![]() Serve in a large bowl, and top with the rest of your pork mixture and handful of chopped scallions. Add the sauce packets, 1 teaspoon of Momofuku Rice Vinegar, and about half of your cooked pork mixture, and toss. Cook the noodles for 2 minutes in boiling water, then drain and return to the pot. While your pork is cooking, prepare 4 packs of Momofuku Spicy Soy Noodles. Add agave and Momofuku Soy Sauce and continue stir frying until the pork is cooked through, about 6–8 minutes. Season with Momofuku Tingly Seasoned Salt and cook for 8–10 minutes or until the onions are softened and starting to brown.Īdd 1 pound of ground pork to the onions, and as you’re breaking it up, add Momofuku Ghost Pepper Chili Crunch. Heat olive oil in a large pan over medium heat, then add onions and garlic. Developed by David Chang and the Momofuku Goods team, Chili Crunch is restaurant-tested and the result of a decade of research. We start with our Spicy Soy Noodles, which definitely have some heat, and we turn it into something that has a lot more heat using our Ghost Pepper Chili Crunch. This spicy-crunchy chili oil is our go-to way of adding a flash of heat and texture to our favorite dishes. This dish is based on an OG dish at Ssäm Bar with rice cakes. Ghost Pepper Chili Crunch Noodles Content
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