How to make Chinese Shaxian Peanut Sauce Noodles?

How to make Chinese Shaxian Peanut Sauce Noodles? everywhere in the world has a much-beloved fast-food chain. If you’re in California,  it’s In-N-Out; in the Philippines, it’s probably Jollibee; and in South China,  that home of cheap eats and late-night drunken college meals is Shaxian Snacks.

For me, it was always kind of hard to separate an overly bibulous night from Shaxian’s Fujian-style wontons, their duck legs, and – my personal favorite – the peanut-sauce mixed noodles.

Now, “Shaxian” is named after a place – it’s a pretty humble town nestled in mountains of the Fujian province.

How To Make Chinese Shaxian Peanut Sauce Noodles?

The chain originally began as a local organization for a loose collection of the town’s street vendors, but how that morphed into a multi-billion dollar business is a story for another day. But there is a pretty straight line between the snacks at the chain and some of the classic street foods in the area.

There’s the wonton-like bianrou,  the roasted and lightly smoked banya, and, of course, those peanut-sauce mixed noodles.

So today, we wanted to show you how to make those noodles in the Shaxian street food style.  

And while I am biased, they are aggressively delicious – they’re rich,  saucy, and perhaps surprisingly easy to boot. making for what’s probably one the highest deliciousness-to-effort ratios of anything we’ve covered on this channel yet.

Now, there’s gunna be three fundamental components to these noodles – seasoned soy sauce, scallion lard, and peanut sauce.

Our recommendation would be to make a larger batch of each component,  save them, and enjoy some quick peanut noodles for weeks to come.

So. For your seasoned soy sauce, it’ll just be two tablespoons of soy sauce mixed with an equal amount of water together with two teaspoons of sugar.

Toss that over a medium flame, bring it up to a boil, then shut off the heat and that’s honestly it for the seasoned soy.

Next up, the scallion lard. To make it, first toss three tablespoons of lard together with ten grams of, well, scallions and heat that up over a medium-low flame.  

Just continue to fry the scallion with the lard til your scallions turn brown and crispy.

That’ll take a bit, about ten minutes – you’re looking for something that looks about like this in the end.  

Munch on your crispy scallions as a snack for the cook, and dip out your now-flavored lard.

And now finally, let’s sort our peanut sauce. 

Now, when trying to recreate that Shaxian-style peanut sauce, we were presented with a problem. 

See, this is the peanut paste that is used in  Fujian – what vendors’ll do is just mix that stuff with some peanut oil to thin it right out,  and that forms the base of the sauce for the noodle.

Of course, you guys living in the West  can buy your own version of ‘peanut paste’ in the form of natural peanut butter – but, as I think  you can see, the peanut butter on the right’s much less deeply roasted than the Fujian peanut paste on the left.

So instead of just mixing it with oil, we’ll be narrowing that gap by frying it.

So in a wok or something at least relatively non-stick, toss in a quarter of a cup of peanut oil and heat it up over a high flame.

Then once you can start to see some slight wisps of smoke,  about 200 centigrade, shut off the heat and add in a quarter cup of all-natural peanut butter.  

Give it a good mix, swap the flame to low, and cook that for about seven or eight minutes to deepen the flavor.

Keep your eye on this one though, because it can really go from zero to the minute in a flash – you’re looking for something that’s darkened to about a sort of peanut-butter-roux color, like so. 

So now just take that out, and reserve.

Now. We just made enough components for four snack-sized bowls of noodles.  

So now in each bowl just toss in a tablespoon of your peanut sauce,  two teaspoons of the seasoned soy sauce, a teaspoon of the seasoned lard,  about two teaspoons of water – or, stock, if you feel like the running extra mile – an  eighth teaspoon salt, and a quarter teaspoon MSG.

And now this if ready for some noodles.

Now, the type of noodles used in Shaxian for this dish are alkaline noodles,  so if getting some Fujian-style noodles isn’t in the cards for you, feel free to swap in something like a proper Japanese ramen noodle. Just boil 60 grams of dried noodles according to the package,  or until a touch past al dente, then take them out and transfer them over to your noodle bowl.  

Now just give it all a good mix, top with some sliced scallions,  and optionally nestle in a bit of blanched veg to complete the plate.  

And with that, your peanut sauce mixed noodles are done… just like how they make it in Shaxian.

So in Shaxian, they would use this kind of special alkaline noodle, where they would knead some tapioca or cassava starch in it
but you can just use regular alkaline noodles or you can even use non-alkaline noodles or fresh or dry, it really doesn’t matter all that much, because this dish is really about the sauce.

So right! Check out the description box for a detailed recipe, a big thank you for everyone.

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