Yeung Man Cooking | THE Perfect weeknight Noodle Recipe does exist! @YEUNGMANCOOKING | Uploaded March 2024 | Updated October 2024, 55 minutes ago.
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
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LEARN HOW TO MAKE AN EASY AND TASTY UDON NOODLES STIR FRY RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! Udon noodles are one of my favourites - it's accessible, easy to cook, versatile, and has an incredibly robust texture. Join me in this episode and learn how to make a deliciously saucey udon noodles stir fry recipe today! Let's begin
Ingredients:
1/2 red onion
2 pieces garlic
1/2 carrot
50g broccolini
125g cabbage
90g smoked tofu
1 tbsp soy sauce
1 tsp dark soy sauce
1 tsp black vinegar
1 tsp toasted sesame oil
1 tbsp plantbased oyster sauce
1 tbsp avocado oil
250g udon noodles
Directions:
1. Bring a pot of water to boil for the noodles
2. Slice the red onion and garlic. Chop the carrot into thin matchsticks and chop the broccolini into bite sized pieces. Thinly shred the cabbage and slice the smoked tofu into strips
3. Make the sauce by combining the soy sauce, dark soy sauce, black vinegar, toasted sesame oil, and plantbased oyster sauce
4. Heat up a nonstick pan to medium heat. Add the avocado oil followed by the red onions. Sauté for a couple of minutes. Add the garlic and sauté for about a minute
5. Boil the noodles for a minute less than package instructions
6. Add the carrot and broccolini to the pan and sauté for a couple of minutes. Add the shredded cabbage and sauté for a couple of minutes. Then, add the smoked tofu and give the pan a stir
7. Drain the noodles and add to the pan followed by the sauce. Sauté for a couple of minutes. Plate and 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/aQlVgSCdUJo
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE AN EASY AND TASTY UDON NOODLES STIR FRY RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! Udon noodles are one of my favourites - it's accessible, easy to cook, versatile, and has an incredibly robust texture. Join me in this episode and learn how to make a deliciously saucey udon noodles stir fry recipe today! Let's begin
Ingredients:
1/2 red onion
2 pieces garlic
1/2 carrot
50g broccolini
125g cabbage
90g smoked tofu
1 tbsp soy sauce
1 tsp dark soy sauce
1 tsp black vinegar
1 tsp toasted sesame oil
1 tbsp plantbased oyster sauce
1 tbsp avocado oil
250g udon noodles
Directions:
1. Bring a pot of water to boil for the noodles
2. Slice the red onion and garlic. Chop the carrot into thin matchsticks and chop the broccolini into bite sized pieces. Thinly shred the cabbage and slice the smoked tofu into strips
3. Make the sauce by combining the soy sauce, dark soy sauce, black vinegar, toasted sesame oil, and plantbased oyster sauce
4. Heat up a nonstick pan to medium heat. Add the avocado oil followed by the red onions. Sauté for a couple of minutes. Add the garlic and sauté for about a minute
5. Boil the noodles for a minute less than package instructions
6. Add the carrot and broccolini to the pan and sauté for a couple of minutes. Add the shredded cabbage and sauté for a couple of minutes. Then, add the smoked tofu and give the pan a stir
7. Drain the noodles and add to the pan followed by the sauce. Sauté for a couple of minutes. Plate and 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/aQlVgSCdUJo
