INGREDIENTS

Makes three full or five snack portions

400 g fresh egg noodles

3 tbsp canola oil

1 tbsp ginger, finely minced

1 scallion stalk, finely chopped

1 tsp coarse gochugaru chili pepper

½ cup smooth peanut butter

3 tbsp soy sauce

1 tbsp hoisin sauce

1 tbsp sugar or stevia

1 tbsp sesame seeds, toasted

2 tbsp sesame oil

¼ cup water malt vinegar (optional) sriracha (optional)

Note: gochugaru can be found at PAT, Galleria and H-Mart, but any crushed and dried chili peppers can be substituted. Fresh egg noodles (Kim uses Hung Wang Foods thick wonton noodles) are available at Chinese supermarkets including Hua Sheng and Kai Wei in Chinatown. If you’re looking for a shortcut, Uncle Mikey’s jarred peanut sauce can be purchased at Uncle Mikey’s Bodega, Grape Glass and Birreria Volo.

TECHNIQUE

1. In a small saucepan, heat the canola oil until smoking hot.

2. In a heatproof bowl, pour the hot oil over the ginger and scallion to bring out the aroma. Return saucepan to heat and set bowl aside. 3. Add sesame seeds to the saucepan and stir every few seconds until aromatic and lightly browned.

4. Transfer seeds to the bowl with the ginger and scallions. Add the rest of the sauce ingredients. Stir until smooth. 5. Meanwhile, cook the noodles per package instructions and drain, reserving about ¼ cup of cooking water.

6. Return noodles to the pot. Add sauce until the consistency is similar to alfredo pasta, adding some cooking water if necessary.

7. Garnish with more scallions and sesame seeds, and finish with a splash of malt vinegar and sriracha, if desired.