momofuku noodles

One of my favorite back-pocket recipes! Packaged noodles for ease, butter for creaminess, honey for sweetness, and sesame oil for depth. Just tangly slips of joy!

Shortcut Sesame Butter Noodles

butter

honey

sesame oil (more

water

toppings: green onion, sesame seeds, chili crisp, togarashi

Make the noodles

Cook the noodles according to package directions, including adding in the little sauce packet.

Add the extras

Once prepared, toss hot noodles gently with the butter, honey, and sesame oil. Taste and adjust to however you like it. It should be silky when hot but it will get more sticky the longer you wait &#8211; if it&#8217;s too sticky, add a bit of warm water to loosen it which will emulsify and make it just a little creamy. It&#8217;s perfect.

Finish and serve

Finish with chili crisp, scallions, or some kind of sesame or spicy sprinkle! Ideal little snack, or you can make it more of a rounded out meal by serving with a fried egg and/or a salad. Or ground chicken. Or shrimp. It&#8217;s the kind of thing that&#8217;s good with everything.

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We have been making these noodles constantly since you shared this on instagram a few months ago! We scramble an egg right in the pot with the noodles after adding the butter/sesame oil. If I have time I like to air fry some tofu (tossed in hoisin) to top it off for extra protein!

Lindsay - I have made sooo many of your recipes over the years and have loved every single one (your recent AirFryer Chicken has my partner in actual love).

But this is the first recipe I’m leaving a review for - and it’s because I can actually make this. A lot. And I have. On a Tuesday night. At 7:42PM. Ravenous. 

It’s got just the right amount of semi homemade vibes with special zuzhing that makes it SO DELISH. Thank you so much for posting this non recipe!!!!

Ok I riffed on this with what I had on hand while l'm home sick. I'm sure my end result was different than the original, but it hit the spot with a sore throat!
Used a packet of chicken ramen, cooked as directed with the flavor packet but scooped out the noodles leaving broth behind. Added 1 tbsp soy sauce and a quick squeeze of sriracha for some gentle warmth. Followed the rest of the recipe as written. Delicious! Probably saltier and a different flavor profile because I used the ramen flavor packet, but it’s what I needed while sick. Excited to eventually try it with the recommended noodles!

Another winner, Lindsay! I made this exact as written and it was so quick and easy. I did put it in a bowl but thought about eating it from the pan. Next time I’ll add a protein and some veggies. As it is, it’s yummy!

These are insanely, insanely delicious!! I think I need an intervention, as my daughter and I have eaten them every day for the past three days. They are so quick, so simple, and SO good! Thanks so much for posting this recipe.

10/10!!! I could eat this every day. Such an easy, quick dinner. Our 7 year old loved it. She asked, “what was that delicious dinner we just ate!?”

Another POY winner!

I believe these noodles have become a cult following in my circles. I have texted my husband no fewer than 13 times since you posted this recipe… maybe 2 weeks ago? asking him to swing by target on his way home from work. We’ve had them on top of coleslaw, with eggs or ground beef or shredded chicken, and I’m currently enjoying them with leftover steak pieces and juicy sweet cherry tomatoes. I am not joking when I say there was a day I ate these leftovers for breakfast (over greens with an egg), lunch, and dinner (with some spicy ground beef). I’ve texted the recipe to approximately 97 of my closest friends, and the ones who don’t think I’m crazy and made it are now all buying stock in Momofuku. I texted my cousin this morning for meal prep ideas and she replied, “five pack of those noodles,” and she wasn’t joking.  If being obsessed with these Shortcut Sesame Butter Noodles is wrong, I don’t ever want to be right!

These are TOO good. I had them 4x the first week I made them and had to cut myself off. Now they are a once a week thing. 😍 I had them with snow peas + your air fryer tofu this week.

YUMMY! Big hit with the kiddos too! We topped ours with salmon.

My mother and I made this dish. We had to double the sauce as we had 4 people and added carrots, onions, and little cabbage. So delicious!!

These are fantastic for a quick lunch! I look forward to when there are no left overs for lunch in my fridge so I have a reason to make these. I usually add frozen edamame to the noodles during cooking to add some protein/veg.

We make these noodles all the time!  I absolutely love them.  It's really good with an egg :)

This is so simple and delicious, I used some brown rice ramen noodles I had and topped with ground chicken stirfry. Can’t wait to have the left overs for lunch tomorrow 😊

I gotta say, I was skeptical... but I am polishing off these deliciously slippery noodles and feeling very sad the package wasn't bigger. I toasted some sesame seeds and sliced a green onion while the noodles were cooking. Yum! So quick, so tasty!

https://content.jwplatform.com/videos/AMb3HUSF.mp4

Instant soy and scallion noodles with ground chicken breast, stir fried cabbage and carrots, and a sweet and spicy sauce.

Firecracker Chicken Noodles

Tablespoon Olive Oil

(6 oz) Coleslaw mix

Ground Chicken Breast

Lime Wedges and Toasted Sesame Seeds (for serving)

(80 grams) Maple Syrup

(60 grams) Buffalo Sauce

Tablespoons (30 grams) Rice Vinegar

Ground Ginger

Garlic Powder

Black Pepper

Red Pepper Flakes

Bring a pot of water to a boil for the noodles.

Mix the firecracker sauce together and set aside.

Heat the olive oil in a pan over medium-high heat before adding the coleslaw mix. Cook for 4-5 minutes, stirring a few times, until the veggies pick up a bit of browning but are still tender crisp. Transfer to a bowl and set aside.

Add the chicken and cook for 2-3 minutes until one side is golden brown before breaking apart and fully cooking. Add the firecracker sauce to the cooked chicken and cook until the sauce thickens and begins to caramelize around the edges.

Turn the heat to low and add the veggies back to the pan. Keep warm while the noodles cook.

Cook the noodles for 3 minutes. Reserve about 1/2 cup of the water before draining the rest. Toss the noodles and their sauce packets together along with the firecracker chicken and veggies. Use the reserved water to help bring the three together and make a smooth sauce.

Garnish with the packets of dried scallions (or thinly sliced green onion) and toasted sesame seeds.

Ok, I was doubtful that maple syrup and buffalo sauce would come together to make a delicious sauce- but OMG this sauce is SO very perfectly spicy and a tiny bit sweet! REAL maple syrup is a must in my opinion. The only change I made was that I thought I had a whole bag of slaw mix and I was wrong. 😒 I added spinach and mushrooms to make it the 4 cups. This recipe will be made on repeat! Thanks!

Top 2 momofuku noodles recipes from across the web

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Shortcut Sesame Butter Noodles

Firecracker Chicken Noodles

Top 2 momofuku noodles recipes from across the web

The most viewed momofuku noodles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Shortcut Sesame Butter Noodles

Firecracker Chicken Noodles

The most viewed momofuku noodles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine