1Bring a pot of salted water to a boil and cook Momofuku noodles according to package instructions, undercooking them by about 30 seconds.
2Bring a pot of salted water to a boil and cook Momofuku noodles according to package instructions, undercooking them by about 30 seconds.
3Bring a pot of salted water to a boil and cook Momofuku noodles according to package instructions, undercooking them by about 30 seconds.
4Save some pasta water, then drain and rinse the noodles under cold water.
5Save some pasta water, then drain and rinse the noodles under cold water.
6Save some pasta water, then drain and rinse the noodles under cold water.
7In 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).
8In 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).
9In 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).
10Heat 1/3 cup neutral oil until very hot, then carefully pour it over the cold ingredients in the pan and stir together.
11Heat 1/3 cup neutral oil until very hot, then carefully pour it over the cold ingredients in the pan and stir together.
12Heat 1/3 cup neutral oil until very hot, then carefully pour it over the cold ingredients in the pan and stir together.
13Toss in the noodles and coat them in the sauce.
14Toss in the noodles and coat them in the sauce.
15Toss in the noodles and coat them in the sauce.
16For extra silky noodles, turn on medium-low heat, splash in 2–3 tbsp of reserved noodle water, and thoroughly mix together.
17For extra silky noodles, turn on medium-low heat, splash in 2–3 tbsp of reserved noodle water, and thoroughly mix together.
18For extra silky noodles, turn on medium-low heat, splash in 2–3 tbsp of reserved noodle water, and thoroughly mix together.
19Turn off the heat, top with more green onion, extra chili crisp, and lime wedges.
20Turn off the heat, top with more green onion, extra chili crisp, and lime wedges.
21Turn off the heat, top with more green onion, extra chili crisp, and lime wedges.
Ingredients
1 tbsp miso paste
1 tbsp miso paste
1 tbsp miso paste
1 tsp chili flakes
1 tsp chili flakes
1 tsp chili flakes
0.33 cup fresh green onions, sliced
0.33 cup fresh green onions, sliced
0.33 cup fresh green onions, sliced
1 tbsp sesame seeds
1 tbsp sesame seeds
1 tbsp sesame seeds
4 garlic cloves, minced
4 garlic cloves, minced
4 garlic cloves, minced
1 tbsp white sugar
1 tbsp white sugar
1 tbsp white sugar
1 tbsp fresh ginger, grated
1 tbsp fresh ginger, grated
1 tbsp fresh ginger, grated
1 tbsp chili crunch or paste
1 tbsp chili crunch or paste
1 tbsp chili crunch or paste
1 tbsp soy sauce
1 tbsp soy sauce
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp rice vinegar
1 tbsp rice vinegar
0.5 cup neutral oil, hot
0.5 cup neutral oil, hot
0.5 cup neutral oil, hot
as needed Pasta water
as needed Pasta water
as needed Pasta water
2 packets Momofuku Miso Sesame Noodles
2 packets Momofuku Miso Sesame Noodles
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.