SPICE UP YOUR WEEKLY MENU with this crazy delish Garlic Chili Noodles Recipe!
ฝัง
- เผยแพร่เมื่อ 9 พ.ค. 2024
- FIND YOUR COOKBOOKS, MERCH, & SUSHI MASTERCLASS HERE:
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LEARN HOW TO MAKE A LEGIT GARLIC CHILI NOODLES RECIPE TODAY!
LAY HO LAY HO! Before we get into this delicious recipe, I must warn you that it is incredibly addictive and you may want to eat this multiple times a week! Now that you've been warned, join me in this episode and learn how to make the savoury noodle lover's dream - a delicious garlic chili noodles recipe. Let's begin
Ingredients:
100g extra firm tofu
4-5 pieces garlic
small piece ginger
3 sticks green onion
3 tbsp avocado oil
3 tsp dark soy sauce
150g knife pare noodles
1 tbsp gochugaru
1 tbsp plantbased oyster sauce
Directions:
1. Pat dry the extra firm tofu with a paper towel. Then, mash into a crumble with a fork
2. Finely chop the garlic, ginger, and green onions
3. Heat up a nonstick pan to medium heat. Add 1 tbsp of avocado oil followed by the crumbled tofu. Sauté for 3-4min
4. Add 2 tsp dark soy sauce and sauté for another couple of minutes. Set the tofu aside
5. Bring a pot of water to boil for the noodles
6. Place the nonstick pan back on medium low heat. Add 2 tbsp avocado oil followed by the garlic and ginger. Cook for about 2min
7. When the water comes to a boil, cook the noodles for 1 min less to package instructions (in this case, 3min). Stir occasionally to keep them from sticking
8. Add the gochugaru to the garlic and ginger. Cook for about 1min. Then, add the oyster sauce
9. Strain out the noodles and add to the pan. Add 1 tsp dark soy sauce and the crumbled tofu. Turn the heat up to medium and sauté for 2-3min. Add the green onions and sauté for another minute
RUBY RED SMOKEY + SPICY CHILI OIL RECIPE HERE:
• Most addictive Red Chi...
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and TH-cam chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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• SPICE UP YOUR WEEKLY M... - แนวปฏิบัติและการใช้ชีวิต
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LAY HO LAY HO ☺️ have you seen these Taiwanese knife pare noodles at your Asian grocer before? Btw, if you’re new to the channel, welcome! I’m glad you’re here. Be sure to pick up your free ebook that has 5 super easy plantbased recipes to help you get started with cooking today www.yeungmancooking.com happy cooking 🥳
I haven't yet but I'll definitely look out for it next time 🤞🏽
Really loved finding your channel!! I have made multipel recepis from it and every time its a blast to cook them! LOVE IT!! Gonna try these noodles very soon ✌️🤓
I've never seen these noodles, will definitely be looking for them next time I'm at an international market
Oh yummy 😋. Will definitely look for these next time I'm shopping Asian ingredients.
Rather than using the noodles featured in the video, Biang Biang Noodles would actually work really well as the have a very similar texture and are easy and fun to make.
I love how he’s in no rush. Patience. Relaxing. Calm. and Clean. It’s refreshing to watch a cooking video like this. I feel like other channels just make their videos so fast. Even their commentary. Don’t get me wrong tho, I love babish.
That's actually the reason why I won't watch Babish. The food looks good, but he does so fast, it grates on my nerves. It's like these young people feel like to be interesting they have to talk fast.
@@aewtx you can slow down TH-cam videos to whatever speed your little brain can handle
@@brianbadonde9251 Haha, are you really going to insult someone when you apparently lack reading comprehension?
@@aewtx Babish is literally the same speed as this and goes into detail. Be quiet with the tacky false narrative
@@quavoking You must have some hearing problems if you think they talk the same speed. Go get your ears checked.
I've made this recipe at least 7x now and it's absolute perfection. Hits the spot every time, it's so satisfying to find a recipe that is genuinely that good you can't help but make it over and over. My only advice is just to stay true to the ingredients and it won't disappoint.
Is this spicy?
yes, but you can add more or less red pepper depending on your tastes @@Thelakeside1
I love how he is to the point, smooth with direction, and the recipes are amazing but easily done by ANY home cook.. great job per usual
I have been looking for more tofu recipes to add to my diet and I love the options you provide here on your channel! I absolutely love how tofu is so versatile and people tend to misconceptualize tofu and the taste but it can be so delicious! Thank you for making this!
Agreed!! Love this channel!!
It’s the best feeling when you see a recipe and you have every ingredient. I’m going to go make this now.
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All this needs is chili oil drizzled on top, I feel like that would elevate the taste !
Did you cook it? If so, how did it turn out?!😃
@@Forever-gd7vs I was thinking the same thing!
@@Forever-gd7vs he made chili oil in the pan.... These are literally JUST chili oil noodles 😂
I made this last night & it came out so delicious! Everyone raved about it!
Thank you so much for sharing your wonderful recipes with us, you’re a blessing! 💋❤️
Your videos have a very soothing and comforting quality, giving a truly healing experience.
I can't explain what a joy it is to find a channel like this! I've always been a huge fan of Asian cuisine but it was hard to find good recipes which were vegetarian. Not only are your recipes vegan, they're also highly accessible to someone who is still building their Asian pantry! Unfortunately, I've undergone surgery earlier this month and am on a liquid diet at the moment, but I'm bookmarking this for when I can eat more normally! Cheers!
Feel better soon friend :)
Hope you are fully recovered! 🙏🕉️
I recommend you, try his recipes before you give positive comments.
I did and his recipes are terrible.
I tried the lentil rice recipe and it was spot on. I will cook again.
Praying for your healing ❤
Thank you for always going over any ingredients that we might have to stop at the Asian grocery for. I really appreciate learning more about the items, and why they are being used. 😊👍🍜🌶️
I’ve dreaded cooking all my life but now that I found your channel I’m all of a sudden excited to make these delish recipes! I went to the grocery store last night to buy the ingredients for this recipe and I’m about to make it riiight now 🎉
Wooo! 🙌🏻🥳 I am beyond excited for you to dig into the dishes. Happy cooking and keep well!
Please share the result if you see this!!
You should get his latest cookbook. It is full of amazing recipes and its the exact quality you would expect. Thick glossy pages etc.
oh man that looks so good!
😎
தலைவா , நீங்களா!!
Does it, really? Looks burnt to me
@@matthewmorley261 - That's the coloration from the dark soy sauce. As Mr Yeung said, it is used for that deep brown color. Believe me, that awful sharp bitter taste of burnt food is nowhere near this dish.
Holy moley! THIS dish was delicious! Super easy to make and so savory. I've actually been salivating over this dish for over a week. It was so good, my husband got seconds--he barely gets seconds. He did tell me this dish is absolutely a must in the meal rotation. A couple of modifications: instead of tofu I added shitake mushrooms, and the only dark soy sauce I had on hand was Coconut Amino--still so good.
Tofu is literally the only ingredient I don’t have and now I’m seriously considering using shitake instead and try it today!
Maybe I'll try your modifications as I don't eat soy products due to the phytoestrogens. I use coconut aminos instead of soy sauce as well.
@@Kidzdoc75 There is no scientific or nutritional basis not to eat phytoestrogens. They have been found to be beneficial in combatting symptoms caused by estrogen deficiency. This may be of particular benefit to premenopausal and post-menopausal women. Phytoestrogens may also play in fighting cancer as countries in asia e.g. japan or korea where the diet traditionally has a lot of soy etc. have much lower rates of breast/ovarian cancer
@@Kidzdoc75 Traditionally brewed soy sauce, as many Asian countries have made it for thousands of years, negates the phytoestrogens, so I have read. The fermentation of the soy is what matters.
@@HumanoidEuphoria To be clear, the fermentation process of TOFU is what negates the phytoestrogens. It doesn't really work if you add fermented kim-chi or soy sauce to your soy milk or McDonald's "beef" patty and expect it negate the hormonal effect of the relatively unprocessed soy.
My husband and i love garlic. Will definitely make this! We're actually been making the chili sauce recipe you did way back and have been putting the chili sauce to some of the noodle dish i make and my husband loves it!
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I’m making this for dinner tonight! I just got some of the knife cut noodles that you recommended from my local pan Asian grocer. The noodle brand is Yue Sheng. My partner and I binge watch your content and it inspired us. Thanks Wil 😀
I love when the ingredients are added and the chef is just patient, clear and knowledgeable ❤
I made this for lunch today following your recipe exactly as you have it making sure to weigh everything in grams and I have to tell you it was absolutely amazing, I love garlic noodles I make a variety of different ones but none of them have ever come close to being this good!
can you make for me too so I can verify? lol
@@Tvj_films8452 - And me!
I'm gonna try this, looks great. Btw. I recommend keeping the gochugaru in the freezer, so it doesn't go bad too quickly - Maangchi says that in her video.
This recipe along with your recipe for chili oil have been in my cooking arsenal now for several months. Your tutorials are easy to follow and super helpful… fantastic content. Thank you!
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I made this for dinner tonight. It is really good and very easy to put together. It will definitely become part of my daily round. Thank you.
This is one of my favorite easy noodle dishes to make after a long day :-) I tried your recipe right after I watched this video - super super delicious! I only had banh pho on hand but they went really nice with the sauce. Dishes this savory are always so nice to eat with a side of pickles (and I definitely went a little overboard on the savory side lol). Thanks for another sweet recipe!
What kind of pickles? Like dill pickles?
@@ryanz4772 i like a quick, spicy cucumber, onion, or daikon pickle, but i ate this with some cabbage and scallion kimchi. the extra tart of kimchi was really nice to cut through the savory
Oooohhh what a Great idea !!
@@koshercarlsjr thanks for the heads up
This was absolutely delicious! I'm not vegan, but am beginning to live like it in effect, to save money (meat is too expensive for me to buy now), and incredible meals like this are a lifesaver! For those of us transitioning away from meat (for any reason), videos like these help so much.
Omg same. The price of meat is just too high for how crappy most the product is. Much prefer plant based.
It's really better for your health
@@pamparker4047 Debatable. There are things your body needs that meat has in very high concentrations. You still need a balanced approach to food, its more the amount of meat we are eating to day that is unhealthy not that we are eating meat.
@@pamparker4047 if you like phytoestrogens messing with your hormonal balance, sure
@@generalharness8266 - Plant-based diets can be completely balanced when you use complimentary incomplete proteins together. Your body doesn't care where those amino acids came from, only that you take them in. My primary doctor has lived his whole life as a vegetarian and is doing just fine (he was raised Hindu). Though he speaks about eating well (low cholesterol, etc), he does not proselytize about vegginess; I only found out when i bumped into him at a restaurant.
I've been eyeing this recipe for a long time now and I finally tried it today! I used udon noodles instead of the knife pare noodles, but it was still super delicious! The tofu is such a great and tasty addition to the dish - it was probably my favourite part. I also made some for my family and they loved it as well. Thank you for the recipe :)
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I added on a dash of sesame oil, fried shallots and pickled green chillies. Thank you for this wonderful recipe Chef Yeung. My family and I just cook this after going back from church. Simple, fast and delicious! Love from Malaysia!
Eager to try this I made a couple insignificant substitutions and it was excellent! I’ll seek out the ‘proper’ ingredients and gladly have another go. While there are plenty of TH-camrs cooking out there, your calm demeanor and minimal to the point chat is refreshing. It’s also refreshing to see someone using well honed knife skills. You’re much safer and more efficient when you possess them. Nicely done young man.
Should be "Yeung man" at the end hahaha 😆
@@cosmocelli Hello! I did consider that!
I absolutely love listening to you describe the flavour,texture, colours etc towards the end as you’re tasting the dish!
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Hi Will you're an inspiration when we are lazy and run out of ideas of what to cook. By just watching your one cooking session gives us lots of ideas! Keep up with your credit ideas. Always looking forward to watching you :)
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Made this for dinner tonight and my family totally loved it! And thanks to your very clear instructions, I made it with complete confidence! 😁Thank you Wil! ❤️
Wooo! 🙌🏻👨🏻🍳 So great to hear
I just made this for the first time and it was delicious. The recipe was very clear, as ever, and easy to make.
For health reasons I can't take too much in the way of hot spices, so I switched out gochugaru and used a blend of red and black pepper.
Thank you again, Wil, for this superb cooking series!
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Thanks for the tip I have to order the seasoning and will try it with pepper in the mean time 🙂
@@barbaradavidson1950 Have fun. It's tasty.
Do you use the same measurements he uses or..
@@thegrumpypanda1016 I did at first, then started shifting amounts for my own tastes.
As always, amazing recipes! It's very apparent that your passion for cooking is genuine and you are constantly innovating vegan cuisine with your ideas. You're an inspiration and I hope to one day start my own vegan cooking channel as good as yours, thanks Wil!
Your channel brings food LIFE! I'm very excited to try this recipe. I'm on a "no-buy" year from books (because I'm a hopeless book addict lol), but as soon as it's over I'm purchasing all three of your books!
I love how these are fried without really "frying" them. They must have that crisp, smoky flavor in them, as if they've been barbecued.
I'd love to make this myself sometime.
I LOVE those noodles so muuucchhhh. Also this dish looks incredible. Absolutely beautiful!
😎 They really are fun to cook with and the texture is addictive. Happy new year 🥳
@@YEUNGMANCOOKING Happy New Year!
Got this in my recommended and was wondering if the recipe might be vegan or easily veganized, but then I saw Mary's comment ... so of course :D
I won't find these exact ingredients where I live, but the descriptions of the various ingredients are very helpful when I subsitute some of them.
@@thatsalt1560 amazon sell them all mate.
@@andyp7539
Yup I got the chilli powder from Amazon. Ingredients are not difficult to find.
This is now my favourite channel. I have been looking for vegan cooking that added lots of fresh ingredients that wake up the taste buds. Scallions (green onions) was added to many of the Irish recipes I grew up on and now I have a new way to use them in many healthy recipes. Thanks Wil. I am definitely going to buy your cookbooks and I think the books would be great to send as gifts to my sisters in N. Ireland.
Yes I've tried this knife posted noodles in my own kitchen before. Truly said, it has got a beautiful texture after cooking. Imagine the effect it gives when slurping it in especially when it's coated with the sauces you put in. Yums!
Just made this for dinner & it was AMAZING & SO SIMPLE!
One of my next go-to meals, thanks for sharing😊
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I made this today and it was so 🤤🤤🤤. One of my favorite dishes I’ve ever made from you!! All my favorite ingredients 🥵. Thank you!!
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Saw this this morning and made it tonight and love it. I knew immediately from the vid that I would like it, but you are right I think it will become addictive. absolutely mad for it! Thank you, you're a great teacher, great communicator and fun to watch. Love your succinctness and the simplicity and thoughtfulness of each presentation. Absolutely masterful! BRAVO!
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Just finsihed making these. They are without a doubt one of the best noodle dishes I've ever cooked. Thank you so much!
Love your variety of recipes!! thanks for sharing!!
I just wanted to extend my appreciation. I found this recipe about 2 mos ago and it has been a staple in my weekly meals. For someone who never learned to cook, this wasn’t too challenging. Someday, I’ll be confident enough to serve it to someone other than myself.
It is a pleasure to be cooking together 🙌🏻😎 Keep cooking and keep well
I almost never comment on TH-cam videos but this is already my favourite ever meal to cook and my wife also loves it. So quick and easy to make and delicious. Looking forward to trying your other recipes out - thank you!
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I really appreciate your tone and the way you leisurely go through the recipe 😊.
Discovered this channel and saw this vid yesterday (dozed off to it as it was so calming). Woke up, went to the Asian store down the street and found all the ingredients. Made the dish and it truly delivered. I think I dreamt of them (though that could be the video stored in my subconscious as I dozed off to it earlier).
I just made this for my wife and I for lunch and we both loved it! Awesome recipe, very easy to follow along to. Thank you!
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Ahhh I’m in love 😍 Can’t wait to try this out next week! All of my meals this week are your recipes & I’m already looking forward to next weeks 😂 loving the background music as well on this one ❤️
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I'm looking forward to trying this recipe. Love this channel ❤ That mushroom based oyster sauce sounds delicious 😋
Wow thank you for sharing your amazing gift for cooking with the rest of us. I wouldn't known where to begin cooking such amazing Asian dishes. Thank you and God bless you 🤗
I just cooked it, added beetroot and pointed cabbage, very tasty 😋. It was also my first time with crumbled tofu, which I will do more often in the future 👍🏻 Greetings from Germany and have a nice Sunday!
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Hey, wo hast du die oyster sauce hergekriegt? Gibt es so etwas in Deutschland?
@@s.i.0472 gibt es bei Amazon, ich hab aber die Healthy Boy Brand Vegetarische Pilzsauce genommen, ebenfalls bei Amazon 😊
Hi I prepared this dish yesterday with tofu, mushrooms as tofu was just 50gms available with me and Flat noodles with spinach as I couldn't find the same...I didn't had the same chilli powder I could not find it so I used schezwan chilli paste :-) and follow this receipe I loved it .Thanks for sharing
Coming back to this recipe every 2-3weeks. 100% one of my favorite dishes found online.
🙌🏻😎🥳 So glad to hear
This is honestly the first cookbook I have even considered buying in my life. You are great at what you do, sir. I can't wait to try this dish!
It is my pleasure to be cooking together 🙌🏻😎
We enjoyed your palak tofu tonight! We’ve had that recipe a few times a month for the last few months and still feel like it’s such a gem. Thank you ❤️
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I love those noodles. I bought them a while ago and just started using them. I love the texture and they really grab the sauce.
Where do you get these noodles??
I just discovered your channel today and I LOVE IT!! I cook a lot at home, though not a vegan or vegetarian, but your dishes look amazing and I definitely want to try them out
Welcome and happy to be cooking together 🥳
Thank you so much for your plug ins! I hope you get sponsorships from them tooo!
Just made this for a quick lunch and added Beansprouts. DELISSSSS. I'm getting the cookbook.
This was on the menu this evening and it went down a treat! (Like all your dishes if I'm to be honest!). I had to sub the knife pare noodles for regular flat fat rice noodles (they were the closest thing I had on hand) but they worked just fine. Great job Will. Thanks again!
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Rice noodles worked well? I can have gluten.
Just found your channel recently. Great inspiration, thank you . I live in Ireland & hope I can get all the ingredients here, my son is visiting from Canada shortly & I’m gonna make sure he is packing some of that lovely vegan oyster sauce 👍
Mate, I have become your fan instantly. Because of vegan food you introduced. And amount of spice you add, exactly match our"s in Sri Lankans. We are more spice lovers. This particular dish almost similar to our authentic kottu. Quality of your videos are something we should appreciate. Your genuine instructions are pretty straight forward. Kudos !!!
The noofle you used is somwthing new for us though.
Oh wow I’m drooling! That looks delicious! I love noodles, tofu and spicy food so this recipe has combination of everything I love. 😻 I will definitely give this a try. Thanks for sharing.
I LOVE that he recommended products and then said he was not sponsored, that’s a guy I can trust
That you Will?
OK, bot
What if he lied
Trust no one!
Just like trump !
Sometimes I use other noodles but I love this recipe!!! LOVE it. Makes me look forward to going to work because I have brought another delicious delectable tasty flavourful treat of a meal with me. Thank you!
I got there by an accident, I played the video that showed on my main YT page and now I’m a subscriber! Your recipes are fantastic. Sometimes I have no time or ideas for vegan/vegetarian meals so you gave me a lot of new ideas. I love this kind cuisine so I can’t wait to try all of your recipes! Greetings from Poland :)
Welcome and happy cooking 🙌🏻🥳
I’m just getting started on my journey cooking wonderful Asian food and it can be intimidating to say the least. Your easy approach to amazing recipes is so appreciated. I will be ordering your cookbooks for sure. Thank you!
Happy to be cooking together, keep well 🙌🏻
We aren’t vegan either, but we do cook vegan food quite often - definitely trying this one out! Appreciate that you used tofu, both the kiddos love it!
Discovered your channel today and loved the way you speak, teach the recipes. I will def buy your cookbook. The way the videos are shot are so high quality. Thank you
Happy to be cooking together and welcome 🙌🏻🥳
I made this for dinner last night and it was really delicious. I think that next time I make it, I'll throw in a handful of kimchi or extra veggies just for that bit of extra freshness but even without it was really good. I also love your videos and the way you speak. Most of the vegan TH-camrs that I follow make really weird mouth noises (probably due to an odd amount of smiling) when they talk so thank you for talking properly and not making weird mouth noises 😅
Just made this, it is FANTASTIC!! 😋 Super easy and delicious. Thank you for an awesome recipe 🙏🏼😄
This looks delicious Wil ! I love anything with tofu and chili. Thank you for this recipe. Keep em comin :)
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Content keeps getting more and more refined--amazing.
Thank you Will for this amazing recipe! I have made this noodle three times now, and every time I am just blown away by the flavors. The choice of using knife pare noodle really leverages this dish. I will be making it regularly from now on to satisfy my cravings :D
Woooo! 🙌🏻🥳 So great to hear
I just found this video and made these noodles. They are amazingly delicious and simple. I didn't have tofu and swapped the pepper with chipotle adobo sauce. In less than 15-minutes, I love them. Thank you so much.
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Tried this the other night and it was fabulous! Neither my husband nor I had ever had these particular noodles before but easily found them at the Asian market. Such a simple and easy recipe with bold flavors. I enjoy trying new ingredients, so thanks for the introduction to the Taiwanese noodles!
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Hi...Lay ho ma from Montreal! I am really enjoying your channel, thank you! About to prep for this delicious looking chili pasta. Where are you in Canada? Thanks for all the great you're doing on YT!!! 💜💜💜 Blessings! -John
10/10 delicious and simple. Even more exciting though, extremely versatile. I can't wait to play around with versions of this recipe!
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This looks incredible! My mouth is watering. I’ll definitely have to make this.
Decided to give this a try - didn’t have the right pepper so used a combination of cayenne and smoked paprika. It’s delicious!
Thank you for this. I have zero chances of finding the pepper that he uses so this substitute gives me hope to attempt this.
I did the same on the chili powder - was good to go.
@@Kazeneko yeah just use whatever you can find. I managed to find the gochu-something chilli paste but I thought I better leave it. I used smoked paprika + actual chilli pepper with seeds.
I was thinking many pantry items could work in this dish. And omitting the tofu would be ok for a side dish. Cilantro would work as a garnish.
Although I prefer to shop in actual stores, when I can't find thing I try Amazon--- It arrives tomorrow. . Yay!
I just got my Yeung Man Cookbook for Christmas! I'm SO EXCITED to try everything out! Thank you, Wil!
Wonderful! So excited to hear and looking forward to hearing which recipes you cook up 🙌🏻
I'll be searching for the ingredients for this recipe tomorrow because this looks amazing! Thank you for sharing!
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Made this recipe two days after viewing the video and we absolutely love it! So easy, it comes together quickly. Less than 15 minutes and you are eating a satisfying meal. This recipe made two servings for us.
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Another zen moment with your beautifully shot beautifully crafted food. Thank you again Wil.
The production value in each of video adds so much viewing pleasure.
Thank you! Thank you! I I just made these noodles today and they were so tasty. I’ve never really been big on tofu but in this recipe it was great. I used all of the same ingredients but used Cayenne pepper as I couldn’t get my hands on the Korean chilli. A very tasty dish that I will be making in future. 🙌
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Made this for the second time tonight, it’s going to be a regular, loved it. We added some crushed peanuts because we love them. Truly delicious dish. Thank you!
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I’m not vegetarian and was hesitant of trying tofu, but this is now one of my favorite dishes! I’ll definitely be more open to tofu from now on. Thank you!
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Meat eaters eat tofu all the time. It’s been a part of Asian cuisine for like, 2000 years. Not sure why you were hesitant about it, but it’s good you liked it.
This recipe also opened the tofu door for me!
Anytime I see tofu I just substitute with my protein of choice and the meal usually turns out fine...depending on the sauce color or strong or light taste I may use chicken or seafood for light sauces or light tastes and then maybe beef or whatever for darker....most works for whatever though honestly...I don't mind tofu, but I've read a couple studies indicating some sort of link between tofu consumption and cognitive impairment or cerebral atrophy...though not super conclusive I don't think as a like a direct correlation...and predominantly men. Scientific research papers published on like pubmed.gov etc... Worth looking into....I personally think people who blanket rule n condemn in absolutes any one thing in any one direction are typically closed mind and biased.... like the Greeks said.... everything in moderation. I'm sure a vegetarian heavy diet would do most people wonders...but cutting out meat altogether? This isn't directed at you I just decided to post this here for whoever or no one if no one cares lol. I try to eat mainly veggies and whole grains with less proportions in dairy meat/protein etc but still sufficient for daily needs. Point was though if you see one thing and are unsure...try it...or sub that out for the closest thing and you'll probably be fine.
@@starfire139 It doesnt look appealing at all for people not used to it. Heck i think uncooked fish, chicken and meat has some charisma (lol) to my eyes, but i guess thats because i know how good it will be when finished. Tofu looks like a lab-produced sponge to me, like, meh. Im sure im not alone, and that might be why people are hesitant to it. Also i've tried tofu sushi and it was not my thing at all. But cooked and having it blended into a dish and relying on flavors from other ingredients and spices, it works well! Im starting to come around😂
Finally found the knife pare noodles in a new Asian store so I could tast this recipe. It is absolutely amazing. The texture of the noodles, the crumble, the flavors...
Love your videos. My family actually wants me to cook now 🤣 as a side note: would you mind mentioning in the notes how many each recipe serves? It seems each recipe is different in terms of servings. Thank you again for helping me learn to make such delicious meals for my family 🧡
That’s great! And all recipes (unless otherwise mentioned) are one generous to two humbled portions 🙌🏻 Happy cooking
I'm so excited to try this!! *Q*) Thank you for featuring the plant based oyster sauce in particular! My seafood allergic heart always broke every time a recipe required it 😅 --- Love your whole energy, and the focus on good, simple ingredients that everyone can source! Gonna binge your other videos and swipe some of those cook books! 🌸
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I was making chow mein for some friends when I was traveling this year, but the lady of the house was vegan so I said "the sauce won't be quite right, I was looking for a oyster sauce made with mushrooms but I couldn't find any at the store, so we'll just do without." she laughed and said "I have some in the cupboard under the stove, behind the same brand soy sauce you just brought but I already have!"
BTW how do you find that brand of vegan oyster sauce compared to the usual Chinese kind?
Flavour is nice but definitely not as thick as the traditional sauce 🤷🏻♂️
@@YEUNGMANCOOKING good to know. Thanks!
I tried the Kikkoman but it was wayyyy too sweet for me
@@Scott65J using Kikkoman for Asian dishes is like thinking Chef Boyardee is Italian food. Don’t do it.
Made these noodles for dinner tonight. Incredibly devourable! Added some mushrooms, used brown rice tagliatelle and used leeks instead of green onions because that's what I had. Highly recommend this to fill your plates or bowls, friends. Thank you for sharing this deliciousness with us, Mr. Y! Your talents are greatly appreciated!
That’s fantastic and those additions sound scrumptious 🙌🏻
So I just made it. I found all ingredients in the new ‘Asian’ grocery here in Ararat, Victoria, Australia. We are just blissing out. We don’t have Asian restaurants food outlets here, it’s a very old school farming town, English food (halp!) although we do in Melbourne which is two hours away and a major foodie city. I miss this beautiful light flavoursome food, and this is the second of your dishes I’ve made to great reception. Thrilled with it! Thank you so, so much. You aren’t kidding about the confidence. It is DIVINE. ❤❤❤❤❤ 🤸♀️🤸♀️🤸♀️🤸♀️🤸♀️
I LOVE all your crumbled tofu recipes, and can’t wait to try this. Keep them coming!
This looks great! I’m glad I found a plant based version and I don’t have to make my own substitutes trying to wing it through the process. Much appreciation!!
This video is like meditation to me. His voice is so calming💚
Just made this dish. Used 1 pound of ground turkey instead of tofu (because my husband won't eat tofu no matter how I disguise it). Followed the rest of the recipe to a T. It was DELICIOUS! Everyone loved it so it's a new staple on my menu. I ordered the ingredients that I didn't have on Amazon. I LOVE THIS DISH. Thank you for expanding my menu.
Yummy, ground up bird flesh 😋 🧟
@@claytheist6736Let people eat what they enjoy without your fatuous, juvenile rejoinders. Go clean your room.
@claytheist6736
Yrp. GOD Himself a approved animal protein at a point in Scripture.
I can't have tofu...had cancer...nutritionist said "no." I'm fine with that.
I didn’t have tofu or green onions and the dish was still amazing!!! I can’t wait to try it with all the ingredients.
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Loved the recipe!! Made the noodles myself out of semolina and water. I also added mushrooms and zucchini and for the sauce a little sugar and doubanjiang. It was super delicious, thank you very much! ☺️☺️
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Pls share ur recipe. Tq
@@pranavkumar8965 I followed the recipe. After stir frying the tofu, I also stir fried the garlic and ginger and then added the mushrooms and zucchini. Few minutes later you add the Chinese beanpaste and little sugar.
The noodles recipe:
300g semolina
130g hot water
Dude! This dish is a potential life changer! Thrown together in 10 minutes and tasty af. Thank you
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I had to make some minor changes due to not having all the ingredients at home, like pappardelle noodles, low-sodium soy sauce, and chili flakes. I also used a little bit of chili oil to cook the garlic, ginger, and chili flakes. But oh my, it was delicious!