You can turn our Tingly Numbing Chili Oil Noodles into a spicy, creamy, and umami pasta just with 4 extra ingredients: heavy cream, onions, shrimps and Parmesan cheese.
🛒 INGREDIENTS
- 1 pack NOMMii Tingly Numbing Chili Oil Noodles
- 6–8 shrimp, peeled and deveined
- ¼ onion, finely sliced
- 2 tbsp heavy cream
- generously grated Parmesan cheese (if feeling fancy)
- Optional: fresh scallions, chili flakes
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🍳 INSTRUCTIONS
1. COOK THE NOODLES
Boil NOMMii noodles per package instructions. Once cooked, drain and set aside. Save the sauce pack for later.
2. PREPARE THE SAUCE
- While the noodles are cooking, we can prepare the sauce in a pan.
- Sauté the onion in olive oil or butter over medium heat until soft and translucent (about 2–3 min);
- Add shrimp, season with a pinch of salt and black pepper. Cook until pink and curled (1–2 min per side);
- Lower the heat, add NOMMii Tingly Numbing Sauce pack;
- Add the heavy cream, stir until fully combined and glossy. The sauce should look creamy and rose-ish color.
3. COMBINE NOODLES AND SAUCE
Turn off the heat, add the cooked noodles, and toss until every strand is coated in sauce.
4. SERVE
Plate it. Garnish with extra fresh scallions, and generously grated Parm cheese for extra cheesy and creaminess. And enjoy!
