• 1½-2 pounds mushrooms, torn into pieces (preferably wild mushrooms, a mix of maitake, oyster, and shiitake)
• 3 tablespoons olive oil
• 3 packs Momofuku Noodles
• 3 tablespoons unsalted butter
• ¼ cup Momofuku Miso Ginger Sauce
• chives, chopped (optional)

Heat oven to 425°F. 

Toss mushrooms with olive oil and spread into an even layer across two sheet pans .  Roast for 15 minutes. 

While the mushrooms roast, boil the noodles for 3 minutes, then drain and toss with 1 tablespoon of butter. Reserve ½ cup of the noodle cooking water. 

Remove the mushrooms from the oven, toss on the sheet pan, then return to the oven for another 8–10 minutes, until nearly crisp. 

Again, remove from the oven and combine on a single sheet pan (they will be significantly reduced at this point so they should fit on a single pan). Toss with Momofuku Miso Ginger Sauce, then return to the oven and roast for about 5 more minutes, until they are starting to char. 

Remove from the oven. Add the remaining 2 tablespoons of butter to the pan and gently scrape up any browned bits. Add the noodles and the sauce packets, then stir to combine with the charred mushrooms. (If you’re finding the mixture is too dry, toss in a tablespoon or two of the reserved noodle water.)

To serve, divide into bowls and top with chopped chives.