Baijia Broad Noodle are my latest instant noodle discovery
17.2.2026
Translation: Elicia Payne
It was just a random purchase from the Chinese store. Since then I can’t get enough of the Baijia Broad Noodle – wide wheat noodles with a chilli oil sauce that’s deliciously spicy and full of umami.
For some time now, there has been a very well-stocked Chinese store right next to our office with a shelf full of all kinds of instant noodles. Unfortunately, I’m not a fan of most of them. So my expectations of the Baijia Broad Noodle Hot Spicy Flavor were low. But I tried them anyway. And now I’m addicted.
Source: Simon Balissat
The unique thing about these noodles is that you let them steep in hot water first, drain them and only then pour the three enclosed spice sachets over them. The chicken stock powder effortlessly sinks into the hot chilli oil and mixture of vinegar and soy sauce. Yes, it’s a fast food and yes, it has flavour enhancers. And that’s exactly why it’s so yummy.
Source: Simon Balissat
Salty meets sour. Spicy meets umami. Wheat noodles have the perfect bite. If you want to add some freshness to the noodles, you can sprinkle over some chopped spring onions. This kind of noodle’s so much better than the same old instant ramen, which quickly becomes too soft in its broth.
Note, the following two tips are extremely important: you have to keep stirring the noodles in the water, otherwise they stick together. Secondly, you have to drain the water! Several people I know didn’t do this. And believe me, the noodles aren’t enjoyable as a soup.
In a nutshell
The almost perfect noodle snack
When it comes to instant noodles, these knock it out the park. Instead of boring ramen noodles, thick rice noodles await you in this bag. Instead of a mediocre broth, you get spicy chilli oil and all the umami from the chicken broth powder. They’ve now replaced all other instant noodles in my cupboard.
Pro
- Thick wheat noodles
- Spicy, umami and very tasty
- Cheap
Contra
- Preparation requires some skill
Header image: Simon Balissat
Simon Balissat
Teamleader Editorial
Simon.Balissat@digitecgalaxus.chWhen I flew the family nest over 15 years ago, I suddenly had to cook for myself. But it wasn’t long until this necessity became a virtue. Today, rattling those pots and pans is a fundamental part of my life. I’m a true foodie and devour everything from junk food to star-awarded cuisine. Literally. I eat way too fast.
Food
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