Creamy Peanut Noodles
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Here’s an easy dish you can make in just about 10 minutes!
I’m using fresh wheat noodles, which are slightly thick and chewy. They can be found in the refrigerated section of Asian grocery stores, but any noodles of your choice will work too. Just remember to slowly add the hot leftover noodle cooking water as you mix to get the sauce to the perfect consistency–the amount will depend on the noodle type and starchiness level. Keep in mind the sauce will also thicken as it cools.
Recipe on jasmineandtea.com [ search ‘peanut noodles’ ]
Spicy Garlic Peanut Noodles - 5 Minutes ONLY!
Are you ready for my 5 Minute, ONLY Spicy Garlic Peanut Noodles? Creamy, spicy, savory, and delicious Spicy Garlic Peanut Noodles will be your new go-to meal! This recipe takes less than 5 minutes to put together with simple ingredients you already have at home. Warning, this noodle recipe is incredibly addicting, and you may be having this for the rest of the week, don’t say I didn’t warn you!
#short #shorts #noodles #easyrecipe
FULL RECIPE:
Quick Chicken and Peanut Udon - Marion's Kitchen
An express Japanese udon noodle recipe that totally delivers on the flavour. Including my super quick method for how to make chilli oil and then glossy peanutty sauce.
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
creamy peanut noodles in 10 minutes! ????
creamy peanut noodles ~
Here’s a dish you can make in just about 10 minutes. All of these ingredients are very common in asian cooking. I use these ingredients over and over again in my recipes and I’ve linked everything in my bio on my amazon storefront if you need it!
✨click here for full recipe
This recipe is for about 3 servings, but I only made one serving for this video. You’ll need about 1 tbsp of peanut butter for 1 serving of noodles.
ingredients
- 300g noodles
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 3 tbsp creamy unsalted peanut butter
- pinch of sugar, depending on taste
- 1 tbsp oyster sauce (optional)
- 1 tbsp homeade crispy garlic chili oil + more as topping
- 3/4 cup (175ml) leftover water
I recommend slowly adding the water as you mix in case you don’t need as much. It will depend on your noodle type and starchiness as well, but the sauce will thicken up as it cools.
written recipes
link to ingredients
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Peanut Noodle Stir Fry | with air-fried tofu
These Vegan Peanut Noodles are super easy to make and a go-to weeknight meal of mine. The slightly chewy rice noodles are coated in a creamy, flavorful savory peanut sauce and loaded up with lots of veggies. Topped off with some crispy air-fried tofu and scrambled vegan Just Egg, these noodles are a winner.
FULL RECIPE on tyberrymuch:
Peanut Noodles Recipe | EASY Sichuan Style Udon!
LEARN HOW TO MAKE AN EASY VEGAN PEANUT UDON NOODLES RECIPE
LAY HO MA!! Noodles can take on whatever flavour you throw at it and it's why they are simply amazing. This nutty, salty, and spicy noodle recipe is sure to be a family favourite. Join me in this episode and learn how to make an easy Sichuan style vegan peanut noodles recipe. Let's begin.
Ingredients:
4 broccolini
1/4 lb button mushrooms
1 stick green onion
1/2 tbsp Sichuan peppercorn (or black peppercorn)
1 bundle Chinese wheat or Japanese udon noodles
1 tbsp cane sugar
1/2 tbsp rice vinegar
2 tbsp soy sauce
3 tbsp grapeseed oil
2 star anise
1 tbsp white sesame seeds
1 tbsp Korean pepper powder (gochugaru)
2 tbsp peanut butter
1 cup riced cauliflower
2 tbsp roasted peanuts
drizzle of toasted sesame oil
Directions:
1. Bring a pot of water to boil for the noodles
2. Trim the broccolini into bite sized pieces, half the mushrooms, and chop the green onion keeping the white and green part separate
3. Heat up a sauté pan on medium heat. Add the Sichuan peppercorn and toast for 45sec. Then, crush in a pestle and mortar
4. Boil the noodles for half the time of package instructions (in this case 4min)
5. Make the sauce by mixing together the cane sugar, rice vinegar, and soy sauce in a small cup
6. Set aside 1/2 cup of the cooking water from the noodles and strain out the rest
7. Heat up the sauté pan back on medium heat. Add the grapeseed oil
8. Add in the star anise, white sesame seeds, gochugaru, and the crushed Sichuan peppercorn
9. Add in the white parts of the green onion, mushrooms, and broccolini. Sauté for about a minute. Then, remove the star anise
10. Add in the peanut butter and rice cauliflower. Sauté for a couple of minutes
11. Add in the noodles followed by the sauce and reserved cooking water
12. Stir and allow the noodles to absorb the liquid
13. Plate and garnish with the green onions, crushed roasted peanuts, and a drizzle of toasted sesame oil
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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.
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