Peanut butter noodles

This budget-friendly pantry meal has an interesting history and origins in Shaxian, in China’s south-eastern Fujian province.

Not just for toast Source: Camellia Aebischer

Peanut butter noodles might sound like an Americanised version of a Chinese dish, and you can find this item on menus all around New York’s Chinatown, but its origins don’t lie there.

The dish, made from a ground peanut sauce, hails from Shaxian, in the south-eastern coastal province of Fujian.

The reason you’ll find peanut butter noodles all around 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 store-bought peanut butter. You can roast your own peanut butter with a little peanut oil in a pan if you want to go the extra mile, but lightly toasted does just fine for me.

If you have the choice, fresh noodles are always the way to go. Source: Camellia Aebischer

How to make peanut butter noodles

Serves 4

In a large serving bowl place:

• 2 tbsp peanut butter
• 2 tbsp soy sauce
• 2 tsp black or rice vinegar
• 1 tbsp chilli oil (optional)

Mix well until a thick sauce forms. Toss in:

• 2 spring onions, finely sliced

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

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

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

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

Scatter with sliced spring onion to serve.

If you prefer sesame just swap the peanut butter out for zhima jiang (roasted sesame paste). Source: Camellia Aebischer

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