Miso Garlic Butter Noodles with Shrimp & Asparagus

Miso Garlic Butter Noodles with Shrimp & Asparagus by Momofuku Noodle Bar

Serves 2

6–8 large shrimp (or prawns), peeled and deveined (tails optional)
6 oz ramen-style noodles (or substitute fresh yakisoba, dried somen, or spaghetti)
4 tbsp miso garlic paste (see above)
1 tbsp unsalted butter
3-4 stalks of asparagus, sliced into thin coins
¼ cup pasta water (reserved from noodles)
1 tsp hondashi (optional, for umami)
Fresh Black pepper (to taste)
Fried garlic, for garnish (we recommend the Maesri brand)
Lemon wedge

Blend garlic and oil in a food processor until finely minced.
Mix with miso and spread on a parchment-lined baking sheet.
Bake at 375°F for 7 minutes, stir, then bake another 5–7 minutes until lightly golden.
Cool slightly, then blend again until smooth. Set aside.

In a large pan over medium-low heat, combine miso garlic paste, butter, and hondashi (if using) with the reserved pasta water.
Stir until smooth and slightly thickened.

1. 1/3 cup white miso
2. 4 cloves garlic
3. 2 tbsp canola oil
4. 6 - 8 large shrimp or prawns, peeled & deveined (tails optional)
5. 6 oz ramen-style noodles (can sub with fresh yakisoba, dried somen, or spaghetti
6. 1 tbsp unsalted butter
7. 3 - 4 stalks asparagus, slice into thin coins
8. 1/4 - 1/2 cup reserved pasta water
9. 1 tsp hondashi (optional, for umami)
10. fresh black pepper, to taste
11. fried garlic, for garnish (we recommend Maesri brand)
12. lemon wedge, for serving

1. Blend garlic and oil in a food processor until finely minced. Mix with miso and spread on a parchment-lined baking sheet. Bake at 375°F for 7 minutes, stir, then bake another 5–7 minutes until lightly golden. Cool slightly, then blend again until smooth. Set aside.
2. Wash and trim the asparagus. Slice into ¼-inch coins. Peel and devein the shrimp. Pat dry and season lightly with salt.
3. Bring a pot of water to a boil. Cook noodles according to package instructions. In the last 30–60 seconds, add asparagus coins to the pot. Reserve ½ cup of pasta water, then drain noodles and asparagus.
4. In a separate pan, heat a splash of oil over medium-high heat. Sear shrimp for 1–2 minutes per side, until just cooked through. Set aside.
5. In a large pan over medium-low heat, combine miso garlic paste, butter, and hondashi (if using) with the reserved pasta water. Stir until smooth and slightly thickened.
6. Add noodles and asparagus to the sauce. Toss over medium heat until everything is coated and glossy. Add black pepper to taste.
7. Divide noodles between two bowls or plates. Top with shrimp, fried garlic, and a squeeze of lemon. Serve hot and enjoy!