Herbs, spices, sauces and other strange ingredients in the Momofuku Noodle Bar recipes

Continuing with my obsessive list-making, I complied a list of all the herbs, spices, sauces and other strange ingredients used in the Noodle Bar recipes. You can see which recipes they belong to in the brackets, which correspond to the master list of the Noodle Bar recipes. I also made lists of the produce, proteins and carbohydrates, but I don’t want to overwhelm you, so those will come later!

active dry yeast (18)
baking soda (18)
bamboo shoots (1, 31)
black pepper (3, 14, 20, 22, 23, 24, 25, 26, 27, 31, 32, 33)
bread flour (6, 18)
butter (22, 23, 24)
denjang [Korean fermented bean paste] (27)
dried red chili peppers (30)
dried shiitakes (2, 15)
fish sauce (15, 16)
grapeseed oil (10, 11, 13, 14, 21, 23, 25, 27, 29, 30, 31, 32, 33)
hoisin sauce (17)
jarred salted shrimp (16)
katsuo-bushi [dried fish flakes] (4)
kochukaru [Korean red pepper chili powder] (16)
konbu (2, 4, 5, 31)
kosher salt (7, 8, 10, 13, 14, 15, 16, 18, 19, 20, 21, 22, 23, 24, 25, 26, 29, 33)
mirin [sweet cooking seasoning] (3, 11, 14, 20, 31)
mustard seeds (15)
non-fat dry milk powder (18)
nori [seaweed] (1)
potassium carbonate (6)
rice wine vinegar (15, 31, 32)
sake (3, 20, 27, 31)
sesame oil (12, 25, 32)
sesame seeds (11, 21)
sherry vinegar (10, 12, 15, 22, 25, 27)
shiro [white miso] (22, 23)
sichuan peppercorns (30)
sodium carbonate (6)
sriracha (17)
ssämjang [fermented bean and chili sauce] (12)
star anise (15)
sugar (7, 8, 12, 15, 16, 18, 19, 20, 21, 32)
usukuchi [light soy sauce] (3, 10, 12, 15, 20, 25, 26, 28, 30, 31, 32, 33)

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