“Tender sheets of pasta are layered with creamy ricotta, tangy tomato sauce, and plenty of ground beef and pork seasoned with onion and garlic (the words “ultimate comfort food” would not be hyperbole here). Topped with an additional trifecta of cheeses—mozzarella, Romano, and Parmesan—the Lasagna is made fresh, then frozen and shipped to our stores, ready to report for “What’s for dinner?” duty.”
Who doesn’t love lasagna? Truly, isn’t it the ultimate comfort food? Soft sheets of long, chewy flat yellow noodles, multi layered with a rich meaty sauce and 3 kinds of cheese, topped with a cheesy bechamel that gets nice and brown… What’s not to like?
Years ago, every now and then, I actually used to make lasagna myself. It always turned out great, but it was a lot of work.
If you are not going to make it yourself, I think this Trader Joe’s frozen version might the next best thing to satisfy a craving for lasagna whenever you feel like it. I had seen online that people considered this pretty good, so we got one to taste test along with one of our neighbors for an easy meal together. Here’s my honest review.
All three of us were pleasantly surprised at just how good this actually is. This was one of those Trader Joe’s items that tasted better than we expected. Trader Joe’s FAMILY STYLE MEAT LASAGNA is good and tasty. Unless perhaps you have an Italian grandma, dare I say it, it tastes practically like it was homemade, or at least like a dish you would get out at some restaurant.
The pasta, meaty sauce and cheese all combined well and was well seasoned. The meat sauce has both ground beef and pork. The best part for me was the edges which we thought we had overbaked and looked “burnt”, however which actually was my favorite part. It got nice and chewy and browned with a nice texture, with the browned cheese, sauce and noodles. I liked the ratio of noodles to stuff and liked all the seasonings. I saw it even has a bit of fennel seed. Now that’s Italian. All in all, this is very satisfying and a good deal for the price which would not even buy you one portion out.
SIZE: The package is 2 lbs. While the box says this is “4 servings” (about 8 ounces each?) realistically that might be stretching it in the real world. You might get this to serve 4 adults. If have some side dishes and perhaps some bread with it.
When we ate it, there were three of us and we all wanted a little more so we finished the whole thing easily even with a salad and a side dish.
HOW TO COOK – I totally recommend the only way to make this is to BAKE it! Yes there are instructions for microwaving but I say “fugedabouit” as far as nuking it, It will taste best baked in the oven, period, to get that browning all over taste which is the best part. This is accomplished by baking semi-covered with the included film then putting it back for 5 minutes. Note: the film is oven safe.
HOW TO COOK Trader Joe’s frozen Lasagna – “Pre-heat oven to 375. Lift up the two opposite corners of the (oven safe) plastic film slightly so it can vent (important). Bake for just over an hour (65 mins) on a baking sheet. Carefully remove the film and put it back in the oven for about 5 minutes to brown the cheese nicely. Remove and let sit for 5 minutes.
Yes it will take about an hour plus from frozen to bake it, so plan ahead! Perhaps, if this is defrosted maybe it would cut down on baking time to 30-45 minutes?
Trader Joe’s came out with a newer version of their popular “SQUIGGLY RUFFLED NOODLES”. This one is in the black package and has a different sauce than the original version.
“New and Improved” isn’t what they said but it’s what I say. Why? Simple. The newer version comes with away better sauce. I mean I had actually suggested just tossing the sauce package in the original red package and making your own.
Now you don’t have to. The newer “spicy garlic sesame sauce” sauce packet is so much better than the original.
Not only did they fix the newer version up with a better sauce, they even somehow managed to reduce the Sodium content at the same time. Color me impressed.
So my advice is buy this version (black package) over the original version (red). If you are afraid of the word”spicy” in the name, this is a bit spicy howevernot crazy spicy. If you can take a little heat, you should be fine. If you a very bad with spicy, maybe avoid the “creamy spicy” packet, use the sesame seed paste packet with your own seasoning (soy sauce, garlic, black vinegar…)
Each noodle pack in the black version comes with two little sauce packets you mix together. One is labeled “Sesame Seed Paste“. The other “Creamy Spicy Garlic Sauce“. When you mix these, they make a decent Asian sauce.
Why are they separate? The sesame paste has a tendancy to clump which makes it tricky to squeeze out. TIP: Put it in hot water for 5 minutes, then squish it up to mix it. I cut a small corner off these packets and squeeze out the contents. This dark roasted sesame paste has a ton of flavor.
SPICY – I find it just spicy enough. But of course your mileage may vary, as spice tolerance is very personal. I would say unless you are super sensitive to spiciness, this is a bit spicy. Not fire level hot. In fact I add a little Lao Gan Ma (chili crisp).
my stir fried noodles (with eggs and scallions)
Other than that sauce fix, the noodles themselves are the same as in the original (red) package. Personally I see no point in buying the red package anymore; this (black) one is better, sauce wise. Same noodles and same amount. So that’s the one I now get.
Compared to the original Soy/Sesame version, this Spicy version has a bit less sodium listed, now 700mg sodium here (vs. 920 mg in the original soy and sesame version). That’s good. Especially as the sauce here even tastes better.
If you want to just boil them and mix the sauce in, that’s OK now which wasn’t the case before with the not great sauce in the red package IMO
Of course, a few other ingredients could improve your dish starting with adding some of your own chopped scallions. I do like the stir fry way though of making these noodles too.
These noodles are not only savory and satisfying but also versatile, making them an ideal addition to various dishes. Perfect for a quick weeknight dinner or a more elaborate meal, they pair beautifully with vegetables, proteins. In a pinch even just on their own.
At about $1.25 per noodle pack, these are an good choice for anyone looking to elevate their home cooking without breaking the bank. TIP: Spend another $1.29 on some scallions. Cilantro too perhaps? You will use some of them on top of your finished noodles. Plus havehave those for other dishes for about a week…
How to Cook: If you are just boiling and serving, first prepare your sauce by opening the 2 packet(s) and putting the sauces together into a bowl and mixing them thoroughly. Add a teaspoon of water if needed to thin things out. If you have any “topping extras” such as scallions, baked tofu, hard boiled eggs, or cooked veggies, prep them now and cut into bite size or noodle like pieces. You will top the noodles with them later.
Boil a pot of water. Add the dried noodles. Cook about 4 minutes; drain yes but leave a little water left on them and put the noodles into your bowl with the sauce. Toss gently to combine the sauce and noodles. Add on your scallions or other ingredients on top. You can mix those in as you eat (or mix now)
Enjoy noodles while they are still hot.
If you are stir frying them, reduce the time boiling them, to about a 2 to 2 1/2 mins. Drain and put in bowl with about a teaspoon of oil. Toss to coat. This prevents them sticking. Cook your other ingredients in a wok or non stick pan. When ready add the noodles and your sauce (these two packets, or your own plus 1/4 water or stock) and cook about one minute or so tossing to coat well. Serve.
Can you add anything to the sauce that comes with this? Sure, if you like, you can still add a bit of other things. Like a drizzle of Trader Joe’s Toasted Sesame oil which will add great flavor, or Korean Gochujang sauce, or Lao Gan Ma or CHILI ONION CRUNCH.…. whatever you like.
As with almost any noodle dish, something as simple as throwing on chopped scallions, or cilantro will add a good deal of Asian flavors. Here I have added the TERIYAKI CHICKEN MEATBALLS , cut up and cooked with yellow bell peppers in a stir fry with these noodles.
YOU should also check out my original post on the Soy and Sesame version of the SQUIGGLY NOODLES which has a lot of ideas about how to upgrade and cook them HERE
Suggestions: Slice up some of your favorite TJ’s chicken meatballs, saute till brown, throw in some veggies and cook and mix those with these noodles and sauce; voila, a real dish…
(NOTE: Since when I originally wrote this review of the red package, they came out with another noodle flavor called, “SPICY GARLIC AND SESAME SAUCE” (in a black package). I recommend that (black) version over this one (red) because they improved the sauce in the black one. The cooking ideas in this post apply to both. PS – the “spicy” one is not very spicy!
Trader Joe’s Squiggly Knife Cut Style Noodles with Soy and Sesame Sauce
One could easily call me a noodle loving foodie. I will go for most any Asian noodle dish you put in front of me. So when I first saw these Trader Joe’s Noodles they looked promising. Not to mention they do say they are “Made in Taiwan”. Chinese/Asian noodles like these that have ruffled edges are quite typical and desired. Ruffled edges hold sauce better.
You will often see these type of “knife cut” noodles for sale in a Chinese/Asian supermarket. Nice to be able to buy them at Trader Joe’s as for most of us that is way easier.
Soon after Trader Joe’s came out with these noodles, they became hard to find on the shelves, learned because they blew up big time on Tiktok and Instagram. They became such a big thing on social media, that trying to find them became next to impossible when these first came out (early 2023). These were selling so fast, shelves were emptied almost as soon as they were filled*. Things got so nuts, believe it or not, there were “food scalpers” actually RESELLING THEM for profit* at way more than they cost! Argh!!%#@$
(Update-2, Aug 2023) Things seem to have calmed down with these noodles, and I’m able to find them on on the shelves.
(2025) They are way easier to find now, almost always in stock. Plus they came out with another version (in a black package) which I found even better.
So my first big question back then was : Why were these so popular? Are these really that good?
I had a feeling one simple reason was simply the price. For $4.99 for a package of 4 (or $1.25 each at that time) I was pretty sure people basically were viewing these as “dollar ramen”. I do mean cheap $1 ramen (or 2 for $1) NOT quality Korean or Japanese ramen packages that cost $4-5 each. I grant you these “squiggly noodles” look way better than cheap $1 ramen. Though, if you only cook them as them as directed, meaning just eat these noodles and the very mediocre sauce (“soy and sesame”) my answer to “are they that good” is basically a MEH – qualified on how you make these. If you make these exactly as they tell you to do (just boil noodles add sauce packet) At best I would say these are Mediocre / Meh. But these have potential!
If you make them as directed on the package, I give these maybe a 4/10.
My take: These noodles have great potential to be good, if you bother to fix them up! With a little effort and you can come up with a tasty dish using these noodles (and your noodle).
Solution. Consider these noodles a blank canvas. With a little effort you can turn these noodles into a decent tasting noodle dish. Basically you will add or make some sauce, plus likely add some of your own things. Do that and these noodles go way up. Perhaps 7/10.
(I found this package of “Soy and Sesame” sauce poor)
So my suggestion is do not even bother with the included sauce. Check the ingredients which reads as mostly chemicals (this refers to this sauce that comes in the red bag. The (black one) comes with way better sauce.
The package says: “Cook the Noodles in boiling water for four minutes, drain, then toss in the Sauce and prepare to be pleased.” My first time, I did just that. I found that dish of noodles very mediocre at best
Cooking (as per the package’s instructions): “Bring 4 cups water to a boil. Add noodles. Cook 4 minutes. Drain and add sauce packet”.
Now while these aren’t superb noodles, the noodles are decent enough. They have potential. The ruffled edges are actually great at holding sauce. So you need some kind of good sauce with these. (red package) Come up with your own sauce. Add other things. Do this and these noodles can become a dish you will really enjoy. and it won’t take much effort. Really!
The second time I made these noodles I took a different take. First, I knew I would add my own sauce. I also thought I would use these noodles to make a Stir Fry dish. So here’s what I did. First I cooked (par-boiled) the noodles. I reduced the time from 4 minutes to 2 minutes. – as they will be cooked more stir frying them and adding sauce.
Cook 2 minutes, drain them, and run under cold water. Put drained noodles in a bowl temporarily. Mix in 1 tsp of oil, stirring to coat (this helps noodles from sticking together).
In a wok I sautéed chopped garlic, ginger, green onions and a few veggies I had in the fridge for a minute in a tablespoon of oil. I pushed those things up the side of my wok and poured in a little more oil I made a scrambled egg in the center of the wok. When the egg was about 75% cooked I tossed in the par-boiled noodles, and stir fried everything together for about a minute or two. Now I added my sauce* mixture and stirred everything gently to coat the noodles. I gave them 30-60 seconds like that to come together and let the sauce reduce a bit.
I plated the noodle dish, tossing on some chopped scallions, cilantro, sliced cucumber. Drizzled on a bit of Toasted Sesame Oil. Wow, this noodle dish was so much better it wasn’t funny. These noodles now tasted good! Here’s the dish (and yes I know I should have cut the cucumbers way thinner!)
So most important is make or add your ownsauce. Add a few things. Here’s some basic ideas….
(Quick basic Chinese saucerecipe: In a small bowl add 2 cloves garlic, crushed. Add 1 tbl soy sauce, 1/2 inch fresh grated ginger. 1 tsp brown sugar. Add 3 tbl of water and mix well.
OK, that’s a start. If you want more flavor consider adding : 1/2 tsp oyster sauce, 1 tsp black vinegar (sub: rice vinegar), toasted sesame oil, 1 tsp Gochugang. ) A heaping tbl of crunchy peanut butter can work great in a sauce with these noodles. If you use that, mix it with 2 tbs water to thin it out.
Oh come on, is that too much work for you? Ok, then just use a prepared Asian sauce for example TJ’s SOYAKI sauce plus Chili Onion Crunch. Maybe TJ’s GOCHUJANG sauce mixed with 2 tbls water, 2 cloves of crushed garlic and some Soy sauce. Maybe TJ roasted sesame oil.
Still too much work? Fine, add some soy sauce, butter and black pepper.
Almost anything will be better than the poor “soy and sesame” sauce this comes with. If you insist on using the included packet, use no more than half of it, then add a little a bit of low sodium soy sauce and a clove of crushed garlic, and peanut butter thinned out with some water. Toss on Chili Crunch.
Of course you can add veggies. Proteins. Just look in the fridge or freezer and see what you have that you could add. With just a bit of effort will figure out what you like on these noodles.
TJ’s “SQUIGGLY NOODLES”- red bag – $4.99 $5.49 (4 noodle packs with sauce). “Product of Taiwan”
I would suggest try them at least once as a stir fried dish. You could come up with a great sauce topping the way Aaron of “Aaron and Claire” makes this (Check out Aaron’s Chili Garlic Noodles recipe from YouTube). With ground pork or ground beef you can make a fantastic noodle dish. Even if you just add a runny fried egg, soft scrambled eggs or a 6 minute soft boiled egg on top, that can make these better. Chopped scallions and Cilantro if you like it. A really nice topping could be my hack for easy CharSiu made with TJ’s Carnitas Pork. Proteins? Sliced Baked tofu. Sliced chicken. I usually look through my fridge and whatever leftovers I find that could work go into my dish. TERIYAKI CHICKEN MEATBALLS!? For sho’
Watch Aaron make a Garlic Chili Noodle dish (video). “That Will Change Your Life”. One could definitely try this with these noodles which look like noodles he is using. I’ve watched so many of Aaron’s cooking videos, and I know this has really upped my cooking game for making Korean & Asian dishes especially using noodles. So check him out too if you want to up your noodle game.
Ingredients
Check and you will see way, way too many processed things and chemical names listed, at least for my tastes. Plus it has fairly high sodium!
Trader Joe’s Rants & Raves (mostly raves, a few rants) 
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