Shaxian Peanut Sauce Noodles (沙县拌面)
Peanut sauce mixed noodles! These are a classic - and my personal favorite - at the ever popular chain in China, Shaxian snacks (a.k.a. Shaxian Delicacies). They're rich, saucy, and surprisingly pretty easy as well.
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So as I said in the video, this relies on three components:
* Peanut sauce
* Scallion lard
* Seasoned soy sauce
In the below recipe, we'll be making enough of each component for four snack sized bowls of noodles. That said, MAKE MORE. Scale these up. I think the best way to enjoy this would be to make bigger batches and always have them lying around to whip up more noodles.
FOR THE PEANUT SAUCE:
* 1/4 cup of peanut oil (花生油)
* 1/4 cup of all natural peanut butter
Heat your peanut oil up until faint wisps of smoke are starting to appear, ~200C.
Shut off the heat and add in the peanut butter. Mix well. Turn the flame to low and cook, stirring constantly, until it reaches a 'peanut butter roux' sort of color.
Note that we are specifically using Chinese semi-refined peanut oil, like this: (unfortunately I don't know a ton about how it's made). If you are using a refined peanut oil like you find at Western supermarkets, we'd recommend mixing in a teaspoon of toasted sesame oil AFTER your peanut sauce's done frying.
FOR THE SCALLION LARD:
* 3 tbsp lard (猪油)
* 10g scallion (葱)
Heat the lard with the scallion over a medium-low flame. Stir periodically - keep an eye on it but no need to hover. Cook until the scallions are brown and crispy - this should take ~10 minutes from the point your lard has melted.
If you are a vegetarian (or if lard is annoying to source), just use peanut oil for this. If you've already made a batch of scallion oil for scallion oil noodles, dim sum items, or whatever... just use what you have on hand. Lard gives the noodles some richness and a nice mouthfeel but it's not mandatory.
FOR THE SEASONED SOY SAUCE
* 2 tbsp light soy sauce (生抽)
* 2 tbsp water
* 2 tsp sugar
Mix the ingredients, bring to a boil over a medium flame. Fin.
Note that many Chinese or Asian supermarkets carry products called 'seasoned soy sauce' or 'seasoned soy sauce for seafood', like this: If you're looking for a shortcut, you can use this kind of product instead of making your own seasoned soy sauce.
FOR THE NOODLES:
(The basic idea of the noodle plate is a 3-2-1 ratio of peanut sauce to seasoned soy sauce to scallion lard. A bit of water or stock is added to thin the sauce out and make it easier to mix, and it's seasoned with salt and MSG.)
* 1 tbsp peanut sauce
* 2 tsp seasoned soy sauce
* 1 tsp scallion lard
* 2 tsp water -or- stock
* 1/8 tsp salt
* 1/4 tsp MSG
(After you do this a couple times, feel free to eyeball the water/stock.)
We'll be making a small plate of 60g of dried noodles. As Steph said in the outro, most traditional is some alkaline noodles with a bit of tapioca starch kneaded into the dough. That said, even in Shaxian sometimes you see this with non-alkaline noodles. Go nuts. Wanna use the dried pasta you have in your cupboard? Go for it, just know that it'll be different.
First mix all the above ingredients on a separate plate. Boil your noodles according to the package, or until a touch past al dente. Move the noodles over to the plate, and mix well.
Note that when moving over to the plate, street vendors in Shaxian seem to bring some of the noodle-boiling water over along for the ride. The additional liquid seems to help the sauce come together. So don't be paranoid about straining the noodles too much!
Top with some sliced scallion and add some blanched veg on the side (we used baby bok choy).
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Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel):
Peanut Noodles for Breakfast
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License code: I3KIYKMDT7AEZY6P
Taiwanese Cold Noodles | with Homemade Peanut Sauce
On a hot summer day, nothing beats a good plate of cold Asian noodles. This recipe is for Taiwanese style cold noodles (Liang Mian, 涼麵) with a homemade peanut sauce. This dish is sometimes made with sesame paste or a combination of both, but my favorite is with peanut butter.
Full listing of ingredients are posted at the end of the video, but here's the list of items you'll need for the yummy Peanut Sauce!
Homemade Peanut Sauce:
- 3 Tbsp. peanut butter
- 1 Tbsp. soy sauce (low sodium)
- 1 tsp. garlic, minced
- 1 tsp. sugar
- 1 tsp. black vinegar
- 3 Tbsp. warm water
- 1 / 2 tsp. of sesame oil
for Spicy (option) add:
- 1 / 2 tsp. spicy peanut butter (see below)
- 1 / 2 tsp. warm water
I used the following Peanut Butter & Co.'s yummy PB in this recipe:
Smooth Operator, natural creamy Peanut Butter
The Heat is On, all-natural spicy Peanut Butter
Cold Noodles with Peanut Sauce, a recipe exchange with a friend 花生酱凉面
#coldNoodles #PeanutNoodles #PeanutSauce #SichuanFood #凉面
Cold Noodles with peanut sauce is a great side dish or lunch. Thin pasta is actually one of the good choices of noodles for this recipe. Please make sure you cook your noodles al dente and shock in ice water or rinse with cold water. Enjoy!
Ingredients:
cold cooked noodles (fresh, dry or thin pasta), 5 oz
2 tbsp roasted peanuts
1 tbsp roasted sesame seeds
2 tbsp ground chili pepper or chili flakes
2 green onion, finely chopped
4 garlic cloves, minced
1/2 cucumber, cut into slivers (or bean sprouts)
sugar
ground Sichuan peppercorns
light soy sauce
black or rice vinegar
sesame oil
vegetable oil
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Light Soy Sauce
Dark soy sauce
Dark Vinegar
Shao Xing Cooking Wine
Oyster sauce
Spicy broad bean paste (Doubanjiang)
Fermented black bean sauce
Sichuan peppercorns
Sichuan Green Peppercorns
Sichuan Yibin Ya Cai
Dry Noodle
Vermicelli Bean Threads
Rice Cake
Sweet Potato Noodles
Soft Tofu
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Canon EOS Canon EOS 70D
Canon EOS Canon T3i
The above links are affiliate links, meaning I earn a small percentage of sales made via those links, but it doesn’t cost you anything extra!
Lucas Sin’s Chilled Sesame Noodles Are Your Go-To Summer Dish | Chefs At Home
Lucas Sin—chef of Junzi Kitchen and Nice Day Chinese Takeout—is taking Chilled Sesame Noodles, a Chinese takeout staple, to the next level! Lucas’s version is the real deal, thanks to a deeply flavorful, carefully layered sesame sauce made of pure sesame paste, Chinese black vinegar, Sichuan peppercorn oil, and fermented tofu. Finish off the dish with a little chile oil and it’s a classic—but not like one you’ve had before! Plus, Lucas shows us the secret to properly chill your noodles. Here’s a hint: don’t let all that delicious flavor go down the drain! (recipe below)
#SesameNoodles #Noodles #Recipe #ChefsatHome #FoodandWine
00:00 Introduction
00:26 About the dish
00:55 Sesame Sauce
05:15 Noodles
07:38 Garnish
09:18 Plating the dish
Chilled Sesame Noodles
Ingredients
1 tablespoon neutral-flavored oil
12 ounces thin flour “yangchun noodles”, Chinese egg noodles, or other thin egg noodle
1/2 cup Chinese sesame paste
1 block furu (fermented tofu), from 13-ounce jar
4 1/2 tablespoons toasted sesame oil
1/4 cup light soy sauce
3 tablespoons sugar
2 1/2 tablespoons Chinese black vinegar
1/2 tablespoon dark soy sauce
1/2 tablespoon Sichuan peppercorn oil
1/2 tablespoon salt
1 tablespoon mayonnaise, preferably Kewpie
1/4 cup water (about)
Sliced scallions, for serving
Chile oil, for serving
Toasted sesame seeds, coarsely ground using a mortar and pestle, for serving
1. In a small skillet, heat the oil just until it begins to shimmer. Transfer to a medium bowl and let cool. Cook the noodles according to the package directions. Drain and toss with the oil in the medium bowl or on a small rimmed baking sheet. Cover and refrigerate until cold.
2. In a small bowl, whisk the sesame paste and furu until smooth. Add the sesame oil, light soy sauce, sugar, black vinegar, dark soy sauce, Sichuan peppercorn oil, and salt and whisk until smooth. Whisk in the mayonnaise and then whisk in enough of the water until a thin creamy, silky sauce forms.
3. Divide the noodles among bowls; drizzle the sesame sauce on top. Garnish with the scallions, chile oil, and sesame seeds.
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Lucas Sin’s Chilled Sesame Noodles Are Your Go-To Summer Dish | Chefs At Home
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