How To make Pasta with Summer Vegetables In a Spicy Peanut Sauce
SAUCE:
3/4 c Creamy peanut butter
3 tb Soy sauce
2 tb White wine vinegar
1 tb Lime juice
1 sm Garlic clove, minced
1/8 ts Cayenne pepper to taste
1/2 c Hot water
DISH:
12 oz Rotelle pasta
2 Carrots, cut into thin
-slices 1 1/2 c Broccoli florets
1/2 lb Snow peas, trimmed, cut
-1-inch pieces 4 Scallions, thinly sliced
1. In a small saucepan combine the peanut butter, soy sauce, vinegar, lime
juice, garlic, cayenne and hot water. Whisk the sauce together over moderate heat until smooth and hot. 2. In a kettle of boiling, salted water, cook the pasta for 5 minutes. Add the sliced carrots to the cooking pasta, stir and cook for 1 minute. Add the broccoli, stir and cook for 30 seconds. Add the snow peas, stir and cook for another 30 seconds. 3. Drain the pasta and vegetables in a colander. Transfer the pasta and vegetables to a large bowl and pour the hot sauce over the mixture, tossing to combine. Sprinkle with scallions and serve.
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The BEST Kelp Noodle Salad with Rainbow Veggies & Creamy Peanut Sauce
Have you ever tried kelp noodles? This fresh colorful salad is made from gorgeous glass-like noodles and dressed with peanut sauce:
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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Making 5 Meals With Peanut Butter
How far can peanut butter go? And so, this is the beginning of an adventure called Condiment Craze, where I try to explore the full potential of the many bottles of condiments we have sitting forever at home.
0:00 Why peanut butter?
0:48 Spicy peanut butter noodles
2:58 Cold noodles
5:00 Brussels sprouts
7:08 Braised pork rice
9:58 Satay
About To Eat
From your friends who are professionally curious about food.
Credits:
MUSIC
Licensed via Audio Network
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 Sesame Noodles
Get the Recipe:
⭐️ Our creamy sesame noodles recipe is an easy Chinese-American take-out dish popular for its rich, smooth, and tasty sesame peanut butter sauce.
⭐️ Ingredients
½ pound dry noodles we recommend Italian linguine (1 pound if fresh noodles used)
1 tablespoon sesame oil
SESAME SAUCE
3 tablespoons tahini
3 tablespoons peanut butter
4 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons rice vinegar or lime juice
2 tablespoons sugar
1 teaspoon ginger grated
1 clove garlic grated
2 teaspoons sriracha sauce or ½ teaspoon red pepper flakes
TOPPINGS
1 cucumber thinly sliced
1 mango diced (optional, but recommended)
4 tablespoons roasted peanuts crushed (optional)
2 limes cut into wedges, and squeezed on top
GARNISH (OPTIONAL)
sesame seeds, finely chopped chives or green onion tops
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Peanut butter pasta
Bored of pasta with tomato sauce? I love pasta but I wanted to try something else that's delicious, easy and super quick to make. This peanut butter pasta is so yummy and you can get all ingredients in your local supermarket. So this is also a great recipe to make when you are on holidays and don't have your usual vegan creature comfort foods available. It's also a perfect quick weekday meal when you come home from work or from the gym and you just want something quick and nourishing without spending ages in the kitchen. In fact you can make this dish in as quickly as 10 minutes!
INGREDIENTS (2 portions):
Step 1:
• Pasta of your choice
Step 2:
• 1/2 onion
• 200g brown mushrooms
• A handful of sun-dried tomatoes
Step 3:
• 2 heaped tbsp peanut butter
• 1 1/2 tbsp unsweetened soy sauce
• 1 tsp garlic
• Cracked black pepper to taste
METHOD:
Step 1:
Cook your pasta of choice according to package instructions.
Step 2:
Finely chop up 1/2 onion, 200g brown mushrooms and finely mince a handful of sun-dried tomatoes in oil. Then add all to a pan and fry until the onion softens and the mushrooms are fully cooked. I found there was no need to add further oil as the sun-dried tomatoes were oily enough.
Step 3:
Finally add 2 heaped unsweetened tbsp peanut butter, 1 1/2 tbsp unsweetened soy sauce (or to taste), 1 tsp of garlic and cracked pepper to taste. If the sauce gets a bit too dry you can always add a little bit of water to it as well (that wasn't necessary in my case because the mushrooms released quite a lot of water).
Stir with a wooden spoon and then mix in the cooked pasta. Serve with a refreshing mixed salad on the side. Enjoy!
Full recipe on my blog:
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