Tired of burning your mouth in the excitement over your hot cup of coffee? Nékojita FuFu is your new best friend. This adorable little cat hangs on the side of your bowl or cup and cools it by gently blowing air across scalding hot liquid. Kitty is happy to cool down ramen, soups, tea, and more. It offers steady or random air patterns and can sit next to plates, too.
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In this Asian Ramen Noodle Salad, toasted ramen noodles and sliced almonds are combined with thinly sliced green and purple cabbage, carrots, green onion and then tossed in a mild yet sweet, garlicky, toasted sesame dressing. This recipe yields approximately 10 cups.
This salad is a classic.
Last weekend Pat and I went to our good friends home for a barbecue where everyone brought a dish to contribute. Some brought appetizers, pasta salad and cheesy potatoes, and my friend Kristin brought an Asian ramen salad. I have a similar ramen salad recipe on SS but I make with Napa cabbage and sunflower seeds. I loved hers because it was colorful and the flavors were slightly different.
So once I got home, I jotted down what I remember her telling me and decided to make my own version of it. The salad itself has so much texture and crunch, the dressing is sweet yet mild with hints of garlic and toasted sesame, which really allows the ingredients of the salad to shine.
And it didn’t disappoint. You can even make it a meal by serving it with a protein of your choice, like grilled chicken, salmon or shrimp!
To Make This Asian Ramen Noodle Salad You Will Need:
for the dressing:
granulated sugar (white) – Lends sweetness and flavor.
garlic – Lends distinct punchy flavor.
ramen seasoning packet – Adds flavor to the dressing.
low-sodium soy sauce – Or substitute with low-sodium tamari if gluten free.
rice vinegar – Adds delicious tang.
toasted sesame oil – Gives this dressing a toasty warm flavor.
olive oil – Lends richness and flavor.
for the salad:
sliced almonds – Adds toasty nutty flavor and crunch.
ramen noodles (dried) – Lends texture and subtle crunch.
green cabbage – Lends crunch and color.
purple cabbage – Lends crunch and color.
baby spinach – For a deep pop of green, vitamins and nutrients.
green onions – Lends a mild onion flavor.
carrot – Adds sweetness and crunch.
Make the Salad Dressing:
In a liquid measuring cup, measure and add 1/4 cup granulated sugar, 2 (medium to large) cloves grated fresh garlic, 1 packet of ramen seasoning, 2 tablespoons low-sodium soy sauce, 1/4 cup rice vinegar, 1 tablespoon toasted sesame oil and 1/2 cup olive oil.
Whisk well until sugar dissolves.
Preheat your oven to 350°F (or 180°C).
Line a rimmed baking sheet with parchment. Add 1 cup sliced almonds to one side and break up 2 (3 ounce) packages of dried ramen noodles.
Slide the pan onto the middle rack of your preheated oven and bake for 8 to 10 minutes or until almonds are fragrant and golden brown. Set aside and let cool.
Meanwhile, in a large mixing bowl, add 1 pound thinly sliced cabbage (about 1 medium), 8 ounces thinly sliced purple cabbage (about 1/2 a medium head), 2 ounces baby spinach – finely chopped, 1 bunch green onions – sliced (reserve some for garnish), 1/2 cup sliced or shredded carrot.
Once cool, add the toasted almonds (reserve some for garnish) and toasted ramen pieces.
Give the dressing a whisk before pouring it over the salad ingredients.
Use tongs to toss the salad well.
Serve topped with reserve green onion, and toasted almonds and ramen.
Serve immediately, however the longer it sits the more soft the ramen will become. I like mine somewhere in the middle.
Enjoy! And if you give this Asian Ramen Noodle Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 20servings
Asian Ramen Noodle Salad
In this Asian Ramen Noodle Salad, toasted ramen noodles and sliced almonds are combined with green and thinly sliced purple cabbage, carrots, green onion and then tossed in a mild yet sweet, garlicky, toasted sesame dressing. This recipe yields approximately 10 cups.
Prep Time: 40 minutesmins
Cook Time: 10 minutesmins
Total Time: 50 minutesmins
FOR THE DRESSING:
1/4cupgranulated sugar
2clovesgarlic, grated
1packetramen noodle seasoning packet
1/4cuprice vinegar, unseasoned
2tablespoonslow-sodium soy sauce, or us low-sodium tamari if gluten free
1tablespoontoasted sesame oil
1/2cupolive oil
FOR THE SALAD:
1cupsliced almonds
6ouncesinstant ramen noodles, broken into small pieces
1poundgreen cabbage, thinly sliced
8ouncespurple cabbage, thinly sliced
2ouncesbaby spinach, finely chopped
1bunchgreen onion, sliced, reserve some for serving
1/2cupcarrots, sliced into pieces or matchsticks
MAKE THE DRESSING:
In a liquid measuring cup, measure and add the sugar, garlic, ramen seasoning, soy sauce, rice vinegar, sesame oil and olive oil. Whisk well so the sugar dissolves and the ingredients are well combined.
MAKE THE SALAD:
On a rimmed baking sheet lined with parchment paper, spread out the almonds and broken ramen. Bake on the middle rack for 8 to 10 minutes or until the almonds are fragrant and golden brown. (the toasted ramen isn’t as noticeable)Let cool.
Meanwhile, in a large mixing bowl, add the thinly sliced green (reserve some for garnish) and red cabbage, baby spinach, green onions and carrot.
Once cool, add the toasted almonds and toasted ramen pieces (reserve some of each for garnish). Give the dressing a quick whisk before pouring over top. Toss well to coat in the dressing.
Transfer to a serving bowl and garnish with reserved green onions, toasted ramen and almonds.
Serve immediately.
Note: ramen noodles will soften the long they sit and soak up the dressing.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
This no-cook Ramen noodle salad recipe is a must-have for potlucks or quick lunches.
Ramen noodles are crumbled and mxixed with shredded cabbage and bean sprouts in a tangy-sweet and savory dressing.
It is super easy to prepare, with no cooking required. Use packaged slaw mix to save time.
Make ahead: Refrigerate to let flavors develop and noodles soften.
Asian salad with ramen noodles is a perfect take-along dish.
Easily customizable, it tastes great with any kind of chopped veggie.
Ingredients for Ramen Salad
Ramen noodles: You can use any flavor of instant ramen; I most often use chicken flavor. Save the seasoning packet; it adds great flavor to the dressing!
Cabbage: Use shredded cabbage or coleslaw mix. While you can cut it thinly with a sharp knife, shredding it with either a food processor or mandolin can make this task really easy. Broccoli slaw is another great option. I love adding bean sprouts for a crisp freshness.
Almonds: I love to use slivered almonds. For the best flavor, add them to a dry skillet and cook over medium heat, stirring frequently, until they’re toasted and fragrant. Add or substitute sunflower seeds or sesame seeds for an extra crunch!
Dressing:The dressing is a basic vinaigrette, and adding the seasoning packet from the noodles adds lots of flavor.
Variations
Add grilled chicken or shrimp to make it a full meal.
Finely chop other veggies like broccoli, cauliflower, or bell peppers.
How to Make Ramen Noodle Salad
In a large bowl, add the cabbage (recipe below).
Break up the noodles and add them to the cabbage mixture.
Combine the dressing ingredients with the seasoning packet and shake in a jar to combine.
Pour dressing over the noodle and cabbage mixture, toss, and refrigerate.
This recipe does not require cooking the ramen noodles. Mix them well ahead of time, and they’ll soak up some of the sauce and soften.
Storing Ramen Noodle Salad
Make your ramen noodle salad at least two hours ahead so the noodles can soften in the refrigerator. If you prefer extra crunchy noodles, then assemble just before serving.
Leftovers can be stored in the fridge for up to 2 days. Stir them before reserving to refresh the flavors again.
Portable Potluck Salad Recipes
Did you make this Ramen Noodle Salad? Leave us a rating and a comment below.
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Ramen Noodle Salad
Ramen Noodle Salad is a potluck favorite! Crisp cabbage, bean sprouts, shredded carrots, and ramen noodles with an Asian vinaigrette dressing.
Prep Time 20 minutesminutes
Cook Time 5 minutesminutes
Chill Time 2 hourshours
Total Time 2 hourshours25 minutesminutes
Prevent your screen from going dark
In a large bowl, combine coleslaw, red pepper (if using) & green onions.
Break up the ramen noodles and add them (uncooked) to the cabbage mixture.
Add all dressing ingredients, including the seasoning packets from the ramen, into a jar with a lid. Shake well to combine.
Pour the dressing over the salad and toss to combine. Refrigerate for at least 1 hour.
Top with almonds and sesame seeds before serving.
Coleslaw mix can be replaced with 6 cups shredded green cabbage, 1 cup shredded purple cabbage, and ½ cup grated carrots. I use chicken flavored ramen noodles, but you can use any flavor. Store leftovers in an airtight container in the fridge for up to 2 days. Stir before serving again.
Futo Buta, a popular South End eatery that opened before Charlotte ramen shops became cool, announced its permanent closure on Saturday.
The late Michael Shortino opened the restaurant in 2015, making it one of the first ramen shops in North Carolina at the time, according to Futo Buta’s website. In the nearly decade since, it built a loyal following near the intersection of South Boulevard and Rensselaer Avenue. That’s next to the Blue Line and the Charlotte Rail Trail.
Earlier this year, it was voted the second-best ramen shop in the city by CharlotteFive readers. Southern Living named it one of the best 22 restaurants in Charlotte last year.
Its just-announced closure comes months after the death of its founder, whom his family called “a culinary trailblazer” and “a beloved member of the hospitality community.” The restaurant’s Instagram post announcing the closure said Shortino was “up there, still listening to Pearl Jam and Motorhead, celebrating all of you.”
Futo Buta didn’t provide a reason for the closure other than to discuss Shortino’s death. People who said they worked there commented on CharlotteFive’s Instagram post about the news, saying they were surprised to learn about the sudden closure.
“Just as a death does not diminish the life of a loved one, the closing of a restaurant does not erase the impact it has had on a community,” Futo Buta’s Instagram post said. “Michael’s life was, and is, so greatly intertwined with this concept, one that cultivated an incredible story, marked with truly life changing relationships.”
The restaurant’s voicemail box was full Sunday morning. The Charlotte Observer and CharlotteFive sent an email to ask for more information about the closure.
Cassie Shortino, daughter of the restaurant’s founder, stepped in to run the restaurant after her dad’s death. She was an accomplished chef, too, as a two-time semifinalist for the James Beard Award’s rising star chef of the year honor.
Commenters on social media expressed disbelief over the news, calling it their favorite restaurant, that the closure was heartbreaking and that it will be “a huge loss for Charlotte.”
Futo Buta encouraged loyal customers to “carry on the memories” from first dates, late night take-out, meals with co-workers and milestones celebrated with a bowl of ramen.
This story was originally published June 9, 2024, 9:39 AM.
Related stories from Charlotte Observer
Josh Bergeron is a local news editor at The Charlotte Observer. Previously, he was the editor of the Salisbury Post in Salisbury, N.C. and worked as an editor and reporter at newspapers in North Carolina, Kentucky, Alabama and Mississippi. He’s a proud LSU alumnus — Geaux Tigers.
Avgeria Stapaki aims to make that first impression a memorable one as the Greek chef tonight — Friday, March 29 — opens Tama, a Bucktown restaurant where inventive Mediterranean-style cuisine stars.
Stapaki and co-owner Adalberto Olaez (Lao Peng You, Boeufhaus) have created an ambitious menu that stands apart from Chicago’s crowded and competitive Mediterranean dining scene. They view the regional genre as more of a guideline than a rule and apply an international lens to singular creations like avgolemono ramen, a Greek-Japanese mashup featuring ramen noodles made in-house, swiss chard “nori,” and crispy chicken; dolma with tabbouleh and beurre blanc; and unctuous short rib orzo. In keeping with the theme of freedom, patrons can expect menu changes multiple times per year, leaving room for seasonal switches and sparks of inspiration.
Stapaki and Olaez have painted, sanded, and sculpted for months to reshape the 80-seat restaurant that sits on two levels at 1952 N. Damen Avenue. On the first floor, Tama will offer counter service and a bar where patrons can find six signature cocktails and a selection of moderately priced wines by the glass. The second floor is devoted entirely to dining and will be available for private events. An outdoor patio is also in the works, as Stapaki navigates the city’s licensing process.
Dolma (tabbouleh, beurre blanc).Tama
Tama marks a fresh chapter for the restaurant space, which previously housed a long line of fine dining restaurants including Michelin-starred Claudia, Stone Flower, Takashi, and Stephanie Izard’s Scylla. A warm and earthy color palette is designed to evoke Greek, North African, and Middle Eastern sensibilities, and the team has installed lush olive trees to lend an organic feel.
The team imported lights from Morocco for the first-floor space and had hoped to bring in even bigger versions for the second floor, but the exorbitant price forced Stapaki to pivot. Instead, she spent a week of eight-hour days sculpting domed fixtures out of cement and plaster. It’s a dramatic departure from the fussy formality of fine dining that’s designed to attract locals with a casual atmosphere and competitive pricing, a place where passers-by can grab a meal and a glass of wine for about $65. “I like that we put our hands on this,” she says. “We painted it, we fixed the lights — we actually worked for it.”
The opening is a liberation day for Stapaki, too, as she is at last free to reintroduce her food to Chicago on her own terms. A veteran chef who began her career at Nobu Matsuhisa’s restaurant in Athens, Stapaki left her native Greece in 2019 and moved to Chicago to lead the kitchen at Nisos, a flamboyant Mediterranean restaurant that was among 2022’s most hotly anticipated openings. In spring 2023, however, Nisos’ owners at Parker Hospitality decided to close and revamp the venue, which has since reopened as a steakhouse. In the end, Stapaki says the split came down to compatibility, and she felt more at home working alongside Olaez, Nisos’ former chef de cuisine.
The thrill of independence, however, is often accompanied by significant pressure, at least in the hospitality industry. Stapaki is acutely aware of the weight of her responsibilities, particularly as Tama has no investors or corporate backing. When the stress feels overwhelming, she says she’s found solace in her friendship with R.J. Melman, president of Chicago restaurant behemoth Lettuce Entertain You Enterprises.
She credits him as a steadfast supporter following her mother’s death after a heart attack in Greece during the early pandemic, and a shoulder to lean on when her hopes for Nisos went awry. They’d even considered a collaboration, “But he was like, ‘You don’t need me. I want you to shine on your own,’” Stapaki says. “I liked that.”
Read Tama’s opening menu below.
Tama, 1952 N. Damen Avenue, Scheduled to open Friday, March 29.
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On the weekends — and especially on Sundays — I like to dedicate a good chunk of time to working on a fun cooking project. Whether I’m simmering a big pot of various meats and veggies for hours or painstakingly kneading out sourdough bread until it can pass the windowpane test (still working toward that), those are the meals that make cooking fun for me. During the week, though, I’m pretty much just eating for fuel. I’m being serious — during the pandemic, it got to the point where my girlfriend would just call my post-work meals my “slop,” since they consisted of various kinds of ground meat mashed up into a gray blob with rice and air-fried broccoli.
What Is the Black Garlic Ramen Mix?
The Black Garlic Ramen soup mix from Savory Spice is a take on a Japanese favorite, shoyu-style (soy sauce-based) ramen. It’s deeply savory and full of umami flavor, along with sweet and earthy notes from the suggested (but optional) maple syrup and soy sauce additions. The best part about this soup base is that you can turn your bowl into whatever you’re hungry for: You can add scallions, eggs, mushrooms, onions and peppers, chicken, pork, beef, fish, and shellfish — you get the drift. That way, the Black Garlic Ramen soup mix can just live in your pantry and work with whatever you have on hand, which is a great way to use up ingredients that would otherwise go to waste.
Why I Love theBlack Garlic Ramen Mix
When I’m not in the mood to make a savory ramen stock from scratch after a long day of work (read: never), this shoyu-style ramen soup base is a godsend. I just whack it into some boiling water, add some soy sauce and maple syrup per the instructions — trust me, it’s really good — and in 10 minutes, I have restaurant-quality ramen with a depth of flavor I never thought I’d get outside a noodle shop. Plus, it’s super affordable (though, to be fair, it’s not as cheap as regular instant ramen, but you’re paying for quality). Overall, it’s my new favorite way to take my weeknight meals up a notch! And, I’m not alone.
“Flavor is great, and this is really convenient for a quick weeknight meal without the typical junk ingredients in most packaged ramen,” one reviewer wrote. “Package said it served two, so we prepared two for our family of four and had plenty of leftovers, which were even better the next day!” So, if you’re in the market for a new hassle-free way to (literally) spice up your weeknight dinner situation, snag a bag of Black Garlic Ramen from Savory Spice straight away.
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Welcome to The Test Kitchn, where we put some of our — and your! — favorite products to the test, so you can make more informed (and delicious) grocery shopping decisions. We know life can get pretty hectic, which is why we’re trying out different products on your behalf. (Kind of like our sister site Apartment Therapy’s Personal Shopper!) Looking for more great deals, food news, and product reviews? Be sure to sign up for our Cook/Shop newsletter for the latest sales and must-have kitchen finds.
What We Tested: In this installment of The Test Kitchn, we tested out the ramen noodles from Momofuku. With five different flavors available, these air-dried noodles are editor-favorite items (you’ve probably seen us write about them before) that we always keep on hand for easy weeknight meals, office lunches, and more. Momofuku was founded by chef David Chang in 2004, and after opening numerous highly acclaimed restaurants around the world, the brand opened an online store with chef-approved noodles, sauces, chili crisps, and more pantry staples.
This week, we have Ian Burke, senior commerce editor for The Kitchn (me); Morgan Pryor, commerce editorial assistant; Phil Vuong, CFO/COO of Apartment Therapy Media; Steven Marinos, director of brand innovation and strategy; and Samantha O’Brochta, social media manager. All of us are self-proclaimed noodle lovers (Phil and I are also big Momfuku fans), and jumped at the chance to test out all of the brand’s noodle offerings in the office. Of course, there’s no such thing as a free lunch — we all had to rank our favorites, give them a rating out of five stars, and write down what we liked and didn’t like about each flavor. (A small price to pay for great ramen.)
Momofuku Noodle Variety Pack: These air-dried instant noodles come à la carte or in a variety pack. The variety pack comes with a box of each flavor — Spicy Soy, Tingly Chili, Sweet & Spicy, Spicy Chili — and two boxes of their most popular flavor, Soy & Scallion. The size and shape of the noodles vary depending on flavor, and the Momofuku website has recommendations of what to pair with each one. Additionally, there are a ton of great recipes on the site to make with the noodles, including Taiwanese beef noodle soup, weeknight ragu, and more.
How We Tested: On the day of the test, I put on my old prep cook hat and got to work cooking five bowls of ramen in our office kitchen. Since the ramen only takes four minutes to cook in boiling water, it was a quick and hassle-free process. Then, I popped the corresponding liquid flavor packs into the bowls of drained noodles (with a little extra cooking liquid to help prevent sticking and ensure proper sauce coverage) and called in the testers. We sampled them all with gusto, and while they were all delicious, I urged everyone to really be discerning in their ratings and rankings, and we reached a clear consensus on the favorite.
The Spicy Soy noodles, while tasty, were at the bottom of our list, just because they were a little plain on their own. “It also wasn’t as spicy as I was expecting,” Morgan explained. (Pro Tip: These are great as a base noodle to build your own bowl on top of — I eat these with chopped scallions and a six-minute egg all the time.)
The Tingly Chili noodles lean on Sichuan peppercorns to give your mouth that numbing, or “tingly,” effect that so many people crave. Our only issue? We didn’t get enough tingle. However, Steven noted that these had a lot more depth than the Spicy Soy noodles, and I’m personally a big fan. “These have a good amount of spice for a non-spicy lover,” Sam said.
Now, if you’re a fan of heat, you’re going to love Spicy Chili. While not overwhelming, there were definitely some polarized opinions on these. Steven thought they were “Too hot!” while Phil said they were excellent if you’re a spice-lover. “I was a little worried about this one at first since I’m not a pro at handling spice, but I was pleasantly surprised,” Morgan said. “The heat, though significantly strong, didn’t overwhelm the taste. Definitely have water on hand, though. I finished the whole bowl after the taste test!”
In second place, we have Soy & Scallion — Momofuku’s most popular flavor. “These are very easy to eat,” Phil said. “I can crush this.” Everyone seemed to enjoy these, especially with the addition of dehydrated scallions that soak up all of the excellent soy flavor. “I was surprised at how flavorful it was!” Steven said while Sam explained that it had a “really great non-spicy flavor.”
And the winner is… Sweet & Spicy! This relatively new flavor reminded many of us of Korean barbeque, and Phil thought they had a “great flavor” and were “well balanced.” Morgan was a super fan, as well. “As someone who leans more towards mildly spicy foods,” she said, “I thought the spice level and sweetness were balanced just right. Plus, like the other four options, it had a much more complex flavor than most other instant ramen.”
It helps to add a little (or a lot!) of water from the cooking liquid to ensure the noodles don’t stick together — or you can take it up a notch and add butter or oil. Also, though these are delicious on their own, they serve as a blank canvas for you to make them your own with different toppings and recipes.
So, if you’re looking to upgrade your lunches or weeknight meals with some of the best instant ramen on the market, snag some of Momofuku’s noodles ASAP — especially while they’re still on sale!
JINYA Ramen Bar will open two new locations in D.C. this spring, adding to a growing list in the East Coast.
JINYA’s menu includes a variety of different broths and toppings.(Courtesy JINYA Ramen House)
JINYA’s menu includes a variety of different broths and toppings.(Courtesy JINYA Ramen House)
JINYA Ramen Bar will open two new locations in D.C. this spring.
The California-based restaurant picked the D.C. area for its first East Coast location almost a decade ago. With the latest locations, it brings the number of its restaurants in D.C. to four and in the D.C. metro area to eight.
A JINYA will open in the Georgetown neighborhood at 1525 Wisconsin Ave. NW, and at 1259 4th St. NE in the Union Market neighborhood.
JINYA’s menu includes a variety of different broths and toppings. Slow-cooked broths are the focal point of ramen dishes, and JINYA uses only Fuji brand water for making its broths.
Its menus also include small plates, salads, rice bowls, curry and desserts.
JINYA opened its first East Coast location in Merrifield’s Mosaic District in Fairfax, Virginia, in 2016.
JINYA, a name for a Samurai soldier, was founded in Tokyo by restaurateur Tomo Takahashi in 2000. He opened the first U.S. JINYA Ramen Bar in California in 2010. It currently has 60 U.S. locations.
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It’s February, people, and that means Valentine’s Day is only a few short weeks away! The romantic holiday can be stressful for a lot of people, but it doesn’t have to be. If you’re just now looking for reservations at your favorite restaurant, and your heart is sinking since it’s fully booked, don’t panic: There are still plenty of ways to make Valentine’s Day extra special. Our recommendation? Having a cozy evening at home with your special someone and whipping up a delicious dinner for two. (And maybe cracking open a bottle of wine, of course.)
Now, menu planning for the big night can be tricky, which is why I think you should snag Momofuku’s Dinner for Two bundle — especially while it’s still on sale. You can’t beat a warming bowl of ramen on a cold winter night, and the versatility of the noodles will let you and your Valentine customize your bowls with whichever add-ons you’d like and share a fun cooking experience. I recently got to try the bundle early, and can vouch that it’ll be a surefire hit on the 14th.
What Is the Momofuku Dinner for Two Bundle?
From the team behind Momofuku Noodle Bar and many more incredible restaurants, Momofuku’s website is full of high-quality pantry staples that we here at The Kitchn can’t get enough of. This bundle contains five packs of Soy & Scallion Noodles and Sweet & Spicy Noodles for 10 total servings of noodles. It also comes with Restaurant-Grade Soy Sauce, Chili Crunch, Chili Crunch Hot Honey, and two pairs of Momofuku Chopsticks — basically, everything you need to bring the noodle bar into your home for Valentine’s Day. Oh, and they have dessert covered with three bars from Raaka Chocolate — a New York-based chocolate maker known for transparently traded, single-origin unroasted dark chocolate — that are infused with the classic Momofuku flavors.
Why I Love the Momofuku Dinner for Two Bundle
I’ve already been a big fan of Momofuku’s high-quality products, so I was sure this bundle was going to be a hit — and I was right. It comes with everything you need to set up a delicious Valentine’s Day dinner, and while the noodles are great on their own, they can also serve as a blank canvas for whichever add-ons you’d like. You can go as simple as sesame seeds and furikake or as involved as a soy-brined 6-minute egg, sliced pork or chicken, bamboo, scallions, fried onions, and peppers — this list is endless. We filled our bowls with scallions, chicken, peppers, mushrooms, and some more delicious, pretty simple toppings. (And, of course, the Momofuku Chili Crunch.) The chocolate was a huge hit with my GF, too, her favorite being the Miso Potato Chip flavor.
As a final touch, they throw in a couple of sets of chopsticks, which really add some elegance to your meal — and are a lot more fancy than the takeout chopsticks you collect in your junk drawer. Plus, your pantry is now stocked with tons of delicious food, which is really the best Valentine’s Day gift of all! (And, if you order this bundle by Feb. 5, you’ll receive it by Valentine’s Day.) So, if you’re unsure of what you want to do for V-Day this year — or if you’re just looking to stock your shelves with delicious pantry staples — pick up the Momofuku Dinner for Two Bundle ASAP, while it’s still on sale.
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When it comes to my love for food, flavor is everything. And if there’s a brand that genuinely amps up the taste, it’s Momofuku by chef David Chang. The name might ring a bell if you’ve indulged in a bowl of ramen at one of his restaurants (and if you haven’t, it’s a bucket list must!). The brand has an online store, too, so you can snag ingredients for your own kitchen creations. For those who’ve tried it, you know how good it is, and to sweeten the pot, we’ve rounded up its best items that are on sale right now. From the best-selling starter pack that allows you to create Momofuku’s famous noodles at home to its chili crunch seasoning and delicious sauces, we’ve got the goods on how to dive into the world of Momofuku without burning a hole in your pocket. Grab a hold of some fantastic deals that will seriously up your weeknight meals.
