Inspired by the exclusive on-menu dish being served this summer at Momofuku Noodle Bar Uptown, this version can be made any day of the week in the comfort of your own kitchen. And with all the rich, umami flavors - you'll want to make it week after week. Perfectly paired with Spindrift® Yuzu Mandarin and fresh, seasonal produce from the farmer's market.

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

Serves 2

Ingredients

Miso Garlic Paste – makes about ¾ cup, enough for a couple recipes

• ⅓ cup white miso

• 4 garlic cloves, peeled

• 2 tbsp canola oil
  
  

Noodles & Sauce

• 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 

Instructions

1. Make the Miso Garlic Paste

• 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. Prep the Vegetables and Shrimp

• Wash and trim the asparagus. Slice into ¼-inch coins.

• Peel and devein the shrimp. Pat dry and season lightly with salt.

3. Cook the Noodles and Asparagus

• 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. Cook the Shrimp

• 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. Make the Miso Garlic Butter Sauce

• 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. Toss Noodles in Sauce

• Add noodles and asparagus to the sauce.

• Toss over medium heat until everything is coated and glossy.  

• Add black pepper to taste.

7. Plate and Finish

• Divide noodles between two bowls or plates.

• Top with shrimp, fried garlic, and a squeeze of lemon.

• Serve hot and enjoy!