Tomato Tomatoe

momofuku noodles with shrimp & veggies

I’ve been dying to try the Momofuku noodles and chilli crunch since they were first released. If you aren’t familiar with Momofuku, it’s a restaurant that was started in New York City in 2004 by chef David Chang. The restaurant group has now expanded to at home restaurant grade products like instant noodles, soy sauce and the iconic chili crunch just to name a few. I was first introduced to David Chang through a show on PBS back in 2012 called, The Mind of a Chef. The show was narrated by Anthony Bourdain and focuses on various chefs and their culinary journey. When these noodles were launched I was so eager to get my hands on them! They’re the perfect instant noodles t0 make at home and I love that you can amp them up by adding in protein, vegetables or a fried egg. For this recipe I used the scallion noodles and a pack of the spicy noodles.

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momofuku noodles with shrimp & veggies

Ingredients

• 2 packs of scallion Momofuku noodles
• 1 pack of spicy Momofuku noodles

Shrimp Marinade

• 15-16 peeled and deveined shrimp
• 1 tbsp oyster sauce
• 2 tbsp soy sauce
• 4-6 dashes fish sauce
• 1 tbsp honey
• 3 cloves garlic, finely minced

Vegetables

• You can use any vegetables you have in your fridge. I used a mix of zucchini, carrots, cauliflower, onions and celery.

Directions

1. Add all of the shrimp marinade ingredients to a large bowl. Mix to combine and add the shrimp along with salt and pepper. Give that a mix and set aside while you cook the vegetables.
2. Heat a large pan to medium heat and add a a few glugs of neutral oil like avocado. Once hot, add the veggies and season with salt and pepper. Let these cook for about 5-6 minutes. You will want the vegetables to have a bite to them.
3. Make the noodles by following the package instructions.
4. Add the cooked noodles and shrimp back to the pan and toss to combine. Serve with the vegetables, green onion and chili crunch.