Cold Peanut Noodle Salad with the Best Spicy Peanut Sauce EVER
This cold peanut noodle salad with spicy peanut sauce is one of the most popular recipes from my first cookbook and a major winner with my own family as an easy weeknight dinner.
The spicy peanut sauce in this recipe is so good that it would make even a cardboard box taste delicious :) The recipe below is for a cold ramen salad but you could also use this as a thai peanut sauce for chicken satay, spring rolls or even as a veggie dip.
Recipe: Cold peanut noodle salad with the best spicy peanut sauce ever:
Serves 4
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Spicy Peanut Sauce:
½ cup plain natural peanut butter
¼ cup very hot water
¼ cup fresh lime juice
2 tablespoons soy sauce
2 teaspoons honey
1 to 2 teaspoons hot sauce
½ teaspoon dried ginger
¼ teaspoon garlic powder
Noodles and Toppings:
3 - 4 packages ramen noodles
1 cup frozen shelled edamame
2 cups sliced cooked chicken or 450g firm tofu, cubed (optional)
1 cup thinly sliced red cabbage
¼ cup salted roasted peanuts
2 green onions, thinly sliced
Lime wedges (optional)
To make the Spicy Peanut Sauce, combine the peanut butter, hot water, lime juice, soy sauce, honey, hot sauce, ginger and garlic powder in a small blender and purée until smooth.
Alternatively, you can whisk it like crazy until emulsified. If it’s too thick, add 1 to 2 tablespoons of hot water.
Cook the ramen (discard the seasoning packets) in a large pot of salted boiling water until just tender.
One minute before the noodles are cooked, stir in the edamame.
Drain the whole pot and rinse both the noodles and the edamame with lots of cold running water.
Combine the cooled noodles and edamame with chicken/tofu, cabbage and three- quarters of the Spicy Peanut Sauce.
Toss very well, adding the remaining peanut sauce if you like the dish saucier.
Divide among 4 bowls and top with peanuts and green onions. Serve with lime wedges.
Make it ahead: The Spicy Peanut Sauce lasts well in the fridge for up to 5 days.
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I can eat this everyday - easy spicy peanut noodles ????
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Making Chinese Cold Sesame & Peanut Noodles: Ma Jiang Mian
In the final episode of the Cold Noodle Series, I make my Ma Jiang Mian recipe! These super creamy Chinese sesame & peanut noodles are a popular street food in China and Taiwan. It's a simple recipe to make and will leave you very satisfied!
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Ma Jiang Mian recipe (for 2 persons) ????
***
dry wheat or egg noodles, boiled until al dente
3 Tbsp sesame paste
3 Tbsp creamy peanut butter (natural if possible)
1 Tbsp soy sauce
1 tsp white rice vinegar (optional)
1-2 cloves of garlic, grated or minced
1/4 thumb of ginger, grated or minced
5-7 Tbsp of water, or as needed until sauce is creamy
chopped spring onions and chili oil for garnish
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Not fancy but delicious ????
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’ ]
Shaxian Peanut Sauce Noodles (沙县拌面)
Peanut sauce mixed noodles! These are a classic - and my personal favorite - at the ever popular chain in China, Shaxian snacks (a.k.a. Shaxian Delicacies). They're rich, saucy, and surprisingly pretty easy as well.
______________
So as I said in the video, this relies on three components:
* Peanut sauce
* Scallion lard
* Seasoned soy sauce
In the below recipe, we'll be making enough of each component for four snack sized bowls of noodles. That said, MAKE MORE. Scale these up. I think the best way to enjoy this would be to make bigger batches and always have them lying around to whip up more noodles.
FOR THE PEANUT SAUCE:
* 1/4 cup of peanut oil (花生油)
* 1/4 cup of all natural peanut butter
Heat your peanut oil up until faint wisps of smoke are starting to appear, ~200C.
Shut off the heat and add in the peanut butter. Mix well. Turn the flame to low and cook, stirring constantly, until it reaches a 'peanut butter roux' sort of color.
Note that we are specifically using Chinese semi-refined peanut oil, like this: (unfortunately I don't know a ton about how it's made). If you are using a refined peanut oil like you find at Western supermarkets, we'd recommend mixing in a teaspoon of toasted sesame oil AFTER your peanut sauce's done frying.
FOR THE SCALLION LARD:
* 3 tbsp lard (猪油)
* 10g scallion (葱)
Heat the lard with the scallion over a medium-low flame. Stir periodically - keep an eye on it but no need to hover. Cook until the scallions are brown and crispy - this should take ~10 minutes from the point your lard has melted.
If you are a vegetarian (or if lard is annoying to source), just use peanut oil for this. If you've already made a batch of scallion oil for scallion oil noodles, dim sum items, or whatever... just use what you have on hand. Lard gives the noodles some richness and a nice mouthfeel but it's not mandatory.
FOR THE SEASONED SOY SAUCE
* 2 tbsp light soy sauce (生抽)
* 2 tbsp water
* 2 tsp sugar
Mix the ingredients, bring to a boil over a medium flame. Fin.
Note that many Chinese or Asian supermarkets carry products called 'seasoned soy sauce' or 'seasoned soy sauce for seafood', like this: If you're looking for a shortcut, you can use this kind of product instead of making your own seasoned soy sauce.
FOR THE NOODLES:
(The basic idea of the noodle plate is a 3-2-1 ratio of peanut sauce to seasoned soy sauce to scallion lard. A bit of water or stock is added to thin the sauce out and make it easier to mix, and it's seasoned with salt and MSG.)
* 1 tbsp peanut sauce
* 2 tsp seasoned soy sauce
* 1 tsp scallion lard
* 2 tsp water -or- stock
* 1/8 tsp salt
* 1/4 tsp MSG
(After you do this a couple times, feel free to eyeball the water/stock.)
We'll be making a small plate of 60g of dried noodles. As Steph said in the outro, most traditional is some alkaline noodles with a bit of tapioca starch kneaded into the dough. That said, even in Shaxian sometimes you see this with non-alkaline noodles. Go nuts. Wanna use the dried pasta you have in your cupboard? Go for it, just know that it'll be different.
First mix all the above ingredients on a separate plate. Boil your noodles according to the package, or until a touch past al dente. Move the noodles over to the plate, and mix well.
Note that when moving over to the plate, street vendors in Shaxian seem to bring some of the noodle-boiling water over along for the ride. The additional liquid seems to help the sauce come together. So don't be paranoid about straining the noodles too much!
Top with some sliced scallion and add some blanched veg on the side (we used baby bok choy).
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Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel):