Nomo (Noodles + Momos)
Nomo (Noodles + Momos)
Ingredients
For the Gochujang Sauce
- 4 garlic, cloves, finely chopped
- 2 teaspoons chili powder
- 1/4 cup spring onion, chopped, plus more for garnish
- 1/4 cup vegetable oil
- 1/2 teaspoon salt, or to taste
- 2 tablespoons rice vinegar
- 1 tablespoon tahini paste
- 1 tablespoon peanut butter
- 1 tablespoon gochujang paste
- 1/4 cup noodle water, reserved from boiling noodles
For the Nomo
- 24 momos, frozen or fresh
- 1 pound noodles, your choice (ramen, udon, or spaghetti work well)
- 1/4 cup vegetable oil, for frying momos
For Garnish
- 1 teaspoon sesame seeds
- 2 tablespoons spring onion, chopped
Instructions
- 1
Begin preparing the sauce by combining the finely chopped garlic, chili powder, and 1/4 cup of chopped spring onion in a medium heatproof bowl.
⏱️ 5 min
- 2
Heat 1/4 cup of vegetable oil in a small saucepan over medium-high heat until it just begins to smoke (around 350-375°F). Carefully pour the hot oil over the ingredients in the bowl. It should sizzle vigorously. Stir briefly.
⏱️ 2 min•🌡️ 360
- 3
To the bowl, add the salt, rice vinegar, tahini paste, peanut butter, and gochujang paste. Mix well to combine.
⏱️ 3 min
- 4
Bring a large pot of salted water to a rolling boil. Add the noodles and cook according to package instructions until al dente. Before draining, reserve 1/4 cup of the starchy noodle water. Drain the noodles and set aside.
⏱️ 10 min
- 5
Add the reserved noodle water to the sauce mixture and stir until a cohesive, glossy sauce is formed. Taste and adjust seasoning if needed.
⏱️ 2 min
- 6
While the noodles are cooking, heat 1/4 cup of vegetable oil in a large non-stick skillet or wok over medium-high heat. Once hot, add the momos in a single layer, ensuring not to overcrowd the pan. Fry for 5-7 minutes, turning occasionally, until they are golden brown and crispy on all sides and heated through.
⏱️ 7 min
- 7
Add the fried momos and the cooked noodles directly into the bowl with the prepared gochujang sauce. Toss everything together thoroughly, ensuring the noodles and momos are evenly coated with the delicious sauce.
⏱️ 3 min
- 8
Divide the Nomo into serving bowls. Garnish with sesame seeds and additional chopped spring onion before serving immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Nomo (Noodles + Momos)
For the Gochujang Sauce
- 4 garlic, cloves, finely chopped
- 2 teaspoons chili powder
- 1/4 cup spring onion, chopped, plus more for garnish
- 1/4 cup vegetable oil
- 1/2 teaspoon salt, or to taste
- 2 tablespoons rice vinegar
- 1 tablespoon tahini paste
- 1 tablespoon peanut butter
- 1 tablespoon gochujang paste
- 1/4 cup noodle water, reserved from boiling noodles
For the Nomo
- 24 momos, frozen or fresh
- 1 pound noodles, your choice (ramen, udon, or spaghetti work well)
- 1/4 cup vegetable oil, for frying momos
For Garnish
- 1 teaspoon sesame seeds
- 2 tablespoons spring onion, chopped
Instructions
- 1
Begin preparing the sauce by combining the finely chopped garlic, chili powder, and 1/4 cup of chopped spring onion in a medium heatproof bowl.
⏱️ 5 min - 2
Heat 1/4 cup of vegetable oil in a small saucepan over medium-high heat until it just begins to smoke (around 350-375°F). Carefully pour the hot oil over the ingredients in the bowl. It should sizzle vigorously. Stir briefly.
⏱️ 2 min•🌡️ 360 - 3
To the bowl, add the salt, rice vinegar, tahini paste, peanut butter, and gochujang paste. Mix well to combine.
⏱️ 3 min - 4
Bring a large pot of salted water to a rolling boil. Add the noodles and cook according to package instructions until al dente. Before draining, reserve 1/4 cup of the starchy noodle water. Drain the noodles and set aside.
⏱️ 10 min - 5
Add the reserved noodle water to the sauce mixture and stir until a cohesive, glossy sauce is formed. Taste and adjust seasoning if needed.
⏱️ 2 min - 6
While the noodles are cooking, heat 1/4 cup of vegetable oil in a large non-stick skillet or wok over medium-high heat. Once hot, add the momos in a single layer, ensuring not to overcrowd the pan. Fry for 5-7 minutes, turning occasionally, until they are golden brown and crispy on all sides and heated through.
⏱️ 7 min - 7
Add the fried momos and the cooked noodles directly into the bowl with the prepared gochujang sauce. Toss everything together thoroughly, ensuring the noodles and momos are evenly coated with the delicious sauce.
⏱️ 3 min - 8
Divide the Nomo into serving bowls. Garnish with sesame seeds and additional chopped spring onion before serving immediately.
⏱️ 3 min