Sesame Miso Noodles
Serves 1
Directions
- 1Bring a pot of salted water to a boil and cook Momofuku noodles according to package instructions, undercooking them by about 30 seconds.
- 2Save some pasta water, then drain and rinse the noodles under cold water.
- 3In a cold pan, add miso paste, chili flakes, green onion, sesame seeds, garlic, sugar, fresh ginger, chili crisp, rice vinegar, soy sauce, and Momofuku sauce from the packet (if using).
- 4Heat 1/3 cup neutral oil until very hot, then carefully pour it over the cold ingredients in the pan and stir together.
- 5Toss in the noodles and coat them in the sauce.
- 6For extra silky noodles, turn on medium-low heat, splash in 2–3 tbsp of reserved noodle water, and thoroughly mix together.
- 7Turn off the heat, top with more green onion, extra chili crisp, and lime wedges.
Ingredients
- 1 tbsp miso paste
- 1 tsp chili flakes
- 0.33 cup fresh green onions, sliced
- 1 tbsp sesame seeds
- 4 garlic cloves, minced
- 1 tbsp white sugar
- 1 tbsp fresh ginger, grated
- 1 tbsp chili crunch or paste
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 0.5 cup neutral oil, hot
- as needed Pasta water
- 2 packets Momofuku Miso Sesame Noodles
Equipment
potpan
Tips
- Undercook noodles slightly as they will finish cooking in the sauce.
- Rinse noodles under cold water to prevent sticking.
- Heat neutral oil until very hot before pouring over cold ingredients.
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