We all know the moment of standing in the kitchen, unsure what to make for dinner. Time is usually tight, so having a few reliable 30-minute recipes at the ready makes weeknights far less stressful while keeping everyone satisfied. This noodle dish is one of my go-to solutions whenever I need something fast, flavorful, and effortless.
MOMOFUKU NOODLES
Chef David Chang and the Momofuku team introduced a line of air-dried noodles in 2021 that quickly became a favorite for cooks who want fast meals without the downside of typical instant noodles. Unlike many instant varieties, Momofuku noodles are air-dried rather than fried or frozen, made simply from wheat, salt, and water, with no artificial flavors or preservatives. Each serving delivers about 10 grams of protein, making them a convenient, better-tasting alternative to basic supermarket instant noodles.
What I love about these noodles is their versatility: they’re quick to prepare on busy nights, but they also take toppings and sauces well if you want to elevate the dish with your favorite ingredients.
FLAVORS
Momofuku’s noodle lineup currently includes three strong flavor profiles:
Soy & Scallion Noodle
A balanced base of soy sauce and sesame oil that’s salty, savory, and slightly sweet.
Spicy Soy Noodles
Soy sauce, chili, and sesame oil combine for a bold, savory heat.
Tingly Chili Wavy Noodles
A fragrant mix of chili paste, Sichuan spices, and sesame oil that delivers savory, spicy, and numbing sensations.
For this recipe we’re using the Tingly Chili Wavy Noodles. They come in individual packs with one sauce pouch per serving. Unlike traditional instant ramen, you don’t add the pouch to the cooking water — you drain the noodles and toss them with the sauce after boiling. The portions are convenient: use one packet per person.
MEAT AND VEGETABLES
This is where simple noodles become a restaurant-quality meal. Use what’s in your fridge or pick proteins and vegetables that you enjoy. Here are some suggestions and the choices I used:
SUGGESTED PROTEINS
– Grilled chicken thighs, marinated in oyster sauce and grilled until crisp, then thinly sliced.
– Grilled prawns tossed with garlic and gochujang for a spicy-sweet kick.
– In this recipe I used marinated short rib kalbi — thin, boneless Korean-style short ribs charred over high heat so they’re slightly crisp on the surface while keeping sweet marinade notes inside. Kalbi pairs beautifully with the tingly noodles.
SUGGESTED VEGETABLES
– Thinly sliced carrots, quickly stir-fried for texture.
– Sliced mushrooms to add savory umami and extra nutrition.
– Finely chopped jalapeño if you want more heat.
– For this version I used thinly sliced red onion and finished the dish with sliced scallions.
MARINADE
– You can make a homemade kalbi marinade, but for a quick dinner I use store-bought Korean BBQ sauce to marinate the short ribs. It’s an easy shortcut that still delivers great flavor.
Overall, this recipe uses a short list of ingredients and comes together quickly — perfect for busy evenings when you want something satisfying without a lot of fuss.
Wavy Tingly Momofuku Noodles with Short Rib Kalbi
5 Stars
5 from 1 review
- Total Time: 25 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
A quick weeknight meal using Momofuku Wavy Tingly Noodles and Korean short rib. Bold flavors and ready in under 30 minutes.
Ingredients
- 4 packs Momofuku Wavy Tingly Noodles
- 1 cube chicken bouillon
- 2 tbsp sesame oil
- 1/2 lb Korean short rib kalbi
- 1/2 cup Korean BBQ sauce (for marinating)
- 1/2 red onion, thinly sliced
- 1 bunch scallions, sliced for garnish
Instructions
- Marinate the short ribs in Korean BBQ sauce for at least 20 minutes, or use pre-marinated short ribs.
- Grill the short ribs over high heat, or cook in a hot skillet for 3–4 minutes per side. Let rest 5 minutes, then slice thinly.
- In a large pot, bring water, the chicken bouillon, and half the sesame oil to a boil.
- Add the noodles and cook for 4 minutes or according to package directions.
- While the noodles cook, heat the remaining sesame oil in a skillet and quickly sauté the red onion with the sliced short ribs for 1–2 minutes, then remove from heat.
- Drain the noodles and add them to the skillet with the onion and short ribs.
- Stir in the noodle sauce packets and toss until the noodles are evenly coated.
- Top with sliced scallions and serve immediately.
Notes
- For deeper flavor, marinate the short ribs overnight.
- If you don’t have a grill, broiling or using a very hot skillet works well.
- Store leftover noodles in the refrigerator up to 2 days; reheat gently in a pan with a little sesame oil.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1.5 cups
- Calories: 600
- Sugar (g): 15
- Sodium (mg): 1200
- Fat (g): 30
- Protein (g): 30
Frequently Asked Questions
What are Momofuku Wavy Tingly Noodles?
They are packaged wavy dried noodles from Momofuku with a spicy, numbing sauce inspired by Sichuan flavors.
What is Korean short rib kalbi?
Kalbi (or galbi) are beef short ribs cut flanken-style into thin strips and typically marinated in a sweet soy-based sauce.
How long should I marinate the short ribs?
Marinate at least 20 minutes at room temperature or up to 12 hours in the refrigerator for more depth. Pre-marinated kalbi is also commonly available.
Can I use a regular skillet if I don’t have a grill?
Yes. A very hot cast iron skillet works well—cook 3–4 minutes per side and avoid crowding the pan so the meat chars instead of steaming.
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