stir fry noodles recipe
The Broccoli + Noodles Recipe I Can Eat All Month Long!
The Broccoli + Noodles Recipe I Can Eat All Month Long!
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LAY HO MA (how’s it going in Cantonese)! This simple recipe is deliciously savoury and is surely a crowd pleaser. Join me in this episode and learn how to make an easy broccoli and tofu noodles recipe to enjoy tonight!
Ingredients:
120g vermicelli
2 pieces garlic
small piece ginger
60g broccoli
30g smoked tofu
1 tbsp soy sauce
1 tsp dark soy sauce
splash of toasted sesame oil
1 tsp cane sugar
1 tbsp plantbased oyster sauce
1/2 tsp potato starch
1 tbsp water
1+1 tsp avocado oil
1 tsp white sesame seeds
drizzle of chili oil (https://youtu.be/IkBWsfsEVkM)
Directions:
1. Boil a kettle of water for the noodles. Pour the hot water onto the vermicelli and let it soak for 1-2min. Gently loosen the noodles with chopsticks, then strain out the water
2. Thinly slice the garlic and ginger. Chop the broccoli into bite sized pieces and thinly slice the smoked tofu
3. Prep stir fry sauce by combining the soy sauce, dark soy sauce, toasted sesame oil, cane sugar, plantbased oyster sauce, potato starch, and 1 tbsp of water
4. Heat up a nonstick pan to medium heat. Add 1 tsp avocado oil followed by the broccoli and tofu. Sauté for a few minutes, then set it aside
5. Place the pan back on medium heat. Add 1 tsp avocado oil followed by the garlic and ginger. Cook for a couple of minutes
6. Add the vermicelli, broccoli, tofu, and stir fry sauce. Gently stir and fold in the noodles. Once the sauce is absorbed by the noodles, it’s done! Be careful not to overcook as vermicelli is quite thin and delicate
7. Plate the noodles, garnish with white sesame seeds, and a 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.
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VEGAN SINGAPORE STYLE NOODLES RECIPE | EASY CANTONESE CURRY RICE NOODLES
VEGAN SINGAPORE STYLE NOODLES RECIPE | EASY CANTONESE CURRY RICE NOODLES
LEARN HOW TO MAKE AN EASY VEGAN SINGAPORE STYLE RICE NOODLES RECIPE!
LAY HO MA! I absolutely love noodles. Who would’ve known that curry and rice noodles made such great friends. Join me in this episode and learn how to make an easy vegan Singapore noodles recipe so delicious, you’ll make want to make it everyday of the week! Let’s begin.
Ingredients:
1 shallot
2 pieces garlic
1 small piece ginger
1/4 red bell pepper
1/4 green bell pepper
1 cup extra firm tofu (crumbled)
3 sticks green onion
1/4lb vermicelli rice noodles
2 tbsp grapeseed oil
1 generous tbsp curry powder (see below*)
2 tbsp soy sauce
1/2 cup water
Directions:
1. Bring a pot of water to boil for the noodles
2. Thinly slice the shallot and finely chop the garlic and ginger
3. Thinly slice the bell peppers
4. Crumble one cup worth of extra firm tofu. Then, chop the green onion into batons (leave a little bit for garnish)
5. Soak the noodles in the hot water and use chopsticks to loosen them occasionally
6. Heat up a sauté pan on medium high heat. Add the grapeseed oil
7. Sauté the garlic, shallot, and ginger for 1min. Then, add in the tofu and peppers. Sauté for 2-3min
8. Strain out the noodles and add them to the pan. Then, add the curry powder, soy sauce, and 1/2 cup water
9. Add in the green onion and give the noodles a good stir for a 2-3min until the water has been absorbed and the noodles are cooked
10. Plate the noodles and garnish with some finely chopped green onion
* The curry powder I used is a pre-blended mix of turmeric, coriander, cumin, ginger, cinnamon, black pepper, fenugreek, mustard, and cardamom
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https://www.yeungmancooking.com
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!
Wil’s Recipes on Instagram: @mr_wilyeung
Wil’s Recipes on Facebook: fb.me/mrwilyeung
Wil’s Photography + Video on Instagram: @wyphotography.com
Wil’s Photography + Video on Facebook: wyphotography
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