Table of Contents:
How to Make HEALTHY ORGANIC Cold Soba Noodles w/ Peanut Dressing | Recipe | Diane Yang Kirk | Ep 25
Video taken from the channel: HOIA Food And Cooking with Diane Yang Kirk
How to Make Peanut Noodles | Noodle Recipes | Allrecipes.com
Video taken from the channel: Allrecipes
Thai Noodle Salad with BEST-EVER Peanut Sauce!
Video taken from the channel: Feasting at Home
Noodle Salad with Creamy Sesame Peanut Dressing
Video taken from the channel: RecipeTin Eats
POV Peanut and Chicken Noodle Salad
Video taken from the channel: J. Kenji López-Alt
Quick Peanut Butter Noodles Recipe!
Video taken from the channel: Donal Skehan
Cold Thai Peanut Noodle Salad (Vegan & Gluten Free)
Video taken from the channel: From Scratch Fast
This Asian Noodle Salad with thinly sliced red cabbage, julienned carrots and radishes in spicy peanut dressing is ideal for picnics, barbecues or a delicious work lunch. The best part is it could be made ahead as it keeps well in the fridge and becomes even more flavourful!Asian noodle salad – spaghetti or linguine pasta tossed with snap peas, sliced red bell peppers and smothered with peanut dressing made with sesame oil, soy sauce, honey, garlic, fresh ginger and toasted sesame seeds!
Light, refreshing, crunchy and easy-to-make salad (or dinner), anyone?Asian Noodle Salad is a great alternative to your typical lunch salad. It is filling enough to keep you fueled all day long thanks to protein-packed peanut butter and fiber-filled whole wheat noodles.
Plus, there is a healthy dose of veggies to make you feel extra good about what you are eating.For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter.How To Make Thai Crunch Salad with Peanut Dressing Begin by making the dressing. Simply combine all of the ingredients except for the cilantro in a blender and process until completely smooth.
It’s best to roughly chop the garlic and ginger beforehand, as most blenders aren’t able to process large pieces.Asian Chicken Noodle Salad with Ginger-Peanut Dressing. Perfect for a picnic or light supper, this Asian chicken noodle salad is flavorful and satisfying. This main dish salad of chicken, soba noodles, and ginger-peanut dressing is everything you want a summertime meal to be: flavorful and light yet totally satisfying.
Cook the pasta until done, rinse in cold water. Add pasta to the noodle salad ingredients and toss. Puree the dressing indgredients in the blender for 2 minutes, until smooth. Mix well with the noodle salad.
Asian Vegetable Noodle Salad with Spicy Peanut Sauce is a vegetable packed pasta salad that is the perfect summer dish. This salad has a little kick to it and is very customizable to your guests tastes! Prep Time 30 minutes Cook Time 10 minutes.Thai Peanut Noodles Recipe – nutty, slightly spicy sauce tossed with noodles that cooks in just 10 minutes.
The easiest and fastest takeout dinner you can make in your own kitchen! This is a perfect meal prep dish for lunches and dinner throughout the week, just like my Quick Teriyaki Chicken and the oh-so-delicious Honey Lemon Chicken.Cold Asian Peanut Noodle Salad This Cold Asian Noodle Salad is loaded with all kinds of very delicious and good for you stuff and a lot of fantastic flavor.
It can pass off easily as a main dish or a side. It’s chock full of vegetables, cool, creamy, crunchy.SKIPPY® Asian Peanut Noodle and Vegetable Salad is an easy main dish to quickly throw together or a delightful side to any meal. Read More. SKIPPY® Asian Peanut Noodle and Vegetable Salad is an easy main dish to quickly throw together or a delightful side to any meal.
Read More.The Asian Vegetable Noodle Salad is a simple and quick recipe that makes a quick weeknight dinner along with a warm soup. This recipe is inspired by a dish that my friend had brought over for a potluck party.
The theme was Indian Chinese and this salad went so well along with the Vegetable Manchurian Balls in Chilli Garlic Sauce and the Chinese Noodles.Asian chicken noodle salad with homemade ginger sesame peanut dressing easy-to-make dinner for busy weeknights. Spaghetti pasta with snap peas and sliced red bell peppers is combined with shredded cooked chicken or sliced grilled chicken.Asian Noodle Salad. By Ree Drummond.
Mar 10, 2008 Adapted from Jamie Oliver, this salad is a triumph. A total winner. An explosion of color, flavor, and texture.
And the beauty of this salad is, you can just wing it, adjusting the ingredients of the salad or the dressing as you like.This Asian noodle salad with peanut butter dressing is like burst of flavours in your mouth – the creamy peanut butter, mixed with lemon juice, honey, soya.
List of related literature:
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| from The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker | |
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| from Grilling For Dummies | |
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| from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes | |
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| from The 20/20 Diet: Turn Your Weight Loss Vision Into Reality | |
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| from Mastering the Grill: The Owner’s Manual for Outdoor Cooking | |
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| from Low-FODMAP and Vegan: What to Eat when You Can’t Eat Anything | |
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| from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen | |
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| from Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good | |
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| from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes | |
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| from Clinical Naturopathic Medicine E-Book |
122 comments
Anyone know the kind of noodles used so I can pick them up at H Mart of somewhere like that?
Anyone know what make and model the Gyuto he is using is? Looks perfect
what happened to this youtube recent days!! it just has gone crazy!! all the time these crazy guys cooking videos are coming. where those authentic Chinese or Asian videos!!
I mean obviously Kenji is god tier when it comes to recipes. Can’t tell you the amount of times we’ve used Kenji’s methods / recipes/ techniques and things came out amazing, just never thought of boiling chicken. Is this a traditional Chinese thing? Because surely there has to be a better way of cooking it prior to adding to the salad
Just found your recipe, I’ve made it twice and it’s absolutely delicious!!!! Thank you!!!
Hi Kenji, i think the reason why the prototype pan didnt make it to the market is that it is only more efficient if used on a gas stove. If you had a flat top stove, this pan would do a worse job than a normal one as it will have less surface area in contact with heat.
That pot that boils fast would only be for flame burners. Otherwise it would slow heat transfer to the pot. But yeah, it’s a really basic concept (heat fins) that I’m surprised isn’t more common. Probably just for ease of manufacturing fins are more annoying to cast. Also, you get some porosity for most aluminum thixomolding or casting.
Can use lemon juice or any pickle brine as well instead of vinegar. Worked well for me.
Thanks so much for this recipe! I made a dish based on it and it was phenomenal!!!
Followed recipe except used sambal Oelek instead of chili oil. Killer recipe. Big hit with the family. Thank you
From my perspective, your knife skills are awesome and I’d love to get half as good as you are with a knife! Really appreciate all these videos you are producing. Keep them coming. And love hearing your recommendations and favorite brands of food items, cookware, kitchen tools, etc. Thank you
Never ate peanut noodles, they creep me out, but these look yummy!
6 fucking TABLE SPOONS of peanut butter?? Next stop My 600 lb life. The Male Paula Dean.
If anyone is interested the fancy saucepan is a turbopot. We use them for a few sauce Prep items at my restaurant, basically everything else is made in a wok except for a few things we dont want to react with the seasoned high carbon steel wok. Very acidic sauces will pull the seasoning off the wok and take some color off with it making the sauce dingy looking
Wait peanut butter with noodles ABSOLUTELY DISGUSTING PUKE PUKE ����������������
I made this a couple of days ago. It turned out really well. You were right about the child oil: you need to add a lot of it.
I just love watching this guy make food. It’s so much more straightforward than my bullshit.
Sauce, bring to a simmer….
3:05 after melting loosen with 1-2tbspn water
Chili oil optional hefty amt 3 tbspn
Rice wine vinegar 1 tbspn
Sesame oil 1 tspn
Soy sauce 1 tbspn
PB 6 tbspn
Grate into sauce….
Ginger
Garlic 1 clove
———-
Noodle cook…..
Udon noodle
That seems easy and delicious. I am going to make it this weekend! I am not sure if there is any overlap of Marion’s Kitchen folks, but I am going to use my already made chili oil (her recipe) to make this.
Am I the only one worried for his fingers touching his face after those peppers �� are fire ��! Lol �� jk love the recipe thanks
why would you boil the chicken over baking or pan frying it?
LOVE that you’re plugging Chinese Cooking Demystified! They do great stuff
Kenji your recipes are so amazing. I’ve been cooking for a few years now pretty well (says my mom anytime I cook for the holidays) but I really struggled with learning recipes outside of my culture due to lack of knowledge. Very impressive to see your breadth of knowledge and I am learning a lot from it.
The resulting sauce looks split. I’d take it off the heat and put in some more water and smooth it out some more, as the final dish looks pretty dry.
I wonder if this would taste just as good cold? (Was looking for school lunch ideas and somehow ended watching a handful of noodle recipes lol)
Watch out on how thick you peanut butter is. Mine was too thick, so when the water reduced, it was rather paste than sauce
In Taiwan a version of this is very popular but noodle is chilled (even more addicting, try it!), sesame paste is used instead of peanut butter, and shredded cucumbers and carrots are added for crunchiness.
I made these on the weekend I am learning to cook. They where delicious and so easy to make. Thank you so much
Thanks Kenji, just made this and was not disappointed! Greetings from the Czech Republic
99% of yt recipes are fat, sugary, full of carbs… what a shame!!!!!!!!!!!!!!
Well…it does look Asian…but never had it in Taiwan… pretty similar to liangmien or majiangmien, but in those we use sesame sauce.
Just to make sure we are taking about sweetened peanut butter right?
I wish I could watch more of your videos but the spinning around makes me nauseous.
Would’ve liked some chicken or beef in there. But maybe just some fish too.
Extra tip: Use the water you cooked the noodle on, would make it extra special
Has anyone ever tried this recipe? Is it worth making? I don’t know how to feel about peanut butter noodles
That has to be the easiest recipe! And looks delicious ;))) shush don’t ask about the calories ;p
https://www.thegrommet.com/products/turbo-pot-rapid-boil-pot its called the turbo pot
Belissima!!! Vegetarian too! Cant help but want to add a lime though:)
6 T peanut butter
1T dark soy sauce
1 T rice wine vinegar
1t sesame oil
3T chili oil
1” nob of grated Ginger
1 clove garlic grated
Melt all together in a saucepan for about 3 min.
Add 1-2T water as necessary to consistency
Pour sauce on top of “Loads of” cooked Udon noodles. Mix in thinly sliced Spring onions and chilies, sesame seeds. Add some on top for presentation.
Trust me on this… mix a little olive oil with sesame oil, heat it up and put in a bag of coleslaw (not the dressing, the veggies) & some red and/or green bell pepper (cook until just wilted, not mushy). Use Thai chili sauce in place of oil. Use less ginger. Add a bit of honey to your sauce. When the veggies are in the pan, still crisp, drop in your sauce. Garnish with a nice dose of lime, and make sure your sesame seeds are toasted… it will be much better!
1, you don’t have to cook the sauce.
2, chili peppers need to be cooked.
May 6th… Making this for my sister at her work, a health clinic. How much to wager I get drafted to make it in quantity, again? �� For a meatless dish, it’s got great taste! This is a “keeper!” ��
“I’m not gonna say that you’re not sensitive to MSG if you think you are… (pause as exactly as long as it would take to say “but you’re not”)”
interesting how he has all these fancy ingredients, but regular old Skippy peanut butter lol
Someone please help I’m watching this at 2:21 in the morning and I’m starving out of my mind
yes, a little bit of msg is GREAT and we cant be friends if you disagree.
I can’t trust this guy after that terrible one pot pasta recipe.
If people are coming for your knife skills, lemme know, I’ve got words for them.
But seriously, thanks for the amazing videos. I love your approach to cooking, I love both POV (both literal and figurative), and I’m so glad you’ve started publishing to youtube. I’m excited for all the stuff I’m about to learn <3
OK so first of all your knife skills ARE impressive. Even though you don’t show them off it’s obvious in the way you handle it that you’ve been at it for years; you look very comfortable. And second point me towards your haters and I’ll make them feel my wrath.
Oooh, I’ve never seen the trick of slivering the scallions the long way!
This recipe looks like a winner. Liked the post assembly seasoning adjustments. Peanut sauce!
Man, I love your videos so much. They’ve DIRECTLY influenced the menus of myself and my large group of friends. Your Elote has been a massive favorite and I’m thinking this would be fun to try as well.
I was always wondering about the spoon in your cabinet. After watching you move it so many times in this video I’m gonna buy you some.:-)
Kenji, what is the difference between regular soy sauce and the light soy sauce that you used?
ah yes MSG the essence or modern cheap chinese food ( jokingly of course but in the recent years im not so sure anymore)
Very tasty and easy done meal, however it might look a bit “challenging” optical wise….;)
Can I just use normal vinegar instead of rice wine? We don’t get rice wine vinegar near my place:)
May you do a quick one on cleaning and sharping knives and cutting broad?
I’ve been watching this once or twice a week since the video came out. I love Kenji’s personnality.
man this video is making me miss henry’s hunan in san francisco. they have a very similar dish and i ordered it every. single. time.
Have we been formally introduced to your four legged helper?
Cant wait for you to hit 1M. You so deserve. Such a good cooking channel, definitely one of the best on YT.
Does the baking soda noodle trick work with gluten free pasta?
Just made this with what I had at home and my picky eating kids devoured it and asked for it again. Thank you!!
dude, thats gross… why did you use the water from the boiling chicken?
Damn that looks nice I had something similar in a local restaurant
You keep talking about your knife skills but I’m just sitting here appreciating your knife itself. I love Korin knives
Squeeze of lime and fresh coriander. Grill some chicken on the side
just made this without chicken or scallions, still turned out awesome. the wetness of the peanut sauce is key, i thought it’d be too wet but really i could’ve made it even wetter.
How has that chili oil not solidified due to refrigeration? Anyone keep soy sauce and chili oil in the fridge?
my version of a quick peanut noodle: ramen noodles boiled and drained, tossed in hoisin sauce and peanut butter while not. Add in chopped green onions if you have any on hand, even some sesame oil. DONE!:) takes about 5 minutes to make since I boiled my noodles for 4 minutes in the microwave.
Its seems like this dish is combination of Indonesian, Thai, Chinese & Japanese influence in terms of ingredients used yet the way its combined is very Western. Im pretty sure this is not a traditional asian recipe ( im from singapore so our foods have east & west influences) but Im really in awe. Very creative! Cant wait to try it & i love the different variations mentioned in the comments section. ����
Regarding the claw grab, my mother, an untrained homecook of 30 years, still cut her finger from time to time. Once I finally convinced her to use the claw, she no longer cuts herself. Her cutting speed is still slow, but now she can be more confident with sharper knife.
Knife skills save you the pain and time lost from cutting yourself.
I tried this dish out a few days ago. It’s great, a really refreshing meal to have when it’s warm outside. But for anyone looking to make this with limited ingredients: Do not leave out the vinegar. You need the acidity to cut through the richness of the peanut butter.
I get this is an at home video. But man. As a professional cook, it just hurts me to watch how messy you work chef… Like I’m sitting here squirming in my seat because it’s making me feel just so damn uncomfortable lmao…
Not a peanut butter sandwich in the least. This recipe looks downright delicious and will DEFINITELY give this a go.
I bought some black vinegar and was all excited to use it after seeing a lot of recipes that called for it. What I ended up buying tasted very “house cleaner” like. Is that normal or did I buy a bad bottle or a bad brand? Anybody know?
Just to be kind to you “Oh, My, God! Kanji Has Got Terrible Mandolin Skills,”
You’ve been a great inspiration for me with these informative videos. Can I pay pal a donation or support you in any way? I already have your food lab book.
This looks good, bit the the chili oil and chilis would kill me. Not to mention the fat ��
Please do a knife sharpening video out here. I love following along the steps in your book but seeing it would be so helpful ��❤️
I would love a video talking about spice, sauce and condiment storage. I never chill my homemade chili oil. Should I?
I made this tonight and it’s so good! I added too much cabbage but still so good. Thank you for sharing!
Easy to make the peanuts butter:
Put the peanuts in the mixer till you have the creamy consistency.
Nothing else added in the peanut butter.
No Chili oil for me but Sesame seeds on top with red and green oignons. ��
The pot with the weird heatsink bottom is called a Turbo Pot! You can get them at big stores like Bed Bath & Beyond or Amazon now for about $50. Not bad if it comes with Kenji’s stamp of approval!
you don’t need to heat the sauce. just whisk. also, add melted sugar to taste
Tried making this today with some air fried tofu. Definitely a light but filling meal! Love your videos!
You don’t refrigerate your soy sauce? I’ve always kept mine in the fridge. Am I doing it wrong?
Kenji, PLEASE buy some magnetic door closers. I will PayPal you the money if you need me to
Who likes to burn their mouth when they eat? Not me. I am going to make this but will leave out the chili oil and chilies and it should be delicious!!
yes, chili oil video please. that would be awesome. ps, you are a recent YouTube find for me and I have watched regularly for the last few weeks. love it. hope you keep it going.
‘there is nothing living in that water right now’ famous last words.
Yo kneji chill. Your knife skills are great. Don’t be anal with your methods
Donal, please sell packages with all ingredients for us to purchase, so we can do this exactly as you show us.
Looks delicious going to try. Thanks so much for sharing ������
as a fairly clumsy person it made me nervous how you were working so close to the edge of your table lol
Best peanut noodles ever, well done! Try a squeeze of lime at the end! Yummmmm….?
i am a single father, and kenji you are helping me sooooooooo much with these videos. thank you kindly
Now that I’m working from home, I’ve been trying to cook more and eat actual lunch at home. These casual, easy and quick (delicious) recipes are literally a lifesaver when during these times!! Thank you! -From Tokyo
These videos are great! I know where to look when I want some fancy top notch chef to show me how to cook but I prefer this guy much more ��
As an avid home cook, I’m really loving these POV videos — really appreciate seeing a professional do accessible home cooking on the fly. If you decide to make chili oil I’d love to hear your thoughts on chili crisp!
Thanks Kenji!
i like having knife skills so that when people watch me cook they get impressed by how fast i can cut and how precise i can be, it doesn’t really matter but it’s small things in life
I made this for lunch today. Absolutely delicious! Added a splash of fish sauce to the dressing for a little more funk, which worked really well!
Nagi please invent a screen lick & smell app for your delicious recipes!!!!!!!
So uh.. (obligatory) thanks for the mention again:), and equally obligatory these POV videos are genius. Honestly it’s the little habits here or there (stuff that people wouldn’t necessarily film otherwise) that’re super useful to us homecooks.
A couple completely random tangential asides on the subject of sesame noodles for anyone that’s interested:
For a northern style of sesame noodle, a classic technique is to pour some hot oil into a small saucepan with Sichuan peppercorns, then mix that with soy sauce, then strain and add that to the noodles in the mixing stage.
In some Shandong versions, they’ll add shrimp oil or fish sauce. It’s pretty awesome, and I mean… I’m personally always looking for good excuses to break out my Phu Quoc….
The ‘air dry’ method that Kenji’s talking about is to put your noodles on the mat, and using chopsticks pull and toss them together with a touch of oil with a fan blowing on them (traditionally one of those hand fans, but like… electric fans are better). The benefit of this method is that the surface of the noodles will be slightly uneven and allow the sauce to cling to the noodles better. The downside is that it’s annoying. It’s one of those techniques that I’d kind of expect a good restaurant to do but I’d never in a million years expect a home cook to.
Awesome content as always, hope you’re staying safe and healthy.
Just wanted to say I love your videos! I hope you still consider making content like this after the quarantine is over. Its been honestly a pleasure to watch you cook and speak your mind!
Kenji. You are a professional chef. I’d like to see anyone try to call you out in the comments. I dare them.
I’m asian and have never had peanut butter noodles but this is probably the most tastiest looking fusion noodles i’ve ever seen �� looks like a perfect lunch box dish.
Goosebeary’s is long gone. When I was there the Clover Food Lab Truck was the bomb.
Beautiful recipe,great idea,bravo������
Would you support my channel, my new friend? Thanks��������������♀️��♀️��♀️
Thank you for sharing. Looks yummy, however I don’t do peanuts, so wont be trying this one. Wish I could. Blessings
I made this and lllllalala love it! And it is the best peanut sauce I have ever had!
Picture looks sad and one of the first things said was you can use spaghetti noodles. No no no. That’s now how this works at all.
Instead of adding raw vegetables could I cook them if I’m using scallions, bell peppers, carrot and onions
Looks super yummy. ^^ I just want to say, it’s best to not change the voice-overs. I prefer the other voice-over actress better. Anyways, I love the recipe:)
Oh my God! He’s so cute & such a cute accent!
Will make this with rice.
Will make without the chili as it kills me. That said, will up the ginger and garlic to compensate for any lost flavor. Sounds scrumptious to me. Like the suggestion to add carrots and other veggies.
That looks so good. The refrigerated version is a great idea for a packed lunch.
I made a low cal peanut noodle on my channel a few months back with shirataki noodles so the the whole huge plate was 300 calories. This recipe looks even better. And when I’m trying to squeeze into my skinny jeans I can still use the shirataki.
I love peanut sauce so much!
I usually use a bit of coconut milk as well.
Perfect for asian style noodle dishes or even for a simple stir fry if you need some sauce.
I think it fits to so many things, it is so simple and so good:)
And this made me miss our snow peas we had this summer, which was a wonderful addition to stir fries:)
Thanks for another versatile recipe! I’m sure it’ll be super delicious cold or hot. Definitely making this for lunch tomorrow!
excited about this recipe! I always have soba noodles on hand.