Skip to main content
  1. Home
  2. Food & Drink
  3. News

Nissin’s New Hot and Spicy Ramen Flavor Cranks the Heat Up

Nissin's new Hot & Spicy Fire Wok in Molten Chili Chicken flavor.
Image used with permission by copyright holder

Men tired of boring and bland can get ready for Nissin’s heat-cranked “Hot & Spicy Fire Wok” noodles. The freeze-dried Japanese pasta from the company that claims to be at the “Pinnacle of Noodledom” is a sweat-inducing experience. 

Each new self-serve bowl includes a Fire Sauce packet to create precisely spiced noodles in sauce (with no added MSG) in only five microwaveable minutes. Fire woks are available in four increasingly spicy flavors: “Sizzlin’ Rich Pork” at spice level 4, “Scorchin’ Sesame Shrimp” at level 5 and “Molten Chili Chicken” and “Volcanic Mongolian Beef,” which each arrive at a head-scorching level 6.  

Recommended Videos

Nissin Foods first found a way to make flavorful food convenient when its founder, Momofuku Ando, faced with a Japanese food shortage after WWII, invented instant ramen and sparked a three-minute global revolution. The spirit of innovation that evolved to provide simple, nourishing delight to billions of people over the last 50 years now not only wants to fill your belly, but also to cool you down by making you sweat.

Recently, Nissin Foods launched several products, including pumpkin spiced noodles for the fall. While Ando offered some tasty creations over the years with delicious Stir Fry offerings in its Cup Noodles and Top Ramen customized in various ways, 2021 consumers are craving big, bold flavors in a convenient package. A bottle of sriracha on the table might work, but “Hot & Spicy Fire Woks” involve more than just adding a condiment to the soupy mix.

Related Guides

Available in three flavors, “Sizzlin Rich Pork” is a nice gateway to ease into the spicy end of the pool. If you’re looking to go full lava, “Scorchin’ Sesame Shrimp” and “Molten Chili Chicken” bring the flames.

As a new addition to the Nissin Foods lineup, the big, bold “Hot & Spicy Fire Wok” noodles are a great choice, but they are not for timid tasters. If you can only handle one or two flames on the heat meter, these noodles might be too extreme for that delicate palate. Men might even consider blending some plain noodles with the spicy ones to build up to the heat. Not everyone enjoys a volcanic bath. Are your chopsticks prepared for the extreme heat?

You can find Nissin retailers at nissinfoods.com.

Read More: The Ultimate Japan Travel Guide

Matthew Denis
Former Digital Trends Contributor
Tip Your Hat to Stetson Bourbon: The Natural Evolution of America’s Most Iconic Western Brand
Alcohol, Beverage, Liquor

Stetson. You know the name. You proudly wear the hats. Now get to know its bourbon. America’s most iconic Western brand is launching Stetson Bourbon, touted as a “super-premium, high-rye proprietary blend distilled and bottled in Bardstown, Kentucky.” The brand, created in 1865 by John B. Stetson, who invented and perfected the cowboy hat, is bringing the same quality and craftsmanship to its bourbon, blended by Kentucky Master Blender Dan Callaway.

The launch has been a long time coming, resulting in a bottle and spirit worthy of the Stetson name. After a three-year journey of sourcing and tasting, Stetson found its ideal blender and two of the most respected bourbon producers in Kentucky, Green River Distilling Co. and Bardstown Bourbon Company.

Read more
Force of Nature is elevating the meat delivery game
Cookware, Skillet, Food

An old high school buddy recently hosted a boys’ weekend at his farm in Virginia. We spent two glorious days fishing, cooling off in swimming holes, and sipping whiskey at sunset. Before I headed back to New York, he sent me off with a box full of frozen venison. He had harvested the deer the previous fall, and a local game processor had turned it into sausages, backstrap, and steaks.

Back in Brooklyn, I seared the lean, ruby-red cutlets in French butter, spooned over a dollop of cherry jam, and paired them with a bottle of Daou Soul of a Lion. My girlfriend agreed: it was one of the finest—and healthiest—dinners I’ve ever cooked.

Read more
New tequila finished in mole-seasoned barrels celebrates two UNESCO-recognized Mexican traditions
Alcohol, Beverage, Liquor

A new limited-edition tequila is bringing together two of Mexico’s most celebrated cultural traditions in a single bottle. Reserva de la Familia, the luxury tequila brand from Jose Cuervo, has unveiled Private Cask Collection Edition No. 2: Mole Cask, the first tequila finished in mole-seasoned barrels.

The release highlights the deep connection between Mexico’s culinary and distilling heritage. The tequila begins its journey in the agave fields surrounding Tequila, Jalisco, a UNESCO World Heritage Site recognized for its historic agave landscape and tequila production. It is then finished in barrels seasoned with mole, one of Mexico’s most iconic dishes and part of the country’s UNESCO-recognized Intangible Cultural Heritage of traditional cuisine.

Read more