Uploaded July 2026 | Updated September 2026, 2 weeks ago
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE KOREAN STYLE PAN NOODLES RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! Join me in this episode as we make a quick Korean style thick pan noodles recipe to enjoy tonight!
INGREDIENTS:
2 pieces garlic
small piece ginger
2 sticks green onion
1 tomato
1 tbsp gochujang
1/2 tbsp soy sauce
1 tsp dark soy sauce
1/2 tbsp maple syrup
1/2 tsp toasted oil
pinch of cayenne pepper
1 tsp avocado oil
250g frozen udon noodles
2 tbsp coconut cream
1/2 cup tofu crumble (youtu.be/vvrxQhzwJ4s)
chili threads to serve
white sesame seeds to serve
DIRECTIONS:
1. Bring some water to boil for the noodles. Crush, peel, and finely chop the garlic. Finely chop the ginger. Chop the green onions. Dice the tomato. Prep the sauce by combining together the gochujang, soy sauce, dark soy sauce, maple syrup, toasted sesame oil, and cayenne pepper
2. Heat up a sauté pan to medium low heat. Add in the avocado oil followed by the garlic and ginger. Sauté for about 1min. Add the tomato and sauté for a couple of minutes
3. When the water comes to a boil, cook the frozen udon noodles to package instructions
4. Pour the sauce into the sauté pan and add in the coconut cream. Turn up the heat to medium, stir, and cook for 2-3mins. Drain out the noodles and add to the pan. Give the pan a good stir. Add in the tofu crumble and half of the chopped green onions. Give the pan a good stir
5. Plate and garnish with the remaining green onions, chili threads, 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/ThmtHv4_EEA
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE KOREAN STYLE PAN NOODLES RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! Join me in this episode as we make a quick Korean style thick pan noodles recipe to enjoy tonight!
INGREDIENTS:
2 pieces garlic
small piece ginger
2 sticks green onion
1 tomato
1 tbsp gochujang
1/2 tbsp soy sauce
1 tsp dark soy sauce
1/2 tbsp maple syrup
1/2 tsp toasted oil
pinch of cayenne pepper
1 tsp avocado oil
250g frozen udon noodles
2 tbsp coconut cream
1/2 cup tofu crumble (youtu.be/vvrxQhzwJ4s)
chili threads to serve
white sesame seeds to serve
DIRECTIONS:
1. Bring some water to boil for the noodles. Crush, peel, and finely chop the garlic. Finely chop the ginger. Chop the green onions. Dice the tomato. Prep the sauce by combining together the gochujang, soy sauce, dark soy sauce, maple syrup, toasted sesame oil, and cayenne pepper
2. Heat up a sauté pan to medium low heat. Add in the avocado oil followed by the garlic and ginger. Sauté for about 1min. Add the tomato and sauté for a couple of minutes
3. When the water comes to a boil, cook the frozen udon noodles to package instructions
4. Pour the sauce into the sauté pan and add in the coconut cream. Turn up the heat to medium, stir, and cook for 2-3mins. Drain out the noodles and add to the pan. Give the pan a good stir. Add in the tofu crumble and half of the chopped green onions. Give the pan a good stir
5. Plate and garnish with the remaining green onions, chili threads, 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/ThmtHv4_EEA
