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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, wheat, soy.
Note: The shrimp may 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.
Note: You may receive either a bunch of mizuna or a bag of baby mizuna. If you receive a bunch, follow the instructions in step 2. If you receive a bag of baby mizuna, stir in 2 cups of baby mizuna in step 5.
What You Get
Peeled, deveined shrimp (see note)
Momofuku Spicy Seasoned Salt
Mizuna (see note)
Momofuku Spicy Soy Noodles
What You'll Need
Drain the shrimp and pat dry with paper towels. Add the shrimp 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.
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, if you received a full bunch. If you received a bag of baby mizuna, set aside.
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.
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 half of the 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.
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.
Heap the shrimp and noodles into bowls, top with the scallions, and serve with lemon wedges on the side for squeezing.
Not in Los Angeles or the San Francisco Bay Area? Ship it anywhere in the continental US with Good Eggs Select.