Shirataki Noodles With Peanut Butter Are Delicious
Shirataki with PB2 is just insanely delicious and has only 331 Calories. Pls try this recipe out :)
My cookbook is out now:
My Patreon if you want to support this project:
Connect on IG:
Everything I cook with - UNITED STATES:
Everything I cook with - GERMANY:
00:00 What are Shirataki Noodles
00:37 How to make Spicy Peanut Sauce
02:20 Stir Fry PB2 Shirataki
03:37 Calories/Macros
Macros entire Recipe: 331 Calories, 17C, 7F, 41P
Ingredients:
- 200g Shirataki
- 1/2 Onion
- 150g Chicken breast
- 13g PB2
- 10g Gochujang
- 30g soy sauce
- 10g rice vinegar
- 2g sesame oil
- salt, pepper
DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting my channel :)
How to make Taiwanese Peanut Butter noodles
This is a fun dish for your peanut butter lovers out there.
Recipe:
- Peanut butter sauce
3 Table spoon peanut butter(crunchy)
1 Table spoon soy sauce
1 Table spoon brown sugar
3 Table Spoon hot/warm water
Noodles - Any kind you like :)
Very easy to make and DELICIOUS!!! Hope you guys love it too.
Music: bensound.com
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!
Get 15% off Fly by Jing Sichuan Chili Crisp Oil with my code INDULGENTEATS15:
Support my channel by shopping through my affiliate links:
Gold Ramen Pot:
Fried Garlic:
Fly by Jing Sichuan Chili Crisp Oil (get 15% off with my code INDULGENTEATS15):
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
SHOP MY GEAR - support my channel by shopping through my affiliate links!
My primary camera for video:
My vlogging lens:
My primary camera for photos:
All my gear:
FOLLOW ME ON SOCIAL MEDIA
Instagram:
Facebook:
Twitter:
WORK WITH ME
Contact me:
Email: indulgenteats@gmail.com
Have peanut butter? Try these Noodles!
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
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.
STAY IN THE LOOP ON SOCIAL MEDIA!
Instagram: @yeungmancooking
Facebook: fb.me/yeungmancooking.com
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
You are watching: