This Trader Joe’s Squiggly Noodles recipe is a spicy and savory recipe, which is made with a custom Sichuan chili crisp and soy sauce. It’s the perfect quick weeknight dinner, a no-fuss take on the classic instant ramen that’s ready in less than 15 minutes.
Jump to RecipeTrader Joe’s Squiggly Noodles Ingredients
A simple list for a flavor-packed, upgraded instant noodle bowl.
- 2 packs Trader Joe’s Squiggly Knife Cut Style Noodles (sauce packets discarded)
- 3 tablespoon Soy Sauce
- 1 tablespoon Sesame Oil
- 1 tablespoon Brown Sugar
- 3 Garlic Cloves, finely minced
- 1 teaspoon Sichuan Chili Crisp (or your favorite crispy chili oil)
- ¼ cup Scallions, finely diced
- 1 tablespoon Toasted Sesame Seeds
- Sriracha, to taste (optional)
- Juice of ½ a Lime
How To Make Trader Joe’s Squiggly Noodles
A step-by-step guide to this incredibly easy and delicious ramen hack.
- Cook the Noodles: Bring 6 cups of water to a boil in a pot. Add the two packs of squiggly noodles and cook for exactly 4 minutes. Do not drain the noodles in a colander.
- Make the Sauce: While the noodles are cooking, add the soy sauce, sesame oil, brown sugar, minced garlic, Sichuan chili crisp, and scallions to a large serving bowl. Whisk everything together.
- Combine and Toss: Once the noodles are done, use tongs to transfer them directly from the boiling water into the bowl with the sauce. A little of the starchy cooking water clinging to the noodles is good—it helps create the sauce. Toss the hot noodles vigorously with the sauce until they are fully coated.
- Garnish and Serve: Finish the noodles with a sprinkle of toasted sesame seeds, a squeeze of fresh lime juice, and an extra squirt of sriracha for more heat, if you like. Serve immediately.
Recipe Tips
For the most delicious, perfectly saucy noodles every time.
- How to get a perfect sauce consistency? The secret is using the hot, starchy noodle water. When you transfer the noodles directly from the pot to the bowl, the water that clings to them helps to emulsify the oils and dissolve the sugar, creating a glossy sauce that coats every noodle perfectly.
- Can I customize the spice level? Absolutely. The heat comes from the chili crisp and the optional Sriracha. You can add more or less of each to suit your personal preference.
- Can I add vegetables or protein? Yes! This is a fantastic base recipe. You can add wilted spinach, sautéed mushrooms, or steamed bok choy. For protein, top it with a jammy soft-boiled egg, leftover shredded chicken, pan-fried tofu, or some quick-cooking shrimp.
- Can I make this ahead of time? This dish is at its absolute best when eaten fresh, hot from the bowl. If you have leftovers, they will keep in the fridge, but the noodles will absorb the sauce and the texture will be softer upon reheating.
What To Serve With Squiggly Noodles
Simple additions to turn your noodle bowl into a full meal.
This quick and easy noodle dish is satisfying on its own, but it’s even better with:
- A soft-boiled or fried egg on top
- Steamed edamame or a quick cucumber salad on the side
- Some leftover rotisserie chicken or pan-fried tofu mixed in
- Blanched greens like bok choy or spinach
How To Store Squiggly Noodles
These noodles are best enjoyed immediately.
- Best Eaten Fresh: For the best chewy texture and glossy sauce, these noodles should be eaten as soon as they are made.
- Refrigerate: If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The sauce will be mostly absorbed by the noodles.
- Reheat: Reheat leftovers in the microwave with a small splash of water to help loosen up the noodles.
Trader Joe’s Squiggly Noodles Nutrition Facts
An estimated guide per serving.
- Calories: 580 kcal
- Carbohydrates: 85 g
- Protein: 15 g
- Fat: 20 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
They are a popular type of air-dried (not fried) ramen-style noodle sold at Trader Joe’s. They have a unique, wavy “knife-cut” shape that gives them a wonderfully chewy texture and are great at catching sauce.
Yes, for this specific recipe, you are creating your own delicious, upgraded sauce from scratch, so you will not need the soy and sesame sauce packets that are included in the package.
It’s a popular Chinese condiment made from infused chili oil, crispy fried chili flakes, fermented soybeans, and other aromatics like Sichuan peppercorns and garlic. It adds flavor, a mild heat, and a fantastic crunchy texture to any dish.
Try More Recipes:
Trader Joe’s Squiggly Noodles Recipe
Course: DinnerCuisine: Asian-InspiredDifficulty: Easy2
servings5
minutes5
minutes580
kcalAn easy and delicious upgrade to Trader Joe’s famous Squiggly Noodles, this recipe tosses the chewy, knife-cut noodles in a savory and spicy sauce made with chili crisp, soy, and fresh garlic.
Ingredients
2 packs Trader Joe’s Squiggly Knife Cut Style Noodles (sauce packets discarded)
3 tbsp Soy Sauce
1 tbsp Sesame Oil
1 tbsp Brown Sugar
3 Garlic Cloves, finely minced
1 tsp Sichuan Chili Crisp
¼ cup Scallions, finely diced
1 tbsp Toasted Sesame Seeds
Juice of ½ Lime
Sriracha, to taste (optional)
Directions
- Bring a pot of water to a boil. Cook the two packs of noodles for 4 minutes.
- While the noodles cook, whisk together the soy sauce, sesame oil, brown sugar, garlic, chili crisp, and scallions in a large serving bowl.
- Using tongs, transfer the cooked noodles directly from the boiling water into the sauce bowl. The starchy water that clings to the noodles will help create the sauce.
- Toss the noodles vigorously with the sauce until they are fully coated.
- Finish with a sprinkle of toasted sesame seeds, a squeeze of lime juice, and a dash of Sriracha if desired. Serve immediately.
Notes
- Transferring the noodles directly from the water to the sauce is the key to creating a glossy, emulsified sauce. Do not drain them in a colander.
- This is a perfect base recipe. Feel free to add a soft-boiled egg, steamed vegetables, or leftover protein to make it a more complete meal.
- The spice level can be easily adjusted by adding more or less chili crisp and Sriracha.
- This dish is best enjoyed hot and fresh for the optimal chewy noodle texture.
