Lentil Vegetable Stew in Peanut Sauce
Loaded with vegetables and lentils, this Lentil Vegetable Stew in Peanut Sauce has a wonderfully aromatic peanut sauce.
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Tofu with peanut sauce | The Buddhist Chef
This simple and delicious tofu recipe will please the whole family. Tofu in a rich and spicy peanut sauce. Combine all the ingredients into one pan and that’s it. Whether you plan to go vegan or just trying to reduce your meat consumption, this tasty spicy tofu recipe will make your life so much easier!
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EASIEST 15-Minute Spicy Peanut Sauce Noodles | Vegan Dinner Recipe
Hello friends! Today I want to share with you all this amazing spicy peanut sauce noodle recipe. It's super easy to assemble (the ingredients) and prepare.
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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 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.
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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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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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