Tomato Soy Garlic Noodle Bake
"Momofuku products are a great way to make a whole meal around other foods that you may have in abundance (or just some leftovers in the fridge). During tomato season, this is one of my favorite ways to use up some extra tomatoes from the garden." — Julia W., Momofuku Crew community member.
Serves 1-2.
what you'll need
what you need from momofuku
$0
INGREDIENTS
- 1 packet of Momofuku Soy & Scallion Noodles
- ~1 1/2 cups chopped tomatoes or halved cherry tomatoes (fresh from the garden are best)
- ~1/2 cup chopped onions, bell peppers, or any other vegetables of choice (optional)
- 1 heaping tablespoon Momofuku Mild Garlic Chili Crunch
- 1-2 ounces cheese of choice
- 1/2 cup pre-cooked protein such as rotisserie chicken or ground beef
- Additional Momofuku Chili Crunch (optional)
Directions
—
Preheat oven to 400° F.
Chop all vegetables and place into a bowl with the noodle sauce packet, scallion packet, and Mild Garlic Chili Crunch. Toss well to coat the vegetables.
Bring a pot of water to a boil . Par-cook the noodles by breaking them apart and placing into boiling water for 1 minute.
After 1 minute, remove the noodles from the water and transfer to the bowl with the vegetables. Toss to distribute the noodles and vegetables. (The noodles will not be cooked through at this point; they will continue to cook in the juices released from the tomatoes during baking).
Transfer the vegetables and noodles to an oven-safe dish. The size of your dish is dependent on how many servings are being made. Adjust accordingly.
Cover the dish with foil or a lid and bake for 15 minutes at 400° F.
After 15 minutes, remove the foil, stir gently, and bake an additional 10 minutes uncovered.
Top with protein (if using) and cheese and return to the oven. Turn oven to broiler setting and broil 5-10 minutes or until the cheese browns to your liking.
For an extra kick, serve with additional Momofuku Chili Crunch.
