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## The Magic of Fluffy American Pancakes

There's something about the aroma of pancakes cooking on a griddle that draws people to the kitchen. It's like a cozy blanket wrapped around a sunny morning. The quintessential American breakfast, these pancakes are a marvel of simplicity and comfort. Light, fluffy, and golden-brown, they're the perfect canvas for a drizzle of syrup and a pat of butter.

## What Are Fluffy American Pancakes?

Fluffy American Pancakes are thick, airy and dense pancakes that are usually served in American fast food restaurants like IHOP or McDonald's.

In this recipe, we are using baking powder together with plain flour to act as a leavening agent and bring that fluffy and airy consistency to our pancake.

If you have access to cake flour or self-raising flour, you can substitute this for the plain flour to make the pancakes even more fluffier. You can omit the baking powder if using self-raising flour.

## Ingredients that Make the Pancake Perfect

- 135g plain flour
- 1 tsp baking powder
- ½ tsp salt
- 2 tbsp caster sugar
- 130g milk
- 1 large egg
- Butter for frying
- Maple syrup for serving
- Extra butter for serving

## Crafting the Perfect Pancake

1. Sift the flour, baking powder, salt, and caster sugar into a large bowl.
2. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.
3. Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Let it stand for a few minutes.
4. Heat a non-stick frying pan over medium heat and add a knob of butter.
5. Once the butter melts, ladle in some batter.
6. Wait for bubbles to form on the pancake's surface, then flip it.
7. Cook until both sides are golden brown and the pancake rises to about 1cm/½in thick.
8. Serve with generous amounts of real maple syrup and extra butter.

## Pancake Tips and Tricks

Want to take your pancakes from good to great? Here are some tips:

- Consistency is Key: Use a food scale to measure your ingredients. This helps ensure your batter isn't too thick or too runny. It should easily pour off a spoon.
- Keep your heat consistent: Too high, and your pancakes will burn. Too low, and they won't fluff up.
- Test your pan's heat with a mini pancake first.
- Patience: Wait for those bubbles! They're a sign your pancake is ready to flip.
- Butter is Better: Don't skimp on the butter; it adds flavor and helps achieve that golden color.

## Ingredient Substitutes

If you can't find some ingredients, here are a few substitutes:

- Plain flour: You can use self-rising flour, just omit the baking powder and salt.
- Caster sugar: Regular granulated sugar or powdered sugar can be used instead.
- Milk: Any non-dairy milk can be used as a substitute.

## Nutrition Information

Each serving of these fluffy pancakes (about 100g) has:

- Calories: 250
- Carbohydrate Content: 40g
- Cholesterol Content: 55mg
- Fat Content: 7g
- Protein Content: 6g
- Saturated Fat Content: 3g
- Sodium Content: 300mg
- Sugar Content: 10g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 4g

Please note these values are estimates and should not be used for medical or dietary requirements.

## What Are the Secrets to Making the Easiest and Best Fluffy American Pancakes

- Sift all the dry ingredients together. Sifting the flour, sugar, baking powder and salt together ensures you won't have any lumps in your pancake batter.
- Weighing your ingredients rather than using measuring cups arguably makes the process quicker. For one, you don't have to wash different measuring cups.
- Be sure to follow the measurements in the recipe to avoid ending up with too thick or too thin a batter!
- For smaller quantities involving tablespoons and teaspoons, we recommend not to use the weighing scale as most scales will have difficulty registering these small quantities.
- Once you mix in the wet ingredients, mix into a batter without over-mixing. Over mixing is both a waste of energy and takes more time!

Check out our [blog article and guide](https://www.recipeshare.app/blog/how-to-make-pancakes-at-home).

## What Can I Serve With American Pancakes

1. Choose your syrup: honey, maple syrup, corn syrup, golden syrup. The choice is yours.
2. Choose your fruit: fresh blueberries, strawberries, raspberries, blackberries, slices of banana, or whatever you have.
3. Perhaps add your favourite jam, peanut butter, hazelnut spread like Nutella, or how about some indulgent pistachio spread?
4. Add some crunch by adding some toasted nuts like walnuts, hazelnuts, pecans, pistachios or even cashew nuts.
5. Serve with some freshly squeezed orange juice or even a healthy fruit smoothie.

## FAQs

### Why are my pancakes not fluffy?

The fluffiness of pancakes depends on the balance of ingredients and the cooking process. Overmixing the batter can lead to tough pancakes. Also, ensure your pan is not too hot or too cold.

### Can I make the batter ahead of time?

Yes, pancake batter can be made a night ahead and stored in the fridge. However, the baking powder may lose some of its leavening power overnight, so you might not get as much lift in your pancakes.

### What can I use instead of syrup for pancakes?

If you're out of maple syrup, you can top your pancakes with honey, agave nectar, or a fruit compote. Even a sprinkle of powdered sugar can do the trick.

### Can I freeze cooked pancakes?

Absolutely! Just let them cool, then place them in a single layer on a baking sheet to freeze. Once frozen, you can stack them in a freezer bag. They can be reheated in a toaster or oven.

### How do I know when it's time to flip my pancake?

When bubbles start to form on the surface of the pancake and the edges look set, it's time to give it a flip.


Learn how to make these super fluffy American pancakes from scratch with a simple ingredient list. No need to go to IHOP or McDonald's, just do it at home!

Everyday Fluffy American Pancake Recipe


## For Love of Cakey Brownies

Brownies are a beloved dessert worldwide, but cakey brownies hold a special place in many hearts. These treats are the perfect blend of a rich chocolate brownie and a soft, fluffy cake. But what makes them so irresistible? Let's delve into the history and charm of this delightful dessert.

## A Brief History of Brownies

The origin of brownies is a bit of a mystery, with various tales attributing their creation to different chefs and accidents in the kitchen. However, one thing is certain: the combination of chocolate, butter, and sugar has been winning hearts for over a century. Cakey brownies, with their unique texture, emerged as a variant for those who preferred a lighter, fluffier bite.

## Ingredients for the Perfect Cakey Brownies

- 113g unsalted butter
- 200g dark chocolate (minimum 60% cocoa), coarsely chopped
- 3 large eggs at room temperature
- 125g granulated sugar
- 110g packed light brown sugar
- ½ teaspoon salt
- 5ml pure vanilla extract
- 72g all-purpose flour, sifted
- 18g cocoa powder, sifted (I prefer this one)

## Crafting Your Cakey Brownies

1. Begin by preheating your oven to 350°F (180°C). Line an 8x8-inch metal baking pan with parchment paper, ensuring a 2-inch overhang on each side.
2. In a heatproof bowl, combine the chocolate and butter. Place this over a saucepan with about ½ inch of simmering water. Ensure the bowl doesn't touch the water. Stir until the mixture is melted and smooth. Alternatively, you can melt the ingredients in the microwave at 50% power, stirring frequently.
3. In a separate bowl, whisk together the eggs, both sugars, salt, and vanilla. Continue until the mixture is pale, thick, and fluffy. This should take about a minute or two. Once achieved, blend in the chocolate mixture until it's evenly incorporated. The batter should appear thick and glossy.
4. Gently sprinkle the sifted flour over the batter, followed by the cocoa powder. Fold these into the batter until they're evenly combined.
5. Pour the mixture into your prepared pan, spreading it out evenly. Bake for 27-30 minutes. You'll know they're done when they've puffed up, have a shiny surface, and a skewer inserted into the center comes out with a few moist crumbs. Once baked, transfer them to a wire rack and let them cool in the pan before slicing.

## What to Pair with Your Brownies

Cakey brownies are versatile and pair wonderfully with various side dishes. Consider serving them with:

- A scoop of vanilla or caramel ice cream
- Fresh berries or a berry compote
- A dollop of whipped cream or a drizzle of caramel sauce

## Nutritional Information

Based on a serving size of 50 grams:

- Calories: 220
- Carbohydrate Content: 28g
- Cholesterol Content: 45mg
- Fat Content: 11g
- Protein Content: 3g
- Saturated Fat Content: 6g
- Sodium Content: 90mg
- Sugar Content: 20g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 4g

## Ingredient Substitutes

If you're having trouble finding some ingredients or want to try a variation, consider these substitutes:

- Dark Chocolate: Semi-sweet chocolate chips or milk chocolate can be used, though the flavor may vary.
- Unsalted Butter: You can use salted butter, but reduce the added salt by half.
- Granulated Sugar: Coconut sugar or maple syrup can be alternatives, but they might change the texture slightly.

## Tips and Tricks for the Best Brownies

- Always use room temperature eggs as they mix better and result in a smoother batter.
- For an extra touch of richness, consider adding chocolate chips or chunks to the batter.
- Don't overmix the batter; this can lead to denser brownies.

## FAQs

### Why are my brownies not cakey?

The texture of brownies can be influenced by the ratio of wet to dry ingredients. For a cakier texture, consider adding an extra egg or reducing the fat content.

### Can I freeze cakey brownies?

Absolutely! Once cooled, wrap them tightly in plastic wrap and store in an airtight container. They can be frozen for up to 3 months.

### How do I know when my brownies are done?

The top should be shiny and slightly cracked. A skewer or toothpick inserted should come out with a few moist crumbs.

### Can I add nuts to my brownies?

Yes, walnuts or pecans can be a great addition. Just ensure they're chopped and evenly distributed in the batter.

### What's the difference between fudgy and cakey brownies?

The main difference lies in the texture. Fudgy brownies are denser and moist, while cakey brownies are lighter and fluffier.


Dive into the world of cakey brownies, a delightful treat that combines the richness of chocolate with the softness of cake. Learn how to make them and discover some fun facts along the way!

Cakey Brownies Recipe


<YouTube url="https://www.youtube.com/watch?v=GbL-7jPkkiU" />

## What is Java Rice?

Java Rice, often mistaken for the Indonesian 'Nasi Goreng', is a Filipino fried rice dish tinted with annatto powder and flavored with various sauces. Its name might suggest Javanese origins, but it's purely Filipino. The rice gets its distinct color from annatto (atsuete) seeds, which not only add color but a subtle flavor.

Today, we will make Chef RV's Java Rice as he did in his Easy Pork BBQ YouTube video.

## Ingredients

- Atsuete Powder: 15 grams (1 tablespoon)
- Banana Catsup: 30 grams (2 tablespoons)
- Oyster Sauce: 30 grams (2 tablespoons) (or soy sauce as an alternative)
- Cooking Oil: 60 grams (¼ cup)
- Red Pimientos: A handful, chopped
- Steamed Rice: 600-800 grams (3-4 cups)

## Cooking Process

1. Start by heating the cooking oil in a non-stick pan.
2. Introduce the annatto powder to the oil, ensuring it's well-dissolved to release its color and flavor.
3. Add the banana catsup and mix well.
4. Toss in the chopped red pimientos, giving a burst of color and a mild sweet flavor.
5. Pour in the oyster sauce (or soy sauce) for that umami touch.
6. Once the ingredients are well-combined and simmering, fold in the steamed rice.
7. Fry the rice until the flavoring is evenly distributed, ensuring every grain is coated with the vibrant mixture.

## Nutrition Information

Per 100g of serving, this dish contains:

- Calories: 180 kcal
- Carbohydrate Content: 32g
- Cholesterol Content: 0mg
- Fat Content: 4g
- Protein Content: 3g
- Saturated Fat Content: 0.5g
- Sodium Content: 300mg
- Sugar Content: 2g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 3.5g

## Perfect Pairings

Java Rice pairs beautifully with grilled dishes, especially meats like pork or chicken barbecue. It also complements fried dishes like crispy pata or fried fish. The rice's flavors balance out the smokiness of grilled dishes and the saltiness of fried foods.

## Ingredient Substitutes

- Atsuete Powder: Paprika or turmeric for color, though it will slightly alter the taste.
- Banana Catsup: Tomato ketchup with a hint of sugar.
- Oyster Sauce: Soy sauce with a pinch of brown sugar.

## Tips and Tricks

- Using a non-stick pan prevents the rice from sticking and ensures even frying.
- For a spicier kick, consider adding some chopped chili peppers.
- Avoid using freshly cooked or sitcky rice. If the rice is a day old and refrigerated, it often results in better frying as the grains separate easily.

## FAQs

### Why is my Java Rice not as vibrant?

The color largely depends on the quality and quantity of the annatto powder. Ensure it's well-dissolved in the oil for a richer hue.

### Can I use regular white rice?

Yes, any leftover rice works. However, jasmine rice or long-grain rice gives the best texture.

### How long can I store Java Rice?

It's best consumed fresh, but leftovers can be refrigerated for up to two days.


Dive into the vibrant world of Java Rice with Chef RV's signature recipe. Discover the ingredients, tips, and the magic behind this delightful dish.

Chef RV Java Rice


## What is Chicken Adobo?

Adobo is a popular Filipino dish made with meat braised in vinegar, soy sauce, bay leaves, peppercorns and garlic.

It is a staple in many Filipino households and can be made with a variety of proteins, usually chicken or pork.

The word adobo came from the Spanish word "adobar," which means "to marinate." The dish is probably indigenous the area but was later named Adobo by the colonizers due to the similarities in the way this dish was prepared.

## Ingredients

- 1kg of in-bone chicken pieces
- 2 tablespoons of cooking oil (28 grams)
- 2 tablespoons of chopped garlic (20 grams)
- 118 ml (or 1/2 cup) of cane vinegar
- 118 ml (or 1/2 cup) of soy sauce
- 118 ml (or 1/2 cup) of water
- 1 bay leaf
- 1 tablespoon of brown sugar (14 grams)
- 1 teaspoon of whole black peppercorns

## Embarking on the Adobo Adventure

1. Begin by heating your heavy-bottomed saucepan over medium-high heat. Add the cooking oil and sear the chicken pieces until golden bits begin to appear. This process imparts a nice color to your chicken and enriches the final flavor.
2. Once the chicken is well-seared, introduce the chopped garlic to the pan. Let it sauté for a bit, ensuring it doesn’t brown. The garlic adds a depth of flavor that is characteristic of Filipino Chicken Adobo.
3. It's now time to add the cane vinegar, soy sauce, water, bay leaf, and black peppercorns to the pan. Give it a good stir and let the mixture come to a boil. This is where the magic happens, as the vinegar and soy sauce work together to tenderize the chicken and infuse it with a tangy, savory flavor.
4. Upon reaching a boil, reduce the heat to low, cover the pan, and allow it to simmer for around 40-50 minutes. Make sure to stir occasionally until the sauce has reduced to a thicker consistency. This slow cooking process allows the flavors to meld together and penetrate the chicken, resulting in a dish that's bursting with taste!

## Nutrition Information

Given a serving size of around 150 grams, each serving will have:

- Calories: 250
- Carbohydrate Content: 10g
- Cholesterol Content: 70mg
- Fat Content: 15g
- Protein Content: 20g
- Saturated Fat Content: 4g
- Sodium Content: 900mg
- Sugar Content: 3g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 10g

Please note that these values are estimates and can vary depending on the specific brands of ingredients used.

## Pro Tips for Perfect Adobo Every Time

- Use bone-in chicken rather than chicken breast for more flavor. The bones release their natural juices during the cooking process, enriching the sauce with a fuller flavor.
- Give your chicken a good sear. This enhances the flavor and gives the chicken a beautiful golden color.
- Don't rush the simmering process. The slow cooking allows the flavors to meld together and penetrate the chicken.

## What Are The Other Proteins That Can Be Used To Make Adobo?

Adobo is usually made with chicken or pork. There are versions of this dish that are actually made with both, and it's called Chicken Pork Adobo.

Beef or seafood is not usually used for this dish.

## What Do You Serve With Chicken Adobo?

Chicken adobo is best eaten with plain white rice. That's it!

## FAQs

### Can I make this recipe with boneless chicken?

Yes, you can, but using bone-in chicken imparts more flavor to the dish. You also have to watch out for the cooking time especially for chicken breast as these will get tough if overcooked.

### What other types of vinegar can I use if I don't have cane vinegar?

White vinegar or apple cider vinegar are both good substitutes for cane vinegar.

### Can I use another type of meat in this recipe?

Absolutely! You can experiment with pork, beef, or even fish. Just adjust the cooking time accordingly.

### What should I serve with Filipino Chicken Adobo?

Steamed jasmine rice or garlic fried rice pairs perfectly with this dish. For a touch of green, consider a crisp, fresh salad or stir-fried vegetables.

### Can I make this recipe spicier?

Of course! Feel free to add some chopped chili peppers or a dash of hot sauce to turn up the heat.


Super easy traditional Filipino Chicken Adobo recipe made with bone-in chicken, vinegar, soy sauce, bay leaves and peppercorns. So simple yet so delicious!

Super Easy Filipino Chicken Adobo


<YouTube url="https://www.youtube.com/watch?v=8L5U0XAirl8&t=42s" />

## A Glimpse into the World of Sweet and Sour Pork

Sweet and Sour Pork, a dish that has traveled continents and won hearts, is a testament to the culinary genius of traditional Chinese cooking.

Chef RV brings his unique touch to this classic, ensuring every bite is a delightful experience.

But what makes this dish so special? Let's embark on a culinary journey and find out!

## Ingredients

### For the Pork

- 1000 grams (1 kilo) Pork meat, cut into strips
- 1 ½ teaspoon salt
- 1 tablespoon soy sauce
- 1 tablespoon calamansi juice
- 1 teaspoon grated ginger
- ½ teaspoon cinnamon powder
- 1 teaspoon black pepper
- 59 ml (¼ cup) fresh milk
- 450-675 grams (2-3 cups) cassava starch

### For the Sauce

- 118 ml (½ cup) white vinegar
- 118 ml (½ cup) banana catsup
- 75 grams (¼ cup + 2 tablespoons) white sugar
- 118 ml (½ cup) water
- 4 teaspoons cornstarch
- 1 white onion, sliced
- 113 grams (½ cup) pineapple chunks
- Salt and pepper, to taste

## Method

1. Begin by marinating the pork. Combine the pork strips, salt, soy sauce, calamansi juice, black pepper, ginger, cinnamon powder, and fresh milk. Mix well and set aside.
2. In a separate bowl, prepare the sauce. Mix the white vinegar, banana catsup, white sugar, water, and cornstarch. Ensure the cornstarch dissolves completely.
3. Heat a pan and pour the sauce mixture. As it begins to boil, add the sliced onions and pineapple chunks. Season with salt and pepper. Cook until the sauce thickens and becomes translucent.
4. For the pork, coat each marinated strip in cassava starch.
5. Deep fry the coated pork strips in hot oil until they turn golden brown. Ensure the oil is adequately hot for a crispy outcome.
6. Once fried, toss the pork in the prepared sauce or serve the sauce on the side, as per preference.

## The Magic Behind the Ingredients

Sweet and Sour Pork is a symphony of flavors, and each ingredient plays a crucial role. The banana catsup, not commonly found in traditional recipes, adds a unique sweetness, while the calamansi juice imparts a tangy zest. The use of cassava starch ensures a crispy coating, making every bite a crunchy delight.

## Ingredient Substitutes

- Banana Catsup: Can be replaced with tomato ketchup or tomato sauce.
- Calamansi Juice: Lemon or lime juice works as a great alternative.
- Cassava Starch: Potato starch or cornstarch can be used for a similar crispy outcome.

## Tips and Tricks from Chef RV's Kitchen

- Ensure the oil is adequately hot before frying for a crispy texture.
- The sauce should be brought to a full boil when cooking with cornstarch.
- For a more aromatic touch, consider adding a pinch of Chinese Five Spice.

## Nutritional Information

Assuming 8 servings, approximately 150 grams per serving:

- Calories: 350 kcal
- Carbohydrate Content: 40g
- Cholesterol Content: 70mg
- Fat Content: 12g
- Protein Content: 25g
- Saturated Fat Content: 4g
- Sodium Content: 850mg
- Sugar Content: 10g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 8g

Note: The above nutritional values are approximate and may vary based on preparation methods.

## Perfect Pairings: What to Serve with Sweet and Sour Pork

Sweet and Sour Pork is a versatile dish that pairs well with various sides. Consider serving it with steamed jasmine rice, stir-fried vegetables, or even a light cucumber salad. For those looking to explore, a side of dim sum or spring rolls can elevate the dining experience.

## FAQs

### Why use banana catsup instead of the regular one?

Banana catsup offers a distinct sweetness and flavor profile, enhancing the overall taste of the dish.

### Can I use chicken instead of pork?

Absolutely! Chicken can be a great substitute, ensuring you adjust the cooking time accordingly.

### How can I store leftover Sweet and Sour Pork?

Store in an airtight container and refrigerate. It's best consumed within 2-3 days.

## Final Thoughts

Chef RV's Sweet and Sour Pork is more than just a dish; it's an experience. The perfect blend of flavors, combined with the chef's unique touch, makes it a must-try. Whether you're a seasoned cook or a newbie, this recipe promises a delightful culinary journey. Happy cooking!


Dive into Chef RV's delectable Sweet and Sour Pork recipe, a classic dish with a twist. Discover the ingredients, preparation techniques, and some fun facts about this beloved dish.

Chef RV Sweet and Sour Pork


## Thai Cuisine - The Master of Harmony

Thai cuisine is renowned worldwide for its perfect balance of five fundamental flavors: sweet, spicy, sour, bitter, and salty. At the heart of this harmony lies the Vegan Thai Noodle Salad with Peanut Sauce. A satisfying symphony of colorful veggies, hearty noodles, and an irresistible peanut sauce, this recipe is a feast for both the eyes and the palate.

## The Star Ingredient - Peanut Sauce

An essential part of Thai cuisine, the peanut sauce adds a rich, creamy texture and a depth of flavor that's truly captivating. It's a tantalizing blend of salty, sweet, and spicy, with a hint of tangy citrus. It's so good, it'll have you licking the spoon!

## Ingredients

### For the Noodle Salad

- 200g of your favorite noodles or pasta
- 472g (about 4 cups) of mixed vegetables like red cabbage, carrots, and radish, shredded
- 1 red bell pepper, finely sliced
- 3 scallions, finely sliced
- 1/2 bunch of coriander, chopped (roughly 50g)
- A handful of crushed peanuts for garnish (around 50g)

### For the Peanut Sauce

- 1 tsp of minced ginger
- 1 tsp of minced garlic
- 100g of peanut butter
- Juice of 1 orange (approximately 125g)
- Juice of 1 lime (approximately 30g)
- 4 tbsp of soy sauce
- 5 tbsp of honey
- 4 tbsp of sesame oil
- 1 tsp of cayenne pepper
- 1 tsp of salt

### For Garnish

- Sesame seeds to garnish
- Spinach leaves to serve

## Creating the Magic

1. Start by cooking your pasta as per the package instructions. Once cooked, drain it and set it aside to cool.
2. To make the peanut sauce, mix together the minced ginger, garlic, peanut butter, orange juice, lime juice, soy sauce, honey, cayenne pepper, and salt. Adjust the seasoning to your taste.
3. Toss the shredded vegetables and noodles together, then drizzle in the peanut sauce and mix it in. Season as desired and voila, your Vegan Thai Noodle Salad with Peanut Sauce is ready to serve!

## Nutritional Value

Each serving of aroudn 250 grams provides:

- Calories: 286
- Carbohydrates: 39.9g
- Cholesterol: 0mg
- Fat: 13g
- Saturated Fat: 2.1g
- Protein: 3.8g
- Sodium: 374mg
- Sugar: 13.3g
- Trans Fat: 0g
- Unsaturated Fat: 10.9g

Please note that these values are estimates and should not be used for medical or dietary requirements.

## Serving Suggestions

The beauty of this salad is that it's a complete meal in itself. But if you're looking for something to pair it with, try a light, refreshing Thai iced tea or a crisp white wine like Sauvignon Blanc to balance the spice. If you want to keep things purely Thai, a side of fresh spring rolls or a hot Tom Yum soup would work wonders too!

## Tips and Tricks to Nail the Recipe

- For a chunkier peanut sauce, use crunchy peanut butter. It adds an extra layer of texture that's quite satisfying.
- You can add some tofu or tempeh for an extra protein kick. Just pan-fry it until crispy and toss it in!
- If the peanut sauce is too thick, loosen it up with a bit of water or coconut milk.

## Substitute Suggestions

Can't find some ingredients? No worries, you can still create a fantastic salad.

- Any crunchy vegetables will work in place of cabbage, carrots, and radish. Think broccoli, cucumber, or even snap peas.
- If you can't find scallions, use regular onions or chives.
- Instead of honey, you can use agave nectar or maple syrup.
- No sesame oil? Use olive oil or peanut oil instead.
- If cayenne pepper is too spicy for you, use paprika.

## FAQs

### Can I make this salad ahead of time?

Absolutely! In fact, it tastes even better when the flavors have had a chance to mingle. Just keep the sauce separate and mix it in right before serving.

### Can I use different noodles?

Sure! Soba, Udon, Rice noodles, or even whole wheat spaghetti work great in this recipe.

### Can I add some heat to this salad?

Of course, if you like it hot, add some chopped red chilies or a dash of hot sauce to the peanut dressing.

### What can I use instead of peanut butter?

If you're allergic to peanuts, almond butter or sunflower seed butter can be great alternatives.

### How long does this salad keep?

This salad will keep for about 3 days in the fridge, making it perfect for meal prep. Just remember to store the sauce separately.


Delicious sweet, sour and nutty vegetables and Asian noodles salad. Completely vegan and gluten free and it is so easy to prepare. Perfect for busy weeks.

Easy Recipes

Everyday Fluffy American Pancake Recipe

Cakey Brownies Recipe

Chef RV Java Rice

Super Easy Filipino Chicken Adobo

Chef RV Sweet and Sour Pork

Thai Noodle Salad with Peanut Sauce