225 g ground beef (or pork, chicken, turkey, or crumbled firm tofu)
1.5 tbsp soy sauce
1 tbsp white vinegar (cane or coconut vinegar preferred)
2 tsp brown sugar
Kare Kare Sauce
About 1/2 cup reserved noodle water, or more as needed
1/4 cup peanut butter (dark roasted preferred)
1 garlic clove, grated
2 tsp Filipino shrimp paste (bagoong guisado)
1.5 tsp toasted rice powder
1 tsp fish sauce
1/4 tsp sugar
Optional, for color: 1/8 tsp annatto powder
To Serve
Crushed peanuts
Chili oil (optional)
Directions
For the vegetables, add the bok choy, string beans, and eggplant to a lightly oiled pan over medium-high heat. Cook 5-7 minutes until softened and deeply browned on all sides. Set aside.
For the protein, add the ground beef to a lightly oiled pan over medium-high heat, breaking up chunks. Cook until no longer pink, then season with soy sauce, vinegar, and brown sugar. Continue cooking 7-10 minutes, stirring, until the beef absorbs the sauce and caramelizes. Set aside.
For the noodles, bring a pot of water to a boil. Cook the noodles per package instructions until soft, reserving at least a cup of noodle water. Drain and set aside.
In a large bowl, whisk together all the Kare Kare sauce ingredients into a creamy, smooth sauce. Add the noodles and toss to combine, adding more noodle water for a creamy finish.
Plate the noodles, top with the vegetables and ground beef, and finish with crushed peanuts and a drizzle of chili oil if desired.
Filipino creamy peanut noodles, loosely inspired by dan dan noodles. From Ian Rivero via Instagram.
