The perfect punch of heat and texture — classic for a reason
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Chili Crunch is a spicy-crunchy chili oil that adds a flash of heat and texture to your favorite dishes.
We spent a decade tweaking the formula in our restaurants to lock in the perfect amount of spice, crunch, and umami flavor.
With three types of chilis, crunchy garlic and shallots, each bite is expertly balanced.
Developed by David Chang and the Momofuku Goods team, Chili Crunch is packed with the same chef-approved ingredients we use in our restaurants.
Our Chili Crunch is a spicy-crunchy chili oil. It features an umami base, plus a lot of the flavors and textures we love: crispy shallots, sesame seeds, dried garlic, and coconut sugar for a hint of sweetness. Chili Crunch is the perfect balance of spicy and crunchy.
Nutrition: Servings: 31, Serving size 1 tsp (5g), Amount Per Serving: Calories 35, Total Fat 3.5g (4% DV), Sat. Fat 0g (0% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 40mg (2% DV),Total Carb. 1g (0% DV), Fiber <1g (2% DV), Total Sugars 0g (Incl. 0g Added Sugars 0% DV), Protein 0g, Vit. D 0mg (0%DV), Calcium 10mg (0%DV), Iron 0.2mg (2% DV), Potas. 40mg (0% DV)
Additional allergen information can be found here.
Hundreds of 5-star reviews agree that Chili Crunch is great for spicing up dips, eggs, noodles, BBQ, and more. For even more ideas, check out the recipes below.
Frequently Asked Questions
We say yes! But we’re biased and we’ll always rep our own. Take it from folks who love our products: With over 16,000 reviews and an average of 4.6 star rating, the people have spoken — our products are delicious, versatile, and absolutely worth it.
There are 5 individually-wrapped noodle packs and sauce packets in each bag.
Our community finds that one individual noodle pack served with mix-ins like veggies and a fried egg is plenty for one person — but if you’re a hearty eater, we won’t discourage you from having more.
Great question! Here are the spice levels per flavor: Soy & Scallion: 0/5 Sweet & Spicy: 1/5 Tingly Chili: 3/5 Spicy Soy: 3/5 Spicy Chili: 4/5
Our noodles are made with ingredients we're proud to stand behind and are air-dried rather than fried. This means they don’t rely on artificial preservatives, resulting in a slightly shorter shelf life than you might expect. We'll ensure that your noodles arrive with at least 4 months until their best-by date or we'll send you a replacement if you reach out to us. We're actively working to extend this timeframe and anticipate being able to offer an even longer shelf life in the future.
UMAMI BASE
Building on a decade of research in the Momofuku Culinary Lab, Chili Crunch is packed with the same chef-approved ingredients we use in our restaurants. It’s inspired by Chinese chili crisp and crunchy Mexican salsas like salsa macha and salsa seca.
Pepper Power
From that base, we layer in three different chilis for a complex, smoky-sweet punch. The Pulla brings a bright fruitiness. The Chili de Arbol adds a nutty smokiness. And the Japones closes with a lingering spiciness.
CRUNCH FACTOR
Finally, we add in crispy dried garlic and shallots. They give Chili Crunch an addictive texture that ensures no two bites are the same.
OUR CHEF AND FOUNDER
David Chang is the chef and founder of Momofuku. Called one of “the most influential people of the 21st century” by Esquire, David has appeared on numerous television shows including The Mind of a Chef, Ugly Delicious, and The Next Thing You Eat. His cookbook, Momofuku, is a New York Times bestseller.
This recipe is an easier, no-fry version of coconut shrimp that bakes in a few minutes in the oven on a single sheet pan. It’s perfect for a weeknight dinner, or can be doubled up and served as an appetizer for a crowd.
David Chang is the chef and founder of Momofuku. Called one of “the most influential people of the 21st century” by Esquire, David has appeared on numerous television shows including The Mind of a Chef, Ugly Delicious, and The Next Thing You Eat. His cookbook, Momofuku, is a New York Times bestseller.
Meet the sheet pan breakfast (or breakfast for dinner, whatever your style). To make it, you start with potatoes, and they can be whatever kind of potatoes you like best. We prefer a...
The key to this grilled cheese is to spread the outside with mayo—and load the inside with lots of Chili Crunch.
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Spread Kewpie mayonnaise on one side and salted butter on the other...
This is a new spin on our classic Bo Ssäm recipe. For the cure, we add in Savory Seasoned Salt to give a rounder flavor. Then, on top, we sub in a sweet and spicy glaze made using Ch...
LET'S PLAY WITH FIRE!
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