Jeremy, cheers for that it looks very similar to a good old ma jiang mien; something quick, easy and delicious as a midweek treat. I also prefer the Vietnamese style chilli oil where the aromatics (lemongrass, garlic, onion, star annise, cinnamon quill, black pepper corns) are cooked in the oil to extract maximum flavour before removing and adding the chilli flakes, I use a mixture of carolina reaper (15%), cayene (20%) and poblano (65%) peppers (all home grown) which have been dried at 70° to give a slightly smokey note. Then addition of salt msg and white pepper.
Could you make this with sunflower butter or something else instead? I ask because I want to make this for someone but they have a peanut allergy so I'd have to substitute
If you make the sauce with Sesame paste/Tahini instead of the peanut butter it's pretty much a more traditional Sichuan style sauce. Look at recipes for Dan Dan noodles and they're basically this with the addition of preserved mustard greens to the mine topping. I reckon sunflower butter would also taste just fine instead
Of course you could use a different Butter. But make certain that their allergy is specific to Peanuts and not to all nuts such as Almonds or Cashews I would use Cashew Butter!
Needed something quick and easy to make this weekend and this is perfect! Satisfying. Thanks Jeremy!
This noodle dish looks amazing ! ⭐
That looks soooo goooood.
Jeremy, cheers for that it looks very similar to a good old ma jiang mien; something quick, easy and delicious as a midweek treat. I also prefer the Vietnamese style chilli oil where the aromatics (lemongrass, garlic, onion, star annise, cinnamon quill, black pepper corns) are cooked in the oil to extract maximum flavour before removing and adding the chilli flakes, I use a mixture of carolina reaper (15%), cayene (20%) and poblano (65%) peppers (all home grown) which have been dried at 70° to give a slightly smokey note. Then addition of salt msg and white pepper.
That looks SO good! I'm freaking starving right now and my mouth is watering like crazy
Just made this today and it was awesome, thank you!
I've been waiting for this! 😊
Look's fantastic, and easy to make going to have to try this soon.
How long does Sesame oil last? Mine is several years old ………
Could you make this with sunflower butter or something else instead? I ask because I want to make this for someone but they have a peanut allergy so I'd have to substitute
If you make the sauce with Sesame paste/Tahini instead of the peanut butter it's pretty much a more traditional Sichuan style sauce. Look at recipes for Dan Dan noodles and they're basically this with the addition of preserved mustard greens to the mine topping. I reckon sunflower butter would also taste just fine instead
Of course you could use a different Butter. But make certain that their allergy is specific to Peanuts and not to all nuts such as Almonds or Cashews
I would use Cashew Butter!
Love it! And the first comment yay!
Can I make this without the spice pepper [I can't eat spicy food] because that peanut sauce looks absolutely scrumptious and I'm a huge fan of satay.
The taste would be a bit different but why not
Why are you asking this question?
Not to be nasty, but this really makes me shake my head.
Who’s eating the food? So make it how you like it!
Question: Some times Chinese cooking wine become cloudy, is it ok to use it?
Who else came here with that kid reading "nutella" as Peanut bataa in Jamaican accent in his mind?
How many people does this recipe serve?
Can i use game meat? Like moose or elk?
Is it also feasible with beef mince for Muslims ?
I would think any kind of mince would work. I'll probably be using beef when I make it.
Certainly could use lamb also
@@davidsixtwo Lamb works great with peanut butter. Made some lamb skewers with peanut/chilly marinade a couple of weeks ago. Delicious!
I make this with Turkey mince. Works well
As usual with those type of dishes, protein is you choice. I made things like this even with crumbled tofu or chickpeas
I still can't believe you don't cook on gas. 😮
He's using a *cast iron* wok. Heat is heat. Apply enough of it long enough and the source is irrelevant. The effect is the same.
does your Nakiri have a belly? is that a nakiri?