So this recipe isn't legit at all. It's adapted from a recipe by Alton Brown, and it calls for peanut butter and ramen noodles. Peanut butter and ramen noodles. But don't knock it til you try it. It reminds me of the dan dan noodles from Oodles Noodle & Dumpling Bar in Columbus, which isn't authentic at all but it's good comfort food. This is just that too, but a tad more refined.
Adapted from recipe by Alton Brown
- 1/3 cup creamy peanut butter
- 4 + 1 cloves garlic
- 1/4 tsp powdered ginger
- 2 + 1 Tbsp soy sauce
- 1 Tbsp brown sugar
- 1 Tbsp sesame oil
- 1 Tbsp Chinese black vinegar
- 1 Tbsp chili oil + extra for garnish
- 1/4 cup chicken broth
- 1/2 lb ground beef or pork
- 1 stalk scallions + extra for garnish
- 2 packs Shin Ramyun (you can try any ramen brand really, but this is my favorite)
- A few stalks of bok choi (optional)
- Peanut halves for garnish
For the sauce, combine peanut butter, 3 cloves minced garlic, ginger, 2 Tbsp soy sauce, brown sugar, sesame oil, Chinese black vinegar, chili oil, and chicken growth. Whisk well. For the meat, combine ground meat, 1 Tbsp soy sauce, 1 clove minced garlic, and a stalk of sliced scallions. Mix well.
Boil some water to a boil, and cook two packs of Shin Ramyun noodles for about 2-3 minutes until softened (be careful not to overcook).
While you're prepping the noodles, you may as well brown your meat over medium-high heat on an adjacent stovetop.
Optional: When the noodles are almost done, add some bok choi leaves and cook for 30 seconds until the greens are tender crisp.
Strain everything. I separated the leaves and the noodles into separate big bowls, then tossed the noodles with a drop of sesame oil to prevent sticking. Put some noodles and bok choi in a bowl.
Top noodles with peanut sauce and noodles, then decorate with peanut halves, sliced scallions, and a drizzle of chili oil.