How To make Peanut Noodles
1 lb Chinese-style noodles,
-fresh 1/2 T Garlic chili paste
2 T Peanut butter, good
-(without added sugar) 1 T Nam pla (fermented
-fish sauce) 1/2 c Water
2 Scallion stalks, chopped
Boil a lot of water for the noodles; this is the most time-consuming step. Rinse and trim scallions, then slice thinly. In a small mixing bowl, combine peanut butter and chili paste with a fork. Mix thoroughly. Add water to the peanut mixture. This is tricky, since peanut butter and water do not want to mix. Start with a tiny bit of water, mix thoroughly until it is homogeneous, and then add some more water. You can begin to add larger quantities of water as the sauce gets thinner. The water and peanut butter really will mix, if you are patient. Continue adding water until the sauce has the consistency you want; I make it about the consistency of ketchup. Stir in the nam pla. Once the pot of water is boiling, cook the noodles until they are just done, and not mushy. Drain noodles and immediately mix in the sauce. Toss until the noodles are evenly coated. Garnish with scallions and serve. NOTES: * Chinese-style noodles with a spicy peanut sauce -- This recipe is not authentic Chinese; it was created by combining readily available ingredients and double-checking against a Satay recipe. It's close to a Satay sauce, but not quite the same thing. It's also similar to a recipe in "The Enchanted Broccoli Forest," by Mollie Katzen. * The ingredients are readily available at oriental grocery stores. Substitute soy sauce if you can't find nam pla. For fresh noodles, you can substitute several packages of ramen noodles, discarding sauce powders. * This basic recipe may be varied by modifying quantities. Vary the chili paste to control hotness, and the nam pla to control saltiness (but the sauce will taste saltier before mixing with the noodles). If you use this as the main dish of a meal, it serves only two. This will keep for at least a week in the refrigerator. * Serve with a good beer; it's too spicy for most wines. : Difficulty: easy. : Time: 5 minutes, plus waiting for the water to boil. : Precision: No need to measure. : Jeffrey Mogul : Digital Equipment Corp., Western Research Lab, Palo Alto, California, USA : mogul@decwrl.dec.com decwrl!mogul : Copyright (C) 1986 USENET Community Trust
How To make Peanut Noodles's Videos
Spicy Peanut Noodles | Weeknight Meal
This super easy spicy peanut noodles dish is made in less than thirty minutes, which makes it an ideal weeknight meal. The homemade peanut sauce is balanced with the addition of vinegar and soy sauce, which all combine to form a sweet, yet savory flavor profile. Tossed with some vegetables, the entire recipe has everything you want and need for dinner!
PRINT the recipe:
SUBSCRIBE for more great videos!
Like my page on Facebook:
Visit my website:
Check me out on Instagram:
------------------------------
INGREDIENTS
- 8 oz brown rice noodles
- 3 scallions, chopped
- 5 carrots, cut into matchsticks
- 1 medium red bell pepper, cut into matchsticks
- 2 cloves garlic, minced
- 1/3 cup creamy peanut butter
- 2 tbsp rice wine vinegar
- 1/3 cup soy sauce
- 2 tsp toasted sesame oil
- 1 tbsp chili crisp oil (optional)
- 1 1/2 tbsp kimchi liquid (optional)
- basil, as desired
- roasted peanuts, as desired
INSTRUCTIONS
- Bring 3 quarts of water to a boil. Add the rice noodles and return the water to a boil. Cook until the noodles are tender, 5-7 minutes. Once the noodles are tender, drain the noodles and rinse with cold water to stop the cooking. Set the noodles aside while preparing the vegetables.
- In a 12-inch skillet, heat 2 tbsp neutral oil over medium heat. Add the scallion, carrots, and red bell pepper. Stir fry the vegetables until they're softened and beginning to brown, 8-10 minutes. Add the garlic and cook for 30 seconds. While the vegetables are cooking, prepare the sauce.
- In a small bowl, combine the peanut butter, rice vinegar, soy sauce, toasted sesame oil, chili crisp oil (if using), and kimchi liquid (if using). Whisk until smooth.
- Pour the prepared sauce on the cooked vegetables and bring it to a simmer. Simmer for one minute and add the cooked noodles. Stir the noodles to coat in the sauce and warm them, 2-3 minutes. Serve immediately with roasted peanuts and torn basil leaves.
EASY Peanut Butter Satay Noodles!
This recipe relies heavily on some of my favourite Asian store cupboard ingredients and is a brilliant go to Friday night fakeaway dish!
Serves: 4
Ingredients (US & METRIC):
300g/ 10 oz flat rice noodles
2 tbsp groundnut or vegetable oil
1 long red chilli, finely sliced
3cm/ 1” piece fresh ginger, peeled and cut into thin matchsticks
2 cloves garlic, sliced
1 bunch spring onions, roughly chopped
500g/ 18 oz pork mince
200g/ 7 oz sugar snap peas
150g/ 5 oz tat soi or bok choi, sliced
Large handful coriander leaves
Small handful peanuts, roughly chopped
For the dressing:
4 tbsp sesame oil
2 tbsp soy sauce
2 tbsp fish sauce
2 tbsp crunchy peanut butter
Juice of 2 limes
2 tbsp soft brown sugar
Get the full method here:
Pre order my new cookbook, Everyday Cook:
Check out my meal planning website:
Use the code DONAL20 for 20% off at the checkout.
Subscribe to my channel:
Follow me on Twitter:
Like my Facebook page:
Follow me on Instagram:
Follow me on Pinterest:
Shop for my Kitchen Equipment Essentials:
Check out my cookbooks:
Peanut Noodles in 20 minutes
Get the Recipe:
⭐️ Peanut noodles are tossed with a creamy and delicious peanut sauce made with just a few simple ingredients.
⭐️ Ingredients
8 ounces dry noodles double the amount if you use pre-cooked noodles like vacuum-packed udon noodles.
Peanut Sauce
½ cup peanut butter
⅓ cup soy sauce
3 tablespoons lime juice
2 tablespoons maple syrup
2 teaspoons sriracha sauce
1 clove garlic grated
1 teaspoon ginger grated
Vegetables
1 cup red bell pepper cut into strips
1 large carrot cut into matches or grated
2 green onions thinly sliced, save green tops for garnishing
2 cups broccoli florets boiled
¼ cup roasted peanuts coarsely chopped
Garnish (optional)
4 wedges lime
1 tablespoon sesame seeds
1 drizzle sesame oil
2 tablespoons crunchy onions
❤️ 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. ❤️
Late Night $2 Instant Noodles | Cookin' Somethin' with Matty Matheson
Start speaking a new language in 3 weeks with Babbel :tada:. Get up to 60% OFF your subscription ➡️ Here:
PEANUT BUTTER INSTANT NOODLES STRAIGHT TO THE DOME MAKE THIS IN 3 SECONDS MICROWAVE OR STOVETOP IT’S THE BEST MEAL OF YOUR LIFE AFTER A BIG NIGHT OUT MAKE IT WITH ME ON THIS EPISODE OF COOKIN’ SOMETHIN’
Join this channel to get access to perks:
INGREDIENTS
3 packages instant noodles
3 soup bases from a packet
1-2 cups soup base liquid
⅓ cup skippy smooth peanut butter
Chili crisp
1 small bunch cilantro, chopped
1 bunch green onion, chopped
3 eggs
¼ cup toasted sesame seeds
COOKING METHOD:
1. In a small saucepan, add two cups of water and bring to a boil. Add noodles and cook according to package instructions. Drain noodles and set aside.
2. In a medium mixing bowl add soup base liquid, peanut butter, chili crisp, cilantro, and green onion. Set aside.
3. In a small nonstick skillet over medium-high heat, add butter or oil. Once shimmering, add eggs and fry until the outer edges are golden brown and crisp and the whites are fully cooked.
4. Add the cooked noodles to the mixing bowl and toss to combine. Transfer to a serving bowl and top with sesame seeds, cilantro, and fried egg.
Peanut butter noodles ???? #shorts Recipe in the description #cookingrecipes
Serves: 1
Prep time: 2.5 min
Cook time: 2.5 min
Ingredients
- 1.5 tbsp peanut butter
- 0.5 tbsp fish sauce
- 0.5 tsp sesame oil
- 0.5 tsp black vinegar
- 1 tsp chilli chrisp
- 1 clove garlic, finely grated
- 1 spring onion, sliced thin
- 1 packet udon noodles
Method
1. Place a pot of water on to boil.
2. In a bowl, mix everything apart from the noodles and the green part of the spring onions.
3. Cook the noodles in the boiling water for 2 minutes before adding to the bowl with the sauce.
4. Mix well and garnish with the spring onions greens. Enjoy!
Chicken Noodle Stir Fry with PEANUT SAUCE!
Tastes like Chinese satay chicken stir fries. SO GOOD.
RECIPE: