Thug Kitchen Serves Up A Dish For Chapter 52: China

Guess who’s back? It’s our culinary compadre, Dr. Thug from Thug Kitchen. As you would have been able to tell from our interview with him back in April, this guy is ride or die for healthy eating, here to defend plant-based meals to the bitter end.

Dr. Thug doesn’t front on his passion for holistic wellbeing, which is in part where Thug Kitchen—an online library of healthy recipes by the man himself—fits in. From basmati stuffed grilled peppers to mango pineapple popsicles, TK gives you all the tools you need to keep yourself looking right. Health is no longer a pansy’s game.

A few weeks back we asked the doctor to whip up a recipe in celebration of the recent release of Chapter 52: China, and he happily obliged. Thanks Thug Kitchen! And fucking eat your vegetables, ya heard?

12 ounces of dried thin noodles (You can use whatever you can find: Chinese egg noodles, spaghetti, or even udon)
¼ cup water
2 tablespoons lemon juice
2 tablespoons rice vinegar
1 ½ tablespoons soy sauce or tamari
1 ½ tablespoons toasted sesame oil
1 inch piece of fresh ginger (scrap the skin off with a spoon)

For the peaches:
2 fist sized peaches, ripe but not super soft
1 tablespoon neutral tasting oil (I used grape seed)
1 tablespoon lemon juice
2 teaspoons Chinese Five Spice powder (Most grocery stores carry this shit. If you can’t find it or too fucking busy to look, just substitute with a little bit cinnamon and pepper on the peaches. It ain’t the same but it will do)
a pinch of salt
½ - ¾ cup chopped watercress (If your store doesn’t have it, don’t fucking waste your time running around town. Just grab arugula, spinach, or even green onions would work)

More from FRANK:

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I don’t know what the fuck kind of noodles you chose, so just cook that shit according the package directions. While that’s going, chop up the ginger into really small pieces so that you end up with 2 ½ tablespoons. Add the water, lemon juice, vinegar, soy sauce, sesame oil, and ginger to a small glass and mix that shit up. When the noodles are done cooking, drain them and rinse with cold water.

Chop up the peaches into slices no bigger than an inch. You can leave the skin on because everybody needs more fiber in their fucking diet. I got about 12 slices out of each of my peaches. In a large bowl, mix together the oil, lemon juice, Chinese Five Spice powder, and salt. Throw the sliced peaches in there and make sure they get covered in that spice blend shit.

Bring your grill to a medium-high heat and spray it with a little oil so the peaches don’t stick. Place the peaches on there for 45 seconds or so on each side. You don’t need to cook them, you just want some char marks on there because that looks pro. Grilling them also caramelizes the natural sugars in those motherfuckers making them slightly sweeter. Toss the noodles with the sauce you already made and add the watercress. Pile the grilled peaches on top and serve.

Serves 4-6 or 1 with some enviable leftovers.