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How To make Nancy's Sesame Noodles (Cold)
4 T Peanut Butter
3 t Water (see directions)
2 t Sesame oil
1 ds Soy sauce
1/2 t Sugar
1 ds Tobasco, to taste
3 c Cooked Spaghetti noodles
Cook spaghetti, drain and rinse with cold water (adjust how much spaghetti you make depending upon how hungry you are!) Mix peanut butter with a few teaspoons of warm water until creamy and light in color. Add sesame oil, dash soy sauce, dash Tobasco to taste. Pour over spaghetti. Serve with Nancy's Sesame Chicken.
How To make Nancy's Sesame Noodles (Cold)'s Videos
Gordon Ramsay Cooks Shrimp Scampi In Just 10 Minutes | Ramsay in 10
Gordon is out to prove that all you need to make a stunning dish is 10 Minutes and incredible ingredients. So on Ramsay in 10 he's challenging some of his favourite chefs to prove that he's right. This week Gordon's first guest is none other than...him! Watch as he cooks up a delicious Shrimp Scampi with capellini Pasta that you can easily make on any busy evening. Check out the recipe here or below:
Yields 1 serving
Ingredients
8-12 each 16/20 peeled, deveined shrimp
4 oz dry capellini / angelhair pasta
2 Tbsp Extra Virgin Olive oil
3 each garlic bulbs
1 each large shallot, small diced
2 tsp chili flakes
2 each lemons
¼ cup white wine
2 Tbsp capers
½ Cup cherry tomatoes, halved
½ Cup seafood stock
2 oz butter, cubed
1 parmesan cheese wedge
1 sprig basil, picked
TT Salt and Fresh Cracked Black Pepper
Method
Add water to a 4 quart sauce pot. Salt liberally, cover with a lid bring to a boil.
Heat a medium nonstick sauté pan on medium heat with one tablespoon of olive oil. When hot add the shallots, finely grate the garlic bulbs into the pan and sauté for 2 minutes to soften them. Deglaze the pan with the white wine and cook until it is almost evaporated from the pan. Add the seafood stock, chilli flakes, capers, cherry tomatoes and lemons (zested and juiced). When the sauce comes to a simmer, season the raw shrimp with salt and pepper and poach in the liquid for about 1 minute per side. Add the cubed butter to melt. Taste and season the sauce accordingly.
Meanwhile, when the pot of water begins to boil, add the pasta and use tongs or a fork to gradually push it into the seasoned water as it starts to soften. Boil the pasta, stirring occasionally so it doesn’t stick together, for about 3-5 minutes, or until al dente. Strain the pasta and quickly add it to the pan with the scampi sauce and cooked shrimp. Toss the pasta in the sauce to coat evenly. Finally, tear the fresh basil leaves and toss into the pasta before plating.
Plate the cooked pasta into a medium size bowl with some height. Garnish with a grating of parmesan cheese.
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Japanese Green Tea noodles with Chicken mince and Shintake' mushrooms
Dried Green Tea noodles, Soaked Shintake' mushrooms, chicken mince, vegetarian stock, Soya sauce, roasted sesame seeds, teaspoon Organic Extra virgin Olive oil, ground Paprika, white ground pepper
Authentic Nonya Achar Recipe - 阿渣
Achar, as some of us locals may know, derived from the Nonya method of preserving food for longevity to eat as sides together with main dishes. But as the saying goes - “so good you can eat it on its own”, we think this sweet, sour, and spicy (all at the same time!) recipe worked out very well for us!
Full recipe:
The mandatory ingredients are the key vegetables, but most of the work comes from the preparatory cutting, mixing, and blanching. Once you’ve got all this worked out, getting a really tasty achar treat becomes relatively easy!
Last but not least is that you’ll need to be leaving the completed dish overnight for the taste to seep into the vegetables, so if you’re planning to eat this, make it the day before and you won’t regret it!
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Ingredients:
Achar:
2 cucumbers
2 carrots
½ cauliflower
½ chinese cabbage
6 long beans
4 chillies
1 tbsp salt
Blanching:
1 liter water
500 ml white vinegar
2 tbsp sugar
1 tbsp salt
Chilli paste:
120g shallots
4 cloves garlic
15g turmeric
4 candlenuts
1 stalk lemongrass
100g fresh chillies
50g dried chillies (soaked)
20g belacan
4 tbsp oil
Vinegar Mix:
150ml white vinegar
8 tbsp sugar
1 tbsp salt
Side:
50g fried shallots
250g ground peanuts
40g toasted white sesame seed
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Plant-Based Sesame or Peanut Noodles with Peanut Butter Tofu.