Two people standing at a countertop, shown from below the head. The man on the left is chopping scallions on a dark wood cutting board that also has radishes and limes on it. The person on the right is tossing noodles in a large green mixing bowl using two dark wood serving utensils.
A person pouring rice vinegar into a large grey mixing bowl filled with a bean salad surrounded by other three smaller green and grey bowls filled with scallions, limes, and rice.
A studio shot of two overlapping dinner plates on a white background. In the upper left a medium grey plate is labeled "Char" overlapping a bright green plate in the lower right labeled "Orchard."

Momofuku x East Fork

The days are heating up, and we’re swapping out boots for flip-flops, school days for pool days, and long-simmering stews in favor of grill marks and hot honey.

With Momofuku-inspired colors and a lively selection of pantry favorites, we're gearing up for big, delicious nights in.

Meet Orchard

A verdant, jaunty green, like notes of fresh cut grass and water sipped from the garden hose.

Get down to earth

A dinner sized ceramic plate in a warm, tan-toned, off-white color featuring iron speckles and an unglazed rim.
Grapes on a dinner sized ceramic plate in a warm, tan-toned, off-white color featuring iron speckles and an unglazed rim.

in Panna Cotta

A large ceramic plate with a curved bowl edge in a cool white color featuring iron speckles and an unglazed rim.
Tomatoes on a large ceramic plate with a curved bowl edge in a cool white color featuring iron speckles and an unglazed rim.

in Eggshell

An overhead view of a  stack of grey dinnerware holding charred bits of firewood and a mug on its side lying on a rock amongst large piece of partially charred firewood.
An group of grey plates, bowls, and mugs stacked haphazardly amongst large rocks and charred firewood.
A dinner sized ceramic plate in a warm, tan-toned, off-white color featuring iron speckles and an unglazed rim.
Grapes on a dinner sized ceramic plate in a warm, tan-toned, off-white color featuring iron speckles and an unglazed rim.

in Panna Cotta

Meet Char

A seductive, complex gray reminiscent of woodsmoke rising against a starry night sky.

Peek into the shadows


A large ceramic plate with a curved bowl edge in a cool white color featuring iron speckles and an unglazed rim.
Tomatoes on a large ceramic plate with a curved bowl edge in a cool white color featuring iron speckles and an unglazed rim.

in Eggshell

A large rounded ceramic bowl in a warm, tan-toned, off-white color featuring iron speckles and an unglazed rim
A large rounded ceramic bowl in a warm, tan-toned, off-white color featuring iron speckles and an unglazed rim, filled with oranges

in Panna Cotta

A table takes up most of the frame featuring many grey and green bowls of varying sizes with foods and serving utensils. Scattered around the table between the bowls are a bottle of rice vinegar, small jars of chili crunches, and yellow flowers. There is grass in the background around the table.
A table takes up most of the frame featuring many grey and green bowls of varying sizes with foods and serving utensils. Scattered around the table between the bowls are a bottle of rice vinegar, small jars of chili crunches, and yellow flowers. There is grass in the background around the table.

Peak dinner party experience

A bowl filled with orange-colored crispy fried chicken pieces on a white marble surface surrounded by green and grey bowls filled with sesame seeds, scallions, pickles, and rice as well as chopsticks and an open small jar of chili crunch.

Crispy Peachy Chicken

Serves 2 This easy weeknight chicken, inspired by the Chinese–American favorite orange chicken, subs in tangy, sweet peach preserves. It comes together in under 30 minutes with some simple pan frying—no deep frying necessary. Serve with steamed rice or your favorite Momofuku Noodles.

Ingredients

  • 1½ pounds boneless skinless chicken (breasts or thighs)
  • 1 cup cornstarch
  • 1 egg
  • 1 orange, zested and juiced
  • â…“ cup + 1 tablespoon Momofuku Soy Sauce
  • 1 tablespoons + 1 teaspoon Momofuku Chili Crunch
  • 1 cup canola oil
  • ½ cup peach jam (or preserves)
  • 1 teaspoon dried ginger
  • 1 tablespoon Momofuku Rice Vinegar
  • Momofuku Toasted Sesame Oil (optional)
  • Toasted sesame seeds (optional)
  • Sliced scallions (optional)

Preparation

Cut the chicken into 1–inch cubes, then toss with ½ cup of cornstarch in a large bowl, until the chicken is completely coated.

Combine egg, orange zest, 1 tablespoon of Momofuku Soy Sauce, and 1 teaspoon of Momofuku Chili Crunch in a bowl and whisk until smooth. Add cornstarch-tossed chicken and toss until thoroughly coated in the egg mixture.

Transfer chicken back to the large bowl and top with an additional ½ cup of cornstarch. Using your hands, toss until the chicken is thoroughly coated and no wet egg spots remain. (The dredge should be thick on each piece of chicken—this is what ensures a crispy coating.)

Heat oil over high heat in a large skillet until it shimmers. (The oil should cover the entire surface of the skillet with about â…› inch of oil. Add more or less oil to adjust the volume.)

When the oil is hot, add the chicken 1 piece at a time to prevent oil from cooling too quickly. (If the chicken doesn’t sizzle, remove and continue to heat the oil.) Fry the chicken in a single layer for 5 minutes, then flip and fry for 5 minutes more, until the batter is crispy and browned. (If the chicken doesn’t fit in a single layer, fry in two batches and replenish with oil, as needed, to maintain the ⅛ inch depth.) Remove the chicken from the skillet and drain the oil. (Do not wipe the skillet clean—the leftover cornstarch is what will help thicken the sauce.)

In a small bowl, prepare the sauce. Combine orange juice, ⅓ cup Momofuku Soy Sauce, 1 tablespoon of Momofuku Chili Crunch, ½ cup peach jam, 1 teaspoon dried ginger, 1 tablespoon of Momofuku Rice Vinegar, and 5 shakes of Momofuku Toasted Sesame Oil (2–3 teaspoons).

Return the skillet to medium heat, then add sauce. Cook for 1–2 minutes, until it is reduced and starting to thicken. Add chicken back to the skillet and toss with sauce for 1 minute, until the sauce is thick on each piece of chicken.

Top with sesame seeds and scallions, and serve with white rice or Momofuku Noodles.

Overhead view of a grey bowl filled with noodles and mushrooms on a white marble surface next to two more bowls in green that are partially out of frame. In the bottom right are two small bowls in green and grey containing salt and pepper. In the upper left is a blue and white towel that says "Momofuku."

Creamy Miso Noodles with Charred Mushrooms

Serves 3 These noodles are a nod to one of the four pastas of Rome: Gricia. In that recipe, pork and pecorino romano cheese are the star players. Here, we sub in umami-rich mushrooms and creamy white miso. Try to grab a mixture of different mushrooms—like beech, maitake, and shiitake—you’ll level up the flavors and textures of your final noodles.

Ingredients

  • 1 pound mushrooms (assorted), torn into pieces
  • Olive oil
  • 4 packs Momofuku Tingly Wavy Noodles (or other Momofuku Noodles)
  • Kosher salt
  • ÂĽ cup white miso
  • 2 teaspoons black pepper
  • ÂĽ cup (or 4 tablespoons) unsalted butter
  • 1 lemon (optional)

Preparation

Heat 2 tablespoons of oil over high heat in a large skillet until hot. Add half of the mushrooms in a single layer and let them cook undisturbed for 3 minutes. Toss and cook undisturbed again for 2 minutes. Add 1 noodle sauce packet, and stir to reduce liquid for an additional 1 minute. Remove from the skillet. Repeat with 2 more tablespoons of olive oil, the second half of the mushrooms, and another noodle sauce packet. (Save the remaining sauce packets—you won’t need them for this recipe.)

Boil 4 packs of noodles in salted water for 2 minutes, then drain, saving 1 cup of noodle liquid. (The salt level of the final dish will depend heavily on how much you salt your noodle water. If you prefer a lighter seasoned pasta, lightly season the noodle water. You can always adjust the seasoning at the end.)

Add 1 cup of noodle liquid to the skillet with ÂĽ cup white miso and 2 teaspoons black pepper. Bring to a boil and stir to dissolve miso into the water. Add mushrooms and noodles and toss until the liquid is thick around the noodles, about 1 minute. Turn off heat and stir in butter. Taste and adjust seasoning with more Kosher salt, as needed.

Scoop into bowls, then top with freshly grated fresh lemon zest. Serve immediately.

Two people, smiling at each other against a yellow backdrop, holding chopsticks with sushi in one hand and a little bowl in grey and green respectively.

Feeling Lucky?

Refer your friends to East Fork for the chance to win a Momofuku x East Fork Little Treats Set for 2. They’ll get $20 off their first order — you can be 1 of 100 lucky Claymates to win.

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