On the Menu:

Chinese Noodles with Spicy Peanut Sauce

We had another cooking class at the Larkin Street Youth Services with our Chef Christopher Wang! It was quite a journey to get us all there and ready to go, but we all made it! Today’s recipe was created and inspired by Chef Christopher Wang’s mom! He grew up with a family with 3 brothers so his mom had to figure out how to feed a lot of people on a tight budget.  Chris said, “It’s a way to really fill a belly with yummy noodles and to also get a well balanced and tasty meal!”

This recipe was really quick and easy to make, most of it goes into the preparation of the vegetables and the meat!

This just involved a lot of chopping and mixing around! The carrots and the bean sprouts were marinated with sesame oil, salt, and apple cider vinegar! It all tossed up and left to soak while we prepared the other ingredients.

The kale was massaged in oil to soften the texture!

On to the peanut sauce! We took a saucepan and heated up the oil at a moderate temperature until it became hot. Then we cooked the green onions, garlic, and ginger on the pan for about a minute so the smell could come out! After this we just whisked the rest of the ingredients, which could be found below, into the pot! Our sauce came together really well and it was now ready to be mixed with our noodles!

We sprinkled on some cilantro onto our peanut noodles it was ready for us! Everyone got to serve themselves with the noodles and all of the veggies on the side. For the rotisserie chicken, we had just shredded it and plated it with the vegetables!

We’ve listed the recipes below if you need it and if any of you try it out, please share it with us on Instagram @cooking_project or #thecookingproject.

Peanut Sauce Recipe:

2 tablespoons cooking oil
3 scallions, chopped fine
1 garlic clove, chopped fine
1 tablespoons finely grated peeled fresh ginger root
1 cup water
1/2 cup creamy or chunky peanut butter
1/4 cup soy sauce
1/4 apple cider vinegar
3 tablespoons honey
1/4 teaspoon dried hot red pepper flakes/squirt or two of hot sauce

• In a saucepan heat oil over moderate heat until hot
• Cook scallions, garlic, ginger until fragrant for about a minute
• Stir in remaining ingredients and bring to a simmer, stirring
• Simmer sauce until smooth and cool to room temperature

Veggies:

Any veggies will do
Massaged or Sauteed Kale
Carrots marinated with sesame oil, salt and apple cider vinegar
Sprouts
Toasted Sesame Seeds

Noodles and Meat:

1 lb of linguine, cook with instructions on box
Pull off meat from rotisserie chicken

• Toss the pasta in the peanut sauce and add all the vegetables and meat!