Sort ingredients
ttander
QR Code
Listen
Pdf
Heat oil over high heat in a large pot. When hot, add half of the chickpeas and fry, stirring frequently until they are crisped (about 6–7 minutes). Remove to a paper towel–lined plate, then season with a pinch of Momofuku Spicy Seasoned Salt and a pinch of Kosher salt.
Return the pot to medium heat. Add onion and cook for 5 minutes, until soft. Add the remaining chickpeas, the garlic, and the ginger, and cook stirring frequently for 5 additional minutes, until the chickpeas are starting to brown.
Stir in 3 tablespoons white miso, 3 noodle sauce packets, and 2 tablespoons of Momofuku Sweet & Spicy Korean BBQ Sauce, then add vegetable broth, plus 2 cups of water. Bring mixture to a boil, then reduce to a light simmer and cook for 20 minutes.
Add a few shakes of Momofuku Rice Vinegar and the hearty greens, and cook for an additional 5 minutes.
Boil noodles in salted water for 2 minutes, then drain and shake dry.
To serve, ladle the broth into bowls, then top with noodles, crispy chickpeas, and sliced scallions. Serve with more Momofuku Sweet & Spicy Korean BBQ Sauce and Momofuku Chili Crunch to level up the flavor.