Uploaded April 2026 | Updated September 2026, 2 weeks ago
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE CHINESE CHILI OIL KNIFE PARE NOODLES RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! Join me in this episode and learn how to make an incredibly delicious Chinese style chili oil noodles recipe today!
INGREDIENTS:
350g extra firm tofu (makes extra)
2 tbsp dark soy sauce
1 tsp umami powder (youtu.be/9J3py525fQc)
1 tbsp + 2 tsp chili oil (youtu.be/IkBWsfsEVkM)
2 sticks green onion
1-2 pieces garlic
small piece ginger
2 tsp soy sauce
2 tsp plantbased oyster sauce
splash of toasted sesame oil
100g knife pare noodles
2 tbsp peanuts
DIRECTIONS:
1. Preheat the oven to 425F. Pat dry the extra firm tofu with a paper towel and crumble into a mixing bowl. Add the dark soy sauce, umami powder, and 1 tbsp of chili oil and mix well. Then, spread onto a baking tray lined with parchment paper. Bake in the oven for 20-25mins
2. Bring some water to boil for the noodles. Chop the green onions and grate the garlic and ginger and set aside. Prep the sauce by mixing together the soy sauce, plantbased oyster sauce, and toasted sesame oil
3. Cook the knife pare noodles to package instructions (about 3mins). Then, drain out the water and set aside
4. Heat up a nonstick pan to medium heat. Add in the peanuts and toast for 2-3mins. Transfer to a pestle and mortar and coarsely crush
5. Place the pan back on medium heat and add in 2 tsp of chili oil. Place in the knife pare noodles and sauté for a couple of minutes. Add in the garlic and ginger and sauté for a couple of minutes. Add in about 1 cup of the crumbled tofu, the green onions, and the sauce. Sauté for another couple of minutes. Add in the crushed peanuts, give the pan a stir, and it's done!
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/AmGwwMrnZ5M
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE CHINESE CHILI OIL KNIFE PARE NOODLES RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! Join me in this episode and learn how to make an incredibly delicious Chinese style chili oil noodles recipe today!
INGREDIENTS:
350g extra firm tofu (makes extra)
2 tbsp dark soy sauce
1 tsp umami powder (youtu.be/9J3py525fQc)
1 tbsp + 2 tsp chili oil (youtu.be/IkBWsfsEVkM)
2 sticks green onion
1-2 pieces garlic
small piece ginger
2 tsp soy sauce
2 tsp plantbased oyster sauce
splash of toasted sesame oil
100g knife pare noodles
2 tbsp peanuts
DIRECTIONS:
1. Preheat the oven to 425F. Pat dry the extra firm tofu with a paper towel and crumble into a mixing bowl. Add the dark soy sauce, umami powder, and 1 tbsp of chili oil and mix well. Then, spread onto a baking tray lined with parchment paper. Bake in the oven for 20-25mins
2. Bring some water to boil for the noodles. Chop the green onions and grate the garlic and ginger and set aside. Prep the sauce by mixing together the soy sauce, plantbased oyster sauce, and toasted sesame oil
3. Cook the knife pare noodles to package instructions (about 3mins). Then, drain out the water and set aside
4. Heat up a nonstick pan to medium heat. Add in the peanuts and toast for 2-3mins. Transfer to a pestle and mortar and coarsely crush
5. Place the pan back on medium heat and add in 2 tsp of chili oil. Place in the knife pare noodles and sauté for a couple of minutes. Add in the garlic and ginger and sauté for a couple of minutes. Add in about 1 cup of the crumbled tofu, the green onions, and the sauce. Sauté for another couple of minutes. Add in the crushed peanuts, give the pan a stir, and it's done!
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/AmGwwMrnZ5M
