Main
- 2 ladlefuls reserved noodle cooking water
- 1 package Chapagetti
- Peeled and deveined shrimp, as much as you like
- 1 tbsp minced garlic (or 4 garlic cloves, thinly sliced)
- About 4 tbsp olive oil
- 2 ladlefuls reserved noodle cooking water
Optional
- A little peperoncino, for extra heat
- Cook Noodles: Boil the noodles for about 3 minutes. Drain, reserving some cooking water.
- Cook Garlic: Add the olive oil, garlic, and included vegetable flakes to a pan. Cook over low heat until fragrant. Add peperoncino, if using.
- Cook Shrimp: Add the shrimp and cook through.
- Add Sauce: Add the noodles, 2 ladlefuls of reserved cooking water, and the included black bean sauce powder.
- Reduce Sauce: Toss over high heat until the sauce coats the noodles and reaches your desired consistency.
- Serve: Turn off the heat, plate, and drizzle with the included seasoning oil.
Notes
- Keep the noodles slightly undercooked initially, as they will continue cooking in the sauce.
- Thaw frozen shrimp and pat dry before cooking to reduce oil splatter.
- For a spicy twist, try my Microwave Chapagetti with a Sichuan Hack.
- Author: KoreaRecipeBites
- Prep Time: 3
- Cook Time: 7
- Category: Dinner, Lunch
- Method: Boiling
- Cuisine: korean
