Kate Sears for The New York Times. Food Stylist: Barrett Washburne.

The secret pantry ingredient in this superfast, superflavorful noodle dish is Asian hot mustard powder. Mixed with equal parts water, the golden powder blooms into a pungent, spicy sauce. The noodles can be made a few hours ahead and served chilled or at room temperature. They will develop more flavor as they sit, though you should remove from the refrigerator 15 minutes before serving so that the noodles return to room temperature and soften. Jumbo shrimp cook in just a couple minutes, but precooked shrimp are also a convenient option. Eggs add a nice creamy texture that helps tame the hot mustard.

The New York Times, Marcella Hazan

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