Momofuku was founded by Chef David Chang in 2004 with the opening of Momofuku Noodle Bar in New York. Credited as the “most important restaurant in America” by Bon Appétit, Momofuku has restaurants in the United States and Canada as well as this line of restaurant-grade cooking products.

Momofuku

Hot honey chili crunch made in small batches with wildflower honey, grapeseed oil, puya chili, onions, garlic, sesame seeds, chilis de arbol, japones chilis, mushrooms, salt, red pepper, shallots, spices, and seaweed. Developed and restaurant-tested by Chef David Chang and Momofuku restaurants. Contains coconut sugar.

Meet the sweet side of spicy. Drizzle Chili Crunch Hot Honey on pizza, roasted meats and veggies, or give it a starring role on your next cheese board. The only limit is your creativity.

Momofuku Chili Crunch Hot Honey

Created by Chef David Chang and the Momofuku Culinary Lab, these noodles are flavored with their spicy chili sauce and rich soy. Air-dried, never fried, so they’re both healthy and delicious.

Momofuku delivers restaurant-quality food at an affordable price. Convenience is king, without sacrificing healthy ingredients. And did we mention all the products are vegan too? Treat yourself to a five-star meal at home.

Momofuku - Spicy Chili Noodles

Momofuku was founded by Chef David Chang in 2004 with the opening of Momofuku Noodle Bar in New York. Momofuku has restaurants in the United States and Canada as well as this line of restaurant-grade cooking products.

Developed by Chef David Chang and the Momofuku Culinary Lab, these are the same umami-rich ingredients used in their restaurants with grapeseed oil, puya chilis, coconut sugar, sesame seeds, onions, garlic, mushroom powder, japones chilis, chilis de arbol, salt, peppers, shallots, seaweed, and habanero.

Don't worry, this isn't just an unceremonious blast of heat. While the habanero definitely kicks things up a few notches, they also impart a floral flavor that helps temper the heat. It's smoky, it's fragrant, it's a bit sweet, and it's plenty fiery.

Momofuku Extra Spicy Chili Crunch

The condiment that started it all! Developed by Chef David Chang and the Momofuku Culinary Lab, their original Chili Crunch took ten years to perfect and is the same Chili Crunch used in their restaurants. Made with three types of Mexican chilis, crunchy garlic, shallots, and plenty of other umami flavors.

Hundreds of 5-star reviews agree: this is what your pantry is missing on eggs, fish, roasted veggies, noodles, and more. It's the most sublime and simple way to add a culinary lift of flash, heat, crunch, and umami to a dish.

Momofuku Chili Crunch

Developed for over 10 years by Chef David Chang and the Momofuku Culinary Lab, their original Tingly Salt is made from spices, salt, Sichuan pepper, onion, citric acid, kelp, tamari, mushroom, and seaweed.

This is that zingy jolt of flavor we didn't know was missing from popcorn, roasted vegetables, and fish. The blend of Savory with Sichuan peppercorns and citrus is simply next-level; it's the simplest way to infuse restaurant-grade quality into our everyday.

Momofuku Tingly Salt

Chef David Chang's original Savory Salt is the result of 10 years of flavor research in the Momofuku Culinary Lab. Made with salt, spices, onion, garlic, pepper, tamari, kelp, mushroom, and seaweed.

We never knew salt could say, "Kapow!" like that. And now we can't stop adding it to popcorn, wings, and more. This supercharged game-changer never leaves our side (or the grill) and is a simple way to elevate dishes to restaurant-grade flavor.

Momofuku Savory Salt

Momofuku's own restaurant-grade soy sauce is made from organic ingredients and steeped with kombu (dried sea kelp). It’s built on 10 years of flavor research at the Momofuku Culinary Lab with water, organic soybeans, organic wheat, salt, and organic alcohol.

Okay, but steeping this original soy sauce recipe in the kombu has unlocked a world of depth and flavor. Kombu imparts its earthy, mushroom-like flavor into the sauce, making it prime to build a world of dressings, salads, stir-frys, marinades, and more in your own kitchen.

Momofuku Soy Sauce

Developed by Chef David Chang, these never-fried noodles are made with additional Sichuan peppercorns, chili, soybean, and wheat for added flavor and fragrance. Contains 25% fewer calories and double the protein of instant ramen.

Meet the next generation of dried noodles that takes the convenience of instant-cook noodles with restaurant-grade flavor. Plus the fact that they're air dried and not fried means they're more nutritious than ever. They're savory, spicy, tingly, and the perfect answer to, "what's for dinner?"

Momofuku Tingly Chili Wavy Noodles

Created by Chef David Chang and the Momofuku Culinary Lab, these noodles are flavored with soy sauce, chili, and sesame oil. Air-dried, never fried, so they’re both healthy and delicious.

Momofuku - Spicy Soy Noodles

Crafted by Chef David Chang and the Momofuku Culinary Lab, these Soy & Scallion Noodles are the perfect blend of salty and sweet. Made with soy sauce, sesame oil, and scallions, these easy-to-make noodles deliver a fine dining flavor in your own kitchen.

Momofuku delivers restaurant-quality food at an affordable price. Convenience is king, without sacrificing healthy ingredients. And did we mention all the products are vegan too? Treat yourself to a five star meal at home.

Momofuku - Soy & Scallion Noodles

Developed for over 10 years in the Momofuku Culinary Lab by Chef David Chang, this spicy salt packs the perfect punch of heat to elevate any meal. Seasoned with gochugaru, cayenne peppers, and dried chilis, the spicy salt pairs perfectly with your protein of choice.

Momofuku Spicy Salt

Rich, earthy truffles pair with smoky-sweet chilis to create the perfect umami-blend flavor. Developed by Chef David Chang in the Momofuku Culinary Lab, this Black Truffle Chili Crunch delivers restaurant-quality taste at home.

Enjoy the pleasure of real truffles in every bite. Momofuku delivers restaurant-quality food at an affordable price. Convenience is king, without sacrificing healthy ingredients. And did we mention all the products are vegan too? Treat yourself to a five star meal at home.

Momofuku Black Truffle Chili Crunch

Over 10 years in the making by Chef David Chang, Momofuku’s Tamari is unlike any store-bought tamari you’ve had. Organic tamari is steeped in kombu for 16 hours, resulting in a flavor similar to soy sauce, but still gluten free. Perfect for salads or sushi.

Momofuku Tamari

Developed by David Chang and the Momofuku Culinary Lab. An unfiltered vinegar with full-on Momofuku-level flavor that ends in a bright, crisp, citrus finish. Organic. Gluten free.

This rice vinegar is restaurant-tested and the result of years of research to create the vinegar of our dreams. From sourcing the proprietary blend of rice, to the fermenting and aging, this is the perfect zesty dash of acid for salad dressings, soups, fresh seafood, and marinades.