AMAZING Rice Noodles with Peanut Sauce!
Who could resist these noods?? It's Wok Wednesday and for this week Jeremy Pang is cooking up the tasty fusion noodle dish Satay Bee Hoon, a dish popular in the hawker centres of Singapore.
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- AMAZING Rice Noodles with Peanut Sauce! -
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Have peanut butter? Try these Noodles!
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LEARN HOW TO MAKE A TASTY PEANUT BUTTER UDON NOODLES RECIPE TONIGHT!
LAY HO MA (how's it going in Cantonese)! Peanut butter is definitely not just for toast. Join me in this episode and learn how to make a deliciously nutty peanut butter udon noodles recipe today!
Ingredients:
3 tbsp peanuts
1 tbsp white sesame seeds
3 pieces garlic
2 sticks green onions
250g udon noodles
1 tbsp chili oil (
1 tsp sweet paprika
1 tsp toasted sesame oil
1 tbsp soy sauce
1 tsp dark soy sauce
1 tsp rice vinegar
1 tbsp maple syrup
2 tbsp peanut butter
2 tbsp water
Directions:
1. Bring a pot of water to boil for the noodles
2. Heat a frying pan to medium heat. Add the peanuts and white sesame seeds. Toast for 1min. Transfer to a pestle and mortar. Then, coarsely crush and set aside
3. Grate the garlic and chop the green onions
4. Boil the udon noodles for half the time to package instructions (in this case 3min)
5. Heat up the frying pan to medium low heat. Add the chili oil followed by the garlic. Cook for about 45 seconds. Then, add the sweet paprika, toasted sesame oil, soy sauce, dark soy sauce, rice vinegar, maple syrup, peanut butter, and 2 tbsp water. Give the pan a good stir
6. Strain out the noodles and add to the peanut sauce. Add the green onions, turn the heat to medium, and cook the noodles for a couple of minutes while stirring
7. Plate the noodles and sprinkle over the crushed peanuts and white sesame seeds
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.
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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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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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