• 1 cup raw cashews
• 2 tablespoons Momofuku Chili Crunch Hot Honey
• 1 pound pork sausage, casings removed (any sausage you like except breakfast sausage)
• 1 teaspoon Momofuku Tingly Seasoning Salt
• ½ cup + 1 tablespoon oil (preferably a neutral oil such as safflower, or olive oil)
• 6 cups spinach, blanched (if desired)
• 4 packs Momofuku Noodles (recommended: Soy & Scallion or Tingly Wavy)
• Momofuku Chili Crunch

Heat oven to 425°F.

Fold a piece of parchment paper so it covers half of a sheet pan. Place the parchment on the sheet pan and add cashews. Spoon 2 tablespoons of Momofuku Chili Crunch Hot Honey over the cashews, and using your hands, evenly coat them in honey.

On the other half of the sheet pan, break up the sausage until it’s in smaller crumbles. Coat with 1 tablespoon of olive oil and season with 1 teaspoon of Momofuku Tingly Seasoned Salt.

Roast in the oven for 5–7 minutes, watching the cashews carefully. They are ready when the cashews look toasted and the honey is darkening, but not burned.

Remove the sheet pan from the oven and lift the parchment paper with the cashews off. Quickly transfer them to the refrigerator and place the sheet pan back in the oven. Roast the sausage for another 8–10 minutes, until it is starting to brown, then remove from the oven and let cool slightly.

In a blender or food processor, combine 6 cups spinach, 4 Momofuku Noodle sauce packets (and scallion packets if using Soy & Scallion), ½ cup of oil, and 2–4 tablespoons of Momofuku Chili Crunch, depending on how spicy you want your noodles. Puree until smooth.

Cook the noodles in boiling water for 2 minutes, rinse with cold water, and shake dry. Stir in the spinach sauce until it evenly coats the noodles.

Assemble your bowls with a generous portion of noodles, then top with the cooked sausage and the Hot Honey candied cashews.