Uploaded March 2025 | Updated September 2026, 2 weeks ago
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE A RESTAURANT QUALITY SPICY GARLIC RAMEN RECIPE AT HOME!
LAY HO MA (how's it going in Cantonese)! Buckle up for this simple but extraordinary noodle soup recipe. This spicy garlic ramen is top shelf awesome! Let's begin!
INGREDIENTS:
1 large king oyster mushroom
1 tsp umami powder (youtu.be/9J3py525fQc)
1/2 tsp smoked paprika
1 + 1 tsp avocado oil
1 tbsp Chinese chili paste (youtube.com/shorts/4vISiC0fMIQ)
1 cup veggie stock (youtu.be/G8Sygrs76nc)
1 cup soy milk
1 tbsp soy sauce
90g ramen noodles
green onions to serve
chili threads to serve
white sesame seeds to serve
chili oil to serve (youtu.be/IkBWsfsEVkM)
DIRECTIONS:
1. Preheat the oven to 400F
2. Shred the large king oyster mushroom by clawing at it with a fork, then place in to a mixing bowl. Add the umami powder, smoked paprika, and 1 tsp avocado oil. Mix to coat, then spread onto a baking tray lined with parchment paper. Bake in the oven for about 20mins
3. Bring a pot of water to boil for the noodles
4. In a small saucepan, add in the Chinese chili paste with 1 tsp avocado oil. Stir and cook on medium heat for a couple of minutes. Add the veggie stock, stir, and bring to a boil. Turn the heat to medium low, give it a minute, then add in the soy milk. Stir to combine and add the soy sauce
5. Boil the ramen noodles to package instructions. Occasionally stir the broth on medium low heat
6. Carefully pour the broth into the serving bowl (through a sieve is recommended). When the noodles are cooked, strain them out and rinse under some hot water (if them seem too starchy).
7. Carefully place the noodles into the serving bowl. Assemble the toppings starting with the mushrooms, some freshly chopped green onions, chili threads, white sesame seeds, and a generous drizzle of chili oil
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/EZ0PngUIGU4
ID: YFYEGHMHEJUL41T9
ID: UJ1XTHEP7NZOMOO4
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE A RESTAURANT QUALITY SPICY GARLIC RAMEN RECIPE AT HOME!
LAY HO MA (how's it going in Cantonese)! Buckle up for this simple but extraordinary noodle soup recipe. This spicy garlic ramen is top shelf awesome! Let's begin!
INGREDIENTS:
1 large king oyster mushroom
1 tsp umami powder (youtu.be/9J3py525fQc)
1/2 tsp smoked paprika
1 + 1 tsp avocado oil
1 tbsp Chinese chili paste (youtube.com/shorts/4vISiC0fMIQ)
1 cup veggie stock (youtu.be/G8Sygrs76nc)
1 cup soy milk
1 tbsp soy sauce
90g ramen noodles
green onions to serve
chili threads to serve
white sesame seeds to serve
chili oil to serve (youtu.be/IkBWsfsEVkM)
DIRECTIONS:
1. Preheat the oven to 400F
2. Shred the large king oyster mushroom by clawing at it with a fork, then place in to a mixing bowl. Add the umami powder, smoked paprika, and 1 tsp avocado oil. Mix to coat, then spread onto a baking tray lined with parchment paper. Bake in the oven for about 20mins
3. Bring a pot of water to boil for the noodles
4. In a small saucepan, add in the Chinese chili paste with 1 tsp avocado oil. Stir and cook on medium heat for a couple of minutes. Add the veggie stock, stir, and bring to a boil. Turn the heat to medium low, give it a minute, then add in the soy milk. Stir to combine and add the soy sauce
5. Boil the ramen noodles to package instructions. Occasionally stir the broth on medium low heat
6. Carefully pour the broth into the serving bowl (through a sieve is recommended). When the noodles are cooked, strain them out and rinse under some hot water (if them seem too starchy).
7. Carefully place the noodles into the serving bowl. Assemble the toppings starting with the mushrooms, some freshly chopped green onions, chili threads, white sesame seeds, and a generous drizzle of chili oil
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/EZ0PngUIGU4
ID: YFYEGHMHEJUL41T9
ID: UJ1XTHEP7NZOMOO4
