Spicy Miso Corn Noodles
These noodles are inspired by a longtime fan-favorite at Noodle Bar East Village: the roasted summer corn with miso butter. They appeared on the menu in Noodle Bar’s first summer, using corn the team picked up from the Union Square Greenmarket. For this recipe, we toss in our Spicy Chili Noodles for an extra punch of heat. Serves 2.
what you'll need
what you need from momofuku
$0
INGREDIENTS
- 2 packs Momofuku Spicy Chili Noodles
- 3 pieces bacon
- 2 cups fresh corn kernels (cut from 2–3 cobs)
- 2 tablespoons white miso
- 2 tablespoons unsalted butter
- scallions, sliced
Directions
Boil noodles for 2 minutes. Reserve 1 cup of noodle water, then drain and shake dry.
Heat a large skillet over medium high heat. Add the bacon and cook on each side until it shrinks to about half its original size and browns but does not overly crisp, about 4 minutes. Remove the bacon and drain it on paper towels.
Drain all but 1 tablespoon of bacon fat from the skillet, then return the skillet to medium heat.
Add corn and sauté for 4 minutes, until the corn turns bright yellow and begins to brown. Stir in 2 tablespoons of miso, 2 tablespoons unsalted butter, ½ cup of noodle water, 1 noodle sauce packet, and cooked noodles. Stir until the sauce becomes glossy and evenly coats the noodles. Remove from heat. (Taste and add additional sauce packet to adjust the seasoning to your preference.)
Chop the cooked bacon and serve on top of the noodles with sliced scallions.
