LAY HO LAY HO 👋🏻 I hope you’re keeping well and cooking well! If you’re new to the channel here, welcome! I’m glad you’re here. Be sure to check out and watch the entire first class of the plantbased sushi masterclass here www.yeungmancooking.com happy cooking 🥳 🍣
This recipe is amazing! For the first time I made a dish that actually tasted like it came out of a Chinese restaurant kitchen instead of just tasting “Asian inspired.” This recipe just sold a cookbook for you. Thank you for your channel!
@@janisdinter3657 I confess my ignorance and apologize for the mistake. I should not have characterized the recipe as Chinese.My comment wasn't meant to praise the authenticity of the recipe for one culture or another, but to praise the quality of the result as tasting like it came from a professional kitchen as opposed to just being a home version of a recipe.
You have such a calm vibe about you. I get a lot of anxiety whenever i want yo try a new recipe. Your style and pace gave me hope to go with steadiness. Thanks a lot!
I am a 17 year old interested in cooking....made it as soon as I read sweet and spicy in the title and it tasted really great....thank you so much for the wonderful recipe...I am a vegetarian and your channel is my top priority for all those delicious Asian recipes 😇... from India 🇮🇳
After spending a small fortune on ingredients, I can finally make most of your dishes. I tried this one and it was good. I only had one spring onion on hand, so I added garlic chives, enoki mushrooms and one bunch of baby bok choy. I cut the chili flakes to 1/2 t. Next time , I will double the maple syrup. Thank you for all your recipes.
This looks very enticing….I could imagine adding different proteins as well. Your description at the end is beautiful, so poetic! …you have a talent to be a food writer!
If you are are doing a low carb/keto like me, it's possible to make this with the following swaps: Shirataki Noodles = ramen noodles Coconut Amnios = black vinegar and dark soy sauce (coconut aminos have sweet, sour and salty flavor in one sauce) Stevia = Maple Syrup Almond nuts (or just stick to sesame seeds) = peanuts I made this dish using these swaps and it's sooo good! Instantly became part of my regular weekly meals!
Such an easy recipe, yet the way you described it towards the end added so much beauty to simplicity, and I absolutely needed to hear that. I will appreciate my next noodle dish much more because of this. Can't wait to try this recipe!
We ask & the universe answers. I have these noodles(regular spaghetti) noodles that I do not care for. They were already cooked so I was thinking I would throw them out. Shame on me! Then your video showed up in my notifications & this recipe saved the noodles. I used a Chinese fermented bean curd I already had & substituted some Siracha for the heat. I did not have any green onions so I used regular onions & rice vinegar for the black vinegar. I added fresh spinach & arugula for the green color & walnuts for the peanuts. Not your recipe at all. It turned out delicious & I thank you for your creativity bc I had a lot of substitutions but I think I came close to the flavor. I also did not waste any food.
You had all these beautiful ingredients ready and you would have thrown food away had it not been for this video? Are you mental? I hope this video and the fact you realised, that you can absolutely substitute an ingredient for something else, helps you to be more creative in the kitchen from now on. Don't throw good food away.
Your recipes have inspired me to cook East Asian recipes at home. I bought the sauces n even made chili oils. My little daughters eat them up along with veggies. It's actually better than take out from restaurants here. This recipe works amazingly well. I tuned down the spiciness and it was a quick work in the kitchen as well. All the best!
I can never make any of your recipes as I have IBS and can't eat chili, garlic or vinegar, but I'm still watching your videos. Hopefully I'll be able to make more of them some day.
Thanks so much for this easy way of making a noodle dish! I just made a variant of this and it's turned out amazing in no time at all. I have been buying takeout when I get a hankering for noodles, but after doing this I've gotten a new found confidence to make them myself. Lord be with you!
This looks so beautiful! The deep caramel color of the dish, along with the pop of green onion, is awesome! There are a few ingredients I've never tried, which I will be ordering soon - can't wait to make this with gluten-free ramen or rice noodles! Thank you for another amazing recipe! ❤ Oh, & I love the glass coffee cup with the unique handle - I have the same set.... found them at a Turkish market near my home 😋
My 17-year-old son begs me to make this dish for him 2-3 times a week!!! He cannot stop eating this dish and the ramen dishes from the cook book. Thank you Will Y💜
This looks delicious, and indeed easy to prepare. What is not easy for me are finding all the ingredients in the middle of Texas, I am very limited as to my options here. But I do appreciate these videos, I've been slowly discovering Asian cuisine and find it much easier to prepare than Italian.
I’ve made this recipe several times already because it’s perfect for an evening meal or even lunch when you don’t have the time or energy to cook something complicated or time intensive. And it’s both delicious and versatile. I’m not a huge fan of scallions, so I’ve used shallots, cabbage, carrots, green beans, and whatever other crunchy vegetables I have on hand. Thanks for posting a recipe I know I will enjoy making and eating for a very long time. I do have a question about sesame seeds, though. Is there a difference between white and black sesame seeds? They taste the same to me, but I was wondering why you use mainly white sesame seeds in your recipes. Is there a difference in nutritional content? I’m lazy and just grab whichever I find first in my pantry.
The white sesame seeds have been peeled and black ones are not. The black ones are a little bit more nutritious but the white ones are less crunchy. I hope this helps!
I prepared this plate yesterday. I modified it - added broccoli, mushrooms and one leek. Insteadof the red paste I User the fermented black bean paste. It was so so delicious! Today we ate the rest snd it was much more delicious than yesterday. Thank you for your fantastic recipies, Wil 🥰
Great Experience I had with with u DOCTOR ORAL TH-cam channel after using his herbal product & get cured from herpes & diabetes totally. Thanks so much DOCTOR ORAL channel..
Tried making noddles loads of times without success and all but gave up - but made this today and OMG - AMAZING Just Perfection - I can’t believe I was able to make a delicious tasty noodle dish - thank you soo much - I’m excited to try the other ones!!! Bless you for sharing your genius with us Xx
Exactly the recipe I needed! Thank you so much. I’ve been wanting to wean off my dependence on instant-noodles. This one will be on regular rotation. Salamat.
I absolutely love your channel...your professional quality is great...I love the fact that you even give us the recipe so we can find ingredients we have never heard of before...God bless you and yours
Just made this tonight. Used schichuan chili flakes instead of the regular. This came out fantastic! I may add mushrooms and white onion next time. This is one of those dishes that can go with anything. Another home run
I can't recommend Will enough. He has inspired me so much. I'm notvegan, so I do amend as I go along. What I learn here are some basics of what goes together. Lately, I don't use stock in my soups, even veggie soups. I use aromatics, herbs and salt. Thank you Will 😊
Hi Wil, I’ve been your follower since you had around 7000 followers and I’ve tried so many of your recipes I stopped even counting. They were all very tasty and yummy but OMG this one!!! Wil, you outdid yourself 🤣 Thank you so much for all your work you’re doing, I really appreciate you. Please, keep up good work so we can eat your delights over and over again 🙏🥰
I'm Thai born Chinese. Your way of cooking seems to unite gorgeously the asian styles. I'm wondering if your cookbooks are also available in an e-book format :)
Made this for breakfast 🤣 because it looked so good I just didn't want to wait for lunch😋 I modified it a bit to fit what I had in my pantry, and used leeks instead of green onions. Worked out great
Thank you! This was delicious! I love your well thought through videos: lovely soft music that does not compete with your warm voice, the tastefully edited videos and the pedagogical recipes! Thank you!
Spicy with a hint of sour and sweet absolutely delish. I love that your emails usually pop up when I am trying to decide what to cook 😍 thank you for another fantastic recipe that I will use again and again. 😆
This is making me drool! I thankfully have all the ingredients because you have helped me to maintain the perfect pantry for your recipes! Can't wait to make this!!
Turned out good. Had to swap a few ingredients: cider vinegar and rice syrup instead of maple and black vinegar. Tasted lovely. I will be adding this to the regular dishes. Thank you.
Great Experience I had with with u DOCTOR ORAL TH-cam channel after using his herbal product & get cured from herpes & diabetes totally. Thanks so much DOCTOR ORAL channel..
I bought the Korean chili flakes and dark soy sauce online just earlier this week. Thank you. We made Chili Garlic Noodles this past week and turned out great. I added some baby brocolini (also something I bought because of your videos) because i wasn't sure if I would get to your other recipe before it spoiled. I am trying to find Star Anise and Cardamom pods (last two ingredients to make the chili oil)
I love your channel and your receipes I was used to cook italian pasta as my grandmother was italian but thanks to you I discover now the charm and flavour of asian pasta ! thank you so much
Will, I have become a much better cook and more creative because of you and your incredible cookbooks and these delicious videos. Thank you, I LOVE any noodle dish! 👍😉💖
Thank you for sharing this with the world! Your recipes are next level. Your presentation is literally artwork. I look forward to learning from you for years to come!
@Yeung One of the things that I love the most about Aaron and Claire's channel is that they provide alternatives to ingredients that are hard to come by. For example the Doben Jen. Is there an alternative to it?
This looks so delicious! I can't wait to try this recipe. Do you use salty or unsalted peanuts in it? And what container do you use to store the gochugaru? Do you keep it in the refrigerator. The back of the package of the gochugaru that I have says to store it in the fridge, but I'm not sure that is neccessary. Than you for your wonderful recipes!
I'll definitely be trying this but probably using substitutions as I'm always afraid if I buy certain condiments, I won't use them up and they'll just clutter my pantry or fridge. I'm going to try it with dark miso paste instead of the douban jiang and rice wine vinegar instead of the black vinegar, Shoyu instead of the soy sauces and buckwheat noodles because I have those and don't have ramen.
I went ahead and bought dark soy sauce for many other sauces I'm thai and Chinese cooking but I've substituted so many things. The black vinegar doesn't really taste special so rice wine would work but make sure you get unseasoned.
@@narwhal004 Yes. Thanks for the tips. I always buy unseasoned and except for making quick "sticky rice" for sushi rolls where I use the "seasoned", (which to me seems like it just has sugar added and not much of anything else).
Well I made it tonight as I described above with these additions: I added a peeled thinly sliced organic cucumber for more freshness (and healthfulness) and since I had a 1/4 of left over raw red bell pepper, I added that considering all the various red pepper components already in the recipe. The sauce from the recipe, except for the changes I mentioned, was strictly based on the recipe. Oh. I also used only about 110 grams of the (buckwheat Japanese Soba noodles). It came out great! This recipe is a must try and don't be afraid to make it using what you have. I think you can still end up with 9/10 of the flavor experience intended in the recipe.
Great Experience I had with with u DOCTOR ORAL TH-cam channel after using his herbal product & get cured from herpes & diabetes totally. Thanks so much DOCTOR ORAL channel..
Thanks for another great video and sharing how you put this easy recipe together looks wonderful. Thanks so much for sharing. Hugs and kisses from grandma, Sandy, and Debbie.
Nice! I was just wondering how to cook the package of ramen noodles I recently bought, and here's the answer! I love that chili powder, it looks very aromatic with no seeds, just the flavor kick I need! Thanks as always
Made this for dinner last night and not only easy to make but it was delicious!!! We doubled the recipe so we can have leftovers for lunch. Served with pan seared baby bok choy so good.
LAY HO LAY HO 👋🏻 I hope you’re keeping well and cooking well! If you’re new to the channel here, welcome! I’m glad you’re here. Be sure to check out and watch the entire first class of the plantbased sushi masterclass here www.yeungmancooking.com happy cooking 🥳 🍣
Sorry weird question - what’s the slow song playing over the first part of the video?
What other vegetable can we add? I don't want an all noodle dish though this looks delicious.
@@MarcyTrinidad What about mushrooms? I like the onions very crunchy.
Enoki ,broccoli and some peppers.
Hmmmm.
@@chrisitinabobinski3798 maybe a lil bit of stir fried bok choy too, hell yeah
This recipe is amazing! For the first time I made a dish that actually tasted like it came out of a Chinese restaurant kitchen instead of just tasting “Asian inspired.” This recipe just sold a cookbook for you. Thank you for your channel!
It’s Korean
I love how this comment praises this Korean recipe's authenticity and the says it tastes like from a Chinese restaurant.
@@janisdinter3657 I confess my ignorance and apologize for the mistake. I should not have characterized the recipe as Chinese.My comment wasn't meant to praise the authenticity of the recipe for one culture or another, but to praise the quality of the result as tasting like it came from a professional kitchen as opposed to just being a home version of a recipe.
@@jeffhansen3481 All good bro. It's yummy, that's what counts after all, right?
It literally says "Sichuan Bean Sauce", you guys do know sichuan is in China right? A Korean dish with no Korean spices?
I want to say how good it feels to watch your video. There is a sense of peace, grounding, ease. It feels wonderful.
🤗
Exactly!
Must say you have a very meditative calming effect in your voice and the recipes are so alive you can actually smell and sense the taste
Couldn’t agree more!
Totally agree!
You have such a calm vibe about you. I get a lot of anxiety whenever i want yo try a new recipe. Your style and pace gave me hope to go with steadiness. Thanks a lot!
My pleasure and happy to hear you are enjoying 😌
Thanks for not having that loud chopping crunching sounds that all cooking videos have now, this was incredibly pleasant
I am a 17 year old interested in cooking....made it as soon as I read sweet and spicy in the title and it tasted really great....thank you so much for the wonderful recipe...I am a vegetarian and your channel is my top priority for all those delicious Asian recipes 😇... from India 🇮🇳
Love the calm unpolluted way of speaking and the dish looks so real you can actually feel the taste it's a 5D effect
🙌🏻
After spending a small fortune on ingredients, I can finally make most of your dishes. I tried this one and it was good. I only had one spring onion on hand, so I added garlic chives, enoki mushrooms and one bunch of baby bok choy. I cut the chili flakes to 1/2 t. Next time , I will double the maple syrup. Thank you for all your recipes.
This looks very enticing….I could imagine adding different proteins as well. Your description at the end is beautiful, so poetic! …you have a talent to be a food writer!
If you are are doing a low carb/keto like me, it's possible to make this with the following swaps:
Shirataki Noodles = ramen noodles
Coconut Amnios = black vinegar and dark soy sauce (coconut aminos have sweet, sour and salty flavor in one sauce)
Stevia = Maple Syrup
Almond nuts (or just stick to sesame seeds) = peanuts
I made this dish using these swaps and it's sooo good! Instantly became part of my regular weekly meals!
What quantity of the coconut aminos do you use? Do you still add soy sauce?
What he asked ^^
Such an easy recipe, yet the way you described it towards the end added so much beauty to simplicity, and I absolutely needed to hear that. I will appreciate my next noodle dish much more because of this. Can't wait to try this recipe!
🙌🏻🥳👨🏻🍳
Lay ho lay ho! I made this noodle dish yesterday, and now, 24 hours later, it’s all gone. This was so very delicious! Extremely delicious! Thank you!
👨🏻🍳😎 I like your style
@@YEUNGMANCOOKING got some swag bro.
Recipie is great anyone else find his voice just relaxing to listen to
🤗
We ask & the universe answers. I have these noodles(regular spaghetti) noodles that I do not care for. They were already cooked so I was thinking I would throw them out. Shame on me! Then your video showed up in my notifications & this recipe saved the noodles. I used a Chinese fermented bean curd I already had & substituted some Siracha for the heat. I did not have any green onions so I used regular onions & rice vinegar for the black vinegar. I added fresh spinach & arugula for the green color & walnuts for the peanuts. Not your recipe at all. It turned out delicious & I thank you for your creativity bc I had a lot of substitutions but I think I came close to the flavor. I also did not waste any food.
You had all these beautiful ingredients ready and you would have thrown food away had it not been for this video? Are you mental?
I hope this video and the fact you realised, that you can absolutely substitute an ingredient for something else, helps you to be more creative in the kitchen from now on. Don't throw good food away.
Wow you’re an angel for not wasting food. Congratulations
I always turn my leftover spaghetti noodles into lomein
Thats what cooking is about. Watching videos just for inspiration 😄
Children in Africa have been saved thanks to you
Your recipes have inspired me to cook East Asian recipes at home. I bought the sauces n even made chili oils. My little daughters eat them up along with veggies. It's actually better than take out from restaurants here.
This recipe works amazingly well. I tuned down the spiciness and it was a quick work in the kitchen as well. All the best!
Homemade is usually better than restaurants! Who wants food like a restaurant makes? We want food like grandma made….
Made this last night. Added baby bok choy to it and it was an instant hit with all of the family.
🙌🏻🥳👨🏻🍳
I can never make any of your recipes as I have IBS and can't eat chili, garlic or vinegar, but I'm still watching your videos. Hopefully I'll be able to make more of them some day.
Is the GAPS diet a possibility for you?
I do too, very severe. Try eating a very small amount ❤
Thanks so much for this easy way of making a noodle dish! I just made a variant of this and it's turned out amazing in no time at all. I have been buying takeout when I get a hankering for noodles, but after doing this I've gotten a new found confidence to make them myself. Lord be with you!
🥳🥳🥳
This looks so beautiful! The deep caramel color of the dish, along with the pop of green onion, is awesome! There are a few ingredients I've never tried, which I will be ordering soon - can't wait to make this with gluten-free ramen or rice noodles! Thank you for another amazing recipe! ❤ Oh, & I love the glass coffee cup with the unique handle - I have the same set.... found them at a Turkish market near my home 😋
My 17-year-old son begs me to make this dish for him 2-3 times a week!!! He cannot stop eating this dish and the ramen dishes from the cook book. Thank you Will Y💜
😎🙌🏻 happy to hear he is enjoying
17 and still can't cook easy recipes for himself? Ouch.
@@user-mr6tg1yw2ghonestly fr😂
This looks delicious, and indeed easy to prepare. What is not easy for me are finding all the ingredients in the middle of Texas, I am very limited as to my options here. But I do appreciate these videos, I've been slowly discovering Asian cuisine and find it much easier to prepare than Italian.
I've been looking for healthy but tasty, fun to cook, simple meals. Your channel is a work of art!
Thank you for all you do Wil!
🤗
You are incredible Wil. I am having a hard time finding all the vegan ingredients that I need here. But, I am very excited to continue.
Have you tried ordering from Amazon.
@@gabelogan5877 I'm in the Caribbean. No Amazon, but there is a Costco I've been told. I'm hoping I can find some good things there.
Good luck! Perhaps substitutions can work as well.
I’ve made this recipe several times already because it’s perfect for an evening meal or even lunch when you don’t have the time or energy to cook something complicated or time intensive. And it’s both delicious and versatile. I’m not a huge fan of scallions, so I’ve used shallots, cabbage, carrots, green beans, and whatever other crunchy vegetables I have on hand. Thanks for posting a recipe I know I will enjoy making and eating for a very long time.
I do have a question about sesame seeds, though. Is there a difference between white and black sesame seeds? They taste the same to me, but I was wondering why you use mainly white sesame seeds in your recipes. Is there a difference in nutritional content? I’m lazy and just grab whichever I find first in my pantry.
The white sesame seeds have been peeled and black ones are not. The black ones are a little bit more nutritious but the white ones are less crunchy. I hope this helps!
@@skylark2699 Thank you; I learned something new and useful. I appreciate the response. Have a great day.
I loved the last 2 minutes describing each ingredient function in the dish. I can taste every flavor in my mind. Thank you for sharing
🙌🏻🥳
I prepared this plate yesterday. I modified it - added broccoli, mushrooms and one leek. Insteadof the red paste I User the fermented black bean paste. It was so so delicious! Today we ate the rest snd it was much more delicious than yesterday. Thank you for your fantastic recipies, Wil 🥰
🥳🥳🥳
It was absolutely perfect! Your explanations, insights, method! Such a « simple » dish but flavorful and delicate!
Your angle of chopping skills 👌! Thank you, genuine, raw, earthly and thank God all available ingredients. Keep on preaching bro❤
👨🏻🍳🙌🏻
Great Experience I had with with u DOCTOR ORAL TH-cam channel after using his herbal product & get cured from herpes & diabetes totally. Thanks so much DOCTOR ORAL channel..
Tried making noddles loads of times without success and all but gave up - but made this today and OMG - AMAZING Just Perfection - I can’t believe I was able to make a delicious tasty noodle dish - thank you soo much - I’m excited to try the other ones!!! Bless you for sharing your genius with us Xx
🙌🏻🥳
Please post more quinoa and tofu recipes! I am trying to incorporate more plant-based protein into my diet :) love your channel
Seconded! :)
I could fall asleep watching your videos they’re so serene and your speaking voice is lovely
😴💭🥗🥡🥢
Exactly the recipe I needed! Thank you so much. I’ve been wanting to wean off my dependence on instant-noodles. This one will be on regular rotation. Salamat.
I absolutely love your channel...your professional quality is great...I love the fact that you even give us the recipe so we can find ingredients we have never heard of before...God bless you and yours
It’s a pleasure to be cooking together 🙌🏻👨🏻🍳
Just made this tonight. Used schichuan chili flakes instead of the regular. This came out fantastic! I may add mushrooms and white onion next time. This is one of those dishes that can go with anything. Another home run
So great and Sichuan chili flakes sound like a yummy addition 🙌🏻👨🏻🍳
Oh man!!! Your voice is insanely calming! The dish looks amazing but I'm being soothed to sleep at the same time lol looks incredible!
I can't recommend Will enough. He has inspired me so much. I'm notvegan, so I do amend as I go along. What I learn here are some basics of what goes together. Lately, I don't use stock in my soups, even veggie soups. I use aromatics, herbs and salt. Thank you Will 😊
🙌🏻👨🏻🍳 It is a pleasure cooking together
I am so pleased to have found your channel, your Vegan recipes look delicious. Thank you.
🙌🏻
Hi Wil, I’ve been your follower since you had around 7000 followers and I’ve tried so many of your recipes I stopped even counting. They were all very tasty and yummy but OMG this one!!! Wil, you outdid yourself 🤣 Thank you so much for all your work you’re doing, I really appreciate you. Please, keep up good work so we can eat your delights over and over again 🙏🥰
Wow! Excited to have you along the journey and it is a pleasure cooking together 👨🏻🍳🙌🏻 Keep well 🤗
I'm Thai born Chinese. Your way of cooking seems to unite gorgeously the asian styles. I'm wondering if your cookbooks are also available in an e-book format :)
They are and available over on the Yeung Man Cooking website 🥳🙌🏻 Happy cooking
Made this for breakfast 🤣 because it looked so good I just didn't want to wait for lunch😋 I modified it a bit to fit what I had in my pantry, and used leeks instead of green onions. Worked out great
👨🏻🍳👌🏻🙌🏻
For breakfast? 😅
Thank you! This was delicious! I love your well thought through videos: lovely soft music that does not compete with your warm voice, the tastefully edited videos and the pedagogical recipes! Thank you!
Spicy with a hint of sour and sweet absolutely delish. I love that your emails usually pop up when I am trying to decide what to cook 😍 thank you for another fantastic recipe that I will use again and again. 😆
Happy to hear you are enjoying 🥳🙌🏻 Keep well
It's great when you're living in a country where all these ingredients are available. I'd really like to try this recipe, looks so delicious!
🙌🏻😎👨🏻🍳 Enjoy!
I absolutely love recipes like this, easy and delicious 🤗🥰😎
😎🙌🏻
This is making me drool! I thankfully have all the ingredients because you have helped me to maintain the perfect pantry for your recipes! Can't wait to make this!!
🥳🥳🥳
Oh wow! It looks how I expect it to taste. Thanks, Wil.
🙌🏻🥳👨🏻🍳
Turned out good. Had to swap a few ingredients: cider vinegar and rice syrup instead of maple and black vinegar. Tasted lovely. I will be adding this to the regular dishes. Thank you.
🥳🥳🥳
I hadn't heard of peanuts in noodles, but they will certainly enrich the texture with their crunchy taste!
you got to try his chickpea with coconut rice.. He uses chopped hazelnuts and man what an incredible texture they give the chickpeas !
🙌🏻👨🏻🍳
Great Experience I had with with u DOCTOR ORAL TH-cam channel after using his herbal product & get cured from herpes & diabetes totally. Thanks so much DOCTOR ORAL channel..
Looks amazing , soothing music , and your voice is soothing
I bought the Korean chili flakes and dark soy sauce online just earlier this week. Thank you. We made Chili Garlic Noodles this past week and turned out great. I added some baby brocolini (also something I bought because of your videos) because i wasn't sure if I would get to your other recipe before it spoiled. I am trying to find Star Anise and Cardamom pods (last two ingredients to make the chili oil)
You will easily find in any Indian stores
Also cost plus world market if you only need a small amount
You can find star Anise and cardamoms from any Indian Grocery/ Patel store in your area. Fred Meyers also stocks Indian spices sometimes.
Third day in a row, love recipe! Added with the General Tso recipe I picked up yesterday! It's lively
🥳🥳🥳
Just made this dish! Very quick and very tasty!!LOVE!
🥳🥳🥳
What kind of noodles you used
I love your channel and your receipes
I was used to cook italian pasta as my grandmother was italian but thanks to you I discover now the charm and flavour of asian pasta ! thank you so much
Wonderful! Enjoy 🙌🏻
Will, I have become a much better cook and more creative because of you and your incredible cookbooks and these delicious videos. Thank you, I LOVE any noodle dish! 👍😉💖
🙌🏻🙌🏻🙌🏻
Hi Wil, do you have a list available of all the spices and herbs you have available n your cabinet.
First. Vegan inspiration you are !
🙌🏻
Always appreciate your vegan recipes. Thanks Will 👍
🥳🙌🏻
It’s literally every time I’m craving something. You have the recipe for it 😍❤️ Thank you 🙏
😎🙌🏻
Thank you for sharing this with the world! Your recipes are next level. Your presentation is literally artwork. I look forward to learning from you for years to come!
My pleasure and so glad to hear you are enjoying 🙌🏻👨🏻🍳
Drooling 🤤 I have to make this dish this weekend!
🙌🏻🙌🏻🙌🏻
Watching you cook with the music in the background is so relaxing
Glad you enjoy it! 🙌🏻
Looks amazing, Wil! What a great lunch idea for this coming week!
🇨🇦🇺🇸🙌
😎🙌🏻
@Yeung One of the things that I love the most about Aaron and Claire's channel is that they provide alternatives to ingredients that are hard to come by. For example the Doben Jen. Is there an alternative to it?
Thank you for your recipe, your instructions are great, it looks delicious
🥳🙌🏻
You have such a calm , lovely voice 🥰 thank you for the video !
🙌🏻👨🏻🍳
me who just have dark soy sauce: 👁👄👁
honestly, i didnt even see the recipe but the intro itself made me subscribe, no joke, this guy ate
Loved your simple recipe. I will use my spaghetti whole wheat noodles, or spaghetti vegetables noodles. Thank you. 🥰🥰
Legit, I love your voice, so calming.
This looks so delicious! I can't wait to try this recipe. Do you use salty or unsalted peanuts in it? And what container do you use to store the gochugaru? Do you keep it in the refrigerator. The back of the package of the gochugaru that I have says to store it in the fridge, but I'm not sure that is neccessary. Than you for your wonderful recipes!
Gochugaru should definitely be kept in the fridge or even the freezer. The cold helps preserve the flavor.
Hi. I’ve been lurking for a while but I went shopping for the missing ingredient today. Cooked it up and it was delicious! Thanks so much
🥳🥳🥳
Dude this recipe looks AMAZING!! excited to try it soon! 👍
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Had fun adding his 'hot spicy oil' & steak meat. The oil was used in cooking the noodles as well as marinate the beef w/it & spices. Came out great!
I'll definitely be trying this but probably using substitutions as I'm always afraid if I buy certain condiments, I won't use them up and they'll just clutter my pantry or fridge. I'm going to try it with dark miso paste instead of the douban jiang and rice wine vinegar instead of the black vinegar, Shoyu instead of the soy sauces and buckwheat noodles because I have those and don't have ramen.
I went ahead and bought dark soy sauce for many other sauces I'm thai and Chinese cooking but I've substituted so many things. The black vinegar doesn't really taste special so rice wine would work but make sure you get unseasoned.
@@narwhal004 Yes. Thanks for the tips. I always buy unseasoned and except for making quick "sticky rice" for sushi rolls where I use the "seasoned", (which to me seems like it just has sugar added and not much of anything else).
Well I made it tonight as I described above with these additions: I added a peeled thinly sliced organic cucumber for more freshness (and healthfulness) and since I had a 1/4 of left over raw red bell pepper, I added that considering all the various red pepper components already in the recipe.
The sauce from the recipe, except for the changes I mentioned, was strictly based on the recipe. Oh. I also used only about 110 grams of the (buckwheat Japanese Soba noodles). It came out great!
This recipe is a must try and don't be afraid to make it using what you have. I think you can still end up with 9/10 of the flavor experience intended in the recipe.
If you haven’t experimented with dobanjiang, you may surprise yourself how often you reach for it when it’s in your pantry.
Great Experience I had with with u DOCTOR ORAL TH-cam channel after using his herbal product & get cured from herpes & diabetes totally. Thanks so much DOCTOR ORAL channel..
Your voice is incredibly pleasant and soothing to listen to.
That’s very kind of you ☺️
Really easy to put together it may be, but getting all the ingredients is both expensive and not something you find in your regular supermarket.
I love your recipes and the musics in the background. I just love Math Rock
This channel changed my life and made me a vegetarian
Since the first time I tried gochugaru it was life-changing now I put it on everything, this recipe will be dinner today
Love noodle recipes. Surprised there’s no mushrooms 🍄 👊🏽 🦇
😎🙌🏻 (very tempted to add some and would pair nicely)
Thanks dear friend!! Another “hit” to taste!! Saludos y bendiciones desde Costa Rica 🇨🇷🇨🇷🇨🇷
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I love that you don't use a lot of processed foods like tofu or gluten
Thanks for another great video and sharing how you put this easy recipe together looks wonderful. Thanks so much for sharing. Hugs and kisses from grandma, Sandy, and Debbie.
This looks amazing. I bet it would also work well if you subbed the noodles for broccolini and beef if you wanted a lower carb/higher protein option.
This is a vegan channel
Glad I'm not the only one adding maple syrup to Asian cuisine. 😆
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We need Smell-a-Vision!!!
and taste-of vision 😉
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This looks amazing.. with all the ingredients I could smell it from here in my imagination.. would love to try this!!!!
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Nice!
I was just wondering how to cook the package of ramen noodles I recently bought, and here's the answer! I love that chili powder, it looks very aromatic with no seeds, just the flavor kick I need!
Thanks as always
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It looks fantastic, I will definitely try it. Your voice sounds so wonderful and peaceful.🙏🙏🙏
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My favorite cooking channel
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Made this and turned out so good! Adding this to my repertoire of noodles recipes ❤
Awesome BLESSINGS UPON You Sir..I Just Love Watching You Cook...Keep The Passion
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Ye know, in addition to the delicious-looking noodles, your narration by being close to the mic also works like ASMR :D Love it.
This is the most relaxing cooking video I've ever watched.
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Made this for dinner last night and not only easy to make but it was delicious!!! We doubled the recipe so we can have leftovers for lunch. Served with pan seared baby bok choy so good.
Yummm! 🙌🏻🥳
Great recipe! Would be super helpful to see the number of servings the recipe is intended for. Thanks for great channel
Sir, this is delicious & your voice is everything! Thank you for sharing! 😊
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you have such a relaxing and clear style of videos, i love it.
Glad to hear you are enjoying 🙌🏻
I LOVE IT!! YOU MAKE ME SO HUNGRY AND SO ANXIOUS TO MAKE IT. LIKE ALWAYS SO DELICIOUS. THANK YOU FOR SHARING.👏😋
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