.g. Super Bowl Food)!

P.S. Like Korean instant noodles? How about you try Jjapaguri next?

Ingredients, 2-3 servings, as a side snack

1 Nuclear fire noodle cup or fire noodle cup, made with large sized cup. The noodle cup contains dried noodles, flakes and spicy liquid sauce.
250 – 300g / 9 – 10 ounces frozen french fries
3-4 sheets seasoned seaweed, crushed with hands
1/2 tbsp toasted sesame seeds
Some vegetable oil to deep fry (I used rice bran oil)

How to Make Nuclear Fire Noodle Fries

1. Deep fry the french fries following the package instruction. You could use an oven or air fryer per your cooking preference. Once the fries are golden and crisp transfer them into a large mixing bowl.

2. In the mean time, boil some water in a separate pot over medium high heat. Once the water is rapidly boiling, add the noodles and cook for 40 – 50 seconds. Stir occasionally. Remove the noodles using a sieve or tongs. Quickly shake off residual water from the noodles then deep fry the noodles (at the same temperature as the fries) for about 1 min. This will be easier if using a frying basket.

Once the noodles get crisp, transfer them into the mixing bowl. Break the noodles into bite sized pieces with your hands. Be careful as it can still be hot to touch.

3. Add the flake sauce, which came with the noodles. It contains a mix of seaweed and sesame seeds. Add the spicy sauce, which also came with the noodles. Don’t add too much if you can’t handle it. The sauce is a liquid sauce, so be careful as you pour it in. It comes out quickly.

Gently toss to coat. Garnish with extra seasoned seaweed and sesame seeds.

4. Transfer into the noodle cup. You may top up with more spicy sauce. Serve.

Note

You might be wondering why you fry the noodles that’s already fried? I was too. Apparently, it is to enhance the crispy texture of the noodles. I also think it visually increases the volume of the noodles. Dry noodles are quite densely packed, so by boiling them briefly, it gives an opportunity to expand a little bit before you re-fry them.

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