Tag: Momofuku

Serious Crust goes to NYC!

We’re back! Jonah and I returned yesterday from a trip to NYC (all thanks to a gig in Paterson, New Jersey). Jonah had never been to the big apple before, so we seized the opportunity, got a few days off work, and hit up the town! I tried not to “work” – aka take too many pictures of food – but we did have some incredible meals while we were there, as well as seeing lots of beautiful sights. We also were lucky enough to see some friends of ours who live over there (Dylan, Thomas, Dylan, Jake, Micah, and Diana), which was so wonderful. As an apology for being gone, I thought I’d fill you in on the highlights of our trip:

1. Dinner at Momofuku Ssam Bar with Jonah, Dylan, and Thomas (and dessert afterwards at Milk Bar across the street)

Momofuku in NYC // Serious Crust by Annie Fassler

2. Strolling across the Brooklyn Bridge

Brooklyn Bridge, NYC // Serious Crust by Annie Fassler

3. Renting bikes in Central Park

Central Park, NYC // Serious Crust by Annie Fassler

4. Dinner at Five Leaves in Williamsburg

Five Leaves, NYC // Serious Crust by Annie Fassler

5. The night time view from Gantry Plaza Park in Long Island City

Gantry Plaza Park, NYC // Serious Crust by Annie Fassler

6. Seeing Pippin, Jonah’s first Broadway show!

Pippin! NYC // Serious Crust by Annie Fassler

Momofuku Noodle Bowl

Momofuku Noodle Bowl
Momofuku Noodle Bowl

Momofuku Noodle Bowl

For those of you who saw the title of this post and went “What the hell is a Momofuku?” let me explain. Momofuku is a group of restaurants in New York owned by Chef David Chang. The group includes Momofuku Noodle Bar, Momofuku Ssam Bar, Milk Bar, and a few more. Anyway, I became mildly obsessed when I bought my dad the Momofuku cookbook for his birthday last year (he was obsessed after having eaten at one of the restaurants on a trip to NYC). Momofuku translates in Japanese as Lucky Peach, which is the name of a magazine that David Chang has recently published, all about cooking and eating. It includes articles by some other chef favorites like Anthony Bourdain, Wiley Dufresne, and Mario Batali.

Anyway! I found this recipe for a Momofuku noodle bowl on a blog called A Cozy Kitchen, which I’ve used before and I really enjoy. While the recipe is a little ingredient heavy, it’s really delicious, so although it may be a little extra work to get all this stuff (luckily Jonah and I already had the Asian ingredients), it’s worth it. We use stuff like soy sauce and rice wine vinegar all the time. They’re handy things to have around for a quick and easy meal (feeling lazy? marinate some chicken in soy sauce, mirin, garlic, and olive oil). We did fudge some things though, so I’m putting in the actual recipe and in parentheses what we did.

Momofuku Noodle Bowl


1 medium sized cucumber
¼+ tsp salt
½+ tsp sugar
2 ½ cups (or one bunch) thinly sliced scallions
½ cup (or just one large piece) minced ginger
¼ cup grapeseed oil (we used olive oil because we didn’t have grapeseed)
2 tsp soy sauce
1 tsp rice wine vinegar
1 Tbl olive oil
½ large head of cauliflower, cut into florets
1 lb noodles – ramen, soba, or lo mein (we used udon)


Thinly slice the cucumber. In a bowl toss the cucumber with salt and sugar and let it sit for a few minutes and then taste one of the slices. Adjust the salt and sugar as necessary. I ended up probably using twice or even 3 times as much sugar and salt. Just because I wanted it. Thought it tasted better.

In a different bowl combine the scallions, ginger, 1/4 cup of olive oil, soy sauce and rice wine vinegar. Allow to sit and marinate for 30 minutes.

While those items are marinating, heat the Tbl of olive oil in a pan and add the cauliflower. Cook them on high till they start to brown and get a bit crispy. While the cauliflower is cooking, you can boil water and cook your noodles according to the package. Once the noodles are cooked, toss them with the scallion/ginger sauce. Now, serve the noodles in a bowl, and top with the cauliflower and cucumbers.

Now, this is a vegetarian dish, but Jonah and I were hankering for some more protein, so we bought a chicken breast. Jonah cut it up into bite size pieces and cooked it with a bit of fish sauce, hoisin sauce, and soy sauce, and it was good. A delicious addition to the dish. Yum!