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Boil noodles for 2 minutes. Drain and shake dry.
Add 1 tablespoon of olive oil to a large skillet or braiser over medium–high heat, then add onions. Stir fry for 5 minutes, then stir in garlic and stir fry for another minute.
Add coconut milk, 1 tablespoon of Momofuku Chili Crunch, zest and juice from 1 lime, and 4 noodle sauce packets. Bring to a boil and cook for 5 minutes until the liquid has reduced by about a third.
Lower heat to a simmer, and stir in shrimp. Let shrimp poach in the liquid for about 4 minutes, until cooked through, as you occasionally stir to let the shrimp cook evenly.
Pour sauce over noodles and serve with chopped cilantro and more limes.