Sesame Miso Noodles

1. Bring a pot of salted water to a boil and cook your Momofuku noodles according to package instructions. Undercook them by about 30 seconds because they’ll finish in the sauce. Save some pasta water (!!), then drain and rinse the noodles under cold water so they don’t stick together like clingy exes.
2. In a cold pan (no heat yet), add: miso paste, chili flakes, green onion, sesame seeds, garlic, sugar, 1 tbsp fresh ginger, 1 tbsp chili crisp, rice vinegar, soy sauce and the Momofuku sauce from the packet if using.
3. Heat 1/3 cup neutral oil until it’s really hot (like “sizzle your eyebrows off” hot), then carefully pour it over the cold ingredients in the pan. Watch the magic happen. Stir it all together.
4. Toss in your noodles and coat them in the sauce. If you want them extra silky, turn on the heat to medium-low, splash in 2–3 tbsp of the reserved noodle water and thoroughly mix together.
5. Turn off the heat, top with more green onion, extra chili crisp, and lime wedges if you’re fancy.