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Banza Spicy Cold Noodles

This dish is perfect for warm spring afternoons

By Kim Pham

Spicy Bulgogi Sauce
30 min
serves 2


  • small and large bowl
  • medium pot
  • chef’s knife
  • strainer
  • cutting board
  • bowls for plating & cutlery


Spicy Bulgogi Sauce

Spicy Bulgogi Sauce


  • 1 8oz Banza Spaghetti Noodles 
  • 1 Omsom Spicy Bulgogi Sauce
  • 2 small cucumbers, sliced into matchsticks 
  • 1 clove of garlic, minced 
  • 2 eggs
  • 2 tsp. sesame seeds
  • 1 tbsp. sesame oil 
  • nori, torn by hand (optional)

Serve with:

Garnish with sesame seeds, nori, and a runny egg for extra goodness!


This recipe is inspired by Christie At Home's damn delicious Korean kimchi bibim guksu recipe! 

Let's get cooking:

  1. Bring at least 8 cups of salted water to a rolling boil. Add Banza spaghetti + stir immediately. Cook until desired firmness, stirring occasionally, about 8-10 minutes (expect some foam). Strain and run noodles with ice water, and drain once cold. Set aside. 
  2. For eggs: air-fry your eggs for 13 minutes at 275 F and immediately submerge in an ice bath for 10 minutes.
  3. Once completely cooled, remove eggs from the ice bath, peel, and set aside. 
  4. In a small bowl, add Omsom Spicy Bulgogi Starter with sesame oil. Set aside. 
  5. To marinate noodles: combine cold noodles and sauce and mix until evenly coated. 
  6. Assemble your bowls: layer noodles, cucumbers, garnish with sesame seeds and nori (optional) and top it off with an egg.
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