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(https://support.google.com/youtube/answer/3037019#zippy=%2Ccheck-that-youre-signed-into-youtube) Learn more () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DyvIZ19IN2yY%2526feature%253Dyoutu.be&hl=en) Sign in Shaxian Peanut Sauce Noodles (\u6c99\u53bf\u62cc\u9762) (/@ChineseCookingDemystified) () (Chinese Cooking Demystified) (/@ChineseCookingDemystified) Chinese Cooking Demystified Chinese Cooking Demystified 936K subscribers <__slot-el>() Subscribe <__slot-el>() Subscribed (I like this) 11K (I dislike this) (Share) Share () Download Download (Save) Save () 328K views 3 years ago 328,201 views \u2022 Oct 23, 2020 Show less Peanut sauce mixed noodles! These are a classic - and my personal favorite - at the ever popular chain in China, Shaxian snacks (a.k.a. Shaxian Delicacies). They're rich, saucy, and surprisingly pretty easy as well. \u2026 ...more ...more Key moments () View all (/watch?v=yvIZ19IN2yY&t=88s) () (2 tsp seasoned soy sauce) 2 tsp seasoned soy sauce (2 tsp seasoned soy sauce) 2 tsp seasoned soy sauce 1:28 (/watch?v=yvIZ19IN2yY&t=88s) (2 tsp seasoned soy sauce) 2 tsp seasoned soy sauce 1:28 (/watch?v=yvIZ19IN2yY&t=98s) () (Seasoned soy sauce) Seasoned soy sauce (Seasoned soy sauce) Seasoned soy sauce 1:38 (/watch?v=yvIZ19IN2yY&t=98s) (Seasoned soy sauce) Seasoned soy sauce 1:38 (/watch?v=yvIZ19IN2yY&t=170s) () (Heat your peanut oil up until faint wisps of smoke are starting to appear, ~200C.) Heat your peanut oil up until faint wisps of smoke are starting to appear, ~200C. (Heat your peanut oil up until faint wisps of smoke are starting to appear, ~200C.) Heat your peanut oil up until faint wisps of smoke are starting to appear, ~200C. 2:50 (/watch?v=yvIZ19IN2yY&t=170s) (Heat your peanut oil up until faint wisps of smoke are starting to appear, ~200C.) Heat your peanut oil up until faint wisps of smoke are starting to appear, ~200C. 2:50 (/watch?v=yvIZ19IN2yY&t=232s) () (Boil your noodles according to the package, or until a touch past al dente.) Boil your noodles according to the package, or until a touch past al dente. (Boil your noodles according to the package, or until a touch past al dente.) Boil your noodles according to the package, or until a touch past al dente. 3:52 (/watch?v=yvIZ19IN2yY&t=232s) (Boil your noodles according to the package, or until a touch past al dente.) Boil your noodles according to the package, or until a touch past al dente. 3:52 Transcript Follow along using the transcript. () Show transcript (/@ChineseCookingDemystified) () Chinese Cooking Demystified 936K subscribers () (/channel/UC54SLBnD5k5U3Q6N__UjbAw/videos) Videos () (/channel/UC54SLBnD5k5U3Q6N__UjbAw/about) About () (/channel/UC54SLBnD5k5U3Q6N__UjbAw/videos) Videos () (/channel/UC54SLBnD5k5U3Q6N__UjbAw/about) About () (https://www.youtube.com/redirect?event=Watch_SD_EP&redir_token=QUFFLUhqa0VTUW1VQmxMYkVmNWZoT2V3Z2YxN1BDZUhXQXxBQ3Jtc0tseExTU1p0b0poVjdVa0ZrVkt1VTQ3OHotTlA2OU9mS0VIaThKejY3ZE5VcE1tRW5mRl9ieTQ5ZktuX1Z3OUFfWUtsSXE3NVVOSW04SlU5VlJlVHNxbUxiVXlqODkzekNmeGxvWkxTWnBUODhhMmdCOA&q=https%3A%2F%2Fwww.patreon.com%2FChineseCookingDemystified) () Support Us on Patreon! () (https://www.youtube.com/redirect?event=Watch_SD_EP&redir_token=QUFFLUhqbjJnUTNIbEhvbUNtQWJyYllqRnFLUUV2aXdxZ3xBQ3Jtc0tta3h6aU4wMjdueHo1TzVsZFZfUDhueHNhZjdJUDM0R0ZSOWRmQzFvTUc5Q0o5a3FNN0N1bWJ1WjR0dHRNcjhDRkMtVTV2RFBSaW9FeEdORlQtQjRGc3pvOG0yOUU4eUhoZjJqNWZJd3hPdllmYjF6RQ&q=https%3A%2F%2Fwww.instagram.com%2Fchinesecookingdemystified%2F) () Instagram Show less Shaxian Peanut Sauce Noodles (\u6c99\u53bf\u62cc\u9762) 328,201 views 328K views Oct 23, 2020 (I like this) 11K (I dislike this) (Share) Share () Download Download (Save) Save () 449 Comments Sort comments Sort by Top comments Newest first (Default profile photo) Add a comment... (/@ChineseCookingDemystified) () Pinned by Chinese Cooking Demystified (/@ChineseCookingDemystified) @ChineseCookingDemystified (/@ChineseCookingDemystified) (@ChineseCookingDemystified) @ChineseCookingDemystified @ChineseCookingDemystified (/watch?v=yvIZ19IN2yY&lc=Ugx7Bm7wm8j2eMhrCMh4AaABAg) 3 years ago (edited) EDIT: Recipe card for use in the kitchen is here if you like: (https://www.youtube.com/redirect?event=comments&redir_token=QUFFLUhqa0NXNUNFUHFvaG0yTmdieldQeG44SFBNMnZUUXxBQ3Jtc0trTGNRS0xVbThROF9RX2llZFJ5VWJlbDN1MWRiREJCUG9Rcm9WcENrOFRJWW54MmtyMW1vUW9oR2h3N0NlbjN0OHJaR2V6aDlDVVdXdDRhRktwbXdfZFRSNmUyNVdwLWczNjNzeUtJNWYtRExtMWR0dw&q=https%3A%2F%2Fi.imgur.com%2FIeKIRyH.png) https://i.imgur.com/IeKIRyH.png . Huge thank you to its creator whitelotuswarrior (Twitter: @rad_sad_q ) - they did an absolutely fantastic job with it!\n\nHey guys, a few notes:\n\n1. 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.\n\n2. Another consideration - water. As you can see at (/watch?v=yvIZ19IN2yY&t=50s) 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. \n\n3. 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 (/watch?v=yvIZ19IN2yY&t=50s) 0:50 , ours at (/watch?v=yvIZ19IN2yY&t=237s) 3:57 , or even the chain's at (/watch?v=yvIZ19IN2yY&t=23s) 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 (/watch?v=yvIZ19IN2yY&t=65s) 1:05 for how it'll look ~10 minutes later (this aspect of the dish makes it uh... challenging to film lol).\n\n4. 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. \n\n5. Another potential shortcut is just using bottled 'seasoned soy sauce' in place of the homemade. Something like this would be totally fine too: (https://www.youtube.com/redirect?event=comments&redir_token=QUFFLUhqbVc1WjRVaHZ3RFdMc3RVS09HdldINUFDNzRKUXxBQ3Jtc0tsazVfaVQ2bVdFUWdWLVRfem96MXFTS29xSVpLaEkwOTVrX3Q3cDZFcFNJR1VoZ2xkWDJGeUZmZlJoNnBCTTFaNGVsNU9pX25FQ3R6T084YTA2aThDQVpReVJsNWh2N1ZsOUhXN2R3QjRpSGI1QTc2Zw&q=https%3A%2F%2Fwww.amazon.com%2FLee-Kum-Seasoned-Sauce-Seafood%2Fdp%2FB0000DJYWR) https://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: (https://www.youtube.com/redirect?event=comments&redir_token=QUFFLUhqbDNyNVRuLW1DWkYtZjRaYk5qVmFtb3pON01xd3xBQ3Jtc0tsd2hHTW1LYldlc1F2Nk9iQWt4WGRoQVR5LUl3aXhXT2VZTjlZWmtEUjFlQWhVd1VvMHpiS1VWUGFIVlZJZjdVeWtTNHlqX1VQM0w4Y0t5Vnc2a1p1em1OYUNQVERvcTJKSE54cmNyMWRCTmMteWVqNA&q=https%3A%2F%2Fwww.bilibili.com%2Fvideo%2FBV1pZ4y1K7LH%2F) https://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: (https://www.youtube.com/redirect?event=comments&redir_token=QUFFLUhqazJDU2JfN21pZW00VmJvUFpSVjVwQ2FXQkg3d3xBQ3Jtc0tuRV84TjIycWtrNXBCUzFaTVhKajZqM0FRd0luS0dTVjlCZm1OYjV5X2xlWi0weV9SVTRnZFFSc0JZN2gtTl83WXhDOEZWUnhfWHVEWEdDRjgwaTYzenNibVBtakc4YXhUTm9vVm1hRjZsdkRoalNFYw&q=https%3A%2F%2Fstreamable.com%2F4i0abl) https://streamable.com/4i0abl That noodle drawer is charming as hell.\n\n8. 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. Show less Read more () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DyvIZ19IN2yY&hl=en) Like 246 () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DyvIZ19IN2yY&hl=en) Dislike () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DyvIZ19IN2yY&hl=en) Reply () (Chinese Cooking Demystified) \u00b7 () 22 replies () () \u00b7 () 22 replies (/@mynameisandong) () (/@mynameisandong) @mynameisandong (/@mynameisandong) (@mynameisandong) @mynameisandong @mynameisandong (/watch?v=yvIZ19IN2yY&lc=UgzgiCdgrIQPPimUm4h4AaABAg) 3 years ago 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\u2018s fish balls a go some day! Show less Read more () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DyvIZ19IN2yY&hl=en) Like 412 () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DyvIZ19IN2yY&hl=en) Dislike () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DyvIZ19IN2yY&hl=en) Reply () 8 replies () 8 replies (/@graefx) () (/@graefx) @graefx (/watch?v=yvIZ19IN2yY&lc=Ugzp9oNE0bdfyAZ3S-p4AaABAg) 3 years ago Things I love: fast, high deliciousness to effort ratio, and noodles. Show less Read more () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DyvIZ19IN2yY&hl=en) Like 180 () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DyvIZ19IN2yY&hl=en) Dislike () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DyvIZ19IN2yY&hl=en) Reply () 2 replies () 2 replies (/@TheMovingEye) () (/@TheMovingEye) @TheMovingEye (/watch?v=yvIZ19IN2yY&lc=UgxCS0sysXu91L94sjJ4AaABAg) 3 years ago 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. Show less Read more () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DyvIZ19IN2yY&hl=en) Like 203 () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DyvIZ19IN2yY&hl=en) Dislike () \u2764 by Chinese Cooking Demystified () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DyvIZ19IN2yY&hl=en) Reply () 10 replies () 10 replies (/@lalainaichane319) () (/@lalainaichane319) @lalainaichane319 (/watch?v=yvIZ19IN2yY&lc=UgyVNJVa-ZABln42XYp4AaABAg) 3 years ago 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 !\nWe didn't have lard on hand so we used regular cooking oil instead and it worked perfectly. Show less Read more () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DyvIZ19IN2yY&hl=en) Like 26 () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DyvIZ19IN2yY&hl=en) Dislike () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DyvIZ19IN2yY&hl=en) Reply (/@ZombiesSlaier) () (/@ZombiesSlaier) @ZombiesSlaier (/watch?v=yvIZ19IN2yY&lc=UgxC5D_UY8IdBu-Oddx4AaABAg) 3 years ago (/watch?v=yvIZ19IN2yY&t=170s) 2:50 \"When you can start to see some slight wisps of smoke\"\nWok: aggressively smoking Show less Read more () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DyvIZ19IN2yY&hl=en) Like 84 () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DyvIZ19IN2yY&hl=en) Dislike () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DyvIZ19IN2yY&hl=en) Reply () (Chinese Cooking Demystified) \u00b7 () 2 replies () () \u00b7 () 2 replies (/@JuliaMurphy2013) () (/@JuliaMurphy2013) @JuliaMurphy2013 (/watch?v=yvIZ19IN2yY&lc=UgxmLpAfxnESzMys-NF4AaABAg) 3 years ago 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. Show less Read more () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DyvIZ19IN2yY&hl=en) Like 86 () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DyvIZ19IN2yY&hl=en) Dislike () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DyvIZ19IN2yY&hl=en) Reply () (Chinese Cooking Demystified) \u00b7 () 3 replies () () \u00b7 () 3 replies (/@deadfr0g) () (/@deadfr0g) @deadfr0g (/watch?v=yvIZ19IN2yY&lc=UgxS_QTP_C39BYp_u7J4AaABAg) 3 years ago Fun fact(?): Adams, the natural peanut butter brand, started selling a \u201cdark roast\u201d variant maybe around a year ago.\n\nI tried a jar at the time, looking forward to toastier flavours, and surprised myself by being disappointed with how it didn\u2019t taste \u201cright\u201d for peanut butter to me. Like, it seemed every bit as quality as regular Adams, but I couldn\u2019t 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.).\n\nI think I just found a good reason to try another jar. Show less Read more () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DyvIZ19IN2yY&hl=en) Like 64 () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DyvIZ19IN2yY&hl=en) Dislike () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DyvIZ19IN2yY&hl=en) Reply () 1 reply () 1 reply (/@Lowekinder) () (/@Lowekinder) @Lowekinder (/watch?v=yvIZ19IN2yY&lc=UgxVjDukZjS4rl8GMh14AaABAg) 3 years ago 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! Show less Read more () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DyvIZ19IN2yY&hl=en) Like 48 () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DyvIZ19IN2yY&hl=en) Dislike () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DyvIZ19IN2yY&hl=en) Reply (/@august6625) () (/@august6625) @august6625 (/watch?v=yvIZ19IN2yY&lc=UgyQpWvKA2oHorg2rNB4AaABAg) 3 years ago 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! Show less Read more () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DyvIZ19IN2yY&hl=en) Like 19 () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DyvIZ19IN2yY&hl=en) Dislike () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DyvIZ19IN2yY&hl=en) Reply (/@coachsteve.) () (/@coachsteve.) @coachsteve. (/watch?v=yvIZ19IN2yY&lc=UgwmorOeqzx3lCZZCwV4AaABAg) 3 years ago Dog: AM I INVISIBLE TO YOU?! Show less Read more () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DyvIZ19IN2yY&hl=en) Like 146 () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DyvIZ19IN2yY&hl=en) Dislike () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DyvIZ19IN2yY&hl=en) Reply (/@PrincessFaustus) () (/@PrincessFaustus) @PrincessFaustus (/watch?v=yvIZ19IN2yY&lc=Ugw1fJrDKRUDrcYV1Rh4AaABAg) 3 years ago 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. Show less Read more () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DyvIZ19IN2yY&hl=en) Like 28 () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DyvIZ19IN2yY&hl=en) Dislike () \u2764 by Chinese Cooking Demystified () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DyvIZ19IN2yY&hl=en) Reply (/@Nayuk2010) () (/@Nayuk2010) @Nayuk2010 (/watch?v=yvIZ19IN2yY&lc=UgycWnz_on8nmUbChBB4AaABAg) 3 years ago I love it how you guys always take into consideration that some of us don't live in China. Greatly appreciated! Show less Read more () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DyvIZ19IN2yY&hl=en) Like 1 () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DyvIZ19IN2yY&hl=en) Dislike () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DyvIZ19IN2yY&hl=en) Reply (/@DamnZodiak) () (/@DamnZodiak) @DamnZodiak (/watch?v=yvIZ19IN2yY&lc=UgwR_LkIVrfRVgs3Nxp4AaABAg) 3 years ago 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! Show less Read more () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DyvIZ19IN2yY&hl=en) Like 10 () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DyvIZ19IN2yY&hl=en) Dislike () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DyvIZ19IN2yY&hl=en) Reply (/@CarlosColuccci) () (/@CarlosColuccci) @CarlosColuccci (/watch?v=yvIZ19IN2yY&lc=UgyffWKPvS07xuPJBvx4AaABAg) 3 years ago Just tried this for the first time. It's so uncomplicated and delicious at the same time. Might become one of my favorite dishes Show less Read more () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DyvIZ19IN2yY&hl=en) Like 3 () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DyvIZ19IN2yY&hl=en) Dislike () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DyvIZ19IN2yY&hl=en) Reply (/@daedalus372) () (/@daedalus372) @daedalus372 (/watch?v=yvIZ19IN2yY&lc=UgyBhyVqURE20BYsipJ4AaABAg) 3 years ago I love this channel. Its like if the LAW AND ORDER voice over had a food channel\n\u201cIn the food cooking world, the are two types of recipes. The regular recipes, and the easy to understand, well filmed recipes.\nThese are the story of the latter\u201d DUN DUN! Show less Read more () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DyvIZ19IN2yY&hl=en) Like 10 () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DyvIZ19IN2yY&hl=en) Dislike () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DyvIZ19IN2yY&hl=en) Reply (/@FortuitousOwl) () (/@FortuitousOwl) @FortuitousOwl (/watch?v=yvIZ19IN2yY&lc=UgwqY2N1JWT5b6QHVMB4AaABAg) 3 years ago (edited) I LOVE PEANUT SAUCE. I could practically drink peanut sauce so I\u2019m super excited to try these noodles Show less Read more () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DyvIZ19IN2yY&hl=en) Like 5 () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DyvIZ19IN2yY&hl=en) Dislike () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DyvIZ19IN2yY&hl=en) Reply (/@quickben896) () (/@quickben896) @quickben896 (/watch?v=yvIZ19IN2yY&lc=UgwZ-kxccAfnV8RRpYF4AaABAg) 5 months ago 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 Show less Read more () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DyvIZ19IN2yY&hl=en) Like () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DyvIZ19IN2yY&hl=en) Dislike () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DyvIZ19IN2yY&hl=en) Reply (/@xZOOMARx) () (/@xZOOMARx) @xZOOMARx (/watch?v=yvIZ19IN2yY&lc=UgwwrPfJ-xiTWjQ6S4B4AaABAg) 3 years ago 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. Show less Read more () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DyvIZ19IN2yY&hl=en) Like 10 () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DyvIZ19IN2yY&hl=en) Dislike () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DyvIZ19IN2yY&hl=en) Reply (/@TheBrockLaLa) () (/@TheBrockLaLa) @TheBrockLaLa (/watch?v=yvIZ19IN2yY&lc=UgyokSY5OIE8vKFlChB4AaABAg) 3 years ago Love the dog. Looks to be saying \u201cEnough talking. Let\u2019s eat.\u201d Show less Read more () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DyvIZ19IN2yY&hl=en) Like 22 () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DyvIZ19IN2yY&hl=en) Dislike () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DyvIZ19IN2yY&hl=en) Reply () () () () NaN / NaN () (Comments) Comments 449 Top comments Newest first () () () (Key moments) Key moments () (/watch?v=yvIZ19IN2yY&t=88s) () (2 tsp seasoned soy sauce) 2 tsp seasoned soy sauce (2 tsp seasoned soy sauce) 2 tsp seasoned soy sauce 1:28 (/watch?v=yvIZ19IN2yY&t=88s) (2 tsp seasoned soy sauce) 2 tsp seasoned soy sauce 1:28 () (/watch?v=yvIZ19IN2yY&t=98s) () (Seasoned soy sauce) Seasoned soy sauce (Seasoned soy sauce) Seasoned soy sauce 1:38 (/watch?v=yvIZ19IN2yY&t=98s) (Seasoned soy sauce) Seasoned soy sauce 1:38 () (/watch?v=yvIZ19IN2yY&t=170s) () (Heat your peanut oil up until faint wisps of smoke are starting to appear, ~200C.) Heat your peanut oil up until faint wisps of smoke are starting to appear, ~200C. (Heat your peanut oil up until faint wisps of smoke are starting to appear, ~200C.) Heat your peanut oil up until faint wisps of smoke are starting to appear, ~200C. 2:50 (/watch?v=yvIZ19IN2yY&t=170s) (Heat your peanut oil up until faint wisps of smoke are starting to appear, ~200C.) Heat your peanut oil up until faint wisps of smoke are starting to appear, ~200C. 2:50 () (/watch?v=yvIZ19IN2yY&t=232s) () (Boil your noodles according to the package, or until a touch past al dente.) Boil your noodles according to the package, or until a touch past al dente. (Boil your noodles according to the package, or until a touch past al dente.) Boil your noodles according to the package, or until a touch past al dente. 3:52 (/watch?v=yvIZ19IN2yY&t=232s) (Boil your noodles according to the package, or until a touch past al dente.) Boil your noodles according to the package, or until a touch past al dente. 3:52 () Sync to video time () Sync to video time () (Description) Description () Shaxian Peanut Sauce Noodles (\u6c99\u53bf\u62cc\u9762) 11K Likes 328,201 Views 2020 Oct 23 Peanut sauce mixed noodles! These are a classic - and my personal favorite - at the ever popular chain in China, Shaxian snacks (a.k.a. Shaxian Delicacies). They're rich, saucy, and surprisingly pretty easy as well.\n\n______________\n\nSo as I said in the video, this relies on three components: Peanut sauce Scallion lard Seasoned soy sauce In the below recipe, we'll be making enough of each component for four snack sized bowls of noodles. That said, MAKE MORE. Scale these up. I think the best way to enjoy this would be to make bigger batches and always have them lying around to whip up more noodles.\n\nFOR THE PEANUT SAUCE: 1/4 cup of peanut oil (\u82b1\u751f\u6cb9) 1/4 cup of all natural peanut butter Heat your peanut oil up until faint wisps of smoke are starting to appear, ~200C. \n\nShut off the heat and add in the peanut butter. Mix well. Turn the flame to low and cook, stirring constantly, until it reaches a 'peanut butter roux' sort of color.\n\nNote that we are specifically using Chinese semi-refined peanut oil, like this: (https://www.youtube.com/redirect?event=video_description&redir_token=QUFFLUhqbE03NXlMamFxbXl0YTlMbGVOTTlTSHVRY2JWd3xBQ3Jtc0tuU3NPa3dUSFY1TG5RRzNYV3BhTGVQX2V1dUROZnp2ajhtRGViUXBxWkNYazVaaXNFaG1oTHNCaUdlWkZWdTFJcllhSDdXNFdRbzlvNHJuaVNpcmQ1dkJiNExjVzItanVZbU1DanNNZUJpTVlLWE44WQ&q=https%3A%2F%2Fwww.pacgourmet.com%2Flion-and-globe-peanut-oil%2F&v=yvIZ19IN2yY) https://www.pacgourmet.com/lion-and-g... (unfortunately I don't know a ton about how it's made). If you are using a refined peanut oil like you find at Western supermarkets, we'd recommend mixing in a teaspoon of toasted sesame oil AFTER your peanut sauce's done frying.\n\nFOR THE SCALLION LARD: 3 tbsp lard (\u732a\u6cb9) 10g scallion (\u8471) Heat the lard with the scallion over a medium-low flame. Stir periodically - keep an eye on it but no need to hover. Cook until the scallions are brown and crispy - this should take ~10 minutes from the point your lard has melted.\n\nIf you are a vegetarian (or if lard is annoying to source), just use peanut oil for this. If you've already made a batch of scallion oil for scallion oil noodles, dim sum items, or whatever... just use what you have on hand. Lard gives the noodles some richness and a nice mouthfeel but it's not mandatory.\n\nFOR THE SEASONED SOY SAUCE 2 tbsp light soy sauce (\u751f\u62bd) 2 tbsp water 2 tsp sugar Mix the ingredients, bring to a boil over a medium flame. Fin.\n\nNote that many Chinese or Asian supermarkets carry products called 'seasoned soy sauce' or 'seasoned soy sauce for seafood', like this: (https://www.youtube.com/redirect?event=video_description&redir_token=QUFFLUhqa29yN2QwV2taZHNKRnFlSUFjY0lDNHpfc1JIQXxBQ3Jtc0trVVh0ek5xa3F6UnJFMkF3Y09mb3hiN3hVNHlaSHRxeXF4aWNaeHZ6UHFZY2dfSlVkd0VZVEZoUGVMTlVqSWNHdE1ZLXlOUDN0aUJ6X3hWcm5ZdUUzZ1hiNjVDb2lmUi11SGRDb1E5RUR3VWhyckN3UQ&q=https%3A%2F%2Fwww.amazon.com%2FLee-Kum-Seasoned-Sauce-Seafood%2Fdp%2FB0000DJYWR&v=yvIZ19IN2yY) https://www.amazon.com/Lee-Kum-Season... If you're looking for a shortcut, you can use this kind of product instead of making your own seasoned soy sauce.\n\nFOR THE NOODLES:\n\n(The basic idea of the noodle plate is a 3-2-1 ratio of peanut sauce to seasoned soy sauce to scallion lard. A bit of water or stock is added to thin the sauce out and make it easier to mix, and it's seasoned with salt and MSG.) 1 tbsp peanut sauce 2 tsp seasoned soy sauce 1 tsp scallion lard 2 tsp water or stock 1/8 tsp salt 1/4 tsp MSG (After you do this a couple times, feel free to eyeball the water/stock.)\n\nWe'll be making a small plate of 60g of dried noodles. As Steph said in the outro, most traditional is some alkaline noodles with a bit of tapioca starch kneaded into the dough. That said, even in Shaxian sometimes you see this with non-alkaline noodles. Go nuts. Wanna use the dried pasta you have in your cupboard? Go for it, just know that it'll be different.\n\nFirst mix all the above ingredients on a separate plate. Boil your noodles according to the package, or until a touch past al dente. Move the noodles over to the plate, and mix well.\n\nNote that when moving over to the plate, street vendors in Shaxian seem to bring some of the noodle-boiling water over along for the ride. The additional liquid seems to help the sauce come together. So don't be paranoid about straining the noodles too much! \n\nTop with some sliced scallion and add some blanched veg on the side (we used baby bok choy).\n\nAnd check out our Patreon if you'd like to support the project! (https://www.youtube.com/redirect?event=video_description&redir_token=QUFFLUhqbHhqMFJwUnlMZGZmbVJlcUt4bXdIOG5FY1lvd3xBQ3Jtc0trdUdTV2dHQzBwNEJJT016RnNscnVFZXRQSkRzWjNLdU11TkNzOVpWcGVDUDZSeTc0bWhIaWo1d2FPeERxbUVZTTl0dGh6b2tPNm94V2dSY1RwQmxWb2VxSGROb3FYMW4ybVRRRjlFbHA1SENPa0VvTQ&q=http%3A%2F%2Fwww.patreon.com%2FChineseCookingDemystified&v=yvIZ19IN2yY) () /\u00a0chinesecookingdemystified Outro Music: \u0e04\u0e34\u0e14\u0e16\u0e36\u0e07\u0e04\u0e38\u0e13\u0e08\u0e31\u0e07 by \u0e18\u0e32\u0e19\u0e34\u0e19\u0e17\u0e23\u0e4c \u0e2d\u0e34\u0e19\u0e17\u0e23\u0e40\u0e17\u0e1e\nFound via My Analog Journal (great channel): (/watch?v=GHaL5H-VYRg&t=0s) () \u2022\u00a0Live\u00a0Stream:\u00a0Favourite\u00a0B-Side\u00a0Tracks Show less ...more Peanut sauce mixed noodles! These are a classic - and my personal favorite - at the ever popular chain in China, Shaxian snacks (a.k.a. Shaxian Delicacies). They're rich, saucy, and surprisingly pretty easy as well.\n\n______________\n\nSo as I said in the video, this relies on three components: Peanut sauce Scallion lard Seasoned soy sauce In the below recipe, we'll be making enough of each component for four snack sized bowls of noodles. That said, MAKE MORE. Scale these up. I think the best way to enjoy this would be to make bigger batches and always have them lying around to whip up more noodles.\n\nFOR THE PEANUT SAUCE: 1/4 cup of peanut oil (\u82b1\u751f\u6cb9) 1/4 cup of all natural peanut butter Heat your peanut oil up until faint wisps of smoke are starting to appear, ~200C. \n\nShut off the heat and add in the peanut butter. Mix well. Turn the flame to low and cook, stirring constantly, until it reaches a 'peanut butter roux' sort of color.\n\nNote that we are specifically using Chinese semi-refined peanut oil, like this: (https://www.youtube.com/redirect?event=video_description&redir_token=QUFFLUhqbE03NXlMamFxbXl0YTlMbGVOTTlTSHVRY2JWd3xBQ3Jtc0tuU3NPa3dUSFY1TG5RRzNYV3BhTGVQX2V1dUROZnp2ajhtRGViUXBxWkNYazVaaXNFaG1oTHNCaUdlWkZWdTFJcllhSDdXNFdRbzlvNHJuaVNpcmQ1dkJiNExjVzItanVZbU1DanNNZUJpTVlLWE44WQ&q=https%3A%2F%2Fwww.pacgourmet.com%2Flion-and-globe-peanut-oil%2F&v=yvIZ19IN2yY) https://www.pacgourmet.com/lion-and-g... (unfortunately I don't know a ton about how it's made). If you are using a refined peanut oil like you find at Western supermarkets, we'd recommend mixing in a teaspoon of toasted sesame oil AFTER your peanut sauce's done frying.\n\nFOR THE SCALLION LARD: 3 tbsp lard (\u732a\u6cb9) 10g scallion (\u8471) Heat the lard with the scallion over a medium-low flame. Stir periodically - keep an eye on it but no need to hover. Cook until the scallions are brown and crispy - this should take ~10 minutes from the point your lard has melted.\n\nIf you are a vegetarian (or if lard is annoying to source), just use peanut oil for this. If you've already made a batch of scallion oil for scallion oil noodles, dim sum items, or whatever... just use what you have on hand. Lard gives the noodles some richness and a nice mouthfeel but it's not mandatory.\n\nFOR THE SEASONED SOY SAUCE 2 tbsp light soy sauce (\u751f\u62bd) 2 tbsp water 2 tsp sugar Mix the ingredients, bring to a boil over a medium flame. Fin.\n\nNote that many Chinese or Asian supermarkets carry products called 'seasoned soy sauce' or 'seasoned soy sauce for seafood', like this: (https://www.youtube.com/redirect?event=video_description&redir_token=QUFFLUhqa29yN2QwV2taZHNKRnFlSUFjY0lDNHpfc1JIQXxBQ3Jtc0trVVh0ek5xa3F6UnJFMkF3Y09mb3hiN3hVNHlaSHRxeXF4aWNaeHZ6UHFZY2dfSlVkd0VZVEZoUGVMTlVqSWNHdE1ZLXlOUDN0aUJ6X3hWcm5ZdUUzZ1hiNjVDb2lmUi11SGRDb1E5RUR3VWhyckN3UQ&q=https%3A%2F%2Fwww.amazon.com%2FLee-Kum-Seasoned-Sauce-Seafood%2Fdp%2FB0000DJYWR&v=yvIZ19IN2yY) https://www.amazon.com/Lee-Kum-Season... If you're looking for a shortcut, you can use this kind of product instead of making your own seasoned soy sauce.\n\nFOR THE NOODLES:\n\n(The basic idea of the noodle plate is a 3-2-1 ratio of peanut sauce to seasoned soy sauce to scallion lard. A bit of water or stock is added to thin the sauce out and make it easier to mix, and it's seasoned with salt and MSG.) 1 tbsp peanut sauce 2 tsp seasoned soy sauce 1 tsp scallion lard 2 tsp water or stock 1/8 tsp salt 1/4 tsp MSG (After you do this a couple times, feel free to eyeball the water/stock.)\n\nWe'll be making a small plate of 60g of dried noodles. As Steph said in the outro, most traditional is some alkaline noodles with a bit of tapioca starch kneaded into the dough. That said, even in Shaxian sometimes you see this with non-alkaline noodles. Go nuts. Wanna use the dried pasta you have in your cupboard? Go for it, just know that it'll be different.\n\nFirst mix all the above ingredients on a separate plate. Boil your noodles according to the package, or until a touch past al dente. Move the noodles over to the plate, and mix well.\n\nNote that when moving over to the plate, street vendors in Shaxian seem to bring some of the noodle-boiling water over along for the ride. The additional liquid seems to help the sauce come together. So don't be paranoid about straining the noodles too much! \n\nTop with some sliced scallion and add some blanched veg on the side (we used baby bok choy).\n\nAnd check out our Patreon if you'd like to support the project! (https://www.youtube.com/redirect?event=video_description&redir_token=QUFFLUhqbHhqMFJwUnlMZGZmbVJlcUt4bXdIOG5FY1lvd3xBQ3Jtc0trdUdTV2dHQzBwNEJJT016RnNscnVFZXRQSkRzWjNLdU11TkNzOVpWcGVDUDZSeTc0bWhIaWo1d2FPeERxbUVZTTl0dGh6b2tPNm94V2dSY1RwQmxWb2VxSGROb3FYMW4ybVRRRjlFbHA1SENPa0VvTQ&q=http%3A%2F%2Fwww.patreon.com%2FChineseCookingDemystified&v=yvIZ19IN2yY) () /\u00a0chinesecookingdemystified Outro Music: \u0e04\u0e34\u0e14\u0e16\u0e36\u0e07\u0e04\u0e38\u0e13\u0e08\u0e31\u0e07 by \u0e18\u0e32\u0e19\u0e34\u0e19\u0e17\u0e23\u0e4c \u0e2d\u0e34\u0e19\u0e17\u0e23\u0e40\u0e17\u0e1e\nFound via My Analog Journal (great channel): (/watch?v=GHaL5H-VYRg&t=0s) () \u2022\u00a0Live\u00a0Stream:\u00a0Favourite\u00a0B-Side\u00a0Tracks \u2026 ...more ...more Show less Key moments () View all (/watch?v=yvIZ19IN2yY&t=88s) () (2 tsp seasoned soy sauce) 2 tsp seasoned soy sauce (2 tsp seasoned soy sauce) 2 tsp seasoned soy sauce 1:28 (/watch?v=yvIZ19IN2yY&t=88s) (2 tsp seasoned soy sauce) 2 tsp seasoned soy sauce 1:28 (/watch?v=yvIZ19IN2yY&t=98s) () (Seasoned soy sauce) Seasoned soy sauce (Seasoned soy sauce) Seasoned soy sauce 1:38 (/watch?v=yvIZ19IN2yY&t=98s) (Seasoned soy sauce) Seasoned soy sauce 1:38 (/watch?v=yvIZ19IN2yY&t=170s) () (Heat your peanut oil up until faint wisps of smoke are starting to appear, ~200C.) Heat your peanut oil up until faint wisps of smoke are starting to appear, ~200C. (Heat your peanut oil up until faint wisps of smoke are starting to appear, ~200C.) Heat your peanut oil up until faint wisps of smoke are starting to appear, ~200C. 2:50 (/watch?v=yvIZ19IN2yY&t=170s) (Heat your peanut oil up until faint wisps of smoke are starting to appear, ~200C.) Heat your peanut oil up until faint wisps of smoke are starting to appear, ~200C. 2:50 (/watch?v=yvIZ19IN2yY&t=232s) () (Boil your noodles according to the package, or until a touch past al dente.) Boil your noodles according to the package, or until a touch past al dente. (Boil your noodles according to the package, or until a touch past al dente.) Boil your noodles according to the package, or until a touch past al dente. 3:52 (/watch?v=yvIZ19IN2yY&t=232s) (Boil your noodles according to the package, or until a touch past al dente.) Boil your noodles according to the package, or until a touch past al dente. 3:52 Transcript Follow along using the transcript. () Show transcript (/@ChineseCookingDemystified) () Chinese Cooking Demystified 936K subscribers () (/channel/UC54SLBnD5k5U3Q6N__UjbAw/videos) Videos () (/channel/UC54SLBnD5k5U3Q6N__UjbAw/about) About () (/channel/UC54SLBnD5k5U3Q6N__UjbAw/videos) Videos () (/channel/UC54SLBnD5k5U3Q6N__UjbAw/about) About () (https://www.youtube.com/redirect?event=Watch_SD_EP&redir_token=QUFFLUhqa0VTUW1VQmxMYkVmNWZoT2V3Z2YxN1BDZUhXQXxBQ3Jtc0tseExTU1p0b0poVjdVa0ZrVkt1VTQ3OHotTlA2OU9mS0VIaThKejY3ZE5VcE1tRW5mRl9ieTQ5ZktuX1Z3OUFfWUtsSXE3NVVOSW04SlU5VlJlVHNxbUxiVXlqODkzekNmeGxvWkxTWnBUODhhMmdCOA&q=https%3A%2F%2Fwww.patreon.com%2FChineseCookingDemystified) () Support Us on Patreon! 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These are a classic - and my personal favorite - at the ever popular chain in China, Shaxian snacks (a.k.a. Shaxian Delicacies). They're rich, saucy, and surprisingly pretty easy as well.\n\n______________\n\nSo as I said in the video, this relies on three components:\n\n* Peanut sauce\n* Scallion lard\n* Seasoned soy sauce\n\nIn the below recipe, we'll be making enough of each component for four snack sized bowls of noodles. That said, MAKE MORE. Scale these up. I think the best way to enjoy this would be to make bigger batches and always have them lying around to whip up more noodles.\n\nFOR THE PEANUT SAUCE:\n\n* 1/4 cup of peanut oil (\u82b1\u751f\u6cb9)\n* 1/4 cup of all natural peanut butter\n\nHeat your peanut oil up until faint wisps of smoke are starting to appear, ~200C. \n\nShut off the heat and add in the peanut butter. Mix well. Turn the flame to low and cook, stirring constantly, until it reaches a 'peanut butter roux' sort of color.\n\nNote that we are specifically using Chinese semi-refined peanut oil, like this: https://www.pacgourmet.com/lion-and-globe-peanut-oil/ (unfortunately I don't know a ton about how it's made). If you are using a refined peanut oil like you find at Western supermarkets, we'd recommend mixing in a teaspoon of toasted sesame oil AFTER your peanut sauce's done frying.\n\nFOR THE SCALLION LARD:\n\n* 3 tbsp lard (\u732a\u6cb9)\n* 10g scallion (\u8471)\n\nHeat the lard with the scallion over a medium-low flame. Stir periodically - keep an eye on it but no need to hover. Cook until the scallions are brown and crispy - this should take ~10 minutes from the point your lard has melted.\n\nIf you are a vegetarian (or if lard is annoying to source), just use peanut oil for this. If you've already made a batch of scallion oil for scallion oil noodles, dim sum items, or whatever... just use what you have on hand. Lard gives the noodles some richness and a nice mouthfeel but it's not mandatory.\n\nFOR THE SEASONED SOY SAUCE\n\n* 2 tbsp light soy sauce (\u751f\u62bd)\n* 2 tbsp water\n* 2 tsp sugar\n\nMix the ingredients, bring to a boil over a medium flame. Fin.\n\nNote that many Chinese or Asian supermarkets carry products called 'seasoned soy sauce' or 'seasoned soy sauce for seafood', like this: https://www.amazon.com/Lee-Kum-Seasoned-Sauce-Seafood/dp/B0000DJYWR If you're looking for a shortcut, you can use this kind of product instead of making your own seasoned soy sauce.\n\nFOR THE NOODLES:\n\n(The basic idea of the noodle plate is a 3-2-1 ratio of peanut sauce to seasoned soy sauce to scallion lard. A bit of water or stock is added to thin the sauce out and make it easier to mix, and it's seasoned with salt and MSG.)\n\n* 1 tbsp peanut sauce\n* 2 tsp seasoned soy sauce\n* 1 tsp scallion lard\n* 2 tsp water -or- stock\n* 1/8 tsp salt\n* 1/4 tsp MSG\n\n(After you do this a couple times, feel free to eyeball the water/stock.)\n\nWe'll be making a small plate of 60g of dried noodles. As Steph said in the outro, most traditional is some alkaline noodles with a bit of tapioca starch kneaded into the dough. That said, even in Shaxian sometimes you see this with non-alkaline noodles. Go nuts. Wanna use the dried pasta you have in your cupboard? Go for it, just know that it'll be different.\n\nFirst mix all the above ingredients on a separate plate. Boil your noodles according to the package, or until a touch past al dente. Move the noodles over to the plate, and mix well.\n\nNote that when moving over to the plate, street vendors in Shaxian seem to bring some of the noodle-boiling water over along for the ride. The additional liquid seems to help the sauce come together. So don't be paranoid about straining the noodles too much! \n\nTop with some sliced scallion and add some blanched veg on the side (we used baby bok choy).\n\nAnd check out our Patreon if you'd like to support the project!\n\nhttp://www.patreon.com/ChineseCookingDemystified\n\nOutro Music: \u0e04\u0e34\u0e14\u0e16\u0e36\u0e07\u0e04\u0e38\u0e13\u0e08\u0e31\u0e07 by \u0e18\u0e32\u0e19\u0e34\u0e19\u0e17\u0e23\u0e4c \u0e2d\u0e34\u0e19\u0e17\u0e23\u0e40\u0e17\u0e1e\nFound via My Analog Journal (great channel): https://youtu.be/GHaL5H-VYRg", "WEBVTT\nKind: captions\nLanguage: en-US\n\n00:00:00.240 --> 00:00:04.160\nEverywhere in the world has a much beloved \nfast food chain. If you\u2019re in California,  \n\n00:00:04.160 --> 00:00:08.400\nit\u2019s In-N-Out; in the Phillipines, it\u2019s \nprobably Jollibee; and in South China,  \n\n00:00:08.400 --> 00:00:14.480\nthat home of cheap eats and late night drunken \ncollege meals is\u2026 Shaxian Snacks. For me, it was  \n\n00:00:14.480 --> 00:00:19.440\nalways kind of hard to separate an overly bibulous \nnight from Shaxian\u2019s Fujian-style wontons,  \n\n00:00:19.440 --> 00:00:23.840\ntheir duck legs, and \u2013 my personal \nfavorite \u2013 the peanut-sauce mixed noodles.\n\n00:00:24.640 --> 00:00:29.360\nNow, \u201cShaxian\u201d is named after a place \u2013 it\u2019s \na pretty humble town nestled in mountains of  \n\n00:00:29.360 --> 00:00:34.160\nthe Fujian province. The chain originally began \nas a local organization for a loose collection  \n\n00:00:34.160 --> 00:00:39.120\nof the town\u2019s street vendors, but how that \nmorphed into a multi-billion dollar business  \n\n00:00:39.120 --> 00:00:44.160\nis a story for another day. But there is a pretty \nstraight line between the snacks at the chain  \n\n00:00:44.160 --> 00:00:48.560\nand some of the classic street foods in \nthe area. There\u2019s the wonton-like bianrou,  \n\n00:00:48.560 --> 00:00:54.080\nthe roasted and lightly smoked banya, and, \nof course, those peanut-sauce mixed noodles.\n\n00:00:54.080 --> 00:04:43.859\nSo today, we wanted to show you how to make \nthose noodles in the Shaxian street food style.  \n\n00:00:58.560 --> 00:01:02.960\nAnd while I am biased, they are.. \naggressively delicious \u2013 they\u2019re rich,  \n\n00:01:02.960 --> 00:01:06.880\nsaucy, and perhaps surprisingly easy to \nboot.. making for what\u2019s probably one the  \n\n00:01:06.880 --> 00:01:11.920\nhighest deliciousness-to-effort ratios of \nanything we\u2019ve covered on this channel yet.\n\n00:01:11.920 --> 00:01:17.280\nNow, there\u2019s gunna be three fundamental components \nto these noodles \u2013 seasoned soy sauce, scallion  \n\n00:01:17.280 --> 00:01:23.120\nlard, and peanut sauce. Our recommendation would \nbe to make a larger batch of each component,  \n\n00:01:23.120 --> 00:01:26.160\nsave them, and enjoy some quick \npeanut noodles for the weeks to come.\n\n00:01:26.880 --> 00:01:31.840\nSo. For your seasoned soy sauce, it\u2019ll just be \ntwo tablespoons of soy sauce mixed with an equal  \n\n00:01:31.840 --> 00:01:36.320\namount of water together with two teaspoons \nof sugar. Toss that over a medium flame,  \n\n00:01:36.320 --> 00:01:41.280\nbring it upto a boil, then shut off the heat \nand that\u2019s honestly it for the seasoned soy.\n\n00:01:41.840 --> 00:01:45.760\nNext up, the scallion lard. To make it, \nfirst toss three tablespoons of lard  \n\n00:01:45.760 --> 00:01:50.960\ntogether with ten grams of, well, scallions \nand heat that up over a medium-low flame.  \n\n00:01:50.960 --> 00:01:56.480\nJust continue to fry the scallion with the lard \ntil your scallions turn brown and crispy. This\u2019ll  \n\n00:01:56.480 --> 00:02:00.880\ntake a bit, about ten minutes \u2013 you\u2019re looking for \nsomething that looks about like this in the end.  \n\n00:02:01.440 --> 00:02:06.880\nMunch on your crispy scallions as a snack for \nthe cook, and dip out your now-flavored lard.\n\n00:02:06.880 --> 00:02:12.640\nAnd now finally, let\u2019s sort our peanut sauce. \nNow, when trying to recreate that Shaxian-style  \n\n00:02:12.640 --> 00:02:18.160\npeanut sauce, we were presented with a problem. \nSee, this is the peanut paste that is used in  \n\n00:02:18.160 --> 00:02:22.960\nFujian - what vendors\u2019ll do is just mix that \nstuff with some peanut oil to thin it right out,  \n\n00:02:22.960 --> 00:02:27.440\nand that forms the base of the sauce for the \nnoodle. Of course, you guys living in the West  \n\n00:02:27.440 --> 00:02:32.960\ncan buy your own version of \u2018peanut paste\u2019 in the \nform of natural peanut butter \u2013 but, as I think  \n\n00:02:32.960 --> 00:02:37.440\nyou can see, the peanut butter on the right\u2019s much \nless deeply roasted than the Fujian peanut paste  \n\n00:02:37.440 --> 00:02:43.520\non the left. So instead of just mixing it with \noil, we\u2019ll be narrowing that gap by frying it.\n\n00:02:43.520 --> 00:02:48.160\nSo in a wok or something at least relatively \nnon-stick, toss in a quarter of a cup of peanut  \n\n00:02:48.160 --> 00:02:53.200\noil and heat it up over a high flame. Then once \nyou can start to see some slight wisps of smoke,  \n\n00:02:53.200 --> 00:02:58.240\nabout 200 centigrade, shut off the heat and add \nin a quarter cup of all natural peanut butter.  \n\n00:02:58.240 --> 00:03:02.720\nGive it a good mix, swap the flame to low, and \ncook that for about seven or eight minutes to  \n\n00:03:02.720 --> 00:03:06.880\ndeepen the flavor. Keep your eye on this one \nthough, because it can really go from zero  \n\n00:03:06.880 --> 00:03:10.400\nto minute in a flash \u2013 you\u2019re looking for \nsomething that\u2019s darkened to about a sort  \n\n00:03:10.400 --> 00:03:16.000\nof peanut-butter-roux color, like so. \nSo now just take that out, and reserve.\n\n00:03:17.120 --> 00:03:21.280\nNow. We just made enough components \nfor four snack-sized bowls of noodles.  \n\n00:03:21.280 --> 00:03:24.960\nSo now in each bowl just toss in \na tablespoon of your peanut sauce,  \n\n00:03:24.960 --> 00:03:29.040\ntwo teaspoons of the seasoned soy \nsauce, a teaspoon of the seasoned lard,  \n\n00:03:29.040 --> 00:03:33.440\nabout two teaspoons of water \u2013 or, stock, \nif you feel like the running extra mile - an  \n\n00:03:33.440 --> 00:03:39.120\neighth teaspoon salt, and a quarter teaspoon \nMSG. And now this if ready for some noodles.\n\n00:03:39.920 --> 00:03:43.840\nNow, the type of noodles used in Shaxian \nfor this dish are alkaline noodles,  \n\n00:03:43.840 --> 00:03:48.320\nso if getting some Fujian-style noodles isn\u2019t in \nthe cards for you, feel free to swap in something  \n\n00:03:48.320 --> 00:03:54.000\nlike a proper Japanese ramen noodle. Just boil 60 \ngrams of dried noodles according to the package,  \n\n00:03:54.000 --> 00:03:59.040\nor until a touch past al dente, then take them \nout and transfer over to your noodle bowl.  \n\n00:03:59.040 --> 00:04:02.240\nNow just give it all a good mix, \ntop with some sliced scallions,  \n\n00:04:02.240 --> 00:04:05.440\nand optionally nestle in a bit of \nblanched veg to complete the plate.  \n\n00:04:06.000 --> 00:04:10.880\nAnd with that, your peanut sauce mixed noodles \nare done\u2026 just like how they make it in Shaxian.\n\n00:04:11.520 --> 00:04:16.400\nSo in Shaxian, they would use this kind of \nspecial alkaline noodle, where they would  \n\n00:04:16.400 --> 00:04:22.800\nknead some tapioca or cassava starch in it\u2026 \nbut you can just use regular alkaline noodles\u2026  \n\n00:04:22.800 --> 00:04:26.560\nor you can even use non-alkaline noodles\u2026 or  \n\n00:04:26.560 --> 00:04:33.360\nfresh\u2026 or dry\u2026 it really doesn\u2019t matter all that \nmuch, because this dish is really about the sauce.\n\n00:04:33.920 --> 00:04:38.640\nSo right! Check out the description box for a \ndetailed recipe, a big thank you for everyone  \n\n00:04:38.640 --> 00:04:43.859\nthat\u2019s supporting us on Patreon, and of course, \nsubscribe for more Chinese cooking videos." ], "output": "media/", "pwd": "/data/archive/1728509784.453166", "schema": "ArchiveResult", "start_ts": "2024-10-09T21:38:48.084954+00:00", "status": "succeeded" } ], "mercury": [ { "cmd": [ "/usr/share/archivebox/npm/node_modules/.bin/postlight-parser", "https://youtu.be/yvIZ19IN2yY#2024-10-09T21:36:15+00:00" ], "cmd_version": "2.2.3", "end_ts": "2024-10-09T21:38:46.227371+00:00", "index_texts": null, "output": "mercury/", "pwd": "/data/archive/1728509784.453166", "schema": "ArchiveResult", "start_ts": "2024-10-09T21:38:43.362373+00:00", "status": "succeeded" } ], "pdf": [], "readability": [ { "cmd": [ "/usr/share/archivebox/npm/node_modules/.bin/readability-extractor", "/tmp/tmpjoawrtqf", "https://youtu.be/yvIZ19IN2yY#2024-10-09T21:36:15+00:00" ], "cmd_version": "0.0.11", "end_ts": "2024-10-09T21:38:40.955615+00:00", "index_texts": [ "Peanut sauce mixed noodles! These are a classic - and my personal favorite - at the ever popular chain in China, Shaxian snacks (a.k.a. Shaxian Delicacies). They're rich, saucy, and surprisingly pretty easy as well.\n\n______________\n\nSo as I said in the video, this relies on three components:\n\nPeanut sauce\nScallion lard\nSeasoned soy sauce\n\nIn the below recipe, we'll be making enough of each component for four snack sized bowls of noodles. That said, MAKE MORE. Scale these up. I think the best way to enjoy this would be to make bigger batches and always have them lying around to whip up more noodles.\n\nFOR THE PEANUT SAUCE:\n\n1/4 cup of peanut oil (\u82b1\u751f\u6cb9)\n1/4 cup of all natural peanut butter\n\nHeat your peanut oil up until faint wisps of smoke are starting to appear, ~200C. \n\nShut off the heat and add in the peanut butter. Mix well. Turn the flame to low and cook, stirring constantly, until it reaches a 'peanut butter roux' sort of color.\n\nNote that we are specifically using Chinese semi-refined peanut oil, like this: https://www.pacgourmet.com/lion-and-g... (unfortunately I don't know a ton about how it's made). If you are using a refined peanut oil like you find at Western supermarkets, we'd recommend mixing in a teaspoon of toasted sesame oil AFTER your peanut sauce's done frying.\n\nFOR THE SCALLION LARD:\n\n3 tbsp lard (\u732a\u6cb9)\n10g scallion (\u8471)\n\nHeat the lard with the scallion over a medium-low flame. Stir periodically - keep an eye on it but no need to hover. Cook until the scallions are brown and crispy - this should take ~10 minutes from the point your lard has melted.\n\nIf you are a vegetarian (or if lard is annoying to source), just use peanut oil for this. If you've already made a batch of scallion oil for scallion oil noodles, dim sum items, or whatever... just use what you have on hand. Lard gives the noodles some richness and a nice mouthfeel but it's not mandatory.\n\nFOR THE SEASONED SOY SAUCE\n\n2 tbsp light soy sauce (\u751f\u62bd)\n2 tbsp water\n2 tsp sugar\n\nMix the ingredients, bring to a boil over a medium flame. Fin.\n\nNote that many Chinese or Asian supermarkets carry products called 'seasoned soy sauce' or 'seasoned soy sauce for seafood', like this: https://www.amazon.com/Lee-Kum-Season... If you're looking for a shortcut, you can use this kind of product instead of making your own seasoned soy sauce.\n\nFOR THE NOODLES:\n\n(The basic idea of the noodle plate is a 3-2-1 ratio of peanut sauce to seasoned soy sauce to scallion lard. A bit of water or stock is added to thin the sauce out and make it easier to mix, and it's seasoned with salt and MSG.)\n\n1 tbsp peanut sauce\n2 tsp seasoned soy sauce\n1 tsp scallion lard\n2 tsp water or stock\n1/8 tsp salt\n1/4 tsp MSG\n\n(After you do this a couple times, feel free to eyeball the water/stock.)\n\nWe'll be making a small plate of 60g of dried noodles. As Steph said in the outro, most traditional is some alkaline noodles with a bit of tapioca starch kneaded into the dough. That said, even in Shaxian sometimes you see this with non-alkaline noodles. Go nuts. Wanna use the dried pasta you have in your cupboard? Go for it, just know that it'll be different.\n\nFirst mix all the above ingredients on a separate plate. Boil your noodles according to the package, or until a touch past al dente. Move the noodles over to the plate, and mix well.\n\nNote that when moving over to the plate, street vendors in Shaxian seem to bring some of the noodle-boiling water over along for the ride. The additional liquid seems to help the sauce come together. So don't be paranoid about straining the noodles too much! \n\nTop with some sliced scallion and add some blanched veg on the side (we used baby bok choy).\n\nAnd check out our Patreon if you'd like to support the project!\n\n\u00a0\u00a0/\u00a0chinesecookingdemystified\u00a0\u00a0\n\nOutro Music: \u0e04\u0e34\u0e14\u0e16\u0e36\u0e07\u0e04\u0e38\u0e13\u0e08\u0e31\u0e07 by \u0e18\u0e32\u0e19\u0e34\u0e19\u0e17\u0e23\u0e4c \u0e2d\u0e34\u0e19\u0e17\u0e23\u0e40\u0e17\u0e1e\nFound via My Analog Journal (great channel): \u00a0\u00a0\u00a0\u2022\u00a0Live\u00a0Stream:\u00a0Favourite\u00a0B-Side\u00a0Tracks\u00a0\u00a0\n \n \n\n\n\n Show less\n\n\n ...more\n\n\n\nPeanut sauce mixed noodles! These are a classic - and my personal favorite - at the ever popular chain in China, Shaxian snacks (a.k.a. Shaxian Delicacies). They're rich, saucy, and surprisingly pretty easy as well.\n\n______________\n\nSo as I said in the video, this relies on three components:\n\nPeanut sauce\nScallion lard\nSeasoned soy sauce\n\nIn the below recipe, we'll be making enough of each component for four snack sized bowls of noodles. That said, MAKE MORE. Scale these up. I think the best way to enjoy this would be to make bigger batches and always have them lying around to whip up more noodles.\n\nFOR THE PEANUT SAUCE:\n\n1/4 cup of peanut oil (\u82b1\u751f\u6cb9)\n1/4 cup of all natural peanut butter\n\nHeat your peanut oil up until faint wisps of smoke are starting to appear, ~200C. \n\nShut off the heat and add in the peanut butter. Mix well. Turn the flame to low and cook, stirring constantly, until it reaches a 'peanut butter roux' sort of color.\n\nNote that we are specifically using Chinese semi-refined peanut oil, like this: https://www.pacgourmet.com/lion-and-g... (unfortunately I don't know a ton about how it's made). If you are using a refined peanut oil like you find at Western supermarkets, we'd recommend mixing in a teaspoon of toasted sesame oil AFTER your peanut sauce's done frying.\n\nFOR THE SCALLION LARD:\n\n3 tbsp lard (\u732a\u6cb9)\n10g scallion (\u8471)\n\nHeat the lard with the scallion over a medium-low flame. Stir periodically - keep an eye on it but no need to hover. Cook until the scallions are brown and crispy - this should take ~10 minutes from the point your lard has melted.\n\nIf you are a vegetarian (or if lard is annoying to source), just use peanut oil for this. If you've already made a batch of scallion oil for scallion oil noodles, dim sum items, or whatever... just use what you have on hand. Lard gives the noodles some richness and a nice mouthfeel but it's not mandatory.\n\nFOR THE SEASONED SOY SAUCE\n\n2 tbsp light soy sauce (\u751f\u62bd)\n2 tbsp water\n2 tsp sugar\n\nMix the ingredients, bring to a boil over a medium flame. Fin.\n\nNote that many Chinese or Asian supermarkets carry products called 'seasoned soy sauce' or 'seasoned soy sauce for seafood', like this: https://www.amazon.com/Lee-Kum-Season... If you're looking for a shortcut, you can use this kind of product instead of making your own seasoned soy sauce.\n\nFOR THE NOODLES:\n\n(The basic idea of the noodle plate is a 3-2-1 ratio of peanut sauce to seasoned soy sauce to scallion lard. A bit of water or stock is added to thin the sauce out and make it easier to mix, and it's seasoned with salt and MSG.)\n\n1 tbsp peanut sauce\n2 tsp seasoned soy sauce\n1 tsp scallion lard\n2 tsp water or stock\n1/8 tsp salt\n1/4 tsp MSG\n\n(After you do this a couple times, feel free to eyeball the water/stock.)\n\nWe'll be making a small plate of 60g of dried noodles. As Steph said in the outro, most traditional is some alkaline noodles with a bit of tapioca starch kneaded into the dough. That said, even in Shaxian sometimes you see this with non-alkaline noodles. Go nuts. Wanna use the dried pasta you have in your cupboard? Go for it, just know that it'll be different.\n\nFirst mix all the above ingredients on a separate plate. Boil your noodles according to the package, or until a touch past al dente. Move the noodles over to the plate, and mix well.\n\nNote that when moving over to the plate, street vendors in Shaxian seem to bring some of the noodle-boiling water over along for the ride. The additional liquid seems to help the sauce come together. So don't be paranoid about straining the noodles too much! \n\nTop with some sliced scallion and add some blanched veg on the side (we used baby bok choy).\n\nAnd check out our Patreon if you'd like to support the project!\n\n\u00a0\u00a0/\u00a0chinesecookingdemystified\u00a0\u00a0\n\nOutro Music: \u0e04\u0e34\u0e14\u0e16\u0e36\u0e07\u0e04\u0e38\u0e13\u0e08\u0e31\u0e07 by \u0e18\u0e32\u0e19\u0e34\u0e19\u0e17\u0e23\u0e4c \u0e2d\u0e34\u0e19\u0e17\u0e23\u0e40\u0e17\u0e1e\nFound via My Analog Journal (great channel): \u00a0\u00a0\u00a0\u2022\u00a0Live\u00a0Stream:\u00a0Favourite\u00a0B-Side\u00a0Tracks\u00a0\u00a0...more...moreShow less" ], "output": "readability/", "pwd": "/data/archive/1728509784.453166", "schema": "ArchiveResult", "start_ts": "2024-10-09T21:38:23.826935+00:00", "status": "succeeded" } ], "screenshot": [], "singlefile": [ { "cmd": [ "/usr/share/archivebox/npm/node_modules/.bin/single-file", "--browser-executable-path=/usr/bin/chromium-browser", "--browser-args=[\\\"--virtual-time-budget=15000\\\", \\\"--disable-features=DarkMode\\\", \\\"--run-all-compositor-stages-before-draw\\\", \\\"--hide-scrollbars\\\", \\\"--autoplay-policy=no-user-gesture-required\\\", \\\"--no-first-run\\\", \\\"--use-fake-ui-for-media-stream\\\", \\\"--use-fake-device-for-media-stream\\\", \\\"--simulate-outdated-no-au='Tue, 31 Dec 2099 23:59:59 GMT'\\\", \\\"--headless=new\\\", \\\"--no-sandbox\\\", \\\"--no-zygote\\\", \\\"--disable-dev-shm-usage\\\", \\\"--disable-software-rasterizer\\\", \\\"--disable-sync\\\", \\\"--window-size=1440,2000\\\", \\\"--user-agent=Mozilla/5.0 (Macintosh; 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