Uploaded August 2026 | Updated September 2026, 1 week ago
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE A QUICK CHINESE LO MEIN RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! Join me in this episode as we make a fast noodle recipe that's perfect for weeknights - the humble Chinese lo mein. Let's begin!
INGREDIENTS:
2 pieces garlic
3 sticks green onion
1/2 carrot
100g cabbage
60g shiitakes
1 1/2 tbsp soy sauce
1 tsp dark soy sauce
1 tsp black vinegar
1 tbsp plantbased oyster sauce
1 1/2 tbsp hoisin sauce
1/2 tsp toasted sesame oil
1 tbsp chili oil (youtu.be/IkBWsfsEVkM)
250g frozen udon noodles
1 tbsp avocado oil
85g bean sprouts
2 tsp white sesame seeds
DIRECTIONS:
1. Bring a pot of water to boil for the noodles. Thinly slice the garlic. Chop the green onions into bite sized batons. Chop the carrot into thin matchsticks. Shred the cabbage and slice the shiitakes
2. Make the sauce by combining together the soy sauce, dark soy sauce, black vinegar, plantbased oyster sauce, hoisin sauce, toasted sesame oil, and chili oil
3. Boil the frozen udon noodles for 1min less to package instructions. Rinse, drain, and set aside
4. Heat up a sauté pan to medium heat. Add the avocado oil followed by the shiitakes and garlic. Sauté for a couple of minutes. Add the green onions and sauté for a couple of minutes. Add the cabbage and carrots. Sauté for 3-4mins. Add the bean sprouts, noodles, and sauce. Give the pan a good stir to combine the noodles with the sauce
5. Plate the noodles and sprinkle with white sesame seeds to serve
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube 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.
STAY IN THE LOOP ON SOCIAL MEDIA!
Instagram: @yeungmancooking
Facebook: fb.me/yeungmancooking.com
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
You are watching:
youtu.be/Pm0iA9wBXfE
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE A QUICK CHINESE LO MEIN RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! Join me in this episode as we make a fast noodle recipe that's perfect for weeknights - the humble Chinese lo mein. Let's begin!
INGREDIENTS:
2 pieces garlic
3 sticks green onion
1/2 carrot
100g cabbage
60g shiitakes
1 1/2 tbsp soy sauce
1 tsp dark soy sauce
1 tsp black vinegar
1 tbsp plantbased oyster sauce
1 1/2 tbsp hoisin sauce
1/2 tsp toasted sesame oil
1 tbsp chili oil (youtu.be/IkBWsfsEVkM)
250g frozen udon noodles
1 tbsp avocado oil
85g bean sprouts
2 tsp white sesame seeds
DIRECTIONS:
1. Bring a pot of water to boil for the noodles. Thinly slice the garlic. Chop the green onions into bite sized batons. Chop the carrot into thin matchsticks. Shred the cabbage and slice the shiitakes
2. Make the sauce by combining together the soy sauce, dark soy sauce, black vinegar, plantbased oyster sauce, hoisin sauce, toasted sesame oil, and chili oil
3. Boil the frozen udon noodles for 1min less to package instructions. Rinse, drain, and set aside
4. Heat up a sauté pan to medium heat. Add the avocado oil followed by the shiitakes and garlic. Sauté for a couple of minutes. Add the green onions and sauté for a couple of minutes. Add the cabbage and carrots. Sauté for 3-4mins. Add the bean sprouts, noodles, and sauce. Give the pan a good stir to combine the noodles with the sauce
5. Plate the noodles and sprinkle with white sesame seeds to serve
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube 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.
STAY IN THE LOOP ON SOCIAL MEDIA!
Instagram: @yeungmancooking
Facebook: fb.me/yeungmancooking.com
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
You are watching:
youtu.be/Pm0iA9wBXfE
