I love roasted chicken. But with roasted chicken, there are only so many things you can do after it’s cooked. Boiled chicken is what I grew up with. It’s a lot more versatile—and ea...
This dish is based on an OG dish at Ssäm Bar with rice cakes. I don’t want to call it a ragu or a sugo, but that’s essentially what it is. We start with our Spicy Soy Noodles, which...
Ginger Scallion Noodles are one of our very favorites—we’ve served them for years at Momofuku Noodle Bar, and they’re inspired by all the meals we’ve had at Great NY Noodletown over ...
These noodles are inspired by Dan Dan Noodles, one of our favorite Sichuan dishes, but made with our Momofuku pantry products. Here we use our Momofuku Spicy Soy Noodles, plus our M...
There are few things better than Cacio e Pepe — it's basically grown up Mac n Cheese. We take this version to the next level by swapping out cheese for miso. The extra boost of umam...
Heat the oven to 400°F.
Heat 2 tablespoons of olive oil over medium high heat, then add ground pork. Cook until browned on all sides, about 10 minutes. Remove and drain, reserving 2...
Toss shrimp with 1 tablespoon of Momofuku Spicy Seasoned Salt and set aside at room temperature or refrigerate for up to 6 hours.
Heat olive in a skillet over medium-high heat. Add ...
This may be one of the easiest baked mac and cheese recipes you’ve ever tried. No cooking the noodles in advance. No whisking up butter, flour, and milk. You just combine everything ...
We think our Momofuku Dried Noodles are great on their own. Each comes with a sauce packet to add flavor to your noodles. But if you want to level up your experience, here are a few...
