EASIEST 15-Minute Spicy Peanut Sauce Noodles | Vegan Dinner Recipe
Hello friends! Today I want to share with you all this amazing spicy peanut sauce noodle recipe. It's super easy to assemble (the ingredients) and prepare.
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Vegan Peanut Chili Noodles recipe | EASY Asian inspired Spicy Udon Dish!
LEARN HOW TO MAKE A SPICY ASIAN INSPIRED PEANUT CHILI NOODLE RECIPE!
LAY HO MA!! Noodle recipes are so easy to whip up and there are literally infinite variations and recipes. I used udon noodles for this recipe but you can also use ramen noodles or noodles of your choice! Join me in this episode and let's make a delicious vegan spicy peanut chili noodles recipe! Let's begin!
Ingredients:
1 handful cremini or button mushrooms
2 pieces garlic
1 small piece ginger
2 sticks green onion
1/4 lb extra firm tofu
1 bundle udon noodles
drizzle of toasted sesame oil
3 tbsp chili oil (
1 small bunch canned bamboo
1/4 cup corn
1 tbsp peanut butter
2 tbsp soy sauce
1/2 cup water
2 tbsp crushed roasted peanuts
1 tbsp white sesame seeds
Directions:
1. Bring a pot of water to boil for the noodles
2. Quarter the mushrooms. Finely chop the garlic and ginger. Chop the green onion leaving some of the green part for garnish
3. Use a paper towel to dry off the tofu. Then, crumble and set aside
4. Cook the noodles for half the time to package instructions (in this case 4min)
5. When the noodles are cooked, strain out the water and toss with a drizzle of toasted sesame oil
6. Heat up a sauté pan on medium heat
7. Add the chili oil. Then, sauté the garlic, ginger, and green onion for about 1min
8. Add the tofu and bamboo. Sauté for a few minutes
9. Add the mushrooms, corn, peanut butter, soy sauce, and the noodles
10. Add the 1/2 cup water and stir until the noodles have absorbed the liquid (few minutes)
11. Garnish with the rest of the green onion, peanuts, the white sesame seeds, and an optional drizzle of chili oil
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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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SPICE UP your weekly menu with this quick + easy Noodles Recipe
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LEARN HOW TO MAKE AN EASY AND QUICK SWEET + SPICY NOODLES RECIPE TODAY!
LAY HO LAY HO! If there's noodles, I'm game! Join me in this episode and learn how to make an easy, quick, and tasty sweet and spicy noodles stir fry recipe right at home! Let's begin
Ingredients:
4 pieces garlic
small piece ginger
5 sticks green onion
1 tbsp doubanjiang
1/2 tbsp soy sauce
1 tsp dark soy sauce
1 tsp black vinegar
splash toasted sesame oil
1/2 tbsp maple syrup
1/4 cup peanuts
1 tsp white sesame seeds
140g dry ramen noodles
2 tbsp avocado oil
1 tsp gochugaru
1 tsp crushed chili flakes
Directions:
1. Bring some water to boil for the noodles
2. Finely chop the garlic and ginger. Finely chop the green onions keeping the white and green parts separate
3. Make the stir fry sauce by combining together the doubanjiang, soy sauce, dark soy sauce, black vinegar, toasted sesame oil, and maple syrup
4. Heat up a nonstick pan to medium heat. Add the peanuts and white sesame seeds. Toast for 2-3min, then set aside
5. Boil the noodles for half the time to package instruction (in this case 2min). Gently loosen the noodles with chopsticks
6. Place the pan back to medium heat. Add the avocado oil followed by the garlic, ginger, and the white parts from the green onions. Sauté for about 1min
7. Add the gochugaru and crushed chili flakes. Sauté for another minute
8. Strain out the noodles and add to the pan followed by the stir fry sauce. Add the green onions, toasted peanuts, and sesame seeds but save some for garnish
9. Sauté for a couple of minutes, then plate the noodles. Garnish with the remaining peanuts, sesame seeds, and green onion
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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Spicy Peanut Noodles ANYONE CAN MAKE!
Full Recipe is in our website twoplaidaprons.com in our Bi0! Just type “Noodle” in the search! #peanutnoodle #noodles #cooking #food #recipes #asmr #shorts
Peanut Noodles for Breakfast
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Peanut Noodles in 20 minutes
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⭐️ Peanut noodles are tossed with a creamy and delicious peanut sauce made with just a few simple ingredients.
⭐️ Ingredients
8 ounces dry noodles double the amount if you use pre-cooked noodles like vacuum-packed udon noodles.
Peanut Sauce
½ cup peanut butter
⅓ cup soy sauce
3 tablespoons lime juice
2 tablespoons maple syrup
2 teaspoons sriracha sauce
1 clove garlic grated
1 teaspoon ginger grated
Vegetables
1 cup red bell pepper cut into strips
1 large carrot cut into matches or grated
2 green onions thinly sliced, save green tops for garnishing
2 cups broccoli florets boiled
¼ cup roasted peanuts coarsely chopped
Garnish (optional)
4 wedges lime
1 tablespoon sesame seeds
1 drizzle sesame oil
2 tablespoons crunchy onions
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️