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Momofuku Chili Crunch by David Chang, (5.5 Ounces), Chili Oil with Crunchy Garlic and Shallots, Spicy Chili Crisp

Pantry Night: Chili Crunch Sesame Noodles

Forbidden rice ramen tossed in Momofuku Chili Crunch, peanut butter and a squeeze of lime.

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Forbidden rice ramen tossed in Momofuku Chili Crunch, peanut butter and a squeeze of lime.

Recipe

Ingredients

  • creamy peanut butter
  • soy sauce
  • rice vinegar
  • lime
  • cucumber
  • scallions
  • soft-boiled eggs

recipe

Method

1. Boil the ramen cakes 4 minutes, saving a splash of the water before draining. 2. Whisk peanut butter, soy, vinegar, half the lime and 2 spoonfuls chili crunch with the noodle water until glossy. 3. Toss the noodles in the sauce, then pile on matchstick cucumber and sliced scallions. 4. Top with a halved soft egg, another spoon of chili crunch and the remaining lime.

Make It Happen

Your plan

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What you'll need

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Pantry shortcut

Groceries

Timeline

  1. Start

    Boil the ramen cakes 4 minutes, saving a splash of the water before draining.

  2. Start

    Whisk peanut butter, soy, vinegar, half the lime and 2 spoonfuls chili crunch with the noodle water until glossy.

  3. Start

    Toss the noodles in the sauce, then pile on matchstick cucumber and sliced scallions.

  4. Start

    Top with a halved soft egg, another spoon of chili crunch and the remaining lime.

Shopping list

Works at any store — no retailer needed. Only what you still need, scaled for 2.

Pantry

  • 1 Momofuku Chili Crunch by David Chang, (5.5 Ounces), Chili Oil with Crunchy Garlic and Shallots, Spicy Chili Crisp
  • 1 Lotus Foods Organic Forbidden Rice Ramen Noodles - Gluten Free Instant Ramen Noodles, Vegan, Low Sodium, Made with Black Rice Flour, Brown Rice Flour, White Rice Flour - 10 Oz Bags
  • 2 tbsp creamy peanut butter

International

  • 1.5 tbsp soy sauce

Oils & Vinegars

  • 1 tbsp rice vinegar

Produce

  • 1 lime
  • 1 cucumber
  • 3 scallions

Dairy

  • 2 soft-boiled eggs