Ingredients
FOR THE PEANUT SAUCE
Peanut butter: 1.5-2 tbsp
Sesame oil: 1/2 tsp
Soy sauce: 1.5 tsp
Dark soy sauce: 1/2 tsp
Garlic-scallion oil (see below): 2 tsp
MSG (optional): 1/8 tsp
Sugar: 1/2 tsp
Five spice powder: pinch
White pepper: pinch
White vinegar: 1/1.5 tsp
Chili oil (optional): 1-2 tsp
FOR THE GARLIC-SCALLION OIL
Garlic cloves: 4 cloves (smashed)
Scallions: 2 (halved)
Neutral oil: 240 ml
FOR THE NOODLES
Thick wonton noodles or spaghetti: 110 g
Noodle cooking water: 2-3 tbsp
In Fuzhou, where chef Becky Lin is from, her grandmother’s peanut noodles and her mother’s wonton soup are known as a “husband and wife combo because they’re almost always ordered together,” explains Lin. “As a kid, I would spend most of my red envelope money at restaurants just to eat that combo.”
How to make Grandma’s Peanut Noodles
01.
Make the Garlic-Scallion Oil
- Add the oil, garlic, and scallions to a pot.
- Heat over low to medium-low heat and fry gently for 10–15 minutes, until fragrant and lightly golden.
- Do not let the garlic or scallions brown too much.
- Remove from the heat and let cool.
- Strain, if desired.
02.
Cook the Noodles
- Cook the noodles in boiling water until al dente.
- Reserve 2–3 tbsp noodle cooking water before draining.
03.
Assemble the Peanut Noodles
- In a bowl, combine all the peanut sauce ingredients.
- Add 2–3 tbsp hot noodle cooking water and mix until smooth and creamy.
- Add the cooked noodles and toss thoroughly until evenly coated.
