Life Is Like A Dumpling

Peanut Sesame Soup Noodles

This month’s Recipe Redux theme is good luck foods. I’ve never actually thought of a certain food or dish as my ‘good luck’ food, but having been brought up in a Chinese household, lots of things are meant to signify or bring good luck, and there are many superstitions that make up our culture. Most symbols and practices have to do with longevity, prosperity, happiness, and good fortune and luck. Noodles, for example, symbolize longevity. There are many other foods that are meant to be lucky, but noodles are a favourite of mine, only because I grew up eating them and find them very comforting. Slurp, eat, slurp, eat.

Whenever I’m in Hong Kong, I make it a point to visit Din Tai Fung for these delicious spicy peanut sesame noodles. I don’t know if those are vegan, but I’ve made these vegan and, instead of using noodles made with white flour, have opted for fibrous and gluten-free buckwheat noodles instead. I made them for my friend Saanya, who spent a year abroad in Hong Kong and is constantly missing the city and the food!

Peanut Sesame Soup Noodles
*serves two
85g buckwheat noodles (I use Clearspring’s organic buckwheat noodles, which come in 250g packs)
3/4 cup peanut butter
3/4 cup chopped scallions or spring onions
a thumb or knob of ginger, peeled and chopped
4 cloves garlic
1 tablespoon soy sauce
2 teaspoons gochujang
chilli powder or flakes, to taste
sriracha, to taste.
around 3/4 to 1 cup water for the broth
toasted sesame oil

Heat up two tablespoons of toasted sesame oil in a medium pot on medium heat. Sauté the ginger, garlic, and scallions until fragrant.

Scoop the peanut butter into the pan and stir. Add the soy sauce, gochujang, sriracha, and chilli. Continue to stir.

Fill a separate pot with water. Salt the water, and bring the water to a boil. Cook the noodles until al dente. Once the noodles are cooked, drain the noodles, but save the water for the peanut-sesame broth.

Add the noodles to the peanut-sesame sauce. Add a 1/2 cup of the water used to cook the noodles, and stir. Add another 1/4 cup. If the broth needs more flavour, stir in a little more soy sauce, sriracha, and sesame oil. If it is too spicy, add more water. I like mine spicy so I’m heavy with the sriracha and chilli!

Pour the soup noodles into bowls, serve.

Enjoy 🙂

Wishing you much love and happy kitchen adventures,

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This entry was published on December 21, 2013 at 12:04 pm. It’s filed under Uncategorized and tagged , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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