Food Review: Samyang Nuclear Noodles

This review has been created in the span of two months, so that way I could properly taste, think, and digest everything that was brought to my attention. What you're about to read is an unadulterated, nuclear, and abhorrently spicy post, which has been popularized by YouTube channels like BuzzFeed, Josh Peck, and ASMR channels like SAS-ASMR, Minee Eats, and so on.

Behold the internet sensation: Samyang Nuclear Fire Noodles, and all their glory.

The black bean noodles are also being reviewed in this, but they are not photographed here. I had to get them later, since they were sold out at my Korean grocery store. (This post is non-sponsored btw)

This "Spicy Noodle Challenge" was created in 2014 by the YouTube channel Korean Englishman, in which Josh Carrott, the creator of the channel, challenged his white friends back in England to see if they would withstand the nuclear heat of these noodles (the video is pretty funny! Check it out) without drinking any beverages to combat the sinister spice. Since then, the "Spicy Noodle Challenge" surged in popularity, allowing Samyang's Nuclear Noodles to grow on an international stage for the masses to enjoy(?).

With this rise in popularity, Samyang created different flavors of nuclear instant noodles AND other popular Korean food fare. Unfortunately, due to my location in the states, I am unable to get most of the fun creations they've created, such as the Samyang Nuclear Dumplings, Samyang Nuclear Udon, Nuclear "Fire" Sauce for dousing on your food (if you feel like it needs some lava), and new instant ramen flavors like "Ice Noodle" (noodles served cold), Jjolbokki (rice cake noodle is how I translate it?), and other treats that haven't crossed US national lines yet (check out this list, its extensive and amazing). Most of the products are adorned with the signature and exuberant Hochi, the chicken mascot who always seems to enjoy the insufferable heat with or without you! It honestly isn't a ~Samyang Nuclear Experience~ without our pal, Hochi.

With my location in Central Texas, I'm only able to get a very small variety of noodles, which only includes the Nuclear Curry, Mala 4x (yikes), Carbonara, Cheese, Jjajang (black bean), and Stew type. I have already tried the original and the 2x spicy type noodles, but unfortunately that was before I decided to start documenting my food reviews, and I am too much of a little sis to get that 2x again. Perhaps one day I'll tough it out for the sake of views, but until then, I'll keep my stomach in tact for now.

Before I begin with the list of noodles, I must confess that I adore spicy food. I enjoy the kick of habanero raw in my salads, I need to eat everything with crushed chilis, hot sauce or spicy peppers in my food, and buldak (Korean fire-hot chicken in hot pepper sauce and sometimes served with cheese) is a comfort food of mine. This being said, I was able to withstand most of these noodles. MOST. If you take this review on nuclear noodles to heart, please understand that I have a high spice tolerance, and my numbers might be bumped up by increments of 2-3 for the average White-American palate (speaking from first-hand experience, in regards to my family).

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Samyang Nuclear Carbonara Noodles

Drool worthy.

On a scale of 1-10 in relative spice, I give these noodles a solid 4. These noodles are loaded with a garlicky creaminess, which cuts into the sweetened hot pepper sauce's heat. There's also a significant cheese quality that enriched these noodles, so they most definitely delivered their signature lava heat, but it was not meant to burn you out like the others.

As for the texture, these noodles are FAT and springy, which is a signature quality for a Samyang noodle to have. Compared to the others I've had, these noodles are on the fatter, wider side, prone for more sauce absorption, since the carbonara type are saucier than some of the other Samyang noodles. Its springiness and thicc-ness (deserves two c's) were perfectly complimentary to the sweet, creamy, garlicky, cheesy sauce. The signature sweet heat of the Samyang nuclear brand complimented these factors so well, I found myself craving more-- I whipped out some baguette to mop up the rest of the sauce, so I didn't leave any drop of sauce behind. There was something about that cheese flavor that complimented the spice, the springy noodle texture, and the overall appearance of it (before I finished cooking, the noodles were potent with red color, but were changed to an orange-cream once I added the carbonara powder) that made this noodle an easy favorite for me.

I was not kidding when I said I mopped the living daylights out of this sauce. Too. Damn. Good.

Accompanied with the danmuji (Korean sweet pickled daikon radish) and chopped green onion to add some bright flavors, as well as to cut down the fearful heat, I can say with confidence I would eat these noodles again. Since I tried the 2x spicy first (I will never eat those again... Unless requested... Don't do it to me, please), I was honestly afraid to tackle these noodles again. Of course, that's all changed, for this has become my favorite treat whenever I crave something cheesy, spicy, creamy, and noodle-y! This one is a must try if you're going to delve into the world of Samyang spicy noodles-- hell, I'd say, try these ones first! They'd even be perfect smothered in melted mozzarella cheese~. 💕

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Samyang 4x Nuclear Mala Noodle

Looking at this image is giving me traumatic flashbacks.

The Mala Noodle, on the scale of 1-10 in relative spiciness, was a solid 10. As I stated earlier, my spice tolerance is very high. Also stated earlier, I had the 2x Nuclear Noodles, and those, in the relative 1-10 spiciness scale, were an 8 (and you know how scared I am of those)! In the 2x noodles, it was an instant recognition of heat, and it was brutal during the entire process of consuming it, but after 10-15 minutes of recovery, I was able to go about my day as if I didn't ingest the devil's pits in noodle form. With these Mala Noodles, however, there was no relief. I prepped accordingly with two runny eggs, to no aid. I chopped some green onion for some brightness, which was dulled by the patient, and permanently gradual heat that built in my sinuses. The last resort, the danmuji, was supposed to cut the ever-present heat with a punch of sweet, briny, and a touch of salt to, in silly hopes, combat this treacherous peril. This heat remained with me for a solid 12 hours, the first eight being the absolute worst pain I've ever felt from a spicy food. My dumb I.B.S. ass decided it was a perfect idea to consume a single package of 4x spicy, knowing VERY WELL how I reacted with the 2x nuclear noodle. Unlike the 2x, which had a cap to the relative spice, I became instantly aware that the Chinese five-spice flavor encouraged the flames to keep roaring in my mouth, my sinus, and immediately in my esophageal tract, which caused immediate swelling, sweating, and breathing rapidly through my snot-congealed nose within the span of three seconds. It was stupid, I tell you, stupid, stupid, stupid!

From what I could taste after eating the entire serving (brutal, and serious), all I could detect was a subtle Chinese five-spice flavor. The sweet and signature hot pepper sauce was OBVIOUSLY present, but that was all I could taste. It was really difficult to pick up any nuances, because I was huffing and puffing, chugging down a pint of milk (which didn't help the eventual stomach cramp situation, good Lord), and quite honestly, despite all the pain I was going through, all I could say in my head, in terms of flavor, was "I don't like this". The Chinese five-spice powder is delicious in combinations of hot soup, or maybe sticky ribs, or a quick vegetable stir-fry, but when the cloyingly sticky-sweet sensation of star anise is creeping in your sinus cavity, along with the overwhelming sensation of instant lava death, you kind of want to reject the flavors entirely. My brain couldn't even wrap around the texture of these noodles, but of course they were your classic (not thick by carbonara means) Samyang springy noodle, which is all I can remember.

Would I recommend these noodles? No. Hell no I wouldn't. Not to eat, not to smell, not to even look at. These ones hurt me; I sat in a chair for hours with an ice pack on my diaphragm re watching Gilmore Girls, just praying for my life to go back to normal. I mean, do what you want, but these ones were a bit tough to swallow (I really wish I didn't swallow them).

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Samyang Nuclear Curry Noodles

Perfect for a chilly winter dinner.

In terms of heat, 1-10, this one hits right in the middle at 5. As expected, it had a sweet, traditional flavor of Japanese or Korean-style curry, which entails a McCormick-y style curry powder spice, accompanied by the well-known-by-now Samyang sweet heat pepper sauce. In this case, those flavors meld beautifully together, creating a hot-pot like noodle dish that was deliciously seasoned. I tried to follow the package look by adding my own vegetables (broccoli and carrots to not distract from the flavors), and the seasoning packet flavored my additions perfectly. The curry noodles house already a dry vegetable packet to add to the noodles while they cook in the broth, but if you want to add your own vegetables and toppings to these noodles, this specific noodle welcomes the variety with open arms.

The noodles themselves were their traditional springiness, but the addition of the extra broth made this very stew-like, and wonderfully soupy for winter nights, or for those moments you just crave an instant noodle hot-pot experience. For me, this would have been completed with some sweet potatoes, and maybe a sloppy addition of mozzarella cheese (these noodles really pair well with cheese). These noodles truly embody a very nice heat for a traditionally spicy dish.

I would most definitely eat these again, and add a ton more vegetables next time. I really like how these ones are so versatile in regards of adding your own spin to them! I would recommend these ones if you enjoy the smoky and ample richness that curry has to offer, especially if you enjoy curry with a prominent kick!😋

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Samyang Nuclear Stew-Type Noodles

I was getting lazy with the plating because I knew these noodles were going to kick my ass, regardless of what I put on them.

4/10 in relative spiciness, but then it builds to a solid 5 after you eat it (weird spicy science going on in your mouth!). I say this because the initial eating wasn't so bad-- it had the Samyang pepper sauce (which was the predominant flavor) mixed with a chicken / vegetable savoriness that previous Samyang nuclear noodles didn't have. As you begin to eat these bouncy, luxurious noodles (thickest noodles yet, thicker than the carbonara), the heat begins to build, which caused my lips and tongue to tingle for hours after eating.

Since the savory sauce was so stick-to-your-ribs hearty, the noodles accompanied with it had to be thicker than the carbonara noodles, and abundantly springy (they absolutely were). The broth itself transformed into a stew, which coated everything nicely (it was an awesome coating on my chicken). The plentiful garlic and onion flavor made these noodles too hard to resist, despite the growing heat with every bite.

I do recommend these, but I also recommend putting in a ton of different toppings in these as well, like potatoes, carrots, bok choy, or any type of vegetable or protein you like. This could be an easy lunch or dinner, if you can handle the boisterous spice. 🍲

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Samyang Nuclear Cheese Noodle

Did I even bother to plate this one, or allow the cheese to melt? I was obviously hungry this day.

This one comes in at the most mild heat, dropping in at a whopping 3/10 on the scale. Granted, I did add slices of provolone cheese, but I felt it necessary since this was the Samyang "cheese" flavor, after all. The noodles do not disappoint, with a greater thickness than most, although thinner than the carbonara and stew-type, the chew was immaculate to the creamy, cheddar cheesy flavor. Signature pepper seasoning was present, but the combination of the sharp cheddar creaminess, and the Korean pepper spice made this noodle package all the more addicting. The cheese flavor is similar to a lot of American mac'n'cheese powders we use for our Kraft mac, but there's more garlic and a lot more savory notes, rather than hectic bits of sodium scattered in.

I really appreciate this packet, primarily because I was able to detect more flavor profiles without the pungent heat distracting me. With the addition of the light and milky provolone, it made the noodles sweeter, which made the pepper flavor (not the heat) show itself! I was able to detect garlic, onion, hints of fermented flavors that I wasn't able to detect in previous packets! I find the carbonara and the cheese different, in the sense that the carbonara relied more on an eggy-creaminess, while this relied solely on dairy for it's richness. While eating this, I couldn't help but think about the different toppings I could add to this, since I decided to leave these noodles relatively plain. I could only imagine this tasting great with shrimp, or perhaps an addition of steamed dumplings!

I highly recommend this one as one of the first Samyang nuclear noodles to try, since it is more mild compared to the others. I also give it bonus points for its springy texture, it's luscious sauce, and the easy ability to add your own adaptable toppings.😵

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Samyang Nuclear Jjajang (Black Bean) Noodle

You can tell I haven't gone grocery shopping. I had no toppings for this bad boy. Real sloppy, real bare-bones.

I'd rate this one a 6/10 in relevance to spice. Along with the classic Samyang nuclear sweet pepper flavor, there was a deep, fermented savoriness added. Fortunately, I felt that the depth of savoriness contributed to cutting down a bit of the spice, but since I made these noodles real bare bones and with no toppings, the spice rang in my mouth for hours on end, making this a higher rating than some of the other noodles.

In regards to texture, these are your typical average Samyang bouncy noodles (not the thinnest or thickest). What makes this texture so interesting, however, is that within the noodle package itself, they have a small addition of dehydrated vegetables that you add to your cooking noodles, which contributes a vegetable crunch that was needed for these noodles (since they are so savory, they really need toppings to balance out the bold flavors). These noodles do a wonderful job of capturing the jjajang flavor, along with the addition of plentiful garlicky-onion notes.

I would recommend these noodles, on behalf of their delicious spice and flavor. If you haven't had black bean noodles, however, I do recommend a different black bean instant noodle, or if you're feeling adventurous, do try to make it yourself at home with my favorite YouTuber's recipe. Maangchi is the Julia Child of Korean food, and her Jjajang-myeon is everything you want in a noodle dish. Next time, if I eat these noodles, I have to add toppings! I can't believe I didn't add my daikon pickle... 💕

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Samyang is a brand full of bold flavors, rich spice, and delectable variety; it's always a blast trying something new from this brand. Hopefully I can get my hands on a few of those Korean exclusive Samyang treats, so that way I can update this page as needed for my total ~Samyang Noodle Experience~, complete with Hochi side-eyeing me the entire ride. If you do try to have these noodles, please be aware that, again, my spice tolerance is rather high-- my heat scale review is biased because of that. If you do try these, all I say is good luck, an don't try to gun this without a beverage unless you truly know yourself and your heat tolerance.

Signing out for now, RJ