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Quarantine Cuisine: How to make Uncle Mikey’s punchy peanut noodles at home Quarantine Cuisine: How to make Uncle Mikey’s punchy peanut noodles at home By Alex Baldinger | Photography By Graydon Herriott |   February 10, 2021 02/10/2021 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 2009) 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

Birreria voloKai weiHua shengUncle mikeyMikey kimNew yorkLower east sideShu jiao fu zhouBrockton villageStarving artist noodlesHung wang foodsGrape glassகை வெய்ஹுவா ஷெங்மாமா மைக்கிமைக்கி கிம்