These Noodles Will Stay In My Back Pocket Forever.
The first time I made these, I was waiting for a sushi takeout order.
Bjork was working out, girls were in bed, sushi hadn’t come yet and I was just so extremely hungry. So I raided the pantry and found a package of those Momofuku noodles – which, obviously, are delicious, but have always just been lacking a certain lusciousness to my tastebuds.
So I made the noodles as directed, and then added a knob of butter for creaminess, a drizzle of honey for sweetness, and a glug of sesame oil for depth. And then I literally ate *the whole* package straight, hot, slippery and delicious right out of the pan. OOF. These are good.
I now rely on these noodles as a back-pocket lunch, SOS dinner, or honestly – just a really great snack – and I make them several times a month.
When I’m not having them as an eat-out-of-the-pan snack, I like to fill half the bowl some kind of a shreddy slaw and maybe a soft boiled egg if I’m really feeling fancy.
You could absolutely add some freshly ground black pepper or a clove of freshly grated garlic to punch them up even further; that said, I really enjoy them as is. Just minimal and uncluttered tangly slips of joy.
