Fujian Recipe
Fujian Peanut Noodles
Fujian-style peanut noodles use wheat noodles with a savory peanut sauce, soy sauce, vinegar, garlic, and simple toppings.
Why this dish works
The dish teaches how Fujian and diaspora noodle shops can use simple sauces to create quick, filling meals.
Recipe at a glance
| Item | Detail |
|---|---|
| Serves | 2 |
| Time | 20 minutes |
| Core technique | Sauced noodle tossing |
| Heat level | Mild |
| Best with | Soup or fish balls |
Ingredients
- 8 oz wheat noodles
- 3 tablespoons peanut butter or peanut paste
- 1 tablespoon light soy sauce
- 1 teaspoon black vinegar or rice vinegar
- 1 teaspoon sesame oil
- 1 small garlic clove, grated
- 1 teaspoon sugar
- Hot water to loosen
- Scallions or cucumber
- Optional: chile oil
Method
- Cook noodles and reserve some hot noodle water.
- Mix peanut butter, soy sauce, vinegar, sesame oil, garlic, sugar, and enough hot water to make a sauce.
- Toss noodles with sauce.
- Add scallions or cucumber.
- Add chile oil if desired.
- Serve warm or room temperature.
- Adjust thickness with more noodle water.
Variations and substitutions
- Use sesame paste instead of peanut for a different flavor.
- Add blanched greens.
- Use rice noodles as a nontraditional adaptation.
- Add chile oil for heat.