Spicy Peanut Summer Roll Noodles Content

These noodles are inspired by Vietnamese summer rolls—a snack we like to eat all year, but especially in warmer months. We pack this recipe with crunchy carrots and cucumbers plus boiled shrimp, but feel free to sub in a hard boiled egg or tofu instead, if you’d like to keep your meal vegetarian. Be sure to top these noodles with plenty of herbs and the tangy peanut sauce which we make using our pantry favorites. Serves 3. 
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Combine cucumbers, carrots, radishes, 1 teaspoon of sugar, 2 teaspoons of Momofuku Rice Vinegar, and a pinch of Kosher salt in a bowl. Place in the refrigerator and let them pickle while you prepare the rest of the noodles. 

Bring a large pot of water to boil and season with Kosher salt. If you are opting for shrimp, add the shrimp and remove the pot from heat. Let the shrimp cook in the hot water for 3–4 minutes, until they are cooked through. Remove shrimp from water and immediately chill in the refrigerator. 

Bring water back to a boil, and cook noodles for 3 minutes, then drain, rinse in cool water, and shake dry. 

Next, prepare the peanut sauce. Combine ½ cup peanut butter, 2 tablespoons fresh lime juice, 2 tablespoons of Momofuku Hot Honey, 1 tablespoon of Momofuku Chili Crunch, garlic, and 4 sauce packets of Momofuku Spicy Soy Noodles. Add 2–3 tablespoons of water, and whisk until smooth. 

Toss noodles with quick pickles and the pickling liquid. Portion noodles into bowls and top cooked shrimp and fresh herbs. Drizzle peanut sauce over each of the bowls, and serve more sauce on the side.