EDIT: Recipe card for use in the kitchen is here if you like: i.imgur.com/IeKIRyH.png . Huge thank you to its creator whitelotuswarrior (Twitter: @rad_sad_q ) - they did an absolutely fantastic job with it! Hey guys, a few notes: 1. So one important consideration - peanut oil. The bog standard sort of peanut oil in the West is a RBD oil, which means the peanut flavor is very subtle in it. Chinese peanut oil is, as far as I can tell, is 'semi-refined' - it has a high smoked point while still retaining a good bit of peanut flavor. We're unfortunately not educated on the specifics of Chinese peanut oil manufacture (not for lack of searching lol). While Chinese peanut oil is available at many Chinese or Asian supermarkets, we think you can still use the Western peanut oil here. You could perhaps mix in a touch (~1 tsp or so) of toasted sesame oil into your finished product to compensate for the less nutty base oil. 2. Another consideration - water. As you can see at 0:50, a bit of the noodle cooking water comes along for the ride when transferring it over to the bowl. We'd estimate that to be roughly one tablespoon's worth, (or even more, honestly). Don't drive yourself crazy about trying to get the exact quantity of noodle water correct! Just do a not-paranoid job transferring them to your plate, mix them, and if the sauce is still a bit thick to your tastes... just add a touch more of the noodle cooking water to help bring it all together. 3. So then, if we're relying on our eyeballs a bit... how saucy should this dish be? As soon as you add in the noodles, you might be thinking "uh... this might be too much water". You can take a look at the consistency of the street vendor at 0:50, ours at 3:57, or even the chain's at 0:23 (the chain's is especially watery at first). Once you mix it, the sauce'll emulsify and cling to the noodles - it'll look about the consistency of a Carbonara or a Dan Dan Noodle. As it sits though, the noodle will begin to absorb the sauce and look dryer - take a look at 1:05 for how it'll look ~10 minutes later (this aspect of the dish makes it uh... challenging to film lol). 4. If you're a vegetarian, Halal/Kosher, or if lard's just annoying for you to buy... swap the lard for peanut oil. Lard just has a nice, rich mouthfeel to it - it's tasty, but you wouldn't be missing much. On a similar note, if you just so happen to have scallion oil around (e.g. from making scallion oil noodles, or many Dim Sum items), just use the scallion oil that you have at your disposal. 5. Another potential shortcut is just using bottled 'seasoned soy sauce' in place of the homemade. Something like this would be totally fine too: www.amazon.com/Lee-Kum-Seasoned-Sauce-Seafood/dp/B0000DJYWR 6. Apologies for not showing how to make the Shaxian sort of alkaline noodles from scratch - ever since the Lanzhou Lamian project, we've been feeling some noodle-making burnout lol. If you can understand Chinese, here's a clip of a chef from Shaxian showing how to make it: www.bilibili.com/video/BV1pZ4y1K7LH/ 7. A random thing I'm kicking myself over - in the outro I was totally planning on including this clip when Steph was discussing noodles: streamable.com/4i0abl That noodle drawer is charming as hell. 8. If any of you get the chance, we'd heavily recommend taking a trip to Shaxian sometime. It's about a ~2.5 hour fast train from Fuzhou (an under-rated city in its own right). The snack places are... incredible. One of the most under-rated food destinations in the country, which's honestly surprising given the chain's massive reach. The scenery is pretty gorgeous as well.
Is there any reason you guys don’t recommend the trick of adding baking soda to non alkaline noodles to replicate alkaline noodle texture? I’ve gotten great results with it. Excellent content as usual!
@@mojito4493 To replace the MSG, we recommend Japanese all-natural purified seaweed crystals ;) J/k j/k, I promise that's all the sass you'll get from me haha. I do worry that shiitake mushroom based stuff would potentially muddy the flavor a bit. You could play around with it, but I'd probably personally reach for a good fish sauce if I was out of MSG.
Will anything bad happen if I combine all the sauce components, including the water, salt, msg and put that in the fridge? And maybe I missed it, but how long will it keep?
Frying the peanut butter for that extra toasty flavor is genius!! I used to have these noodles many times a week. I am now secretly hoping you give shaxian‘s fish balls a go some day!
@@Uggh-i1i There is quite a bit of sugar in the sweetned soy sauce. If you try this recipe and a think it isn't sweet enough, try adding a half teaspoon of sugar to the sauce. I have it that way sometimes, it's very tasty.
Vegans out there: Switch the lard with some leek or scallion oil and you're golden, this is gonna be your new Ramen cheap n' easy recipe, it's soooooo good. The flavors blend together so welll and as described in the comments the sauce gets soaked up by the noodles it's incredible. Together with some bog standard veg from the freezer (throw it frozen into the pasta water while you are bringing it to a boil and fish it out when its done) you have your perfect lazy meal.
My girlfriend and I just tried this recipe, and "aggressively delicious" is absolutely accurate to describe how it tastes ; so much that we had a second serving ! We didn't have lard on hand so we used regular cooking oil instead and it worked perfectly.
Just tried making this, 10/10. The frying totally added a new dimension to the peanut flavor. I'll definitely be making this again! Thanks for the video!
Fun fact(?): Adams, the natural peanut butter brand, started selling a “dark roast” variant maybe around a year ago. I tried a jar at the time, looking forward to toastier flavours, and surprised myself by being disappointed with how it didn’t taste “right” for peanut butter to me. Like, it seemed every bit as quality as regular Adams, but I couldn’t shake the feeling that it would be much better suited for some sort of other application far removed from normal peanut butter duties (toast, bread, apples, celery, cookies, etc. etc.). I think I just found a good reason to try another jar.
I'm absolutely in love with this recipe. I made a big batch of peanut and seasoned soy sauce and have a bottle of scallion oil around at all times anyway so these are incredibly simple to make now. My favourite noodles for this recipe is just using plain instant ramen that I can by in portions of 5 from my local Chinese grocery store. Thank you for this recipe!
I made this with peanut oil instead of lard. It was absolutely delicious. Made one serving and then had to have another. Such a simple recipe with lots of depth of flavor. MSG adds something. OMG the toasted peanut sauce!!! Beyond good.
My mom used to make a version of this for me and then in college I ate a collegey version of this with ramen and sriracha virtually daily for probably a year or two. A touch of sesame oil and chinkiang vinegar does wonders too when feeling fancy.
I camr from Kenji's channel and cooked this dish yesterday. Your recipe was straight to the point and the meal turned out delicious, even with less than ideal ingredients bought here in São Paulo.
Or for broke college student version: Make instant ramen. Realize you've had it three times that week already. Reserve half a cup of broth, mix it all with peanut butter and soy-sauce. Eat. Its... okay!
I love this channel. Its like if the LAW AND ORDER voice over had a food channel “In the food cooking world, the are two types of recipes. The regular recipes, and the easy to understand, well filmed recipes. These are the story of the latter” DUN DUN!
Another addition to the 拌面 series! Appreciate the peanut-butter substitute, I have tried finding peanut sauce at local Chinese supermarkets but to no avail.
I made (a version of) your chow mein recipe last week - it was delicious and spot on to what I remember eating growing up in the SF Bay Area (a lot of Cantonese people settled there when they came to the US). Love your videos.
Hot damn, you weren't kidding about the deliciousness:effort ratio. Admittedly, I've had a few beers, but isn't that the point? Love that you two cover the whole range from the elaborate to the 1am drunk food. Thank you so much!
Thank you so much for this. My wife and I lived in Fuzhou for 4 years and this is one of the things we miss the most! Can’t wait to make it! Now we’ll just be waiting for the 扁肉. Can’t have 拌面without 扁肉. 😉😁
Scored scored Black (toasted) Sesame Seed oil a few days ago and will never use the regular oil again. Its heavenly used some on Pak Choy with Soy sauce almost a meal on its own.
This looks very promising! I keep empty jars around for things like this, and now have three hot jars and a fragrant house. There are so many videos about Chinese cooking, I am partial to ones that mention lard and MSG and sugar.... If someone starts talking about "extra-virgin olive oil" in this context I just give up immediately. We can get commercial lard or "home made" lard from Mexican markets, every one does it differently. I've made scallion oil before but not scallion lard, and so far it smells good!
I am from fujian and this is one of my favourite as a kid. I always eat it several times when I go back to China. The rice noodle version is also very good. Pair it up with special wonton is even better.
Just made this and it was great. However, a word to the wise: avoid heavy bottom pots for toasting the peanut sauce. I used one and it continued to cook after being taken off the heat, transforming my dark sun-kissed peanut sauce into a blackened burning mess.
Great recipe! I used sauteed yu choi and mushrooms with garlic in place of the blanched veg, and I garnished the noods with some sesame seeds and lao gan ma. Super fun to make, and otherworldly flavor
🤩🤩🤩 Omg you guys helped me so much! Not also with every other video of your great channel but with this one in particular! It was back in 2012 when I lived in China for a whole year and made a lifelong friend. And we used to travel to and around fujian and eat together. And for years I had forgotten but now I can remember. Thank you so much for this!
Great dish! Thank you for presenting these kind of modern chinese cultural foods. I recognized I have been basically eating this dish on most days for the past two years. I often increase the amount of veggies to noodles and changed noodles for rice or potatoes whenever I felt like it. This kind of nut sauce + soy sauce just makes everything taste really great, you can even change the nuts from peanuts to others like almonds or even seeds like sesame and it will still taste great.
I actually have seen a similar type of sauce setup, but instead of noodles it was done on chicken wings with some black pepper for some spice. Really good stuff.
Great recipe! I didnt have lard at home so i used butter. Since that is missing some flavor i added some garlic to the butter and let it simmer on medium heat with minced scallion. Here in germany u can but roasted peanut butter so i could skip that step. Also added some homemade chili oil to the soy sauce mix. Super creamy sauce and so quickly made. Will definitely do more often when i am lacking time to cook properly. I love this channel
Another great video/recipe. Thank you guys so much for doing this awsome channel!! Just in case you are still brainstorming ideas for upcomming videos, I (and probably many others) would love to see some (sichuan) noodle soup recipes for the upcomming winter. Also, a video featuring sweet potato noodles would be super interesting. I find their taste and texture quite extraordinary, but only had them at the restaurant so far.
Wow. Just made this for myself with enough for two servings so I'd have some leftovers, utterly demolished the first bowl in about a minute, then enjoyed it so much that I proceeded to eat the second serving right after in record time. Really really damn good, and I have a feeling I'm going to be eating nothing but these when I get to Uni in September.
One of the lovely things about chinese cuisine for someone like me with celiac disease is that many things are rice or potato starch based instead of wheat based. I would loooove to see some recipes for gluten free dishes using non-wheat flours. Noodles, buns, wraps etc! Thanks for this channel!
As a college student in the United States who is super interested in Chinese cooking this is an awesome recipe for me! I definitely am going to do this for the future.
I’m not Chinese chef but I cook a fair amount. It wouldn’t be a crime to use the scallion lard with peanut sauce but I believe the peanut sauce and scallions are cooked and added separately to keep the flavor complex and distinct. A good peanut sauce will mask the taste of scallions if roasted together. You don’t want to lose that light scallion in a heavy sauce
I was also thinking this; you generally only cook together what you want to marry flavor-wise, cooking separately then adding later keeps the flavors distinct. Cook them together and the stronger will absorb the weaker; peanuts are a very strong flavor so the scallion would be lost (you'd just have a thicker peanut flavor with some pungent notes). You certainly can, you may ultimately prefer it this way, but I personally wouldn't recommend it as it seems the flavors are supposed to pop as you're eating.
@@EphenStreet I made them this morning, and against your advice, I fried the peanut butter in scallion lard because I was lazy. It was delicious, and I still got a distinctive scallion flavor coming through.
I went a step further on the laziness and just used the Lao Gan Ma chili crisp that I anyway have, which has plenty of onion-y aroma. I'm sure it wouldn't be on the same level, but hell, it was still good to me.
Thank you so much for this!! I used to get this in NYC (@Shu Jiao Fu Zhou). I haven't been since March. They made it with these flat wheat noodles, it was delicious. Will definitely be trying this!
wow such a very organized Fridge! I had to pause it to check out your goodies. is that Bai Jiu on top shelf. ewwww if its I only kept a little around just for Company.
hey, I noticed the "how to use/fry seitan" note on your fridge, and wanted to let y'all know I made a batch of char siu seitan using your char siu sauce recipe! I had to modify the technique a bit, but it's not too difficult. I made a seitan with 3 cups of wheat gluten, 1 cup silken tofu and 1/2 cup chickpea flour (plus vegetarian "chicken" seasoning), kneaded, flattened, cut & steamed it, then sliced it into "riblets," I guess, marinated them with the sauce overnight, then fished them out, mixed the sauce with honey & roasted/basted and then broiled pretty much as y'all did. it's so good because it just soaks up the flavor of the sauce! there's a lot you can do with seitan, but that's one of my recs.
Hmmmm didn't expect lard to be part of the I ingredients for this but I definitely want to try the more authentic dish. I appreciate your explanation between the two differences of peanut butter too!
I like this dish a lot, because it's convenient to take to work for lunch. I put everything into a mason jar, shake it up, and leave it in my bag until I'm ready to eat. I'm doing that today. It's inexpensive, and I always look forward to eating it.
Doggy was so cute - she knows she usually gets a bite when you are done talking but before you yourself eat. This time you ate first. Her little paw coming up to remind you she's there was too too adorable. Lucky puppy dog, having a taste of delicious food all the time! :-) What is her name, by the way? (And I hope she's a she - I did not see anything to indicate otherwise when she was on your lap one day, but that could have just been the camera angle!) I love the idea of making a bigger batch and having it in the fridge for when you want a quick snack in the weeks to come. Thanks for this video!
Would you be able to pre mix the sauce and freeze it in small portions? Would be great to be able to pop out a ice cube of the sauce from the freezer and make those noodles :o
I made the scallion lard (OK, I used the peanut oil), seasoned soy sauce, and peanut sauces then combined them in proportion with the salt, water, and MSG for an all-in-one peanut sauce that is AMAZING!. I now keep it in my fridge for quick and easy snacks and meals. Well worth trying.
I've been making ramen for a few weeks now. I've used my ramen as my noodles for this and I'm eating it now. I'm in heaven. HAHAHA. Thanks for this. :D
I made this for dinner today and it is absolutely delicious. Does anyone know how long the peanut, soy sauce and the oil will stay good for in the fridge?
EDIT: Recipe card for use in the kitchen is here if you like: i.imgur.com/IeKIRyH.png . Huge thank you to its creator whitelotuswarrior (Twitter: @rad_sad_q ) - they did an absolutely fantastic job with it!
Hey guys, a few notes:
1. So one important consideration - peanut oil. The bog standard sort of peanut oil in the West is a RBD oil, which means the peanut flavor is very subtle in it. Chinese peanut oil is, as far as I can tell, is 'semi-refined' - it has a high smoked point while still retaining a good bit of peanut flavor. We're unfortunately not educated on the specifics of Chinese peanut oil manufacture (not for lack of searching lol). While Chinese peanut oil is available at many Chinese or Asian supermarkets, we think you can still use the Western peanut oil here. You could perhaps mix in a touch (~1 tsp or so) of toasted sesame oil into your finished product to compensate for the less nutty base oil.
2. Another consideration - water. As you can see at 0:50, a bit of the noodle cooking water comes along for the ride when transferring it over to the bowl. We'd estimate that to be roughly one tablespoon's worth, (or even more, honestly). Don't drive yourself crazy about trying to get the exact quantity of noodle water correct! Just do a not-paranoid job transferring them to your plate, mix them, and if the sauce is still a bit thick to your tastes... just add a touch more of the noodle cooking water to help bring it all together.
3. So then, if we're relying on our eyeballs a bit... how saucy should this dish be? As soon as you add in the noodles, you might be thinking "uh... this might be too much water". You can take a look at the consistency of the street vendor at 0:50, ours at 3:57, or even the chain's at 0:23 (the chain's is especially watery at first). Once you mix it, the sauce'll emulsify and cling to the noodles - it'll look about the consistency of a Carbonara or a Dan Dan Noodle. As it sits though, the noodle will begin to absorb the sauce and look dryer - take a look at 1:05 for how it'll look ~10 minutes later (this aspect of the dish makes it uh... challenging to film lol).
4. If you're a vegetarian, Halal/Kosher, or if lard's just annoying for you to buy... swap the lard for peanut oil. Lard just has a nice, rich mouthfeel to it - it's tasty, but you wouldn't be missing much. On a similar note, if you just so happen to have scallion oil around (e.g. from making scallion oil noodles, or many Dim Sum items), just use the scallion oil that you have at your disposal.
5. Another potential shortcut is just using bottled 'seasoned soy sauce' in place of the homemade. Something like this would be totally fine too: www.amazon.com/Lee-Kum-Seasoned-Sauce-Seafood/dp/B0000DJYWR
6. Apologies for not showing how to make the Shaxian sort of alkaline noodles from scratch - ever since the Lanzhou Lamian project, we've been feeling some noodle-making burnout lol. If you can understand Chinese, here's a clip of a chef from Shaxian showing how to make it: www.bilibili.com/video/BV1pZ4y1K7LH/
7. A random thing I'm kicking myself over - in the outro I was totally planning on including this clip when Steph was discussing noodles: streamable.com/4i0abl That noodle drawer is charming as hell.
8. If any of you get the chance, we'd heavily recommend taking a trip to Shaxian sometime. It's about a ~2.5 hour fast train from Fuzhou (an under-rated city in its own right). The snack places are... incredible. One of the most under-rated food destinations in the country, which's honestly surprising given the chain's massive reach. The scenery is pretty gorgeous as well.
Was going to check about the possible lard sub. Thanks for preempting.
Is there any reason you guys don’t recommend the trick of adding baking soda to non alkaline noodles to replicate alkaline noodle texture? I’ve gotten great results with it. Excellent content as usual!
can Japanese umami powder replace MSG?
@@mojito4493 To replace the MSG, we recommend Japanese all-natural purified seaweed crystals ;)
J/k j/k, I promise that's all the sass you'll get from me haha. I do worry that shiitake mushroom based stuff would potentially muddy the flavor a bit. You could play around with it, but I'd probably personally reach for a good fish sauce if I was out of MSG.
Will anything bad happen if I combine all the sauce components, including the water, salt, msg and put that in the fridge? And maybe I missed it, but how long will it keep?
Frying the peanut butter for that extra toasty flavor is genius!! I used to have these noodles many times a week. I am now secretly hoping you give shaxian‘s fish balls a go some day!
You seem to be everywhere I look ;)
I feel like two worlds are clashing now 🤔
@@genericembarrassingusernam7843 Yes. Fuzhou fish balls are the best.
Please answer should the peanut sauce be without sugar?
@@Uggh-i1i There is quite a bit of sugar in the sweetned soy sauce. If you try this recipe and a think it isn't sweet enough, try adding a half teaspoon of sugar to the sauce. I have it that way sometimes, it's very tasty.
Things I love: fast, high deliciousness to effort ratio, and noodles.
Amen
@@namingisdifficult408 ramen
Vegans out there: Switch the lard with some leek or scallion oil and you're golden, this is gonna be your new Ramen cheap n' easy recipe, it's soooooo good. The flavors blend together so welll and as described in the comments the sauce gets soaked up by the noodles it's incredible. Together with some bog standard veg from the freezer (throw it frozen into the pasta water while you are bringing it to a boil and fish it out when its done) you have your perfect lazy meal.
Thank YOU! I keep kosher and this helps so much
im vegan except for eggs. thnx for ur reccomendation.
@@jandellkolol then your not vegan your vegetarian
Im vegan too except for meat, eggs, milk, cheese and fish lol
Vegans are just herbivores.
2:50
"When you can start to see some slight wisps of smoke"
Wok: *aggressively smoking*
lol I was also chuckling about that when I was cutting the video
My girlfriend and I just tried this recipe, and "aggressively delicious" is absolutely accurate to describe how it tastes ; so much that we had a second serving !
We didn't have lard on hand so we used regular cooking oil instead and it worked perfectly.
I got so excited when I saw this in my feed, it's nice to get a (at least easily convertible to) vegetarian recipe from you guys.
Yeah, didn't mention it in the video, but totally. Just swap the lard for peanut oil :)
@@ChineseCookingDemystified thanks. Im Muslim so it's often difficult to find halal non pork based Lard here in USA, so this tip is pretty useful!
I'm a vegetarian and I'm trying this noodles. Thanks for the tip
Just tried making this, 10/10. The frying totally added a new dimension to the peanut flavor. I'll definitely be making this again! Thanks for the video!
I love it how you guys always take into consideration that some of us don't live in China. Greatly appreciated!
The puppy pawing for a tasting was so cute. I need to try this recipe
Fun fact(?): Adams, the natural peanut butter brand, started selling a “dark roast” variant maybe around a year ago.
I tried a jar at the time, looking forward to toastier flavours, and surprised myself by being disappointed with how it didn’t taste “right” for peanut butter to me. Like, it seemed every bit as quality as regular Adams, but I couldn’t shake the feeling that it would be much better suited for some sort of other application far removed from normal peanut butter duties (toast, bread, apples, celery, cookies, etc. etc.).
I think I just found a good reason to try another jar.
Good to know that there is a ready-made dark peanutbutter.
Brilliant idea roasting the peanut butter. Will be using that trick. Thanks!
I'm absolutely in love with this recipe. I made a big batch of peanut and seasoned soy sauce and have a bottle of scallion oil around at all times anyway so these are incredibly simple to make now. My favourite noodles for this recipe is just using plain instant ramen that I can by in portions of 5 from my local Chinese grocery store. Thank you for this recipe!
I made this with peanut oil instead of lard. It was absolutely delicious. Made one serving and then had to have another. Such a simple recipe with lots of depth of flavor. MSG adds something. OMG the toasted peanut sauce!!! Beyond good.
I subscribed because I love your dog lol and the recipes are simple and delicious. But mostly the dog! Lol
My mom used to make a version of this for me and then in college I ate a collegey version of this with ramen and sriracha virtually daily for probably a year or two. A touch of sesame oil and chinkiang vinegar does wonders too when feeling fancy.
I camr from Kenji's channel and cooked this dish yesterday. Your recipe was straight to the point and the meal turned out delicious, even with less than ideal ingredients bought here in São Paulo.
Or for broke college student version: Make instant ramen. Realize you've had it three times that week already. Reserve half a cup of broth, mix it all with peanut butter and soy-sauce. Eat. Its... okay!
I like your honesty about being biased in your food choices 🐿
Just tried this for the first time. It's so uncomplicated and delicious at the same time. Might become one of my favorite dishes
I'm sure this is going to be controversial, but for those who like crunchy peanut butter - that works too. Just tried it, came out great!
MAN!!!! YOU CURED MY HOMESICKNESS.... it's been a long time since the last time i visited China and enjoyed 沙县小吃!!
I love this channel. Its like if the LAW AND ORDER voice over had a food channel
“In the food cooking world, the are two types of recipes. The regular recipes, and the easy to understand, well filmed recipes.
These are the story of the latter” DUN DUN!
Dog: AM I INVISIBLE TO YOU?!
God, shaxian noodles saved us so many times during college back in China! Pure love
Another addition to the 拌面 series! Appreciate the peanut-butter substitute, I have tried finding peanut sauce at local Chinese supermarkets but to no avail.
I made (a version of) your chow mein recipe last week - it was delicious and spot on to what I remember eating growing up in the SF Bay Area (a lot of Cantonese people settled there when they came to the US). Love your videos.
Hot damn, you weren't kidding about the deliciousness:effort ratio. Admittedly, I've had a few beers, but isn't that the point? Love that you two cover the whole range from the elaborate to the 1am drunk food. Thank you so much!
Love the dog. Looks to be saying “Enough talking. Let’s eat.”
Thank you so much for this. My wife and I lived in Fuzhou for 4 years and this is one of the things we miss the most! Can’t wait to make it! Now we’ll just be waiting for the 扁肉. Can’t have 拌面without 扁肉. 😉😁
Fuzhou was such a nice city - I was honestly really surprised how much we liked it.
Scored scored Black (toasted) Sesame Seed oil a few days ago and will never use the regular oil again. Its heavenly used some on Pak Choy with Soy sauce almost a meal on its own.
I LOVE PEANUT SAUCE. I could practically drink peanut sauce so I’m super excited to try these noodles
This looks very promising! I keep empty jars around for things like this, and now have three hot jars and a fragrant house. There are so many videos about Chinese cooking, I am partial to ones that mention lard and MSG and sugar.... If someone starts talking about "extra-virgin olive oil" in this context I just give up immediately. We can get commercial lard or "home made" lard from Mexican markets, every one does it differently. I've made scallion oil before but not scallion lard, and so far it smells good!
I am from fujian and this is one of my favourite as a kid. I always eat it several times when I go back to China. The rice noodle version is also very good. Pair it up with special wonton is even better.
I just love the concept of fried peanut butter.
Just made this and it was great. However, a word to the wise: avoid heavy bottom pots for toasting the peanut sauce. I used one and it continued to cook after being taken off the heat, transforming my dark sun-kissed peanut sauce into a blackened burning mess.
I'm 3 years late but I had to drop a comment for this one. "Aggressively delicious" is the perfect description for this recipe. It's amazing
I have often played around with peanut sauces, but never thought of further roasting the peanut butter. Thanks for the tip.
Great recipe! I used sauteed yu choi and mushrooms with garlic in place of the blanched veg, and I garnished the noods with some sesame seeds and lao gan ma. Super fun to make, and otherworldly flavor
🤩🤩🤩 Omg you guys helped me so much! Not also with every other video of your great channel but with this one in particular! It was back in 2012 when I lived in China for a whole year and made a lifelong friend. And we used to travel to and around fujian and eat together. And for years I had forgotten but now I can remember. Thank you so much for this!
Great dish! Thank you for presenting these kind of modern chinese cultural foods. I recognized I have been basically eating this dish on most days for the past two years. I often increase the amount of veggies to noodles and changed noodles for rice or potatoes whenever I felt like it. This kind of nut sauce + soy sauce just makes everything taste really great, you can even change the nuts from peanuts to others like almonds or even seeds like sesame and it will still taste great.
I actually have seen a similar type of sauce setup, but instead of noodles it was done on chicken wings with some black pepper for some spice. Really good stuff.
I've made this probably 10 times now for the whole family. I like to fry some broccoli also to make it more of a full meal. Absolutely delicious!
Hmm, looks really good, thanks! i will try it without lard and maybe some japanese buckwheat noodles.
Great recipe! I didnt have lard at home so i used butter. Since that is missing some flavor i added some garlic to the butter and let it simmer on medium heat with minced scallion. Here in germany u can but roasted peanut butter so i could skip that step. Also added some homemade chili oil to the soy sauce mix. Super creamy sauce and so quickly made. Will definitely do more often when i am lacking time to cook properly. I love this channel
Another great video/recipe. Thank you guys so much for doing this awsome channel!!
Just in case you are still brainstorming ideas for upcomming videos, I (and probably many others) would love to see some (sichuan) noodle soup recipes for the upcomming winter. Also, a video featuring sweet potato noodles would be super interesting. I find their taste and texture quite extraordinary, but only had them at the restaurant so far.
He caught me at "if you're in the Philippines its probably Jollibee" and I was like "yes. Yes it is"
OMG when the dog tapped her at 4:41, as if to say "Hurry up, mom! Let's eat noodles!" I almost cried with glee! So cute!
No dis on the main content but I clicked just to see the cute dog that usually features at the end.
Dog: stop talking and give me some of that food.
Getting on this one a little late, but just made this and it was so incredibly good. Thanks for the recipe.
Wow. Just made this for myself with enough for two servings so I'd have some leftovers, utterly demolished the first bowl in about a minute, then enjoyed it so much that I proceeded to eat the second serving right after in record time. Really really damn good, and I have a feeling I'm going to be eating nothing but these when I get to Uni in September.
One of the lovely things about chinese cuisine for someone like me with celiac disease is that many things are rice or potato starch based instead of wheat based. I would loooove to see some recipes for gluten free dishes using non-wheat flours. Noodles, buns, wraps etc! Thanks for this channel!
Gosh I must try them, hope I won't get addicted like Dan Dan Mian. Btw your dan dan mian recipe with your chili oil is heavenly delicious 😍
That dog is adorable. Great content team. Thumbs up from me.
Looks good...nice to see an easier recipe, quite frankly.
Just tried it and it tastes exactly like the cold sesame/peanut butter noodles we'd order from some restaurants. :) Love it.
Your videos are the best, you're one of the very few where I have the notification bell activated :)
I subbed the lard for groundnut oil ,ir turned iut amazing!!
As a college student in the United States who is super interested in Chinese cooking this is an awesome recipe for me! I definitely am going to do this for the future.
excited to try this out!
That looks really good, I appreciate the peanut butter trick a lot!
How much of a sin would it be to fry the peanut butter in the scallion lard?
I’m not Chinese chef but I cook a fair amount. It wouldn’t be a crime to use the scallion lard with peanut sauce but I believe the peanut sauce and scallions are cooked and added separately to keep the flavor complex and distinct. A good peanut sauce will mask the taste of scallions if roasted together. You don’t want to lose that light scallion in a heavy sauce
I was also thinking this; you generally only cook together what you want to marry flavor-wise, cooking separately then adding later keeps the flavors distinct. Cook them together and the stronger will absorb the weaker; peanuts are a very strong flavor so the scallion would be lost (you'd just have a thicker peanut flavor with some pungent notes).
You certainly can, you may ultimately prefer it this way, but I personally wouldn't recommend it as it seems the flavors are supposed to pop as you're eating.
@@EphenStreet I made them this morning, and against your advice, I fried the peanut butter in scallion lard because I was lazy. It was delicious, and I still got a distinctive scallion flavor coming through.
@@TheWhiteDragon3 Nice, its already a simple dish but looks like you found a way to shave off a little time and one less dish to clean.
I went a step further on the laziness and just used the Lao Gan Ma chili crisp that I anyway have, which has plenty of onion-y aroma. I'm sure it wouldn't be on the same level, but hell, it was still good to me.
Iv been looking for a channel like this for a while.
I always look forward to seeing your dog at the end of your videos!
Thank you so much for this!! I used to get this in NYC (@Shu Jiao Fu Zhou). I haven't been since March. They made it with these flat wheat noodles, it was delicious. Will definitely be trying this!
wow such a very organized Fridge! I had to pause it to check out your goodies. is that Bai Jiu on top shelf. ewwww if its I only kept a little around just for Company.
Yummy learn something new today thanks for sharing
Fabulous, the video, explanation in the comment section. Can you recommend a protein that goes well with this dish.
Thank you for this recipe. Looks easy enough for me to make. Have to buy some lard though.
Love the dog! 🥰
hey, I noticed the "how to use/fry seitan" note on your fridge, and wanted to let y'all know I made a batch of char siu seitan using your char siu sauce recipe! I had to modify the technique a bit, but it's not too difficult. I made a seitan with 3 cups of wheat gluten, 1 cup silken tofu and 1/2 cup chickpea flour (plus vegetarian "chicken" seasoning), kneaded, flattened, cut & steamed it, then sliced it into "riblets," I guess, marinated them with the sauce overnight, then fished them out, mixed the sauce with honey & roasted/basted and then broiled pretty much as y'all did. it's so good because it just soaks up the flavor of the sauce! there's a lot you can do with seitan, but that's one of my recs.
Hey I love this channel! Can you show how to make 生煎包? I have had the hardest time finding a recipe that turns out as delicious as the real thing.
Thank you. I miss my native provinces food so much. Definitely going to try this out.
I miss living in Guangzhou - there were so many of these places everywhere, and one of the cheapest options for eating out
Look at that beautiful, well-organized fridge. Incredible!
It's looks so good, never seen and try this dish before. Thanks for sharing this recipe to us! 👍😊👍
Hmmmm didn't expect lard to be part of the I ingredients for this but I definitely want to try the more authentic dish. I appreciate your explanation between the two differences of peanut butter too!
I'm looking forward to making this recipe. Thanks for posting it.
I have all THESE ingredients and I just finished dinner and now I'm hungry again!!
Tutorial for the duck legs coming up next perhaps? Also love that Vietnam Dong bill stuck on the fridge haha
I like this dish a lot, because it's convenient to take to work for lunch. I put everything into a mason jar, shake it up, and leave it in my bag until I'm ready to eat. I'm doing that today. It's inexpensive, and I always look forward to eating it.
I really like how he shows how he measures the temperature, bc Lord knows Id be doing the same
I know what I'm making for breakfast today hahahhahah excellent video, as always :)
I have to say your dog is so cute!!!
Doggy was so cute - she knows she usually gets a bite when you are done talking but before you yourself eat. This time you ate first. Her little paw coming up to remind you she's there was too too adorable. Lucky puppy dog, having a taste of delicious food all the time! :-) What is her name, by the way? (And I hope she's a she - I did not see anything to indicate otherwise when she was on your lap one day, but that could have just been the camera angle!)
I love the idea of making a bigger batch and having it in the fridge for when you want a quick snack in the weeks to come. Thanks for this video!
I use peanut butter and sesame paste equal part and 2 part of sesame oil to replace the lard. Never had shaxian style. Fuzhou style
you evil genius
they do look delicious.
I am from Shaxian, and have to say this recipe looks pretty close to the original one ❤️
Just made these, really loved them!
NGL I’d love a history of Shaxian snacks. Can’t have been easy to unite the wild variety of street vendors in such an enormous country.
Would you be able to pre mix the sauce and freeze it in small portions? Would be great to be able to pop out a ice cube of the sauce from the freezer and make those noodles :o
I made the scallion lard (OK, I used the peanut oil), seasoned soy sauce, and peanut sauces then combined them in proportion with the salt, water, and MSG for an all-in-one peanut sauce that is AMAZING!. I now keep it in my fridge for quick and easy snacks and meals. Well worth trying.
YAY! A dish I can easily make vegetarian! Thank you both!
@ He gave a good sub. Scallion oil. He said so in his pinned comment.
@@caimaccoinnich9594 Terrific. Thank you very much!
I've been making ramen for a few weeks now. I've used my ramen as my noodles for this and I'm eating it now. I'm in heaven. HAHAHA. Thanks for this. :D
Made this with some alton brown style wok roasted peanut butter(not really traditional, but tasty) 10/10 would make again.
I made this for dinner today and it is absolutely delicious. Does anyone know how long the peanut, soy sauce and the oil will stay good for in the fridge?
This sounds delicious and pretty simple! I might have to try making it sometime.
Your dog just wants to try all of your food!
I love this channel
authentic, well explained