Crispy Chickpea Ramen Content

Chickpea Ramen has been on and off the menu at Noodle Bar over the years—and it’s always been a fan-favorite. Early versions of the dish included a crunchy chickpea panisse that later evolved into crispy chickpeas—which we feature here in this recipe, tossed in our Momofuku Spicy Seasoned Salt for extra flavor. For optimum crispiness, be sure your chickpeas are completely dry before frying. This recipe is made with vegetable broth, so it’s entirely vegan, but feel free to change things up with chicken broth, pulled rotisserie chicken, and more. Serves 4. 

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Heat oil over high heat in a large pot. When hot, add half of the chickpeas and fry, stirring frequently until they are crisped (about 6–7 minutes). Remove to a paper towel–lined plate, then season with a pinch of Momofuku Spicy Seasoned Salt and a pinch of Kosher salt. 

Return the pot to medium heat. Add onion and cook for 5 minutes, until soft. Add the remaining chickpeas, the garlic, and the ginger, and cook stirring frequently for 5 additional minutes, until the chickpeas are starting to brown. 

Stir in 3 tablespoons white miso, 3 noodle sauce packets, and 2 tablespoons of Momofuku Sweet & Spicy Korean BBQ Sauce, then add vegetable broth, plus 2 cups of water. Bring mixture to a boil, then reduce to a light simmer and cook for 20 minutes. Add a few shakes of Momofuku Rice Vinegar and the hearty greens, and cook for an additional 5 minutes. 

Boil noodles in salted water for 2 minutes, then drain and shake dry. 

To serve, ladle the broth into bowls, then top with noodles, crispy chickpeas, and sliced scallions. Serve with more Momofuku Sweet & Spicy Korean BBQ Sauce and Momofuku Chili Crunch to level up the flavor.