Toss shrimp with 1 tablespoon of Momofuku Spicy Seasoned Salt and set aside at room temperature or refrigerate for up to 6 hours.
Heat olive in a skillet over medium-high heat. Add shrimp and sear on each side for 30 seconds. Reserve cooked shrimp on a plate. Melt butter in the same skillet. Add onion, season with Kosher salt, and cook for 2 minutes. Lower heat to medium-low and continue to cook for 10 to 15 more minutes, until they are very soft and starting to caramelize.
Add garlic, and cook for 1 minute, then add in white wine and allow to reduce by about half.
Add 1½ cups of water and nestle in 2 packs of Momofuku Noodles. Add noodle sauce mix to water and bring to a boil. Boil for 1 minute then flip noodles and cook another 2–3 minutes, teasing out the noodles as they cook. Add back in cooked shrimp, then stir constantly as liquid starts to reduce and emulsify. The noodles are done when the sauce has thickened around the noodles but not entirely evaporated.
Top with 1 teaspoon of grated lemon zest, chopped scallions, and more Spicy Seasoned Salt. Serve with lemon wedges.
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