These spicy noodle mac n cheese bites might be the best recipe I’ve ever made! I’ve combined my favourite spicy noodles, Samyang Korean buldak noodles, with mac n cheese. The result is the crispiest mac n cheese balls which are oozing with noodles and spicy, melty, cheese sauce.
These spicy noodle mac n cheese bites are best when deep fried, but they can also be made in the air fryer!
Ingredients
- Samyang 2x spicy noodles, or your favourite flavour
- Plain flour
- Butter
- Whole milk
- Grated Cheddar cheese
- Panko breadcrumbs
- Plain flour
- Eggs
- Vegetable oil, for frying
I chose to use Samyang 2x spicy noodles as, apparently, they are the only type which don’t use chicken derived products in their sauce. However, feel free to use whichever sauce you prefer. If you’re not vegetarian then I think the carbonara flavour would taste best.
Where to buy Samyang buldak noodles
These noodles are easy to find and sold in most East Asian supermarkets. Alternatively, you can find the 2x spicy noodles and carbonara noodles on Amazon.
How to make fried mac n cheese bites
Firstly, you will need to cook the noodles. It is very important not to overcook them; I like to cook them for 90 seconds less than the packet suggests. Once cooked drain them and rinse with cold water. Next, roughly chop them with scissors – this makes it easier to roll the mixture into balls.
Secondly, make the cheese sauce. Simple make a roux using flour, butter and milk. Add the Cheddar and spicy sauce sachet from the noodles and you will be left with a bright orange, spicy cheese sauce.
Then pour the cheese sauce into a shallow bowl and combine with the noodles. Cover with cling film, or a plate, and chill in the fridge into solid. This usually takes around 3 hours, but you can leave it overnight.
Once chilled you will be able to roll the mixture into balls. I made mine into 7 balls each weighing around 65g each.
Pop your balls back in the fridge whilst you make a breading station. Tip the flour, lightly whisked eggs, and panko bread crumbs into 3 separate shallow bowls.
Using your right hand drop a ball into the flour and toss to coat. Place it into the egg mix and use your left hand to coat with the egg. Finally, place the ball into the panko and toss to coat with your right hand. Using separate hands for the wet and dry ingredients stops things getting too messy! Repeat with the remaining balls.
Fill a pot with just enough oil to submerge the balls. Heat to 180℃-190℃ (360℉-375℉) and add the balls. Deep fry for around 3 minutes, or until golden brown.
What do you dip mac n cheese bites in?
Personally, I think these mac n cheese bites are so delicious they don’t need a dipping sauce.
If you are a fan of dips, however, I recommend combining some spicy buldak sauce with mayonnaise to make a spicy mayo dip!
Can you make mac n cheese bites ahead of time?
Yes! You can either keep the balls refrigerated before or after they have been breaded. Make them up to a day in advance and fry as normal when you’re ready to eat them!
How to cook mac n cheese bites in an air fryer
These mac n cheese bites can be made in the air fryer. They won’t be quite as golden and crispy, but they will still taste amazing!
Preheat your air fryer to 200℃/390℉. Spray your mac n cheese balls with a little oil and cook for 5 minutes. Flip them over and cook for a further 5 minutes.
Similar Recipes
If you liked this recipe then you might like some of my other recipes:
- Spicy noodle spring rolls
- Vegetarian budae jjigae (Korean army stew)
- Kimchi and cheese Korean dumplings
- Spicy Gimmari
Spicy Noodle Mac n Cheese Bites
Ingredients
Method
- Bring a pot of water to the boil. Add the noodles and cook for 3 minutes and 30 seconds.
- Drain and rinse with cold water. Using scissors roughly chop the noodles a little until there are no long noodles remaining.
- In a small saucepan melt the butter over a medium heat. Add in the flour and stir together for around 30 seconds.
- Slowly add in the milk, stirring or whisking constantly to prevent lumps. Allow the sauce to thicken for 2 minutes, stirring frequently.
- Add in the grated cheese and stir until all of the cheese has melted. Now stir through the spicy sauce packet from the noodles. Take off the heat.
- Pour the sauce into a large shallow bowl. Add in the noodles and stir until fully combined.
- Cover and place in the fridge for at least 3 hours, or overnight.
- Divide the noodle mac n cheese into 7 balls, around 65g/2¼oz each. Place the balls onto a lined baking tray and keep in the fridge whilst you prepare your breading station.
- Into 3 separate shallow bowls add your flour, panko bread crumbs and lightly whisked eggs.
- Using your right hand roll a mac n cheese ball in the flour and then place it into the egg bowl. Use your left hand to coat the ball with egg before placing in the panko bowl. Use your right hand to coat the ball in bread crumbs, squeezing gently to ensure they stick*.
- Repeat with the remaining mac n cheese balls. Place back in the fridge whilst you prepare your oil.
- Pour enough vegetable oil to fully submerge the balls, around 2-3 inches, into a deep pan which is suitable for deep-frying. Heat the oil until it reaches 180℃-190℃ (360℉-375℉) – you can use a sugar thermometer to measure this.
- Deep fry the balls in batches of 3 or 4 for around 3 minutes, or until golden brown and crispy. When you add the balls the oil will get colder so continuously monitor the temperature.
- Carefully remove the balls from the oil and place onto kitchen towel.
- Enjoy whilst hot!
Super easy to make actually, they tasted phenomenal