Toronto Life Insider Chef's Pantry | Quarantine Cuisine: Uncle Mikey's punchy peanut noodle

The Toronto Life Insider Chef’s Pantry

Toronto Life's Quarantine Cuisine series features signature recipes created by Toronto chefs. Every month features a different make-at-home dish from a popular Toronto restaurant menu. We hope you enjoy them. This month, learn how to make Uncle Mikey's punchy peanut noodle at home.

 

Toronto Life Quarantine Cuisine

CHEF MIKEY KIM
Chef - Uncle Mikey's 

When travel is a thing again, Uncle Mikey’s chef Mikey Kim will be overdue for a return to New York’s Lower East Side, for a paper plate of egg noodles with a splash of peanut sauce. The heart wants what it wants, and for Kim, the $2 (in 2008) dish from a restaurant called Shu Jiao Fu Zhou brings back powerful taste memories of his culinary school days. “I go every time I visit NYC, and I love it,” Kim says.

When he opened Uncle Mikey’s in Brockton Village in 2017, he spun up his own version, which he calls Starving Artist Noodles; it’s still on the takeout menu, even as Uncle Mikey’s has pivoted to become a bottle shop. The velvety sauce clings to every noodle strand with a toasty-sweet grip, and it’s hard to imagine a more satisfying dish for just $5. It’s also one that can be whipped up at home in no time. Here’s how.

Exclusive Recipe by Chef Mikey Kim

Starving Artist Noodles
simple and quick diy dinner idea

COOKING METHOD

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

  • 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. Bring water to a boil, add pasta, and cook for one minute less than indicated by the directions on the packaging.

  • Add sesame seeds to the saucepan and stir every few seconds until aromatic and lightly browned.

  • Transfer seeds to the bowl with the ginger and scallions. Add the rest of the sauce ingredients. Stir until smooth.   

  • Meanwhile, cook the noodles per package instructions and drain, reserving about ¼ cup of cooking water.
  • Return noodles to the pot. Add sauce until the consistency is similar to alfredo pasta, adding some cooking water if necessary.
  • Garnish with more scallions and sesame seeds, and finish with a splash of malt vinegar and sriracha, if desired.
  • enjoy!

INGREDIENTS:
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

2 tbsp sesame seeds, toasted sesame oil

¼ cup water

malt vinegar (optional)

sriracha (optional)

 

 

 

Looking for more items? Then explore Door2Door Fresh for more fresh meats, produce & pantry selections.