Momofuku Mania

Have you heard of Chef David Chang? He is a famous chef known best for the famous restaurant chain Momofuku, which is especially renowned for its noodles.

I actually typically don’t like non-broth noodles, but I’ll EASILY make an exception for Momofuku. I think the thick and chewy texture of the noodles help make it more satisfying, so I don’t need the broth to feel like I’ve eaten a hearty meal.

All the flavors are also straightforward and traditional. Momofuku isn’t going for gimmicks; they want to make an instant noodle that delivers a high-quality, restaurant-esque experience for you to enjoy at home. You can also (one might even say encouraged to) add your own mix-ins since the flavor profiles are so accessible, and the noodles themselves are such a large part of the experience. The noodles and sauce packets make a phenomenal base when you want to add some of your own garnishes and tastes. Overall, Momofuku didn’t just want to make noodles, they wanted to make a canvas (which can also double as a finished painting, of course).

The three flavors Momofuku currently boast are: Soy and scallion, spicy soy, and tingly chili wavy noodles. I tried all three! All three are similar inside to pack (air-dried noodles + sauce packet), but the soy and scallion flavor also has a pack of dried scallions, and the tingly chili noodles are thicker than the other two flavors.

Soy and Scallion: This is the simplest, and only non-spicy, flavor. The umami and sweetness are balanced in the soy sauce within the sauce mix, and the sesame oil gives it some earthiness. I added a soft-boiled egg and some Korean seasoned spinach to the noodles when I tried them, and I almost forgot I was eating instant noodles!

Spicy Soy: This was a step up in spiciness, but nothing too major. I mean, my spice tolerance is certainly nothing special, but I handled it fine. I again added a soft boiled egg (but feel free to add something else, I just don’t eat meat and LOVE eggs), and some more of my Korean seasoned spinach (say YES to prepping side-dishes). The taste of this flavor is basically the same as the soy and scallion flavor, but there are no scallions, and chili oil is added to the sauce packet. Go for this one if you want something similar with extra warmth.

Tingly Chili Wave: This one is definitely spicier! It was so spicy I needed to add peanut butter to cope. Despite already knowing this, I did also add some spicy marinated tofu crisps though… So I didn’t do myself any favor… This one has a more complex blend of flavors thanks to the abundance of spices in the chili paste, including numbing Sichuan peppercorn. The thicker noodles also provided an even more substantial mouthfeel.

Momofuku noodles also keep well as leftovers, which cannot be said for every instant noodle. The very first time I had the tingly chili noodles, I did not finish them (I had laid myself out a veritable buffet and overestimated how much I could eat). But the next day I just needed to microwave them, and they were as good as new! We can probably thank the sturdiness of the noodles for that.

Overall, Momofuku noodles are simple, but in that simplicity they go for quality over quantity. The ingredients list are relatively simple, but they seek the best for each ingredient used, which allows underestimated flavors to shine and reveal their own complexity as they flow over your taste buds. The noodles are also special for the same reason. They too are simple, but their quality is practically incomparable within the instant noodle arena. And for more ideas about how to customize Momofuku noodles, check out shop.momofuku.com/blogs/recipes/tagged/noodles

-Josie

PARASITE "Ram-Don" Noodles

South Korean thriller Parasite from director Bong Joon-Ho made history by being the first foreign language film to win Best Picture at this year's Oscar ceremony! This thrilling, yet often hilarious, tale of class disparities left me gasping for air... and craving noodles! Specifically jjapaguri... a combination of Nongshim's Chapagetti and Neoguri instant noodles, elevated to a higher level with the addition of seared steak.

Setting the Scene: On their drive back from a camping trip, wealthy Mrs. Park calls her poor housekeeper, Mrs. Kim, and requests that she prepare a bowl of “ram-don” for her young son by the time they arrive home. Sounds pretty simple, but what happens next is a frenzy of sizzling steak and searing satire. I won't give away any spoilers of this cinematic masterpiece, but I will walk you through how to make a bowl of these delicious noodles.

The ingredients needed are one package each of Nongshim Chapagetti and Neoguri instant noodles, 6 to 8 ounces of sirloin steak, tablespoon of oil, salt and pepper.

Prepare the sirloin by cutting into 1 inch cubes, pat dry and season with salt and pepper. Heat the oil in a skillet over medium-high heat. Add the steak and cook for 3 to 5 minutes on both sides. Set aside.

Bring 4 cups of water to a boil. Add both types of noodles to the boiling water along with the packages of dried flakes from both (do not add the seasoning packets yet) and cook until just-tender.

Strain the noodles, reserving 4 to 5 tablespoons of the starchy water. Return noodles to the pot over low heat and add the Chapagetti seasoning, half of the Neoguri seasoning, and the 4 to 5 tablespoons of reserved noodle water. Stir until the seasonings are well blended and the sauce thickens.

Add the cooked steak to the noodles. Stir and serve!

Simple, savory, complex... make a bowl and watch Parasite tonight!

-David Lynn

Itsuki Hakata Pork Bone Ramen

Okay... it's 2 o'clock in the morning and you just got home from work or maybe a night on the town (this is a no-judgment zone)! Either way, if you're like me, you just want to slurp up a hot bowl of ramen before tucking in. My cupboard is typically stocked with oodles of noodles, but last time browsing the aisles at Pacific Rim Foods, a particular brand was calling me...

The first thing you'll notice about Itsuki brand ramen is the tall packaging, which includes long, straight dried noodles, powdered soup base and a packet of oil. These noodles were fantastic! I seriously only boiled them for a minute, took them off the heat, stirred in the powdered soup base and poured on the oil. The advantage of the dried noodles was clearly evident... clean taste and texture, as well as fewer calories.

The powdered soup base presented a pleasant surprise... an umami rich, creamy pork bone-style soup accented with soy, miso, scallions and spices! Definitely one of the better instant bases I've tried. After preparing the ramen, I added an over-easy egg, a sprinkling of roasted sesame seeds, a big pinch of scallions, and a dash of chili oil!

Not too bad for only taking 3 minutes to prepare and much more satisfying than just pouring boiling water into a noodle bowl and watching the clock slowly count down for 5 minutes! Itsuki offers several varieties of instant ramens which will definitely cure your late night cravings!

-David Lynn