Uploaded September 2024 | Updated September 2026, 2 weeks ago
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
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LEARN HOW TO MAKE AN AMAZING CHINESE STYLE PAN FRIED CHEUNG FUN NOODLES RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! Strap yourself in for a wild ride of flavour and amazing texture! Join me in this episode and learn how to make an incredibly simple and delicious Chinese style cheung fun recipe (stir fry rolled rice noodles) today! Let's begin
Ingredients:
75g smoked tofu
25g garlic chives
50g broccolini
250g fresh cheung fun
1 1/2 tbsp soy sauce
1 tsp dark soy sauce
1 tbsp plantbased oyster sauce
1 piece garlic (grated)
splash toasted sesame oil
1/4 tsp cayenne pepper
2 tbsp water
1 tsp avocado oil
1 tbsp chili oil (youtu.be/IkBWsfsEVkM)
75g bean sprouts
2 tsp white sesame seeds
Directions:
1. Pat dry the smoked tofu with a paper towel and slice it. Chop down the garlic chives into roughly the same length as the smoked tofu slices. Chop the broccolini into bite sized pieces. Slice the fresh cheung fun into about 2 inches in length. Then, gently release them into bite sized pieces (TIP: allow the fresh cheung fun to sit in room temperature for a few hours or heat it up in the microwave for a couple minutes to soften them up)
2. Make the sauce by combining the soy sauce, dark soy sauce, plantbased oyster sauce, one piece of grated garlic, toasted sesame oil, cayenne pepper, and 2 tbsp water. Stir the sauce and set aside
3. Heat up a nonstick pan to medium heat. Add the avocado oil followed by the smoked tofu and broccolini. Sauté for a few minutes, then set it aside. Heat the pan back to medium heat and add in the chili oil. Add in the fresh cheung fun and allow to sear in the pan for a few minutes. Give the pan a good toss and allow to sear for another couple of minutes. Add in the garlic chives, bean sprouts, the smoked tofu and broccolini, and the sauce. Sauté for about a minute untili the sauce is mostly absorbed
4. Plate and sprinkle over some 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/nYmhsGCL_yo
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE AN AMAZING CHINESE STYLE PAN FRIED CHEUNG FUN NOODLES RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! Strap yourself in for a wild ride of flavour and amazing texture! Join me in this episode and learn how to make an incredibly simple and delicious Chinese style cheung fun recipe (stir fry rolled rice noodles) today! Let's begin
Ingredients:
75g smoked tofu
25g garlic chives
50g broccolini
250g fresh cheung fun
1 1/2 tbsp soy sauce
1 tsp dark soy sauce
1 tbsp plantbased oyster sauce
1 piece garlic (grated)
splash toasted sesame oil
1/4 tsp cayenne pepper
2 tbsp water
1 tsp avocado oil
1 tbsp chili oil (youtu.be/IkBWsfsEVkM)
75g bean sprouts
2 tsp white sesame seeds
Directions:
1. Pat dry the smoked tofu with a paper towel and slice it. Chop down the garlic chives into roughly the same length as the smoked tofu slices. Chop the broccolini into bite sized pieces. Slice the fresh cheung fun into about 2 inches in length. Then, gently release them into bite sized pieces (TIP: allow the fresh cheung fun to sit in room temperature for a few hours or heat it up in the microwave for a couple minutes to soften them up)
2. Make the sauce by combining the soy sauce, dark soy sauce, plantbased oyster sauce, one piece of grated garlic, toasted sesame oil, cayenne pepper, and 2 tbsp water. Stir the sauce and set aside
3. Heat up a nonstick pan to medium heat. Add the avocado oil followed by the smoked tofu and broccolini. Sauté for a few minutes, then set it aside. Heat the pan back to medium heat and add in the chili oil. Add in the fresh cheung fun and allow to sear in the pan for a few minutes. Give the pan a good toss and allow to sear for another couple of minutes. Add in the garlic chives, bean sprouts, the smoked tofu and broccolini, and the sauce. Sauté for about a minute untili the sauce is mostly absorbed
4. Plate and sprinkle over some 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/nYmhsGCL_yo
