Every culture has chicken soup, and it’s one of those dishes that you can make with what you have on hand. I love the American-style version with a mirepoix, but I’m going to make ...

This is basically some version of what has come to be known as Chinese Chicken Salad. I had a bunch of broken noodle pieces leftover and wanted to use them as a crispy topping for a...

I remember making my dad’s version of Soy Sauce Chicken (Yao Gai) in college because it was easy—mostly just submerging and simmering. It’s a Cantonese favorite, and it’s often hangi...

My team challenged me to create recipes on the fly based on random ingredients they bought, plus our Momofuku pantry products. That’s how this “carbonara” was born. It contains the ...

Every Korean family has its own version of pork belly stir-fry, but I'm unashamedly biased toward my mom's version. My parents were busy and out of the house growing up, but mom alwa...

When I was younger, my family moved from a diverse town to a new town, and I stuck out like a sore thumb. I remember feeling embarrassed to bring all the Korean food my mom made, li...

Adobo is the unofficial national dish of the Philippines. With so many versions across over 7,000 islands, adobo has come to represent the diversity of being Filipino. I grew up lov...

This sheet pan chicken and cauliflower is a perfect pairing with our Momofuku Spicy Soy Noodles—but it’s also equally good all on its own. Let the chicken marinate while you break u...

At Noodle Bar, we’ve had versions of this dish on the menu over the years. It’s always been a fan favorite, so we developed this home edition using our Momofuku Pantry Products.    ...