To eat, stir the noodles with the sauce in the bowl. Sprinkle with more scallions and more Momofuku Chili Crunch. Add noodles, then top with ⅓ of the cooked pork. To serve, spoon ⅓ of the sauce on the bottom of a shallow bowl. Turn your broiler on high and adjust your oven rack to the second position from the top. The butter helps cut some of the spice, so taste your sauce and add more Ghost Pepper Chili Crunch to create your desired level of spiciness. Add remaining teaspoon of oil to the water and drop in noodles. Our Ghost Pepper Chili Crunch packs serious heat when added to chicken wingsand it’s the ultimate game day snack. Meanwhile, combine peanut butter, Momofuku Soy Sauce, Momofuku Rice Vinegar, Momofuku Tingly Seasoned Salt, Momofuku Extra Spicy Chili Crunch, and sugar in a bowl, whisking or stirring until it is an even consistency.īring a pot of water to a boil. Add ginger, scallions, and 3 sauce packets from the Momofuku Spicy Soy Noodles, then cook until about half of the liquid has absorbed, stirring frequently, about 2 more minutes. Break up pork into small pieces with the back of your spoon. Stir the pork up and add remaining Savory Seasoned Salt, then let it cook undisturbed again for 4 more minutes. Sprinkle half of the Momofuku Savory Seasoned Salt and let the pork cook undisturbed for 4 minutes. Heat 1 teaspoon oil over high heat and add pork when the pan is hot, pressing so it’s evenly spread across the pan. The fun part: each person assembles their own bowl, adding as much of the sauce and Momofuku Chili Crunch as they like. (If you just have regular Momofuku Chili Crunch, that works too-but we like the extra heat for these noodles.) Nothing compares to real deal dan dan noodles but these will do for a weeknight treat. Here we use our Momofuku Spicy Soy Noodles, plus our Momofuku Rice Vinegar, our Tingly Seasoned Salt which has Sichuan peppercorns, and Momofuku Extra Spicy Chili Crunch. These noodles are inspired by Dan Dan Noodles, one of our favorite Sichuan dishes, but made with our Momofuku pantry products. 2 tablespoons Momofuku Extra Spicy Chili Crunch.1 tablespoon Momofuku Tingly Seasoned Salt.3 tablespoons peanut butter (creamy, unsweetened).3 scallions (greens and whites), sliced.½ tablespoon Momofuku Savory Seasoned Salt.Serve immediately with quick pickles, cilantro (if desired), and Momofuku Chili Crunch. (Add ½ cup of water, if needed, to thin the sauce if the noodles are sticking to the skillet.) Stir in prepared noodles and cook for 1–2 minutes, stirring constantly, until they are thoroughly coated in the sauce. Add the sauce to the skillet and cook, stirring frequently, for 2 minutes, bringing it to a simmer. Stir together noodle sauce packets, dried scallion packets, Momofuku Soy Sauce, and Momofuku Hot Honey. Increase heat to medium–high, add beef, and sear for 2 minutes. When the skillet is hot add onions, garlic, and ginger and cook for 6–8 minutes, until onions are softened and starting to brown, but not charred. To listen to the story, check out this podcast with Dave, Chris Ying, and Eddie Huang on the Dave Chang Show. Heat oil in a large skillet over medium heat. The story of how we got here is a journey that takes us from America, to China, to Mexico (with a quick stop in Denmark). Spoon out about of the mayonnaise mixture and use it to spread an even layer on top of the chicken. Place chicken on a sheet pan and pat the top dry using a paper towel. (They will cook more when you stir them into the sauce.) Mix mayonnaise, Momofuku Chili Crunch, and the lime zest. Boil noodles for 2 minutes, drain, and rinse in cool water to stop cooking. Mix sliced cucumbers with sugar and salt and set aside. It’s perfect for a weeknight dinner, or can be doubled up an. The cucumbers are optional-but we strongly recommend them if you want to pack your noodle bowls with a nice crunch. This recipe is an easier, no-fry version of coconut shrimp that bakes in a few minutes in the oven on a single sheet pan. These easy noodles come together fast for a quick weeknight meal, using the savory powers of our Momofuku Soy & Scallion Noodles, plus the sweet heat of our Momofuku Hot Honey. All the simple ingredients combined give this homemade. 3 packs Momofuku Soy & Scallion Noodles I use SMOKED chili flakes from Mountain Rose Herbs for this recipe. 1 pound flank steak, very thinly sliced.1 inch ginger, chopped (about 1 tablespoon).
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