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 - 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


  • 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!

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.