The Broccoli + Noodles recipe I can eat all month long!
452.3 هزار بار بازدید -
12 ماه پیش
-
FIND YOUR COOKBOOKS, EBOOKS, RAMEN
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
https://www.yeungmancooking.com
LEARN HOW TO MAKE A QUICK BROCCOLI + TOFU BOWL RECIPE TODAY!
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 (Most addictive Red Chili Oil Recipe t...)
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.
STAY IN THE LOOP ON SOCIAL MEDIA!
Instagram: @yeungmancooking
Facebook: fb.me/yeungmancooking.com
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
https://www.yeungmancooking.com
You are watching:
The Broccoli + Noodles recipe I can e...
https://www.yeungmancooking.com
LEARN HOW TO MAKE A QUICK BROCCOLI + TOFU BOWL RECIPE TODAY!
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 (Most addictive Red Chili Oil Recipe t...)
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.
STAY IN THE LOOP ON SOCIAL MEDIA!
Instagram: @yeungmancooking
Facebook: fb.me/yeungmancooking.com
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
https://www.yeungmancooking.com
You are watching:
The Broccoli + Noodles recipe I can e...
12 ماه پیش
در تاریخ 1402/05/29 منتشر شده
است.
452,344
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