Top with the toasted breadcrumbs, sliced scallion greens, furikake, and more of the fresno chili sauce. Taste and adjust seasoning as desired.īuild your bowls with the seasoned rice, spicy tuna, quick pickled cucumbers, and sliced avocado. Season steamed rice with 1 tablespoon Momofuku Toasted Sesame oil and ½ teaspoon of Kosher salt. In a bowl, mix the cubed tuna, sliced scallion whites, and three-quarters of your fresno chili sauce. The cucumbers are optionalbut we strongly recommend them if you want to pack your noodle bowls with a nice crunch. Taste and adjust seasoning as desired with more Soy Sauce, Hot Honey, or Chili Crunch. These easy noodles come together fast for a quick weeknight meal, using the savory powers of our Momofuku Soy & Scallion Noodles, plus the sweet heat of our Momofuku Hot Honey. To the food processor with the cooked chilis and garlic, add the remaining chilis, 2 tablespoons of Momofuku Soy Sauce, 1 tablespoon of Momofuku Hot Honey, 1 teaspoon of Momofuku Chili Crunch, 1 teaspoon of Momofuku Rice Vinegar, and ¼ cup of neutral oil. Add breadcrumbs and toast, stirring frequently so they soak up the garlic–chili oil until browned, about 2 minutes. Transfer chilis and garlic to a food processor, reserving the oil in the skillet. Add half of the chilis and sliced garlic and sauté until softened and lightly browned, not burned, about 3–4 minutes. To eat, stir the noodles with the sauce in the bowl. Sprinkle with more scallions and more Momofuku Chili Crunch. Add noodles, then top with of the cooked pork. To serve, spoon of the sauce on the bottom of a shallow bowl. Heat 2 tablespoons of neutral oil in a small skillet over medium high heat. Add remaining teaspoon of oil to the water and drop in noodles. Be sure to toast the breadcrumbs in the leftover oil-it’ll add a delicious crunch to your final bowl. ![]() The sauce is a combination of fresh and charred fresno chili, plus garlic, and a dash of Momofuku Chili Crunch for some extra heat. We love to make easy spicy tuna with just Kewpie mayonnaise and some chili crunch-but this recipe levels things up using inspiration from the spicy tuna kimbap we used to serve at Momofuku Kāwi.
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