Short Rib Stir Fry with Tingly Chili Noodles

In 2006, at the ripe-old age of 26, David Chang opened his very first restaurant in  Manhattan's East Village. Momofuku Noodle Bar was an instant success. People would line up around the block in order to get a chance to eat his remarkable noodles. How remarkable? Two Michelin Stars and a drawer full of James Beard awards!

Having been out of advertising for the last 13 years, I don't get to Manhattan as often as I used to. But fortunately for me (and for you), David has made his incredible line of noodles and sauces available on his website. I just received my sample pack which consists of: Soy and Scallion Noodles ; Spicy Soy Noodles; and Tingly Chili Noodles.

I used the Tingly Chili Noodles for this dish. They were so delicious and they sure had a nice snap of heat from the seasoned oil that was in the package. Now if you don't want to use his noodles, you could certainly get by using ramen or fettuccini tossed with chili oil. But I'm here to tell you his noodles are the real deal! This recipe serves two.

(Note: I have no affiliation or financial interest in momofuku.com. I just put this link in as a convenience  for those readers that want to see the selection of noodles: momofuku.com ).

INGREDIENTS

For the Stir Fry

12 ounces boneless beef short rib, sliced thin

3/4 teaspoon ground coriander
1/4 teaspoon ground white pepper
1 teaspoon brown sugar
1 tablespoon fish sauce

1 tablespoon sesame oil

6 scallions, green and white parts, sliced thin

1 teaspoon red pepper flakes

Sesame seeds for garnish (optional)

For the Noodles

2 packages Tingly Chili Noodles (approximately 7 ounces total)

2 packets Tingly Chili Oil (they come in the noodle packages)

DIRECTIONS

1. Place sliced beef in a medium bowl. Add coriander, white pepper, brown sugar and fish sauce to the bowl. Toss thoroughly by hand until well mixed. Let meat marinate on the counter for 15 minutes.
2. Bring a medium pot with 6 cups of water to a boil (do not salt water).
3. Heat a wok over high heat. When hot, add sesame oil and beef to wok. Stir constantly until beef is cooked...about 1-2 minutes. Then remove from heat and keep warm.
4. Place noodles in boiling water and cook for 4 minutes. Drain, then toss noodles with Tingly Chili Oil.
5. Return wok to high heat. Stirring constantly, add scallions and red pepper flakes. Stir for 1 minute until everything is heated through.
6. Divide noodles between 2 serving plates and top each with the stir fried beef. Sprinkle sesame seeds over each plate (optional). Serve.

Wine pairing: If you prefer white, choose a Sauvignon Blanc. A Zinfandel for red fans.