20-Minute Cheesy Sweet & Spicy BBQ Noodles
This easy weeknight recipe is inspired by a classic Memphis dish — BBQ Spaghetti. Here, @chefjean_paul swapped in our Momofuku pantry essentials for added umami and a bit of kick. Try it with your choice of protein — this recipe is great for revamping leftover brisket or pot roast.
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what you'll need
what you need from momofuku
$0
INGREDIENTS
- 2 packs Momofuku Soy & Scallion Noodles
- 3 T of tallow, lard, or butter
- 1/4 cup Momofuku Sweet & Spicy Korean BBQ Sauce
- 1/2 cup of chicken stock or water
- 2 bunches of scallion thinly sliced (reserve
- 1 cup of cooked leftover barbecue, such as ribs or briskets, or pot
- roast or similar protein
- 1 cup of shredded cheese
- Momofuku Chili Crunch for garnish
- Momofuku Soy Sauce to adjust salt (if needed)
Directions
In a boiling pot, cook Momofuku Noodles per package instructions.
While the noodles are cooking, prepare the protein. In a separate pan, heat your fat until hot. Add your scallions and sauté on hot for 2-3 minutes.
Add your leftover barbecue or other preferred cooked meat to the pan.
Add chicken stock and Momofuku Sweet & Spicy Korean BBQ Sauce. Bring mixture to a hard simmer and lower the heat.
Once your noodles are done, strain and add immediately to the pan, mixing in the included noodle sauce packet and dried scallions.
Stir noodles into your pan with the cooked meat. The mixture should resemble any other pasta/noodle combination you might see in Italian cooking. Adjust moisture with water or more stock to your liking.
Remove from heat and add a layer of cheese on top of your noodle mixture.
Add to your smoker for extra flavor, or add to an oven set at 300F degrees to simply bake and melt the cheese.
Remove from smoker or oven.
Drizzle with a bit more barbecue sauce and Chili Crunch for extra heat.
Garnish with thinly sliced green onions and serve.
