Scallion & Soy Chili Noodles

Ingredients

• 1 bunch Scallions (6–8 stalks, cut into thirds for frying)
• 1 tsp Salt (For the fried scallions; the cooking water should also be salted as directed)
• 0.333 cup Neutral oil (Avocado oil works well)
• 0.333 cup Scallions (Fresh, thinly sliced)
• 1.5 tsp Chili flakes (Use 1–2 tsp, to taste)
• 1 tbsp Sesame seeds
• 4 Garlic (Cloves, minced)
• 1 tbsp Brown sugar
• 1 tbsp Shallot (Fresh and minced; optional)
• 1 tbsp Soy sauce
• 1 tbsp Dark soy sauce
• 1 tbsp Black vinegar or rice vinegar (Use either black vinegar or rice vinegar)
• Reserved pasta water (As needed; 2–3 tbsp is suggested for silky noodles)
• 2 packets Momofuku Soy & Scallion Noodles (Cook according to package instructions; package weight was not provided)
• Included noodle sauce packet (Use if included with the noodle packets)
• Momofuku Chili Crunch (For garnish)

Steps

1. 1

   Bring a large pot of salted water to a boil. Cook the noodles according to the package instructions, undercooking them by about 30 seconds. Reserve some pasta water, then drain the noodles and rinse them under cold water to prevent sticking.

2. 2

   Heat a large pan over medium heat. Add the neutral oil and the scallions cut into thirds. Cook for 10–15 minutes, until the scallions are lightly golden and fragrant.

3. 3

   Remove the fried scallions from the pan, leaving the scallion-infused oil in the pan.

4. 4

   In a heatproof bowl or pan, combine the thinly sliced fresh scallions, chili flakes, sesame seeds, minced garlic, minced shallot if using, brown sugar, vinegar, soy sauce, dark soy sauce, and the included noodle sauce packet if using.

5. 5

   Reheat the reserved scallion oil until very hot. Carefully pour it over the aromatics; it should sizzle on contact. Stir to combine.

6. 6

   Add the cooked noodles and toss thoroughly until they are coated with the aromatic oil and sauce.

7. 7

   For extra-silky noodles, reduce the heat to medium-low and mix in 2–3 tablespoons of reserved pasta water until the sauce looks glossy.

8. 8

   Turn off the heat. Top the noodles with extra scallions and Momofuku Chili Crunch. Serve immediately.

Notes

The source describes the dish as taking under 10 minutes, but the stated scallion-frying time is 10–15 minutes. Package weights and the noodle package cooking time were not provided. The amount of reserved pasta water is flexible; add only enough to create a glossy sauce.

Nutrition per serving

• main
• noodles
• quick meal
• spicy
• East Asian-inspired
• vegetarian
• stovetop
• under-30-minutes