Vegan Peanut Satay Ramen Recipe | SO EASY Soup Broth!! (ビーガンラーメンの作り方)
LEARN HOW TO MAKE VEGAN PEANUT SATAY RAMEN IN THIS EASY RECIPE!
LAY HO MA!! I love ramen, you love ramen, everyone loves ramen!! In this episode, I will show you how to make an easy vegan ramen with the lovely flavour a peanut satay broth. Some clarification - satay is traditionally meat grilled on skewers and covered with peanut sauce. The peanut sauce is sometimes referred to as satay sauce. Join me in this episode and let's make some vegan ramen!
Ingredients:
2 pieces garlic
1 small piece ginger
drizzle of olive oil
handful of shimeji mushrooms
1 cup extra firm tofu
2 tbsp peanut butter
2 cups vegetable stock (
1 portion ramen noodles (
1 tbsp cane sugar
1 tsp rice vinegar
2 tbsp soy sauce
1 tsp sesame oil
2 tbsp roasted peanuts
1 stick green onion
few sprigs cilantro
2 tbsp chili oil (
1 tbsp white sesame seeds
Directions:
1. Finely chop the garlic and ginger
2. Heat up a medium stock pot on medium high heat. Drizzle some olive oil
3. Add the ginger, garlic, and mushrooms
4. Boil some water for the noodles in a separate saucepan
5. Crumble 1 cup worth of extra firm tofu, then add to the stock pot. sauté for 5-7min
6. Add the peanut butter followed by the vegetable stock. Stir and deglaze the pan
7. Cook the noodles as per package instructions. Use chopsticks to loosen the noodles occasionally
8. When the broth comes to a boil, simmer on medium for 5min
9. In the serving bowl, add the cane sugar, rice vinegar, soy sauce, and sesame oil. Whisk to combine
10. Pour the broth into the serving bowl
11. When the noodles are cooked, strain out the water. Place them in the serving bowl
12. Top the ramen with crushed roasted peanuts, fresh chopped green onion, cilantro, chili oil, and white sesame seeds
ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK + FREE E-BOOK HERE:
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @mr_wilyeung
Wil's Recipes on Facebook: fb.me/mrwilyeung
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
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Top 5 Sunny Anderson Recipe Videos of All Time | Food Network
From her fast food-inspired spicy chicken sandwich to a t-bone steak topped with creamy bearnaise sauce, these are Sunny Anderson's most-viewed videos of all time!
Watch Sunny on #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more:
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0:00 - Intro
0:04 - Spicy Chicken Sandwich Remake
6:19 - Quick Chicken Cheesesteak
12:47 - Tuna Noodle Casserole
16:08 - T-Bone Steak With Easy Bearnaise Sauce
19:35 - Easy 4-Ingredient Pulled Pork
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Quick Chicken Cheesesteak:
Tuna Noodle Casserole:
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Easy 4-Ingredient Pulled Pork:
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Top 5 Sunny Anderson Recipe Videos of All Time | Food Network
How to Cook from the Pantry | Tuna Gratin | NYT Cooking
Get the recipe:
Join food reporter and Pantry Queen Melissa Clark (along with her husband-slash-cameraman Daniel and her dragon-slaying daughter, Dahlia), as she develops a recipe in real-time for her From the Pantry column. Can she whip up something delicious AND Dahlia-approved using the ingredients she already has in her pantry? Follow along to find out.
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Haluski - Cabbage And Noodles - Great Depression Cooking - $1 Meal - Poor Man's Meal
Join this channel for more Great Depression Era Recipes:
My mother grew up during the Great Depression and this is one of the recipes that her family used to eat and she continued to make for me when I grew up. My grandmother used to make homemade noodles and my mother would often make homemade noodles also. I'm using store bought egg noodles for convenience. It's a very cheap meal and serves 4 people for less than $5.00
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LUXE creamy plantbased Ramen Recipe to BREAK THE INTERNET!
LEARN HOW TO MAKE THE BEST CREAMY VEGAN RAMEN RECIPE EVER!
LAY HO MA! Where would we be without ramen? Ramen is just so comforting, delicious, and it really can be easy to make. Join me in this episode and learn how to make an easy creamy vegan ramen recipe that will change your life. Let's begin
Ingredients:
1/2 cup coconut cream
100g extra firm tofu
3 fresh shiitake mushrooms
60g broccolini
1 tsp cane sugar
1 tsp toasted sesame oil
2 tbsp chili oil (
1 1/2 tbsp + 1 tsp soy sauce
1 tbsp white sesame paste
140g ramen noodles
2 1/2 cups veggie stock (
2 tbsp avocado oil
2 tsp dark soy sauce
chili threads to garnish
Directions:
1. Bring a pot of water to boil for the noodles
2. Scoop out the coconut cream from the can and set it aside
3. Mash the tofu into a crumble with a fork. Finely chop the shiitake mushrooms and broccolini
4. In the ramen bowl, whisk together the cane sugar, a splash of toasted sesame oil, 1 tbsp chili oil, 1 1/2 tbsp soy sauce, and the white sesame paste
5. When the water comes to a boil, cook the noodles to package instructions. Stir the noodles occasionally
6. Strain out the noodles and set aside. Toss the noodles with a splash of toasted sesame oil
7. Whisk together the veggie stock and coconut cream in a pot heating on medium high heat
8. Heat up a nonstick pan to medium heat. Add in the avocado oil
9. Sauté the tofu for 2-3min. Then add the broccolini and mushrooms and sauté for another 2-3min
10. Add 1 tsp soy sauce and 2 tsp dark soy sauce. Sauté for another minute
11. When the broth comes to a boil, pour it into the ramen bowl. Place in the noodles followed by the sautéed veggies
12. Garnish with some chili threads and another tbsp of chili oil
YOUR SIGNED VEGAN RAMEN COOKBOOK, COOK WITH CONFIDENCE COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS HERE:
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @yeungmancooking
Wil's Recipes on Facebook: fb.me/yeungmancooking.com
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
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EASY CHEESY TUNA PASTA RECIPE | Marjorie Barretto
Today's recipe is a dish I grew up with. Not all children are fond of the taste of tuna but with this recipe, I'm sure they'll love it when it's served in a creamy and cheesy way. Plus, it's simple and easy to make!
CHEESY TUNA PASTA RECIPE
Ingredients:
- Doña Elena Pure Olive Oil (perfect for pasta and everyday cooking)
- Linguine pasta
- Canned tuna in oil
- Tomato sauce
- Garlic, minced
- Onion, minced
- Brown sugar
- All purpose cream
- Can of cream of mushroom soup
- Lots of grated cheese
- Salt and pepper to taste
Procedure:
1. Drain the canned tuna from its oil.
2. Pour Doña Elena Pure Olive Oil to the pre-heated pan to sauté the garlic and onion.
3. Add the drained tuna and continue to stir. You may add more olive oil for more flavor.
4. Pour the tomato sauce and continue to mix. Add a little water so that the sauce will not be too pasty once the other ingredients will be added. Mix well.
5. Pour the all purpose cream and cream of mushroom soup and continue to mix until the color of the sauce has lightened.
6. Mix the grated cheese to the sauce and continue mixing to avoid burning the cheese.
7. Simmer for a few minutes while you cook the linguine pasta in another pot.
8. You may add sugar to the sauce for a sweeter taste (optional)
9. Serve and enjoy!
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