Serve in a large bowl, and top with the rest of your pork mixture and handful of chopped scallions. Add the sauce packets, 1 teaspoon of Momofuku Rice Vinegar, and about half of your cooked pork mixture, and toss. Cook the noodles for 2 minutes in boiling water, then drain and return to the pot. While your pork is cooking, prepare 4 packs of Momofuku Spicy Soy Noodles. See more ideas about momofuku, favorite dish, crunch.
Add agave and Momofuku Soy Sauce and continue stir frying until the pork is cooked through, about 6–8 minutes. Inspired by our love and respect for Chinese chili-crisp sauces like Lao Gan Ma, as well as crunchy Mexican salsas like salsa macha and salsa seca, Chili Crunch is our go-to way of adding a flash of heat and texture to our favorite dishes. Season with Momofuku Tingly Seasoned Salt and cook for 8–10 minutes or until the onions are softened and starting to brown.Īdd 1 pound of ground pork to the onions, and as you’re breaking it up, add Momofuku Ghost Pepper Chili Crunch. Heat olive oil in a large pan over medium heat, then add onions and garlic. We start with our Spicy Soy Noodles, which definitely have some heat, and we turn it into something that has a lot more heat using our Ghost Pepper Chili Crunch. This dish is based on an OG dish at Ssäm Bar with rice cakes.
Ghost Pepper Chili Crunch Noodles Content
