Nissin Geki Fiery Hot Chicken Flavor is finally hitting US shelves, marking the debut of Nissin’s chili-infused Geki line for the American market. Manufactured at Nissin’s California facility, this product isn’t just a repackaged version of the Indian or Indonesian releases (Geki’s original marketing region), but rather it’s a new recipe designed specifically for current US trends. The idea is straightforward yet ambitious: chili flakes are fried directly into the noodles during production, creating a built-in heat source rather than relying entirely on the seasoning packet. It’s a clever concept and one that even Samyang, the company behind Buldak, hasn’t attempted. Given the timing and the marketing, it’s clear that Nissin wants this to stand as its answer to the Buldak craze.
Read more: Noodle Journey Episode 169: Nissin Geki Fiery Hot Chicken Flavor NoodlesI pick this up at Aldi for $1.19 per pack, and since it’s listed as an Aldi Find, it’s a limited-run item that may disappear quickly. If you miss it there, Amazon offers bulk packs, but at a higher cost per serving. Each pack contains 1,250 mg of sodium, about 54% of the daily value, which is fairly standard for a spicy fried noodle of this style.
Inside the package are two simple components: a block of chili-infused fried noodles and a single seasoning packet that combines powdered chicken stock, chicken fat, egg white, garlic powder, pepper, sesame seeds, and some unlisted spices. The powder smells intensely savory, and once mixed with the cooked noodles, it gives off a warm umami aroma with faint hints of miso and roasted chili.
Noodles:
On paper, the idea of chili-infused noodles sounds like a game-changer, but the execution leaves a lot to be desired. Cooked according to the package’s five-minute instruction, the noodles turn out gummy, soft, and almost gluey, which immediately kills their potential. The fried chili specks baked into the noodles lend a subtle smokiness and a bit of earthy heat, but the mushy texture dominates every bite. I even double-checked the instructions to make sure I hadn’t misread them, but five minutes is indeed what’s printed, and it’s far too long. Cooking them for three minutes, maybe four at most, would likely yield a firmer and more appealing texture. As prepared per the instructions, though, these noodles just don’t deliver the satisfying chew that makes thick sauced noodles like Buldak so enjoyable.
• 3/10
Spiciness:
The noodles by themselves don’t carry much of a burn. Despite the chili infusion, the flavor comes across more like a lightly dusted wheat noodle than anything fiery, and the heat barely registers. Once the sauce is mixed in, however, things change dramatically. The sauce adds a sweet, smoky kick that lands somewhere in the medium-hot territory. It reminds me of the middle range of Buldak’s lineup, spicier than Buldak Light, but milder than the original or 2x versions. The chili flavor is clean and direct, and it lingers without overwhelming the palate. The result is an enjoyable warmth that complements the flavor rather than overshadowing it, making this a solid middle-ground option for anyone who wants something spicy but not punishing.
• 6.5/10
Overall:
The sauce ends up being the highlight of this entire product. It’s thick, garlicky, and packed with umami flavor that feels surprisingly well-balanced for something this inexpensive. The chicken stock and fat contribute a real savory backbone, while the sesame seeds offer an occasional crunch that gives a nice textural break, even if they don’t add much flavor. There’s also a mild sweetness in the mix that ties it all together and gives the impression of a Korean-style stir-fry sauce. If the noodles had held their structure, this would’ve been an excellent product; I would have had no problem giving it an 8/10. Unfortunately, the overcooked texture makes the overall eating experience disappointing enough that the sauce can’t fully redeem it. Still, I think it’s worth picking up if you’re curious about the concept or if you want to experiment with cooking times or using the sauce on your own noodles. There’s a lot of potential buried in here, it just doesn’t feel fully realized.
• 6/10
