Funky Asian Kitchen -

Peanut Noodles Sauce

There are so many peanut sauces that are bland, or so sweet they could be a peanut butter cookie. Well, not this one! The secret is using actual peanuts, not just peanut butter. Frying them takes just a few minutes, and the difference will blow you away. Rich, peanutty goodness.

The sauce can last up to 5 days in the fridge. You can use any extra with grilled meats or as a dipping sauce for veggies… provided you don’t just eat it all with a spoon.

The Peanut Noodles Veggies

These peanut noodles are topped with so many fresh veggies, why it’s practically a salad! I officially give you permission to tell yourself that. I like to slice them into thin strips so they can twirl around my fork with the noodles. I like to prep them the day before so they are nice and cold.

I put all the julienned veggies on a plate, and the cilantro and scallions in a small bowl, cover them both with wrap, and keep them in the fridge until I make the noodles.

Finishing Peanut Noodles

You can use any long straight noodles, I used spaghetti here. But bucatini, linguini, or thin Shanghai noodles would work well too. Just cook according to package directions.

Toss the noodles with the sauce; be generous! Now it’s time to take out all your beautifully chopped veggies and assemble your peanut noodles.

Sprinkle the reserved chopped peanuts on top, and I like to serve with extra sauce on the side.

I hope you enjoy digging into these peanut noodles all summer long; I know we do! Please take a moment to let me know what you think of them; rate and comment on the recipe below, and tag us in your pics @funkyasiankitchen. We love seeing your creations! And if you are noodleholic like I am, check out these popular recipes:

Peanut Noodles

Author: Funky Asian Kitchen
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Yield: serves 4 1x
Category: Main
Cuisine: Pan-Asian

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Ingredients

Scale

Peanut Sauce:

1 ¾ cups peanuts
1 cup neutral oil
⅓ cup rice wine vinegar
⅓ cup sugar
2 large cloves garlic minced
1 Tablespoon peeled and minced ginger
3 Tablespoons soy sauce
3 Tablespoons sriracha
¾ teaspoon salt
½ cup smooth natural peanut butter
1 Tablespoon sesame oil
½ cup water

For the Noodles:

1 pound thin shanghai noodles, 1 pound thin spaghetti, or really any straight noodle
½ english cucumber
1 large carrot
1 red pepper
3 scallions
¼ bunch cilantro (about ½ cup)

Instructions

Make the Peanut Sauce:

Place the peanuts in a medium skillet and cover with the oil. Place the pan over medium heat and toast the peanuts in oil for 5-8 minutes until they are a medium tan color.
Take the pan off the heat and then strain the peanuts out with a slotted spoon or mesh strainer and set aside.
Cool the nuts and the oil to room temperature. Set aside ¼ cup of the peanuts for garnish.
Place the peanuts, ½ cup of the frying oil, rice vinegar, sugar, garlic, ginger, soy sauce, sriracha, salt, peanut butter, sesame oil, and water in a blender cup.
Blend until smooth.
The sauce should be thick and creamy like mayonnaise. If it seems too thick, add a little water until you have the right consistency. The sauce can be made ahead and stored in the fridge for 5 days. Let the sauce warm on the counter for 10 minutes and then stir well when ready to use.

Prep the vegetables:

Cut the cucumber into 2 inch logs. Slice each cucumber log lengthwise. Then stack the slices and cut across them to create ¼ inch strips. Set aside on a plate.
Peel the carrot and slice thinly on the bias. Stack the carrot slices and cut across them again to create ¼ inch strips. Set next to the cucumber.
Cut the red pepper in half and scoop out the seeds. Cut the peppers into ¼ inch strips. Put onto the same plate with the other veggies.
Wash and trim the scallions. Cut thinly and set aside on a small plate. Wash and chop the cilantro and put them on the same plate as the scallions.
Set both plates, covered in plastic wrap, in the fridge until ready to use. Veggies can be prepped the day before.

Prepare the noodles:

Bring a large pot of water to a rolling boil. Cook noodles according to package instructions.
Drain under cool running water in a colander. Let the water drain and then shake the colander a couple of times to drain the remaining water.
Put the noodles in a bowl and top with 1 ½ cups of sauce. Mix the noodles with the sauce until the noodles are evenly coated.
Separate the noodles into four separate serving bowls. (You can also make one large platter and share at the table.)
Evenly divide the vegetables on top of the noodles and then garnish with the peanuts, scallions, and cilantro.
Serve peanut noodles with extra sauce on the side.

Notes

*Extra sauce can be used to top grilled meats or used as a dipping sauce for cut veggies.

Keywords: peanut noodles, sriracha, vegan, vegetarian, noodle bowls,

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Shiso Chicken Patties

You have to love a recipe that’s good either hot or at room temperature, that makes a perfect appetizer but is equally happy to play a more starring role, and makes for an effortlessly beautiful presentation. These Shiso Chicken Patties check all those boxes. This Japanese take on chicken burgers will make you forget those dry, bland burgers forever!

Shiso Leaves

Shiso is a Japanese herb known for its large jagged leaves and bright, refreshing flavor. Sometimes called Shiso mint, it is related to the mint family, but has a more complex flavor, with hints of cinnamon and anise. They are frequently used as garnishes, you’ve probably seen them underneath pieces of sashimi at sushi restaurants. But they can do so much more! The herb is used twice in these Shiso Chicken Patties-both to flavor the meat mixture, and also to wrap around the patties, making a striking presentation.

Shiso is called perilla in American markets. Perilla is an umbrella term for many species in the family of mint. Japanese Shiso and Korean Perilla look alike and are related, but they are not interchangeable. You can use Korean perilla if you like, but know that it will have a different flavor.

Shiso Chicken Patties Seasoning

Move over dry, boring, flavorless, chicken burgers. We have a few tricks that turn these into absolute flavor bombs. First I add some umami superstars: oyster sauce, miso, soy sauce, and mirin. These will flavor the patties as well as help to keep them moist. Shiso leaves and minced scallions provide freshness and a little bite. Another ingredient that may surprise you-tofu! The tofu adds a bouncy, springy texture to these, and also helps to keep them from drying out.

Then add the cornstarch, sprinkling it over the bowl, and mix again:

Shape the Shiso Chicken Patties

Oil your hands and shape the balls into smooth ovals:

Cook the Shiso Chicken Patties

The goal of pan frying these is to try and preserve the green color of the Shiso leaves. So we cook them low and slow, using the lid to help cook the patties through. Once you cover the patties, turn down the heat, and cook for another 2-3 minutes.

You could make a meal out of these for just a couple people, but I usually serve them as an appetizer. They have a lot of seasoning already, so it’s really not necessary to serve them with any sauce. If you must, a little chili sauce, is a nice option for those who want a kick.

I love a meal of lots of little different bites. To make fun dinner out of small plates, try serving these with:

Leftovers are just as good heated for a minute or two in the microwave or even cold. They’re also great additions for an Asian type lunchbox!

I can’t wait for you to try these Sushi Chicken Patties! When you do please take a moment to rate the recipe and comment on it below. And you can show off your creations by tagging us @funkyasiankitchen.