EASY Peanut Butter Satay Noodles!
This recipe relies heavily on some of my favourite Asian store cupboard ingredients and is a brilliant go to Friday night fakeaway dish!
Serves: 4
Ingredients (US & METRIC):
300g/ 10 oz flat rice noodles
2 tbsp groundnut or vegetable oil
1 long red chilli, finely sliced
3cm/ 1” piece fresh ginger, peeled and cut into thin matchsticks
2 cloves garlic, sliced
1 bunch spring onions, roughly chopped
500g/ 18 oz pork mince
200g/ 7 oz sugar snap peas
150g/ 5 oz tat soi or bok choi, sliced
Large handful coriander leaves
Small handful peanuts, roughly chopped
For the dressing:
4 tbsp sesame oil
2 tbsp soy sauce
2 tbsp fish sauce
2 tbsp crunchy peanut butter
Juice of 2 limes
2 tbsp soft brown sugar
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Pasta with Peanut Butter Sauce | Peanut Butter Pasta Recipe
Have you ever tried peanut butter in savory dishes? if you haven’t, you will be surprised how good it can be. In this peanut butter pasta recipe, I combined few basic ingredients that makes this dish quick, easy and delicious!
Full written and printable recipe:
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More paste recipes you may like:
One Pot Pasta with Tomato Sauce:
Spinach & Ricotta Stuffed Pasta Shells:
Spaghetti with Meat Sauce:
Spaghetti Aglio e Olio:
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makes 4-5 servings
Ingredients:
12oz (340g) Pasta of your choice
1/2 cup (125g) Peanut butter, smooth or chunky
2 tablespoons Soy sauce
2 tablespoons Lemon juice/vinegar
2 teaspoons Sesame oil
1-2 tablespoons Sriracha
1/3 cup (80ml) Water
Salt to taste
Black pepper to taste
1-2 cloves garlic, minced
1/2 tablespoon Ginger paste
Sesame seeds, optional
Toasted peanuts, roughly chopped for garnishing
Green onions for garnishing
Directions:
1. Fill a large pot with water, add 1 tablespoon of salt and bring to a boil.
2. Meanwhile make the sauce: In a saucepan combine peanut butter, soy sauce, vinegar, sesame oil, water, seasoning, minced garlic, ginger and sriracha (optional). Cook over low heat, stirring, until combined and smooth.
3. When the water is boiling, add the pasta and cook according to package directions.
4. Drain the pasta and place in a large bowl. Add the sauce and toss to combine.
5. Garnish with sesame seeds and chopped peanuts.
Notes:
• You can replace the pasta with noodles and follow the same directions.
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Creamy Garlic Peanut Noodles | 5 ingredients | 10 mins
This is the easiest #garlic #peanut #noodle recipes out there. Its so darn satisfying and so easy to make. Add a protein and a veggie or just have it as is. A great side dish or meal to go when you just feel lazy or don't have time.
Stir Fry Noodles With Peanut Sauce
Come and make this delicious and easy stir fry noodles with peanut sauce that’s just perfect for a fast and busy weekday dinner. It takes only a few minutes of your time. I’m using a super fast no-cook peanut sauce in this recipe. Nutty, fresh and creamy. Do give it a try!
NOTE: If you've made any of my recipes, please head out to my website and rate it. Link is below. I would really appreciate it. Huge thanks!
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12 Minute Thai Chicken Peanut Noodles
Thai Chicken Peanut Noodles is what you make when you've got less than 15 minutes to get dinner on the table and you need a a Thai fix! Using chicken mince means no meat prep - and you can switch out with literally any ground meat (beef, turkey, pork).
It might not be authentic…. but it's fast and 100% delicious!
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MISO INCREDIBLY HUNGRY for this Ramen Noodles Stir Fry Recipe
LEARN HOW TO MAKE A QUICK MISO RAMEN STIR FRY RECIPE FOR DINNER TONIGHT!
LAY HO MA! Ramen noodles are definitely not just for soup. Join me in this episode and learn how to make a quick miso ramen noodle stir fry so delicious, you'll for sure crave it every week! Let's begin
Ingredients:
2 pieces garlic
small piece ginger
2 sticks green onion
60g broccolini
6-8 dried chili peppers
140g ramen noodles
1 tsp toasted sesame oil
2 tbsp miso paste
1 tbsp soy sauce
1 tsp dark soy sauce
3 tbsp avocado oil
30g seafood mushrooms
1/2 cup canned chickpeas
80g bean sprouts
1 tsp white sesame seeds
Directions:
1. Bring a pot of water to boil for the noodles
2. Finely chop the garlic, ginger, and green onion
3. Chop the broccolini into bite sized pieces and remove the seeds from the dried chili pepper
4. Cook the noodles for half the time to package instructions (in this case 2min)
5. Reserve 1/4 cup of the cooking water. Then, strain the noodles and set aside
6. Toss the noodles with a splash of toasted sesame oil
7. Dissolve the miso paste in the reserved cooking water. Then, add the soy sauce and dark soy sauce. Mix to combine
8. Heat up a nonstick pan to medium heat. Add the avocado oil
9. Add the green onions, garlic, ginger, and dried chili peppers. Sauté for about 30 seconds
10. Add the broccolini and mushrooms. Sauté for 2-3min
11. Add the chickpeas, noodles, sauce, and bean sprouts. Sauté for another 1-2min
12. Plate the noodles and sprinkle on some toasted white sesame seeds
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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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