Jul 14 2026
Restaurants›Momofuku Noodle Bar›Friday To Saturday Recipe

Friday To Saturday Recipe

Inspired by Momofuku Noodle Bar
Time1h
Serves2

12pm — 4pm, 5pm — 11pm

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Ingredients

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Main Ingredients

Side Ingredients

Method

Preparation

  1. 1

    Marinate the Chicken

    In a bowl, combine olive oil, minced garlic, chopped rosemary, lemon juice, salt, and black pepper. Add the chicken breasts to the bowl and coat them evenly with the marinade. Cover and let it marinate for at least 30 minutes.

  2. 2

    Prepare the Vegetables

    While the chicken is marinating, wash the asparagus and cherry tomatoes. Trim the ends of the asparagus and set aside.

Cooking

  1. 3

    Cook the Chicken

    Preheat your grill or a skillet over medium-high heat. Remove chicken from the marinade and grill for 6-8 minutes on each side, or until the internal temperature reaches 165°F (75°C).

  2. 4

    Sauté the Asparagus

    In a separate pan, heat a splash of olive oil over medium heat. Add the asparagus and sauté for 4-5 minutes until tender, adding a pinch of salt. Drizzle with balsamic vinegar during the last minute of cooking.

  3. 5

    Prepare the Tomatoes

    Add cherry tomatoes to the same pan used for the asparagus. Sauté for 2-3 minutes until they are slightly blistered and tender.

  4. 6

    Serve

    Slice the grilled chicken and serve it alongside the sautéed asparagus and cherry tomatoes.

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