Uploaded October 2025 | Updated September 2026, 2 weeks ago
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE THIS QUICK CHILI OIL VERMICELLI NOODLES RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! Join me in this episode as we make a simple and delicious vermicelli rice noodles recipe with chili oil and some awesome aromatics. Let's begin!
INGREDIENTS:
1/2 carrot
1 mini cucumber
30g cabbage
60g smoked tofu
1 stick green onion
few sprigs cilantro
75g enoki mushrooms
50g vermicelli
1 1/2 tbsp soy sauce
1/2 tsp dark soy sauce
1/2 tbsp rice vinegar
1 tbsp maple syrup
1 tbsp chili oil (youtu.be/IkBWsfsEVkM)
1/2 tbsp sriracha
1 tsp white sesame seeds
DIRECTIONS:
1. Bring a pot of water to boil for the noodles. Chop the carrot and mini cucumber into thin matchsticks. Thinly shred the cabbage. Slice the smoked tofu into strips. Finely chop the green onion and roughly chop the cilantro. Remove the stalk of the enoki mushrooms
2. When the water comes to a boil, turn the heat off. Place in the vermicelli, carrots, and enoki mushrooms. Give the pot a good stir and allow to cook for 2-3mins
3. Carefully drain and rinse the noodles with some water to get rid of the excess starch. Plate the noodles along with the carrots and enoki mushrooms. Plate the mini cucumbers, smoked tofu, cabbage, and green onions
4. Make the sauce by combining the soy sauce, dark soy sauce, rice vinegar, maple syrup, chili oil, and sriracha. Spoon the sauce over the noodles. Finish with some cilantro and 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/PtVJkvuOFOY
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE THIS QUICK CHILI OIL VERMICELLI NOODLES RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! Join me in this episode as we make a simple and delicious vermicelli rice noodles recipe with chili oil and some awesome aromatics. Let's begin!
INGREDIENTS:
1/2 carrot
1 mini cucumber
30g cabbage
60g smoked tofu
1 stick green onion
few sprigs cilantro
75g enoki mushrooms
50g vermicelli
1 1/2 tbsp soy sauce
1/2 tsp dark soy sauce
1/2 tbsp rice vinegar
1 tbsp maple syrup
1 tbsp chili oil (youtu.be/IkBWsfsEVkM)
1/2 tbsp sriracha
1 tsp white sesame seeds
DIRECTIONS:
1. Bring a pot of water to boil for the noodles. Chop the carrot and mini cucumber into thin matchsticks. Thinly shred the cabbage. Slice the smoked tofu into strips. Finely chop the green onion and roughly chop the cilantro. Remove the stalk of the enoki mushrooms
2. When the water comes to a boil, turn the heat off. Place in the vermicelli, carrots, and enoki mushrooms. Give the pot a good stir and allow to cook for 2-3mins
3. Carefully drain and rinse the noodles with some water to get rid of the excess starch. Plate the noodles along with the carrots and enoki mushrooms. Plate the mini cucumbers, smoked tofu, cabbage, and green onions
4. Make the sauce by combining the soy sauce, dark soy sauce, rice vinegar, maple syrup, chili oil, and sriracha. Spoon the sauce over the noodles. Finish with some cilantro and 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/PtVJkvuOFOY
