This recipe was born from a fridge full of random vegetables and a Costco sized box of Momofuku noodles. I love Momofuku noodles because each pack has 10 grams of protein. Now, thats not enough for a meal, nutritionally speaking, but it is much more than traditional noodles, which is a plus! Additional protein means that blood sugar will be more regulated and steady. You’ll have more stable energy levels and stay fuller longer!
I added edamame, celery, carrots, onions, green onions, green peas, and shrimp to add nutrient density and make this a balanced meal. You can add whichever vegetables and protein you’d like, I just used whichever vegetables I had on hand!
This recipe does call for some unique vegetable shapes, like spiral carrots and very thinly sliced onions. To achieve this, I used the Mueller Pro chopper. I actually use this tool all the time to make chopping more efficient and to create fun shapes like the spiral carrots. If you aren’t looking to expand your kitchen tool kit and don’t already have a chopper like this, you can simply slice your carrots and onions very thinly and they’ll cook just fine.
Check out the full recipe below and watch me make it here.
Momofuku Noodle Bake
Ingredients
- 4 packets of Momofuku Soy and Scallion Noodles
- 2 cups carrot ribbons/carrot slices (I used this kitchen tool to get ribbons!)
- 1 cup shelled edamame (I used frozen)
- 1.5 cup sliced onion (I used the mandolin attachment on this tool)
- 3/4 cup green peas (I used frozen)
- 1 cup chopped celery
- 1 can unsweetened coconut milk
- 1.5 can equivalents of water or broth of choice
- 1.5 tbsp gochuchang
- 2 tbsp soy sauce
- 30-35 frozen, uncooked shrimp
- 1 tsp garlic powder
- 1-2 tsp red pepper flakes
- salt to taste
- 2 tbsp green onion
- optional: top with chili oil
NOTE: I used whichever vegetables and protein I had on hand, you can add whichever vegetables you like! For proteins, frozen shrimp worked very well. You can also do tofu, chicken, pork, or whichever you prefer.
Directions
- Preheat oven to 350 degrees.
- To a 9×13 baking dish, add coconut milk, 1 cans of water, gochuchang, and soy and sesame packet from each Momofuku noodles pouch. Mix well.
- Add uncooked momofuku noodle pucks to the dish. I had to split one in half to fit it between the other 3. (Watch how I do it here). Add extra 1/2 can of water or broth.
- Add vegetables evenly on top of the noodles: edamame, celery, onion, carrots, and green peas. Cover with foil and bake for approximately 25 minutes.
- After 25 minutes, remove from oven and add the shrimp on top, along with soy sauce, red pepper flakes, and garlic powder. Return to oven and bake for 10-15 more minutes. The shrimp should be pink.
- Top with green onions and chili oil if desired. Enjoy!
