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Punchy ginger scallion sauce elevates these noodle bowls topped with pan-seared mixed mushrooms and a crisp, cucumber-onion salad. Top it with jammy, soy sauce-infused eggs for protein, and crunchy toppings like togarashi & nori strips.
Contains: eggs, wheat, soy.
What You Get
Momofuku Soy & Scallion Noodles
Scallion ginger sauce
What You'll Need
Bring a large pot of water to a boil for the noodles. Bring a small pot of water to a boil for the eggs. Fill a large bowl with ice water. When the water in the smaller pot is boiling, gently add 3 eggs and cook for 7 minutes. Transfer the eggs to the ice water to cool, and then peel when cold enough to handle.
While the eggs are cooking, cut the cucumber in half lengthwise and then into thin half moons. Thinly slice the red onion until you have ¼ cup, reserving the rest for another use. Add the vegetables to a bowl with a pinch of salt and stir to combine. Set aside.
Combine 3 tablespoons of soy sauce with 2 tablespoons of rice vinegar, 1 tablespoon of brown sugar, and 1 tablespoon of water in a small saucepan. Bring to a simmer over medium heat, whisking to dissolve the sugar. Add the eggs to the soy mixture and gently swirl until the eggs are tan and infused with the soy, 5 minutes. Use a slotted spoon to transfer the eggs to a plate and set aside.
Trim any woody ends from the shiitake mushrooms. Trim the maitake mushrooms and cut or tear them into bite-sized pieces. Cut a sheet of nori into thin strips.
Warm a cast iron pan or skillet over medium-high heat. When the pan begins to give off wisps of smoke, add 2 tablespoons of olive oil. When the oil shimmers, add the mushrooms and cook, stirring occasionally until tender and beginning to brown, about 10 minutes. Add 1 tablespoon of rice or white wine vinegar to the pan with the mushrooms, scraping any browned bits from the pan, season with salt, and transfer to a plate.
Meanwhile, add the packets of noodles to the boiling water and cook until tender, 3 minutes or according to package directions. Drain the noodles and add them to a large bowl with the sauce and scallion packets from the noodles, and ⅓ cup scallion ginger sauce. Toss to combine. Drain the cucumbers and red onion in a colander and add them to a small serving bowl with ⅓ cup of the soy-ginger vinaigrette.
Cut the eggs in half. Divide the scallion-ginger noodles between bowls. Top with the mushrooms and eggs, sprinkle with the togarashi and nori, and serve with the cucumber onion salad on the side or atop the bowls to add crunch as you dig in.