• 3 pounds bone-in beef short ribs
• ½ pound thick-cut bacon or pork belly, chopped into 1 inch pieces
• 2 onions, sliced into large chunks
• 6 garlic cloves, sliced
• 1 bottle dry red wine
• ½ cup Momofuku Soy Sauce
• 5 sprigs thyme
• 1 pound carrots, halved and cut into 1 inch strips
• 1 pound crimini, or other mushrooms, roughly chopped
• 2 packs Momofuku Tingly Wavy Noodles
• parsley (optional)

Soak short ribs for 1 hour or more in cold water. Discard the water and rinse the meat.

Heat oven to 350°F. Position one rack in the center of the oven and another in the second spot from the top, about 4 inches away from the broiler.

Add bacon or pork belly to a large braiser or dutch oven, then turn heat to medium high. Allow the bacon fat to render, as the bacon crisps for about 6–8 minutes, stirring occasionally so the sides evenly brown. Remove bacon from skillet and reserve it for later.

Add 1 sliced onion and sliced garlic to the skillet, and cook for 5–6 minutes until softened. Add drained short ribs, the bottle of dry red wine, Momofuku Soy Sauce, ½ cup water, and 5 sprigs of thyme and bring to a boil. Cover and braise in the oven on the center rack for 2 hours, or until short ribs are tender.

Remove from the oven, add the second sliced onion, carrots, and mushrooms to the braiser. Cover and return to the oven for 15 minutes.

Remove from the oven, and turn your broiler on high. Crumble noodles into the pot around the braiser. (Save the sauce packets for another time.) Bring to a boil and cook for 2 minutes, then move to the top rack and cook for 2–5 minutes until the noodles are starting to crisp, but not burned.

Top with chopped parsley, if desired, and crisped bacon and serve after it cools slightly.