Kare Kare Noodles (Filipino Creamy Peanut Noodles)

Kare Kare Noodles are a twist on the classic Filipino stew (Kare Kare) by using the rich peanut sauce to coat chewy, bouncy noodles as a fun snack or meal!

What are Kare Kare Noodles?

Kare Kare is a Filipino peanut stew, which are normally made with oxtails or sometimes beef, pork, goat, and seafood. Traditional vegetables, such as string bean, eggplant, and bok choy are also typically included with the dish.

The rich peanut sauce makes it the perfect pairing not only with rice, but also noodles! It’s essentially very similar to peanut noodles, but through recipe testing this, I’ve found it’s also somewhat similar to Dan Dan Noodles (just less spicy and a with more funky-forward taste).

Ingredients and Substitutions

Bok choy, Green beans, Eggplant: These are the typical veggies you’ll traditionally find in any Kare Kare which provide both flavor and texture to the noodles.

• Substitutes: You can always omit or add extra veggies according to your preference.

Ground Protein: To replace the normally tedious preparation of oxtail, we use ground beef for faster preparation and ease.

• Substitutes: Feel free to also use ground pork, chicken, turkey, or even crumbled tofu.

Soy sauce, white vinegar, brown sugar: These are sauces we’ll use to season our ground beef with which will provide it with a deeply savory, tangy, and slightly sweet taste.

Noodles: I used fresh Korean noodles for this recipe since I really enjoy their springy chewiness. 

• Substitutes: Other noodles you can experiment with include soba, Japanese udon, ramen, or vermicelli. Do note that because they have varying sizes, you may have to adjust the sauce ratio accordingly to evenly coat the noodle varieties.

Peanut Butter: If you can, definitely go for the dark-roasted kind since these tend to be deeper and toastier in flavor.

• Substitutes: Kare Kare traditionally is only made with peanuts, but for accessibility as a noodle dish, you can also try sesame paste or tahini.

Bagoong (shrimp paste) and fish sauce: A combination of these will give our sauce that rich umami, and somewhat funky taste. Don’t worry, it won’t cause the dish to taste overly fishy or briny -they melt along with the peanut to boost those savory notes!

• Substitutes: You may omit the shrimp paste and/or fish sauce to be replaced with soy sauce or kosher salt to taste.

Annatto/Achuete powder: This powder is mainly for visual appeal, giving the sauce a slightly red/orange hue.

• Substitutes: You can omit this ingredient without altering the flavor of the sauce at all. You could also achieve a similar coloring effect with paprika or chili oil.

Toasted rice powder: Normally used as a thickening agent, this also provides the sauce with a toasty and nutty flavor. While you may be able to find these pre-made, it’s actually quite easy to make at home. Simply toast raw, uncooked rice on a dry pan until golden brown in color, then pulverize the toasted grains into a fine powder.

Instructions

For the vegetables, add the prepared bok choy, string beans, and eggplant to a lightly oiled pan over medium-high heat. Cook the vegetables for about 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 any large chunks. Cook until the beef is no longer pink, then season with soy sauce, vinegar, and brown sugar. Stirring frequently, continue cooking the beef for an additional 7-10 minutes, or until the ground beef has completely absorbed the sauce and has caramelized on the outside. Set aside.

For the noodles, bring a pot of water to a boil. Add in the noodles, cooking according to packaged instructions until soft. Reserve at least a cup of noodle water for the sauce. Drain the noodles and set aside.

In a large bowl, combine together all the ingredients to make the Kare Kare sauce. Mix well to combine to form a creamy, smooth sauce. Add in the noodles and toss to combine. Add more noodle water if desired to achieve a creamy finish.

Plate the noodles by topping with the vegetables and ground beef set aside from earlier. Top with crushed peanuts and a drizzle of chili oil, if desired.

Cooking Tips

Make your own homemade rice powder: While you can purchase toasted rice powder in some Asian groceries, you can easily make it homemade from scratch.

To make it, simply toast raw, uncooked rice in a dry pan over medium-high heat. Once golden brown, transfer the toasted grains into a mortar and pestle or spice grinder to process into a fine powder.

Customize the sauce to taste: Taste the sauce prior to mixing along with the noodles. Feel free to add more sugar, salt, and/or rice powder to preference. You can also add more noodle water to thin out the sauce if you’d like.

FAQs (Frequently Asked Questions)

How do I store leftovers?

While these noodles are generally best to enjoy fresh, leftovers can be stored refrigerated in an airtight container for up to 3 days. To reheat, you can microwave or warm the noodles gently over the stove. Since refrigeration can cause the noodles to dry up, you can add a few tablespoons of water to restore the sauce’s original texture.

Can I make this spicy?

Definitely! To make these noodles spicy, simply add some chili oil or chili flakes to the sauce according to preference.

How can I make this vegan/vegetarian-friendly?

Simply replace the ground beef with plant-based protein options such as impossible meat, crumbled tofu, or coarsely chopped mushrooms. The fish sauce and shrimp paste can also be substituted with soy sauce or salt to taste!