How To make Pasta with Szechwan Peanut Dressing
8 oz Pasta (preferably linguine)
2 c Broccoli florets
SZECHWAN PEANUT DRESSING:
MAKES 3/4 CUP:
1/3 c Peanut butter(smooth/chunky)
1/2 c Hot vegetable stock or water
1 t Soy sauce
2 T Rice vinegar
2 T Safflower oil
2 x Cloves Garlic, minced
1/2 t Dry crushed red pepper
2 cups Cherry Tomatoes
GARNISH: chopped scallion, optional Bring large pot of water to boil; cook pasta until al dente. While pasta is cooking, steam broccoli florets. In a med mixing bowl, whisk together peanut butter and stock or water until smoooth. Stir in remaining dressing ingredients. When pasta is done, drain well. Pour sauce over pasta; toss to coat well. Add broccolli and tomatoes; toss again. Garnish with chopped scallions. 4 - 6 Servings
VARIATIONS: - add more red pepper to taste ~ try Szechwan Peanut Dressing as a warm topping on steamed vegetables, especially on green beans,broccoli, or cauliflower ~ make extra dressing to refrigerate and serve later on chilled steamed green beans or broccoli
How To make Pasta with Szechwan Peanut Dressing's Videos
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Ribbon Noodles:
Garlic Chili Oil Noodles:
4 cloves of minced garlic
thumb size knob of ginger, minced
½ a shallot, minced.
2 tbsp of soy sauce
1 tbsp of black vinegar
1 tsp of sugar
½ tsp of salt
korean chili flakes or Gochugaru
¼ cup of avocado oil
Ruffled wheat noodles
shredded cucumbers
sesame seeds
Miso Carbonara:
2 eggs
1 tbsp of yellow miso
½ cup grated pecorino
½ tsp of black pepper
bacon
garlic cloves
salt and cook spaghetti until just al dente.
½ cup of the pasta water
pinch of black pepper
Broccoli Beef Stir-Fry
¼ cup soy sauce
2 tbsp oyster sauce
1 tbsp brown sugar
2 tsp sesame oil
2 tsp rice vinegar
½ tsp black pepper
3 cloves garlic
1 tsp grated ginger
¾ lb of flap meat
1 tbsp cornstarch
red onion
broccolini or baby broccoli
rice noodles or thai noodle
¼ cup broth
00:00 Intro
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03:42 Miso Carbonara
06:06 Broccoli Beef Stir-fry
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Quick Chicken and Peanut Udon - Marion's Kitchen
An express Japanese udon noodle recipe that totally delivers on the flavour. Including my super quick method for how to make chilli oil and then glossy peanutty sauce.
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Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
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Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
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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Canon EOS Canon EOS 70D
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Gordon Ramsay Makes Asian Inspired Street Food Noodles
Gordon has spent a lot of time in Asia especially at Street Food Markets. So today he's taking all that inspiration and turning it into a delicious Asian Noodle Dish packed with Asian greens, bacon, and of course an egg. Hopefully, this is a dish worthy of Uncle Roger's approval!
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feeling hungry? these chili garlic peanut noodles are calling your name!
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