How To make Peanut Noodles
1 lb Chinese-style noodles,
-fresh 1/2 T Garlic chili paste
2 T Peanut butter, good
-(without added sugar) 1 T Nam pla (fermented
-fish sauce) 1/2 c Water
2 Scallion stalks, chopped
Boil a lot of water for the noodles; this is the most time-consuming step. Rinse and trim scallions, then slice thinly. In a small mixing bowl, combine peanut butter and chili paste with a fork. Mix thoroughly. Add water to the peanut mixture. This is tricky, since peanut butter and water do not want to mix. Start with a tiny bit of water, mix thoroughly until it is homogeneous, and then add some more water. You can begin to add larger quantities of water as the sauce gets thinner. The water and peanut butter really will mix, if you are patient. Continue adding water until the sauce has the consistency you want; I make it about the consistency of ketchup. Stir in the nam pla. Once the pot of water is boiling, cook the noodles until they are just done, and not mushy. Drain noodles and immediately mix in the sauce. Toss until the noodles are evenly coated. Garnish with scallions and serve. NOTES: * Chinese-style noodles with a spicy peanut sauce -- This recipe is not authentic Chinese; it was created by combining readily available ingredients and double-checking against a Satay recipe. It's close to a Satay sauce, but not quite the same thing. It's also similar to a recipe in "The Enchanted Broccoli Forest," by Mollie Katzen. * The ingredients are readily available at oriental grocery stores. Substitute soy sauce if you can't find nam pla. For fresh noodles, you can substitute several packages of ramen noodles, discarding sauce powders. * This basic recipe may be varied by modifying quantities. Vary the chili paste to control hotness, and the nam pla to control saltiness (but the sauce will taste saltier before mixing with the noodles). If you use this as the main dish of a meal, it serves only two. This will keep for at least a week in the refrigerator. * Serve with a good beer; it's too spicy for most wines. : Difficulty: easy. : Time: 5 minutes, plus waiting for the water to boil. : Precision: No need to measure. : Jeffrey Mogul : Digital Equipment Corp., Western Research Lab, Palo Alto, California, USA : mogul@decwrl.dec.com decwrl!mogul : Copyright (C) 1986 USENET Community Trust
How To make Peanut Noodles's Videos
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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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
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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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Vegan Peanut Chili Noodles recipe | EASY Asian inspired Spicy Udon Dish!
LEARN HOW TO MAKE A SPICY ASIAN INSPIRED PEANUT CHILI NOODLE RECIPE!
LAY HO MA!! Noodle recipes are so easy to whip up and there are literally infinite variations and recipes. I used udon noodles for this recipe but you can also use ramen noodles or noodles of your choice! Join me in this episode and let's make a delicious vegan spicy peanut chili noodles recipe! Let's begin!
Ingredients:
1 handful cremini or button mushrooms
2 pieces garlic
1 small piece ginger
2 sticks green onion
1/4 lb extra firm tofu
1 bundle udon noodles
drizzle of toasted sesame oil
3 tbsp chili oil (
1 small bunch canned bamboo
1/4 cup corn
1 tbsp peanut butter
2 tbsp soy sauce
1/2 cup water
2 tbsp crushed roasted peanuts
1 tbsp white sesame seeds
Directions:
1. Bring a pot of water to boil for the noodles
2. Quarter the mushrooms. Finely chop the garlic and ginger. Chop the green onion leaving some of the green part for garnish
3. Use a paper towel to dry off the tofu. Then, crumble and set aside
4. Cook the noodles for half the time to package instructions (in this case 4min)
5. When the noodles are cooked, strain out the water and toss with a drizzle of toasted sesame oil
6. Heat up a sauté pan on medium heat
7. Add the chili oil. Then, sauté the garlic, ginger, and green onion for about 1min
8. Add the tofu and bamboo. Sauté for a few minutes
9. Add the mushrooms, corn, peanut butter, soy sauce, and the noodles
10. Add the 1/2 cup water and stir until the noodles have absorbed the liquid (few minutes)
11. Garnish with the rest of the green onion, peanuts, the white sesame seeds, and an optional drizzle of chili 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.
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Wil's Recipes on Instagram: @mr_wilyeung
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I can eat this everyday - easy spicy peanut noodles ????
You can also check out the full recipe here! ◡̈ thefoodietakesflight.com/spicy-peanut-noodles
#shorts #noodles #asmr
creamy peanut noodles in 10 minutes! ????
creamy peanut noodles ~
Here’s a dish you can make in just about 10 minutes. All of these ingredients are very common in asian cooking. I use these ingredients over and over again in my recipes and I’ve linked everything in my bio on my amazon storefront if you need it!
✨click here for full recipe
This recipe is for about 3 servings, but I only made one serving for this video. You’ll need about 1 tbsp of peanut butter for 1 serving of noodles.
ingredients
- 300g noodles
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 3 tbsp creamy unsalted peanut butter
- pinch of sugar, depending on taste
- 1 tbsp oyster sauce (optional)
- 1 tbsp homeade crispy garlic chili oil + more as topping
- 3/4 cup (175ml) leftover water
I recommend slowly adding the water as you mix in case you don’t need as much. It will depend on your noodle type and starchiness as well, but the sauce will thicken up as it cools.
written recipes
link to ingredients
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