Andrew Zimmern Cooks: Cold Peanut Sesame Noodles

These Sichuan-style cold peanut sesame noodles are a favorite meal in the Zimmern household. It’s a simple, approachable dish with complex flavors that speak to kids and adults. The sauce is so delicious I’d suggest making extras to use as a salad dressing or dipping sauce for grilled chicken.
Recipe: bit.ly/3jGMJer

[@gwc6953]

Bro how has your channel not blown up I'm so happy to have found you

[@sahkia3326]

Perfect Andrew as Always.....

[@m.theresa1385]

Yum! I love your recipe, though I do often make my sauce slightly thicker . I also sometimes add a few sesame seeds or some crushed peanuts depending on my mood.. so so delicious.

[@sritter66]

I never thought of using a spoon to peel ginger!

[@david3199]

Most under rated chef on this platform. Love your stuff man.

[@AndrewZimmern]

I appreciate that! Thank you for watching

[@jaduvalify]

Very good recipe and video. Very good instructions.

[@GoodWillPrevail]

I made these today and they were delicious!

[@ryanshnoztwazzle8605]

looks nice for summer, its near the end of winter here in Aus and I've been enjoying a similar hot dish called dan dan noodles

[@evanpschneider]

great video, thanks!!

[@buffiecar]

Looks so good!

[@AndrewZimmern]

It is!

[@B-leafer]

I found you!! Very nice dish. However, i am enamored with that crazy awesome gorgeous chefs knife! Trying to get a long glimpse of it but not very successful. I'm sure there is a fabulous back story to it which i bet you would love to share! So... Please do! Ty in advance sir. Love all your shows btw!

[@vonschtuppable]

I laughed at your Mrs. Eisenhower joke. 😂

[@anakarmelalopez7962]

It's good to know you jave this channel. Please be healthy.😂❤😅

[@anakarmelalopez7962]

Julia?😂

[@MenaceTv369]

Love your tv show. Came to find out you got a yt. Awesome!

[@AndrewZimmern]

Glad you found my channel, welcome!

[@everydayden5826]

Such a great recipe ! I've been a big fan for years and I am glad you are getting noticed for your talents. I love the shape of that Damascus knife, who's is it ? I love Japanese steel, both blue and white, as well as Bob Kramer's designed knives here in America. Best to you and yours. -- dennis

[@bearwonder1]

Yummy 😋

[@jintran2910]

Yep

[@LannieLord]

Best Sesame Noodles on Earth: Sammy's Noodles , NYC.

[@laurenschenck5355]

Andrew can you do some desserts 🍮 that would be amazing 😻 too

[@AndrewZimmern]

I have some desserts on my channel, but I'd love to do more in the future! Feel free to check out some of my other recipes, like my buttermilk panna cotta, until then kzbin.info/www/bejne/i4badIONprVoh7s

[@laurenschenck5355]

@@AndrewZimmern Thank you 😊 definitely will 😀

[@islandhopper753]

My mouth is drooling. Can this dressings be used on those Japanese noodles?

[@majoroldladyakamom6948]

This dressing, singular. These or those dressingS, plural. Thanks for the grammatical giggle... 🤣

[@carlajackson3137]

No, that would start a new world war! And they would know that you started it! Please only make this the way Andrew presents it, do not adapt it to suit your pantry or tastes. Just kidding, if you want it on different noods then go for it!

[@AndrewZimmern]

If it looks good, eat it!

[@lauragilbert9326]

Was wondering what you would suggest for a cucumber substitute for this dish? The dish looks amazing, but cucumbers cause extremely painful heartburn for me. I know there are several substitutes for cucumber out there, zucchini being the most prevalent, but I can't see that offering the same crisp freshness as a cucumber for contrast in this and as I do not like celery at all, that's out. I'm leaning toward just using a little Napa cabbage or maybe even daikon radish, but not sure if it would provide the same appeal. Can I get your take on that, or other suggestions? 😋😄

[@osvaldobenavides5086]

Bean sprouts are often used

[@m.theresa1385]

My local restaurant makes an excellent version of this and tops it with crisp julienned string beans of some sort. So delish I always ask for double toppings. (Edit: some add carrots too)

[@kurtbunker8926]

Always enjoy your videos chef, watching your stuff awhile, informative 👍 and helpful when I cook and attempt new recipes.

[@AndrewZimmern]

Glad to hear it!

[@stacyfrederick9183]

Speaking of desserts; is anyone familiar with a dish made with this so called white fungus, either lotus seeds or preferably gingko nuts and some sweet wine broth made with rice wine or mirin? I had the pleasure of having this dish just a few times at a restaurant called the China Star on Murray Avenue in Squirrel Hill quite a number of years ago. They have since gone out of business. It would be wonderful if the ingredients could be mail ordered and kept in the fridge and assembled and cooked in the microwave. I also had a chance to have wok fried water chestnut cake which is a type of gelatin like dessert with cinnamon, nutmeg, possibly ginger, allspice, cardamom and coconut sugar or jaggery in a syrup at a place called the Sun Penang on Forbes Avenue also in Squirrel Hill. Sadly they too went out of business. Bummer! They also had a totally awesome Malaysian barbecued fish wrapped in banana leaves and a rice pudding called peluhitam ( probably not spelling that correctly, bear with me on this one) made with that purple black rice that turned the coconut milk sauce purple like an indelible pencil. Awesome sauce! I don't have the set up or the time to cook; so something that comes ready made mail order would be great. Long story.

[@danw283]

Consider putting crushed peanuts on top

[@dianadrache3049]

You know what?... This sounds so freakin' fantastic to me but I do not want to go out and buy all these ingredients, come oooon, I know you know how to pair it down to a few simple ingredients for us lazy cooks! 😏😂🤣 I love you AND your cooking skills, but Please what else do you have for me how else can I get the same meal with less steps! I love this flavor profile!!

[@2wheelman]

hahaha he has more time on his hands then we do.

[@laurenschenck5355]

My favorite DELICIOUS 😋 🥰🥰🥰🥰

[@davehu8829]

The yellow color may not from dye but soda ash.

[@majoroldladyakamom6948]

...may not BE from... Thanks for the grammatical giggle. 👍

[@hardfugoo1]

@@majoroldladyakamom6948 you’re too old to be that awful

[@espoespo3557]

I miss Bizarre Foods. That show was soooooooo good.

[@VoiceOfReason5487]

Constructive criticism: some of your videos go on for too long, this one was just right. Keep 'em coming!

[@TWOCOWS1]

Or, just pick up the phone and order it in. Now you know why no one make this--200 ingredients, that will never be used again in a norma kitchen, Yeah, "Sichuan chilly" for sure

[@russcomp1920]

No reason to scrape off the ginger skin at all especially if you're going to blend all of it. Use all of it!

[@elizamccroskey1708]

No Andrew, not every neighborhood in America has an Asian market.

[@ChainMailForFun]

The recipe looks tasty, but I find your comment "the last time I used the Osterizer 110th horsepower classic was back when Dwight Eisenhower was President. Mrs Eisenhower loved it when I would go over and cook this dish for her." to be a little suspect. Given that you were (according to Wikipedia en.wikipedia.org/wiki/Andrew_Zimmern) born in 1961, and Dwight Eisenhower was President until 1961 (he died in 1969), it is highly unlikely that you were using the Osterizer.