David Chang Makes “Chili Crab” Noodles
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- Опубліковано 4 жов 2023
- Dave Chang is back in the kitchen cooking his interpretation of Chili Crab Noodles, with our Momofuku Spicy Chili Noodles as the base for this savory and spicy recipe. This dish is loosely inspired by Singaporean Chili Crab, and is a great way to level up a night of noodles. Dave loves fresh or canned crab in this dish, and his creative, comforting recipe shows how versatile our pantry products are. He brought this recipe to life with Momofuku Spicy Chili Noodles and Momofuku Chili Crunch.
As always, there's no plan, no preparation, but this is the essence of weeknight home cooking. Dave's not trying to hit the bulls-eye, just the target.
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I love this guy! 😀 No nonsense dishes that are fun to create!
Yo DC!? Been a huge fan since The Mind of a Chef and glad to have discovered your channel!! WOOHOO!! Thanks for your love of fine food and the experiences that come with it! 🙏👍
I ordered some of these momofuku noodle packs and I love them! Delicious and so fast!
Holy shit Dave. You’re on the media’s ??!!!
Fell like I’ve hard your voice over the pandemic til now on the podcast but haven’t seems your face in so long.
Amazing to see you brother. Glad you’re back
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Nice one Dave and Crew ✨
I’m drooling now 😊
Drinking game: take a shot each time Dave adds chilli crunch
Taking shots of chilli crisp while you're at it...
Oh man this looks so bomb.
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O bom é ver ele comendo o que faz... A maioria só faz e nunca come
Pretty much anything from any culture's cuisine that's that color is gonna smack hard. 🤩🤩🤩
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I MUST EAT THIS!!!
Gostei muito do vídeo
Maravilhoso
Ótimo vídeo
Top de mais 👏🏾👏🏾
i love
❤❤❤
❤
Maravilha
Que buena comida se ve sabrosa
I hold the packets together and cut the corners with scissors. Makes it easier to empty multiple packets at once
I just heard that David Chang trademarked Chili Crab. Suck it, Singapore.
Uses the lid of the pot…like a boss
Notice that it's stays level! I always use my pot but they are all lopsided. I hope this lid is part of the col ware that they are working on 😊
Does anyone have any idea where I can get the noodles in Australia?!
As a fellow Aussie.......... I'm just here to hopefully find out where to 😬
never forget Chesapeake Bay Va blue crabs!!
As an asian, all I needed to see was the fish sauce and msg. To add on, I personally would've added a sprinkle of peppercorn at the end
🎉❤
hungover here man!?
i think you should lightly coat the crab with cornstarch and fried it before stir it in with the sauce
Oh is David going to try and trademark “chili crab” next and then go after other restaurants making a dish that existed long before he started cooking?
as a singaporean gotta say i dont CARE if its 'singaporean' that looks fkin fantastic
I wonder what the conversion rate of folks actually making this dish is? With about 4 ingredients that people barely have access to.
I love the sauced up fingers and lips. I can't eat in public because I fall on my food like a wolf.
Are we allow to use Chili crisp or you gonna sue us too?
I would much prefer white pepper chili crab flavor, No Signboard Chili crab in Singapore makes the best white pepper crab
Can any biologists confirm that we indeed evolved teeth for cracking crabs? 😅
Yes.
I love the idea of a David Chang cooking video but I rarely click these because I know it's just a long form ad. You push it too hard.
2000% agree.
I agree but I had to watch this video as soon as I saw the chili crab lol
He’s gotta earn a living man cmon. And it wasn’t even that blatant. The Chili crab was the highlight and the focus, not the noodles
Yet here you are.
NEW product he would not doing himself any favors if he didn’t do a recipe using that very product. Relax dude cuz you clicked it and you enjoyed it so go easy my dude.
that aint stirfrying. it's just mixing on low heat
I wonder what would happen if you used peanut oil. Thats what is used in the original chilli crab.
Uncle David.... You need to use Mudcrab for this dish. Also fresh chilli, garlic and lemongrass. Also crack the crab nippers and legs to help the sauce penetrate the entire crab.The crab belacan was a great addition, but prawn paste has a much more rounded flavour. Serve with Roti/Parattha to mop up the sauce. Or better yet, coconut rice instead of noodles. 8/10.
Edit: Damn you Dave, I should wacth to the end as you have anticipated my thoughts the entire video.
Yes, Blue Swimmers would make for a sweeter and cleaner eating experience, but they are fiddly as Fck and Mudcrab just has that Un replicated seafood flavour.
🤡 D Bag extraordinaire….
Muito bom delícia
1st Sup David
I'm impressed with your effort, and to make it even better, I'd like to invite you to send KHAL one of your own cooking tutorial videos.+*-/*-//
Oil that cutting board!
Should have included the eggs. Make a big difference!
One of the most overrated Chefs in a very very long time.
Agreed. Tried Momofuku in NY off 1st Ave during vacation with a group of friends. Very inconsistent with quality which reflects the terrible responsibility he has within the kitchen. I was excited to try it as I am a chef myself in Asian cuisine as a Korean but was let down big time with inconsistencies and funky combinations that made me think they were trying too hard with flavors. I've had better in other places such as Shinya in Chicago, Toki Ramen in DC and my favorite Tatsu-ya in Austin, Texas, I could be biased on the last spot as I am from Texas but for the price you pay at Momofuku, there should be no excuses with the previous statements I mentioned, this is my opinion and not a fact so nobody should feel offended and if he is a Chef he should not be offended either and take constructive criticism.
makes zero sense. if you have kecap manis and palm sugar and doubanjian etc., you probably have the stuff in the premade flavor packet.
Do not support this man!
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