Peanut Butter Noodles | Budget Dinner Recipes

Peanut butter noodles may look like an Americanized version of a Chinese dish, and you can find this item on menus in New York’s Chinatown, but its origins aren’t found there.

The dish, made from ground peanut sauce, originated in Shaxian, in the southeastern coastal province of Fujian.

The reason you’ll find peanut butter noodles all over the world is because of a restaurant chain, Shaxian Snacks. Apparently, the restaurant started as a collective of local street vendors and is now a multi-billion dollar business.

The peanut paste traditionally used is much darker than commercial peanut butter. You can roast your own peanut butter with a little peanut oil in a skillet if you want to take it a step further, but lightly toasted works fine for me.

How to make peanut butter noodles

For 4 people

In a large serving bowl, place:

  • 2 tablespoons Peanut Butter
  • 2 tablespoons soya sauce
  • 2 teaspoons black or rice vinegar
  • 1 tbsp chilli oil (optional)

Mix well until a thick sauce forms. Incorporate:

  • 2 spring onions, thinly sliced

Meanwhile, bring a large pot of salted water to boil. Once bubbling, add:

  • 600g fresh noodles (or 400g dried)
  • 4 choy sum, cut into finger lengths

Boil for 2-3 minutes until the noodles are al dente and the vegetables start to wilt. If you are using dried noodles, add them first and then the choy sum in the last 2 minutes of cooking.

Reserve a little cooking water then drain and place directly in the large serving bowl with the sauce in the bottom. Toss well to coat the noodles, adding a little cooking water to loosen the sauce if necessary.

Sprinkle with sliced ​​spring onions to serve.

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Rozella J. Cook