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[AD] Autumn Rolls with Peanut Sauce by @double.dose.of.vitamin.c in partnership with @halfyourplatecanada Making half your plate veggies and fruit has never been easier or more delicious. Today is the first day of fall, so what better way to celebrate than with these autumn rolls? This easy fall dinner is packed with flavour and loaded with a ton of in-season produce. DYK that filling half your plate with fruits and veggies helps ensure your meals are more balanced and satisfying, and keeps you fuller for longer, thanks to the fibre they contain?! Unlike fresh summer rolls, this autumn take incorporates roasted butternut squash, buckwheat soba noodles, and pan-fried maple-ginger chicken thighs. Pair these autumn rolls with our homemade sesame-ginger peanut sauce for the perfect finish! Pro Tip: get the kids involved. They can help shop for ingredients, wash and chop produce, choose veggies they like and assemble their rolls  For the maple ginger chicken thighs - 4 chicken thighs, skin & bone removed - 1 tbsp garlic infused olive oil - 2 tbsp maple syrup - 1 tbsp. lemon juice - 2 (heaping) tsp freshly grated ginger - 2 tsp. light soy sauce - Pinch of black pepper For the roasted butternut squash - ½ small butternut squash, sliced - Drizzle olive oil - Generous pinch of dried thyme, salt and freshly cracked black pepper Other ingredients: - Rice paper - Spinach - Soba noodles, cooked - Red cabbage, thinly sliced - Red onion, thinly sliced - Basil For the sesame ginger peanut sauce: - 2 tbsp. natural peanut butter - 2 tbsp. sesame oil - 2 tsp. brown sugar - 2 tsp. soy sauce - 1 tsp. grated fresh ginger - 1 small garlic clove, grated - ¼ tsp. chili flakes - 1 tsp. lemon juice - Water to thin Instructions can be found in the comments Dietitian Tip 1: wash, cut and roast the butternut squash in advance to save time on busy weeknights Dietitian Tip 2: make a big batch of the chicken recipe on the weekend to enjoy with dinner throughout the week #peanutsauce #fallrecipes #summerrolls #fallrecipe #falldinner
[AD] Autumn Rolls with Peanut Sauce by @double.dose.of.vitamin.c in partnership with @halfyourplatecanada Making half your plate veggies and fruit has never been easier or more delicious. Today is the first day of fall, so what better way to celebrate than with these autumn rolls? This easy fall dinner is packed with flavour and loaded with a ton of in-season produce. DYK that filling half your plate with fruits and veggies helps ensure your meals are more balanced and satisfying, and keeps you fuller for longer, thanks to the fibre they contain?! Unlike fresh summer rolls, this autumn take incorporates roasted butternut squash, buckwheat soba noodles, and pan-fried maple-ginger chicken thighs. Pair these autumn rolls with our homemade sesame-ginger peanut sauce for the perfect finish! Pro Tip: get the kids involved. They can help shop for ingredients, wash and chop produce, choose veggies they like and assemble their rolls  For the maple ginger chicken thighs - 4 chicken thighs, skin & bone removed - 1 tbsp garlic infused olive oil - 2 tbsp maple syrup - 1 tbsp. lemon juice - 2 (heaping) tsp freshly grated ginger - 2 tsp. light soy sauce - Pinch of black pepper For the roasted butternut squash - ½ small butternut squash, sliced - Drizzle olive oil - Generous pinch of dried thyme, salt and freshly cracked black pepper Other ingredients: - Rice paper - Spinach - Soba noodles, cooked - Red cabbage, thinly sliced - Red onion, thinly sliced - Basil For the sesame ginger peanut sauce: - 2 tbsp. natural peanut butter - 2 tbsp. sesame oil - 2 tsp. brown sugar - 2 tsp. soy sauce - 1 tsp. grated fresh ginger - 1 small garlic clove, grated - ¼ tsp. chili flakes - 1 tsp. lemon juice - Water to thin Instructions can be found in the comments Dietitian Tip 1: wash, cut and roast the butternut squash in advance to save time on busy weeknights Dietitian Tip 2: make a big batch of the chicken recipe on the weekend to enjoy with dinner throughout the week #peanutsauce #fallrecipes #summerrolls #fallrecipe #falldinner
🇻🇳 PEANUT SAUCE vs NƯỚC CHẤM (FISH SAUCE) 🦐🥬 If you’re making Vietnamese fresh rolls, which dipping sauce are you reaching for? 👀 Depending on where you are in Vietnam, you’ll see different sauces served with fresh rolls. Fish sauce-based nước chấm is especially common in the North, while peanut and hoisin-style sauces are more commonly associated with central and southern Vietnam. Here are my easy versions of BOTH. 🐟 NƯỚC CHẤM • 1/3 cup sugar (you can start at 1/4 and adjust from there) • 3 tbsp Squid Brand fish sauce • 1/2 cup warm water • 2-3 tbsp fresh lime juice • 1 tbsp rice vinegar • 1 tbsp sambal oelek, optional • 1–2 cloves garlic, minced • 1 bird’s eye chili, finely sliced 1️⃣ MIX Dissolve the sugar in the warm water, then stir in the fish sauce, lime juice and rice vinegar. Add the garlic, bird’s eye chili and sambal. *Please note - this is a concentrated nước chấm recipe like for rice wraps. For mixing with vermicelli bowls, I sometimes dilute with another 2-4 tbsp depending on how much flavour is in the bowl (from the paired proteins). Sambal is my little shortcut here because you’re getting chili AND garlic in one ingredient, but I still add fresh garlic and chili for that fresh bite. 🥜 PEANUT SAUCE • 1/2 cup smooth peanut butter • 1/4 cup hoisin sauce • 1/3 cup hot water, plus more as needed • 1 tbsp soy sauce • 1 tbsp fresh lime juice • 1 tbsp brown sugar or honey • 1 tsp sesame oil • 1 tsp sambal oelek • 1 small garlic clove, grated 2️⃣ WHISK Whisk the hot water gradually into the peanut butter until smooth, then whisk in everything else. Add more hot water a tablespoon at a time until it’s smooth, glossy and loose enough to coat your roll without being gloopy. One is salty, sweet, sour and spicy. The other is creamy, nutty, savoury and slightly sweet. So I need to know: PEANUT SAUCE or NƯỚC CHẤM? 👇 #VietnameseFood #NuocCham #PeanutSauce #GoiCuon #VietnameseCooking
🇻🇳 PEANUT SAUCE vs NƯỚC CHẤM (FISH SAUCE) 🦐🥬 If you’re making Vietnamese fresh rolls, which dipping sauce are you reaching for? 👀 Depending on where you are in Vietnam, you’ll see different sauces served with fresh rolls. Fish sauce-based nước chấm is especially common in the North, while peanut and hoisin-style sauces are more commonly associated with central and southern Vietnam. Here are my easy versions of BOTH. 🐟 NƯỚC CHẤM • 1/3 cup sugar (you can start at 1/4 and adjust from there) • 3 tbsp Squid Brand fish sauce • 1/2 cup warm water • 2-3 tbsp fresh lime juice • 1 tbsp rice vinegar • 1 tbsp sambal oelek, optional • 1–2 cloves garlic, minced • 1 bird’s eye chili, finely sliced 1️⃣ MIX Dissolve the sugar in the warm water, then stir in the fish sauce, lime juice and rice vinegar. Add the garlic, bird’s eye chili and sambal. *Please note - this is a concentrated nước chấm recipe like for rice wraps. For mixing with vermicelli bowls, I sometimes dilute with another 2-4 tbsp depending on how much flavour is in the bowl (from the paired proteins). Sambal is my little shortcut here because you’re getting chili AND garlic in one ingredient, but I still add fresh garlic and chili for that fresh bite. 🥜 PEANUT SAUCE • 1/2 cup smooth peanut butter • 1/4 cup hoisin sauce • 1/3 cup hot water, plus more as needed • 1 tbsp soy sauce • 1 tbsp fresh lime juice • 1 tbsp brown sugar or honey • 1 tsp sesame oil • 1 tsp sambal oelek • 1 small garlic clove, grated 2️⃣ WHISK Whisk the hot water gradually into the peanut butter until smooth, then whisk in everything else. Add more hot water a tablespoon at a time until it’s smooth, glossy and loose enough to coat your roll without being gloopy. One is salty, sweet, sour and spicy. The other is creamy, nutty, savoury and slightly sweet. So I need to know: PEANUT SAUCE or NƯỚC CHẤM? 👇 #VietnameseFood #NuocCham #PeanutSauce #GoiCuon #VietnameseCooking
Peanut sauce vs Fish sauce! Which one do you prefer? @vietnoms_ca 📍7000 Bathurst St, Thornhill 📍 2896 Dufferin St, Northyork
Peanut sauce vs Fish sauce! Which one do you prefer? @vietnoms_ca 📍7000 Bathurst St, Thornhill 📍 2896 Dufferin St, Northyork
Comment YUM and I’ll DM you the recipe 💕 It packs 33 g of protein and 10 g of fiber per serving, and the peanut sauce only gets better as it sits in the fridge. Screenshot this caption and press and hold the URL in the photo, and it’ll open in your phone’s browser (works on most phones!) https://plantbaes.com/spicy-peanut-noodle-salad-meal-prep/ #mealprep #plantbasedrecipes #veganrecipes #highprotein #easyrecipes
Comment YUM and I’ll DM you the recipe 💕 It packs 33 g of protein and 10 g of fiber per serving, and the peanut sauce only gets better as it sits in the fridge. Screenshot this caption and press and hold the URL in the photo, and it’ll open in your phone’s browser (works on most phones!) https://plantbaes.com/spicy-peanut-noodle-salad-meal-prep/ #mealprep #plantbasedrecipes #veganrecipes #highprotein #easyrecipes
🥭 TOFU SATAY SKEWERS WITH MANGO PEANUT SAUCE 🌿 This sauce alone is worth making. Smoky grilled tofu marinated in soy, sesame and warming spices, served with a silky coconut, peanut and mango dipping sauce that’s creamy, sweet and a little spicy. Topped with fresh coriander, chilli crisp and juicy mango. Save this one for your next BBQ or sharing dinner x Serves 4 For the tofu
2 × 280g blocks extra-firm tofu
2 tbsp soy sauce
1 tbsp maple syrup
1 tbsp toasted sesame oil
1 tsp ground turmeric
1 tsp ground coriander
1 tsp ground cumin
2 garlic cloves, grated
Thumb-sized piece fresh ginger, grated For the mango peanut sauce
200ml coconut milk
3 tbsp smooth peanut butter
1 tbsp soy sauce
1 tbsp maple syrup
Juice of ½ lime
1 small fresh mango, peeled and chopped
1 garlic clove, grated
½ tsp chilli flakes To finish
½ mango, finely diced
2 tsp chilli crisp
Fresh coriander How to make it 1️⃣ Drain and press the tofu if needed. Tear into bite-sized chunks. Whisk together the soy, maple, sesame oil, spices, garlic and ginger. Toss the tofu in the marinade and leave for at least 20 minutes. 2️⃣ Blend all the sauce ingredients until smooth. Warm gently in a pan for 3-4 minutes and adjust seasoning to taste. 3️⃣ Thread the marinated tofu onto skewers. Grill on a foil-lined tray for 10-12 minutes, turning halfway, until lightly charred. 4️⃣ Arrange on a platter, scatter with diced mango, drizzle over the chilli crisp and top with fresh coriander. Serve with the mango peanut sauce for dipping. ⏳ Short on time? BOSH! fresh and frozen meals are available in Tesco now. 📘 More Plants is out now - order your copy via the link in bio. 
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🥭 TOFU SATAY SKEWERS WITH MANGO PEANUT SAUCE 🌿 This sauce alone is worth making. Smoky grilled tofu marinated in soy, sesame and warming spices, served with a silky coconut, peanut and mango dipping sauce that’s creamy, sweet and a little spicy. Topped with fresh coriander, chilli crisp and juicy mango. Save this one for your next BBQ or sharing dinner x Serves 4 For the tofu
2 × 280g blocks extra-firm tofu
2 tbsp soy sauce
1 tbsp maple syrup
1 tbsp toasted sesame oil
1 tsp ground turmeric
1 tsp ground coriander
1 tsp ground cumin
2 garlic cloves, grated
Thumb-sized piece fresh ginger, grated For the mango peanut sauce
200ml coconut milk
3 tbsp smooth peanut butter
1 tbsp soy sauce
1 tbsp maple syrup
Juice of ½ lime
1 small fresh mango, peeled and chopped
1 garlic clove, grated
½ tsp chilli flakes To finish
½ mango, finely diced
2 tsp chilli crisp
Fresh coriander How to make it 1️⃣ Drain and press the tofu if needed. Tear into bite-sized chunks. Whisk together the soy, maple, sesame oil, spices, garlic and ginger. Toss the tofu in the marinade and leave for at least 20 minutes. 2️⃣ Blend all the sauce ingredients until smooth. Warm gently in a pan for 3-4 minutes and adjust seasoning to taste. 3️⃣ Thread the marinated tofu onto skewers. Grill on a foil-lined tray for 10-12 minutes, turning halfway, until lightly charred. 4️⃣ Arrange on a platter, scatter with diced mango, drizzle over the chilli crisp and top with fresh coriander. Serve with the mango peanut sauce for dipping. ⏳ Short on time? BOSH! fresh and frozen meals are available in Tesco now. 📘 More Plants is out now - order your copy via the link in bio. 
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🥜 Crispy Peanut Tofu Bowl 🇬🇧 in comments Knuspriger Tofu + cremige Erdnusssauce ist einfach eine Kombination, die bei mir immer funktioniert 😂🥜 Dazu Reis, knackiges Gemüse und etwas Sesam – fertig ist ein schnelles Abendessen, das definitiv nach mehr Aufwand aussieht, als es eigentlich macht Und genau so mag ich meine Rezepte 🌱 ⏱️ Fertig in ca. 20 Minuten 🛒 Zutaten für 2 Portionen Für die Bowl: - 250 g Tofu natur - 250 g vorgekochter Reis - 150 g Edamame, TK - ½ Gurke - 1 Karotte - 2 Frühlingszwiebeln - 1 TL Sesam - optional Chili oder Chiliflocken Für den Crispy Tofu: - 1 EL Sojasauce - 1 EL Speisestärke - 1 TL Sesamöl oder neutrales Öl - ½ TL Knoblauchpulver Für die Peanut Sauce: - 40 g cremiges Erdnussmus (z.B. von @naughtynuts - Werbung) - 2 EL Sojasauce - 1 EL Limettensaft - 1 TL Ahornsirup - ½–1 TL Sriracha - ca. 2–3 EL warmes Wasser 📋 So geht’s 1. Tofu trocken tupfen und in Würfel schneiden oder grob auseinanderbrechen. Mit Sojasauce, Speisestärke, Öl und Knoblauchpulver vermengen 2. In einer beschichteten Pfanne rundherum knusprig anbraten 3. Edamame auftauen lassen. Gurke schneiden, Karotte in feine Streifen hobeln und Frühlingszwiebeln schneiden 4. Für die Sauce Erdnussmus, Sojasauce, Limettensaft, Ahornsirup und Sriracha verrühren. Nach und nach warmes Wasser dazugeben, bis die Sauce schön cremig und gießfähig ist 5. Reis auf zwei Bowls verteilen und mit Gemüse, Edamame und Crispy Tofu toppen 6. Großzügig Peanut Sauce darübergeben und mit Frühlingszwiebeln, Sesam und optional Chili abschließen 💡 Tipp: Den Tofu nach Zugabe der Speisestärke wirklich direkt braten und ihm in der Pfanne etwas Platz geben. So wird er deutlich knuspriger. 💾 Speichern nicht vergessen & folge gerne für mehr schnelle vegane & vegetarische Rezepte 🌱 Team Erdnusssauce: Könntet ihr die auch über alles kippen? 😂👇 #veganerezepte #tofurezept #feierabendküche #schnellerezepte #veggie
🥜 Crispy Peanut Tofu Bowl 🇬🇧 in comments Knuspriger Tofu + cremige Erdnusssauce ist einfach eine Kombination, die bei mir immer funktioniert 😂🥜 Dazu Reis, knackiges Gemüse und etwas Sesam – fertig ist ein schnelles Abendessen, das definitiv nach mehr Aufwand aussieht, als es eigentlich macht Und genau so mag ich meine Rezepte 🌱 ⏱️ Fertig in ca. 20 Minuten 🛒 Zutaten für 2 Portionen Für die Bowl: - 250 g Tofu natur - 250 g vorgekochter Reis - 150 g Edamame, TK - ½ Gurke - 1 Karotte - 2 Frühlingszwiebeln - 1 TL Sesam - optional Chili oder Chiliflocken Für den Crispy Tofu: - 1 EL Sojasauce - 1 EL Speisestärke - 1 TL Sesamöl oder neutrales Öl - ½ TL Knoblauchpulver Für die Peanut Sauce: - 40 g cremiges Erdnussmus (z.B. von @naughtynuts - Werbung) - 2 EL Sojasauce - 1 EL Limettensaft - 1 TL Ahornsirup - ½–1 TL Sriracha - ca. 2–3 EL warmes Wasser 📋 So geht’s 1. Tofu trocken tupfen und in Würfel schneiden oder grob auseinanderbrechen. Mit Sojasauce, Speisestärke, Öl und Knoblauchpulver vermengen 2. In einer beschichteten Pfanne rundherum knusprig anbraten 3. Edamame auftauen lassen. Gurke schneiden, Karotte in feine Streifen hobeln und Frühlingszwiebeln schneiden 4. Für die Sauce Erdnussmus, Sojasauce, Limettensaft, Ahornsirup und Sriracha verrühren. Nach und nach warmes Wasser dazugeben, bis die Sauce schön cremig und gießfähig ist 5. Reis auf zwei Bowls verteilen und mit Gemüse, Edamame und Crispy Tofu toppen 6. Großzügig Peanut Sauce darübergeben und mit Frühlingszwiebeln, Sesam und optional Chili abschließen 💡 Tipp: Den Tofu nach Zugabe der Speisestärke wirklich direkt braten und ihm in der Pfanne etwas Platz geben. So wird er deutlich knuspriger. 💾 Speichern nicht vergessen & folge gerne für mehr schnelle vegane & vegetarische Rezepte 🌱 Team Erdnusssauce: Könntet ihr die auch über alles kippen? 😂👇 #veganerezepte #tofurezept #feierabendküche #schnellerezepte #veggie
🥜🍜 COLD PEANUT NOODLES 🍜🥜 Better than takeout… and about HALF the calories! 🤯🔥 Okay, I might be onto something with this one! 👀 These Cold Peanut Noodles are packed with crunchy veggies, imitation crab, rice noodles, and a creamy, spicy peanut sauce that is seriously ADDICTIVE! 🤤🥜🌶️ I served these to my family and nobody could even tell the difference from takeout! 🙌 🥜 PEANUT SAUCE 🔹 1/3 cup PB2 peanut butter powder 🔹 1/3 cup @ghugheszerosugar Thai chili sauce 🔹 1/4 cup rice wine vinegar 🔹 Juice of 1 lime 🔹 3 tbsp low-sodium soy sauce 🔹 2 tbsp Sriracha 🔹 1/2 tsp five-spice powder 🔹 1/2 tsp white pepper 🔹 2 tsp sesame oil 🍜 NOODS 🔸 14 oz package 3 Ladies Stick Rice Noodles 🔸 16 oz imitation crab 🔸 8 oz shredded cabbage 🔸 1 cup diced carrots 🔸 1 cup diced cucumber 🔸 1/2 cup sliced scallions 🔸 2 tbsp furikake 🔸 2 tbsp crispy fried garlic 👨‍🍳 INSTRUCTIONS 1️⃣ Bring a large pot of water to a boil. Remove from heat and add the rice noodles, making sure they’re completely submerged. 2️⃣ Cover with a lid and let them soak for 12–15 minutes, until tender but still firm. Don’t let them get mushy! 3️⃣ Drain and rinse the noodles under cold water for about 1 minute. 🧊 4️⃣ Make the peanut sauce by whisking all the sauce ingredients together until smooth. If it’s too thick, add a little more Thai chili sauce. Too thin? Add a little more PB2. 🥜 5️⃣ Slice your veggies and add them to a large mixing bowl along with the chopped imitation crab and chilled rice noodles. 6️⃣ Sprinkle in the furikake and give everything a good toss. 🌱🥕🥒 7️⃣ Pour the peanut sauce over everything and toss until every noodle and veggie is coated in that delicious sauce! 🤤 8️⃣ Finish with crispy fried garlic + MORE furikake because there’s no such thing as too much crunch! 🔥🧄 🍜🥜 Serve cold and ENJOY! Would you take these over traditional takeout? 👀👇 YES or NO?! #ColdPeanutNoodles #PeanutNoodles #NoodleRecipe #EasyRecipes #HealthyRecipes
🥜🍜 COLD PEANUT NOODLES 🍜🥜 Better than takeout… and about HALF the calories! 🤯🔥 Okay, I might be onto something with this one! 👀 These Cold Peanut Noodles are packed with crunchy veggies, imitation crab, rice noodles, and a creamy, spicy peanut sauce that is seriously ADDICTIVE! 🤤🥜🌶️ I served these to my family and nobody could even tell the difference from takeout! 🙌 🥜 PEANUT SAUCE 🔹 1/3 cup PB2 peanut butter powder 🔹 1/3 cup @ghugheszerosugar Thai chili sauce 🔹 1/4 cup rice wine vinegar 🔹 Juice of 1 lime 🔹 3 tbsp low-sodium soy sauce 🔹 2 tbsp Sriracha 🔹 1/2 tsp five-spice powder 🔹 1/2 tsp white pepper 🔹 2 tsp sesame oil 🍜 NOODS 🔸 14 oz package 3 Ladies Stick Rice Noodles 🔸 16 oz imitation crab 🔸 8 oz shredded cabbage 🔸 1 cup diced carrots 🔸 1 cup diced cucumber 🔸 1/2 cup sliced scallions 🔸 2 tbsp furikake 🔸 2 tbsp crispy fried garlic 👨‍🍳 INSTRUCTIONS 1️⃣ Bring a large pot of water to a boil. Remove from heat and add the rice noodles, making sure they’re completely submerged. 2️⃣ Cover with a lid and let them soak for 12–15 minutes, until tender but still firm. Don’t let them get mushy! 3️⃣ Drain and rinse the noodles under cold water for about 1 minute. 🧊 4️⃣ Make the peanut sauce by whisking all the sauce ingredients together until smooth. If it’s too thick, add a little more Thai chili sauce. Too thin? Add a little more PB2. 🥜 5️⃣ Slice your veggies and add them to a large mixing bowl along with the chopped imitation crab and chilled rice noodles. 6️⃣ Sprinkle in the furikake and give everything a good toss. 🌱🥕🥒 7️⃣ Pour the peanut sauce over everything and toss until every noodle and veggie is coated in that delicious sauce! 🤤 8️⃣ Finish with crispy fried garlic + MORE furikake because there’s no such thing as too much crunch! 🔥🧄 🍜🥜 Serve cold and ENJOY! Would you take these over traditional takeout? 👀👇 YES or NO?! #ColdPeanutNoodles #PeanutNoodles #NoodleRecipe #EasyRecipes #HealthyRecipes
Ok… this one is SO good. 😂🥜 I made these for lunch this week and I already know I’ll be making them again. The peanut sauce coats everything when you shake it, and somehow they’re even better the next day. If you want the recipe, comment THAI and I’ll send it your way. 🤍#nomealpreplunch #lunchideas #worklunch #mealprepideas #easylunch
Ok… this one is SO good. 😂🥜 I made these for lunch this week and I already know I’ll be making them again. The peanut sauce coats everything when you shake it, and somehow they’re even better the next day. If you want the recipe, comment THAI and I’ll send it your way. 🤍#nomealpreplunch #lunchideas #worklunch #mealprepideas #easylunch
our peanut sauce is 5 ingredients: peanut butter, water, hoisin, sweet chili, salt. 2 parts peanut butter to 1 part hoisin, 30 minutes on a simmer. the one thing we changed: the peanut butter is a natural one with no hydrogenated oils. it goes on the summer rolls, the vermicelli, the noodle bowls and the rice bowls. we’re rebuilding every recipe at Roll Play in public — this was one of the first. 📍 Tysons · Falls Church · Rosslyn, 24/7 #peanutsauce #vietnamesefood #summerrolls #dmvfood #novaeats
our peanut sauce is 5 ingredients: peanut butter, water, hoisin, sweet chili, salt. 2 parts peanut butter to 1 part hoisin, 30 minutes on a simmer. the one thing we changed: the peanut butter is a natural one with no hydrogenated oils. it goes on the summer rolls, the vermicelli, the noodle bowls and the rice bowls. we’re rebuilding every recipe at Roll Play in public — this was one of the first. 📍 Tysons · Falls Church · Rosslyn, 24/7 #peanutsauce #vietnamesefood #summerrolls #dmvfood #novaeats
Sweet + Spicy Peanut Noodles with Crispy Eggplant using @flybyjing Ingredients 2 packs Fly By Jing Sweet + Spicy Noodles 1 large eggplant 4 young leeks 1/4 cup cornstarch Neutral oil Salt 2 Fly By Jing sauce packets 2 tbsp peanut butter 1 tbsp black vinegar 1 tsp soy sauce 2-3 tbsp hot noodle water 2 tbsp toasted sesame seeds Cilantro or basil Lime Directions Cut the eggplant into thick squares, lightly salt, and let sit for 15 minutes. Pat dry, toss with cornstarch, then shallow-fry until deeply golden and crispy. Cut the young leeks into 2 inch pieces and sear in a little oil until charred and tender. Cook the noodles according to the package directions, reserving a little noodle water. Add the sauce packets, peanut butter, black vinegar, soy sauce, and hot noodle water to an almost-empty peanut butter jar and shake until smooth and glossy. Toss the noodles with the peanut sauce, then top with the crispy eggplant, charred leeks, sesame seeds, herbs, and a squeeze of lime. #flybyjingpartner
Sweet + Spicy Peanut Noodles with Crispy Eggplant using @flybyjing Ingredients 2 packs Fly By Jing Sweet + Spicy Noodles 1 large eggplant 4 young leeks 1/4 cup cornstarch Neutral oil Salt 2 Fly By Jing sauce packets 2 tbsp peanut butter 1 tbsp black vinegar 1 tsp soy sauce 2-3 tbsp hot noodle water 2 tbsp toasted sesame seeds Cilantro or basil Lime Directions Cut the eggplant into thick squares, lightly salt, and let sit for 15 minutes. Pat dry, toss with cornstarch, then shallow-fry until deeply golden and crispy. Cut the young leeks into 2 inch pieces and sear in a little oil until charred and tender. Cook the noodles according to the package directions, reserving a little noodle water. Add the sauce packets, peanut butter, black vinegar, soy sauce, and hot noodle water to an almost-empty peanut butter jar and shake until smooth and glossy. Toss the noodles with the peanut sauce, then top with the crispy eggplant, charred leeks, sesame seeds, herbs, and a squeeze of lime. #flybyjingpartner
PUMPKIN, BUT MAKE IT STICKY, SPICY & DELICIOUS (what more could you want? 🤷‍♀️) Roasted Crown Prince pumpkin coated in a sticky, sweet and spicy soy glaze, served on a ridiculously creamy peanut lime sauce. Add a bowl of fluffy rice on the side and you’ve got yourself the dreamiest autumn dinner. Save this for your next cosy dinner! RECIPE ½ Crown Prince pumpkin Olive oil and salt 2 tbsp hoisin 2 tbsp sriracha 1 tbsp agave 1 tbsp soy ½ tbsp rice vinegar 1 tsp sesame oil 1 garlic clove, grated 1 inch piece peeled ginger, grated 100g smooth peanut butter 2 tbsp water (more if needed) 3 tbsp soy sauce 1 lime juice 2 tsp agave To garnish: 1 tbsp white sesame seeds 1 tbsp black sesame seeds 1 tbsp chopped chives Your favourite chilli crisp METHOD Preheat the oven to 180 fan or 200C. Take half the squash and remove the seeds. Cut it into 4-5 thick wedges, leaving the skin on. Place the wedges onto a tray, drizzle with a splash of oil and salt then place into the oven to roast for 45 min.Whisk together all the ingredients for the glaze. After 45 minutes baste the squash wedges with the sticky glaze. Repeat again after 10 mins then switch to grill to caramelise the sauce. Baste as many times as you want to get a nice thick coating of the sauce.Quickly whisk together the ingredients for the peanut sauce then get ready to plate.Whilst the squash is still on the tray, sprinkle over mixed sesame seeds and finely chopped chives.Serve on a bed of the peanut sauce and dive in!
PUMPKIN, BUT MAKE IT STICKY, SPICY & DELICIOUS (what more could you want? 🤷‍♀️) Roasted Crown Prince pumpkin coated in a sticky, sweet and spicy soy glaze, served on a ridiculously creamy peanut lime sauce. Add a bowl of fluffy rice on the side and you’ve got yourself the dreamiest autumn dinner. Save this for your next cosy dinner! RECIPE ½ Crown Prince pumpkin Olive oil and salt 2 tbsp hoisin 2 tbsp sriracha 1 tbsp agave 1 tbsp soy ½ tbsp rice vinegar 1 tsp sesame oil 1 garlic clove, grated 1 inch piece peeled ginger, grated 100g smooth peanut butter 2 tbsp water (more if needed) 3 tbsp soy sauce 1 lime juice 2 tsp agave To garnish: 1 tbsp white sesame seeds 1 tbsp black sesame seeds 1 tbsp chopped chives Your favourite chilli crisp METHOD Preheat the oven to 180 fan or 200C. Take half the squash and remove the seeds. Cut it into 4-5 thick wedges, leaving the skin on. Place the wedges onto a tray, drizzle with a splash of oil and salt then place into the oven to roast for 45 min.Whisk together all the ingredients for the glaze. After 45 minutes baste the squash wedges with the sticky glaze. Repeat again after 10 mins then switch to grill to caramelise the sauce. Baste as many times as you want to get a nice thick coating of the sauce.Quickly whisk together the ingredients for the peanut sauce then get ready to plate.Whilst the squash is still on the tray, sprinkle over mixed sesame seeds and finely chopped chives.Serve on a bed of the peanut sauce and dive in!
When people ask me my favourite restaurant, I tell them it’s my house 😌🩷 Peanut Sauce Recipe: - 1/2 cup 100% natural peanut butter (about 125g) - 3 tbsp soy sauce (45mL) - 3 tbsp maple syrup (45-60mL) - 1 tbsp rice vinegar (15mL) - 2 tbsp sriracha (30mL) - 1 tbsp chili crisp - juice of 1 lime - 1 tbsp grated garlic - 1 tsp grated ginger Bowl (serves 2): - 120g rice noodles (cook for 6 minutes) - 1 whole chicken breast, coated in half the peanut sauce before cooking - red cabbage - carrot ribbons - sliced cucumber - edamame - drizzle with peanut sauce, chili crisp, and chopped peanuts - optional toppings: cilantro and green onions Follow for more easy recipes you’ll actually make again 💛 #thaifood #peanutsauce #easyrecipes #easydinner #chickendinner
When people ask me my favourite restaurant, I tell them it’s my house 😌🩷 Peanut Sauce Recipe: - 1/2 cup 100% natural peanut butter (about 125g) - 3 tbsp soy sauce (45mL) - 3 tbsp maple syrup (45-60mL) - 1 tbsp rice vinegar (15mL) - 2 tbsp sriracha (30mL) - 1 tbsp chili crisp - juice of 1 lime - 1 tbsp grated garlic - 1 tsp grated ginger Bowl (serves 2): - 120g rice noodles (cook for 6 minutes) - 1 whole chicken breast, coated in half the peanut sauce before cooking - red cabbage - carrot ribbons - sliced cucumber - edamame - drizzle with peanut sauce, chili crisp, and chopped peanuts - optional toppings: cilantro and green onions Follow for more easy recipes you’ll actually make again 💛 #thaifood #peanutsauce #easyrecipes #easydinner #chickendinner
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