Momofuku noodles are delicious on their own. We made these noodles fancy and took them to the next level with some simple additions. They are now our favorite weeknight dinner of all time!
Momofuku noodles were created by A-sha and Momofuku , a restaurant group and marketplace. They are freaking amazing and Team Fit Foodie (and the rest of the world) are obsessed with their dried noodles.
- Soy and Scallion Noodles: Momofuku has three flavors of dried noodles, and the soy scallion is our favorite. The other two flavors are delicious and spicy (especially for a Minnesotan).
- Chili crunch: this chili crunch is having a moment and there are so many other brands that have recreated it. You can find it on Amazon, Target, and other brands at places like Trader Joe’s. It’s crunchy and adds the perfect amount of kick to these noodles.
- Scallion salad: it can be tempting to skip this salad because scallions are tedious to chop. Our advice is to not skip the scallion salad. It is the perfect addition to these bowls!
We developed this recipe with our favorite things to make it an easy and balanced dinner. The noodles, scallion salad, mushrooms, and soft-boiled egg. However, feel free to make it your own.
Can I use any brand of dried noodles?
Yes, you can use other brands of dried noodles, besides Momofuku. Just know that the flavor profile will change the dish.
Meal Prep: if you are meal-prepping these bowls, we suggest storing all components of the dish separately until ready to serve.
After you have made these fancy Momofuku noodles, let them cool and store them in the fridge for up to 4-5 days.
We recommend serving this dish as written below but if you are looking for other dishes to serve with it as a large meal try out any of the proteins or salads below.
Green Onion Salad
- 4 large eggs
- 4 Momofuku Soy and Scallion Noodle Packets*
- Optional: chili crunch
Prepare the green onions. Slice the green onions into 3-inch lengthwise pieces, the white and the green parts. Then, slice the 3-inch pieces into thin strips. Repeat until all of the green onions have been sliced. Transfer the green onions to a bowl.
Add the cilantro to the bowl. Then, crush the nori with your hands and add that to the bowl and toss.
In a separate bowl, whisk the rice vinegar, sesame oil, and salt together. Pour the dressing over the herbs and toss until everything is coated. Place the salad in the fridge.
Prepare the soft-boiled eggs. Bring a small pot of water to a boil and carefully add the eggs to the water. Let the eggs boil for 7 minutes and then transfer them to an ice bath
Peel the eggs and set aside.
Prepare the mushrooms. Heat sesame oil in a large skillet over medium heat. Add the mushrooms to the oil and toss. Season with salt and sauté the mushroom for 8-10 minutes only tossing every few minutes.
When the mushrooms have released their liquid and become shiny, not browed, remove them from the heat and toss them with soy sauce. Set aside.
Cook the noodles. Bring about 6 cups of water to a boil. Add the Momofuku noodles to the boiling water and stir to separate. Cook the noodles for 3-4 minutes or until al dente.
Strain the noodles and transfer them back to the saucepan. Add the dried scallion and sauce packets to the noodles and stir until the noodles are coated in the sauce.
Prepare the noodles. Evenly separate the noodles into four large bowls. Then, top the noodles with the green onion salad, mushrooms, and one egg per bowl (sliced in half). Option to serve the noodles with about 1 teaspoon of Momofuku chili crunch. Serve immediately.
- You can use 2 tablespoons of furikake as a substitute for 1 sheet of crumbled nori.
- Option to use a different flavor of Momofuku noodles. The spicy soy and tingly chili are substantially spicier than the soy scallion. From a group of people with Minnesotan spice tolerances.
- You can add other ingredients to these fancy Momofuku bowls. Broiled bok choy, fried eggs, sriracha, sesame cashews, etc. Make them your own.
- White wine vinegar or red wine vinegar can be substituted for rice vinegar if needed.
Calories: 201kcal Carbohydrates: 19g Protein: 8g Fat: 9g Fiber: 1g Sugar: 3g
Photography: photos taken in this post are by Erin from The Wooden Skillet.
Linley has played an important role in the success of Fit Foodie Finds over the last 10 years. She is an incredible home cook and has an amazing palate. She is the brain behind our recipes and has spent thousands of hours developing, testing, and perfecting the delicious meals you see here at Fit Foodie Finds.