Ghost Pepper Chili Crunch Noodles
INGREDIENTS
- 3 tablespoons olive oil
- 2 large onions, sliced
- 4 cloves garlic, roughly chopped
- 1 tablespoon Momofuku Tingly Seasoned Salt
- 1 pound ground pork
- 3 tablespoons Momofuku Ghost Pepper Chili Crunch
- 1 tablespoon agave
- ¼ cup Momofuku Soy Sauce
- 4 packs Momofuku Spicy Soy Noodles
- 1 teaspoon Momofuku Rice Vinegar
- scallions, chopped
Ghost Pepper Chili Crunch Noodles Content
This dish is based on an OG dish at Ssäm Bar with rice cakes. 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.
—
Heat olive oil in a large pan over medium heat, then add onions and garlic. Season with Momofuku Tingly Seasoned Salt and cook for 8–10 minutes or until the onions are softened and starting to brown.
Add 1 pound of ground pork to the onions, and as you’re breaking it up, add Momofuku Ghost Pepper Chili Crunch. Add agave and Momofuku Soy Sauce and continue stir frying until the pork is cooked through, about 6–8 minutes.
While your pork is cooking, prepare 4 packs of Momofuku Spicy Soy Noodles. Cook the noodles for 2 minutes in boiling water, then drain and return to the pot. Add the sauce packets, 1 teaspoon of Momofuku Rice Vinegar, and about half of your cooked pork mixture, and toss.
Serve in a large bowl, and top with the rest of your pork mixture and handful of chopped scallions.
MORE RECIPES
-
Ghost Pepper Chili Crunch Hot Wings
Our Ghost Pepper Chili Crunch packs serious heat when added to chicken wings—and it’s the ultimate game day snack. The butter helps cut some of the spice, so taste your sauce and add... -
Braised Chicken & Mushrooms with Tingly Crispy Noodles
This easy weeknight recipe is very similar to a chicken and mushroom noodle bake—it’s creamy, savory, and as a bonus: it’s topped with crispy Momofuku noodles. Be sure to opt for chi...
