This spicy cold noodle bowl combines instant ramen with soup dumplings and serves both in crispy red onion cups for a quick, flavor-packed meal. The standout trait is the creative onion cup presentation that adds textural contrast and handles the chili oil-based broth without soaking.
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Prices vary by store
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Prepare the instant spicy cold noodles and soup dumplings according to their package instructions.
In a large bowl, combine the prepared noodles with their included sauce packet.
Add the extra spicy sauce, sesame oil, and rice wine vinegar to the noodles. Mix thoroughly until well combined.
Place the prepared soup dumplings in a separate container. Drizzle with the included dumpling sauce and top with chicken flavor chili oil.
Slice the avocado and add it to the bowl of spicy noodles, gently mixing it in.
Separate the layers of the red onion to create small, edible cups.
To eat, place a soup dumpling or a portion of the spicy noodles into an onion cup. Top with a squeeze of mayonnaise and enjoy.
Assemble bowls just before serving. Store cooked noodles, dumplings, and onion cups separately in airtight containers for up to 1 day; reheat noodles gently in warm water or microwave, and serve dumplings cold or resteamed.
Yes. Slice and separate the onion layers up to 2 hours ahead; store in an airtight container. Assemble just before serving to keep them crisp.
Boil them in salted water until they float and cook 2–3 minutes more, or steam for 6–8 minutes. Pat dry before placing in onion cups to prevent sogginess.
Use vegetable-flavored instant noodles instead of spicy cold noodles, and swap chicken flavor chili oil for a neutral or garlic chili oil. Serve with vegetable dumplings.
It's quite spicy with 2 tbsp extra spicy sauce plus chili oil. Reduce either component by half for medium heat, or omit chili oil and use mild sauce for mild flavor.
Yes. Multiply each ingredient proportionally and prepare the components separately—cook noodles and dumplings in batches, then assemble individual bowls to order.
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