Chicken Noodle Stir Fry with PEANUT SAUCE!
Tastes like Chinese satay chicken stir fries. SO GOOD.
RECIPE:
Vegan Peanut Satay Ramen Recipe | SO EASY Soup Broth!! (ビーガンラーメンの作り方)
LEARN HOW TO MAKE VEGAN PEANUT SATAY RAMEN IN THIS EASY RECIPE!
LAY HO MA!! I love ramen, you love ramen, everyone loves ramen!! In this episode, I will show you how to make an easy vegan ramen with the lovely flavour a peanut satay broth. Some clarification - satay is traditionally meat grilled on skewers and covered with peanut sauce. The peanut sauce is sometimes referred to as satay sauce. Join me in this episode and let's make some vegan ramen!
Ingredients:
2 pieces garlic
1 small piece ginger
drizzle of olive oil
handful of shimeji mushrooms
1 cup extra firm tofu
2 tbsp peanut butter
2 cups vegetable stock (
1 portion ramen noodles (
1 tbsp cane sugar
1 tsp rice vinegar
2 tbsp soy sauce
1 tsp sesame oil
2 tbsp roasted peanuts
1 stick green onion
few sprigs cilantro
2 tbsp chili oil (
1 tbsp white sesame seeds
Directions:
1. Finely chop the garlic and ginger
2. Heat up a medium stock pot on medium high heat. Drizzle some olive oil
3. Add the ginger, garlic, and mushrooms
4. Boil some water for the noodles in a separate saucepan
5. Crumble 1 cup worth of extra firm tofu, then add to the stock pot. sauté for 5-7min
6. Add the peanut butter followed by the vegetable stock. Stir and deglaze the pan
7. Cook the noodles as per package instructions. Use chopsticks to loosen the noodles occasionally
8. When the broth comes to a boil, simmer on medium for 5min
9. In the serving bowl, add the cane sugar, rice vinegar, soy sauce, and sesame oil. Whisk to combine
10. Pour the broth into the serving bowl
11. When the noodles are cooked, strain out the water. Place them in the serving bowl
12. Top the ramen with crushed roasted peanuts, fresh chopped green onion, cilantro, chili oil, and 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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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.
Vegan Spicy Peanut Butter Noodles
Starving but don’t have time to cook?! This spicy peanut butter noodle recipe is just for you. It’s vegan, gluten free, easy to whip up, and packed with delicious peanut flavor.
Full Recipe:
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Spicy Peanut Noodles | Weeknight Meal
This super easy spicy peanut noodles dish is made in less than thirty minutes, which makes it an ideal weeknight meal. The homemade peanut sauce is balanced with the addition of vinegar and soy sauce, which all combine to form a sweet, yet savory flavor profile. Tossed with some vegetables, the entire recipe has everything you want and need for dinner!
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INGREDIENTS
- 8 oz brown rice noodles
- 3 scallions, chopped
- 5 carrots, cut into matchsticks
- 1 medium red bell pepper, cut into matchsticks
- 2 cloves garlic, minced
- 1/3 cup creamy peanut butter
- 2 tbsp rice wine vinegar
- 1/3 cup soy sauce
- 2 tsp toasted sesame oil
- 1 tbsp chili crisp oil (optional)
- 1 1/2 tbsp kimchi liquid (optional)
- basil, as desired
- roasted peanuts, as desired
INSTRUCTIONS
- Bring 3 quarts of water to a boil. Add the rice noodles and return the water to a boil. Cook until the noodles are tender, 5-7 minutes. Once the noodles are tender, drain the noodles and rinse with cold water to stop the cooking. Set the noodles aside while preparing the vegetables.
- In a 12-inch skillet, heat 2 tbsp neutral oil over medium heat. Add the scallion, carrots, and red bell pepper. Stir fry the vegetables until they're softened and beginning to brown, 8-10 minutes. Add the garlic and cook for 30 seconds. While the vegetables are cooking, prepare the sauce.
- In a small bowl, combine the peanut butter, rice vinegar, soy sauce, toasted sesame oil, chili crisp oil (if using), and kimchi liquid (if using). Whisk until smooth.
- Pour the prepared sauce on the cooked vegetables and bring it to a simmer. Simmer for one minute and add the cooked noodles. Stir the noodles to coat in the sauce and warm them, 2-3 minutes. Serve immediately with roasted peanuts and torn basil leaves.
4 Minute Spicy Peanut Noodles in 1 Minute - Easy & Addictive Pantry Friendly Recipe
Here's a faster follow-up to my previous video showing you how to make my spicy peanut noodles with chili oil and garlic! Quick, easy, and so satisfying. RECIPE BELOW, or check out my blog post for full explanations:
Be sure to tag @IndulgentEats and #SpicyPeanutNoods on Instagram if you make them so I can repost your photos on my story!
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Taiwanese knife cut noodles:
INGREDIENTS
2 oz. Taiwanese knife cut noodles or your preferred noodles
1.5 tbsp. peanut butter (more to taste)
1/2 tbsp. chinkiang vinegar (more to taste)
1 tbsp. chili crisp oil like Fly by Jing or Lao Gan Ma (more to taste)
1/2 tbsp. sesame oil (more to taste)
1 tsp. soy sauce (more to taste)
1 stalk scallions, chopped (more to taste)
1 tbsp. fried garlic (more to taste)
INSTRUCTIONS
1. Boil water and cook instant noodles for 3 minutes or according to package instructions
2. Chop scallions and set aside
3. Combine all sauces and 1 tbsp. of the hot water from your boiling noodles in a large bowl
4. Once noodles are cooked, use chopsticks or tongs to transfer them directly to the bowl, stirring to coat with the sauce and adding more noodle water if sauce is too thick. Taste and add sauces to personal preference
5. Top with fried garlic and scallions and enjoy
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