In this episode, I start cookin’ in New York’s Chinatown, where you can grab the best variety of noodles at the cheapest prices, and maybe meet some characters along the way. I then return to my kitchen where I’m making a peanut sauce to top off my noodles. Upgrade your dorm-room ramen with this easy-to-make, mildly spicy sauce coupled with steamed broccoli, green onion and sesame seeds. The soundtrack is pretty spicy too. Don’t forget to post your comments. Thanks for watching. Peace!
- Noodles (Udon, Soba, Rice, Egg, whatever!)
- 1 Cup Peanut Butter (Use the pure stuff, no sugar added)
- 1/4 Cup Soy Sauce
- 1 Tbsp. Hot Sauce (Chili-based, Asian varieties work best. Add more to taste.)
- 1 Cup Soy Milk (You can also use coconut milk for a richer taste or water for a lighter taste)
- 1 tsp. Sesame Oil
- 1-2 Tbsp. Freshly Squeezed Lemon or Lime Juice
- 2 Cloves Finely Chopped Garlic
- 1 Tbsp. Finely Chopped Ginger
- 1 Tsp. Cayenne Pepper (add more to taste)
- Salt and Pepper (to taste)
- 2 Tbsp. Water
- 1 Bushel Chopped Green Onion/Scallions
- Broccoli and Sesame Seeds (to garnish)
Start by making the noodles, as most cook in 2-5 minutes once dropped in boiling water. Read the package or keep a close eye. Set noodles aside.
Fry the garlic and ginger in sesame oil for about a minute until they get slightly browned. Don’t let the garlic and ginger brown too much as they will burn. Stirring after each, add the rest of the ingredients until sauce develops a thick, cohesive, creamy texture and is nice and warm. Stir constantly.*
Pour sauce over noodles immediately and top with scallions, steamed broccoli and sesame seeds.
Recipe should serve 4-5 hungry people.
*This sauce is very peanuty and quite thick. For a thinner, less peanutty taste/texture, add more water and/or soy milk. Feel free to experiment with different amounts of hot sauce as well.