Good Eggs Meal Kits
Momofuku Spicy Shrimp Noodles with Mizuna Kit
Product Details
This one-pot supper is packed with flavor from caramelized onions and offers a kick of heat from Momofuku’s Spicy Seasoned Salt and fresh jalapeño pepper.
Contains: Crustacean shellfish, soy.
Note: The shrimp arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If you need to defrost them the same day, remove them from the packaging, place the shrimp in a bowl of cold water for about 5 minutes, then drain and pat dry.
What You Get
Peeled, deveined shimp (see note)
Momofuku Spicy Seasoned Salt
Onion
Garlic
Scallions
Jalapeño
Lemon
Mizuna
Chicken broth
Momofuku Spicy Soy Noodles
What You'll Need
Salt
Olive oil
Butter
Step 1
Drain the shrimp and pat dry with paper towels. Add the shimp to a bowl and season with 1 tablespoon of Momofuku Spicy Seasoned Salt. Toss to coat, and set aside to marinate while you finish prepping the rest of the ingredients.
Step 2
Meanwhile, thinly slice the onion (you should have about 3 cups). Peel and slice 4 cloves of garlic. Thinly slice 3 scallions. Chop the jalapeño. Cut the lemon into wedges for serving. Roughly chop the mizuna.
Step 3
Warm 1 tablespoon of olive oil in a large skillet or dutch oven over medium-high heat. When the oil shimmers, working in batches if necessary, add the shrimp in a single layer and sear for 30 seconds per side. Transfer the shrimp to a plate and wipe out the pan.
Step 4
Return the skillet to medium-high heat and add 3 tablespoons of butter. When the butter is melted, add the onions with a pinch of salt and cook for 2 minutes, scraping up any browned bits from the bottom of the pan. Lower the heat to medium-low and cook the onions until they are softened and beginning to lightly brown, 5-8 minutes. Stir in the garlic and jalapeño and cook until fragrant, 1 minute. Add 1 cup of broth to the skillet, raise the heat to medium-high, and cook until the liquid reduces by half, 3-4 minutes.
Step 5
Add 2 cups of water to the pan with the sauce packets from the noodles. Add the noodles, bring to a boil, and cook for 1 minute. Flip the noodles, using a fork or tongs to separate the strands and cook for 2 minutes. Return the shrimp and any juices to the pan. Stir until the sauce has reduced and the noodles are tender, 3 to 4 minutes more. Remove the pan from the heat and stir in the remaining jalapeño and the mizuna.
Step 6
Heap the shrimp and noodles into bowls, and serve with lemon wedges on the side for squeezing.
