Do me a FLAVOUR and try this tasty Lo Mein Noodles recipe

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HOW TO MAKE EASY CHINESE LO MEIN RECIPE THAT'S BETTER THAN TAKEOUT!

LAY HO MA (how's it going in Cantonese)! This recipe is all about simple, quick, and full of flavour. Join me in this episode and learn how to make a delicious Chinese style Lo Mein recipe right at home. Let's begin

Ingredients:
2 pieces garlic
3 sticks green onion
1/2 carrot
100g cabbage
60g fresh shiitake mushrooms
1 1/2 tbsp soy sauce
1 tsp dark soy sauce
1 tsp black vinegar
1 tbsp plantbased oyster sauce
1 1/2 tbsp hoisin sauce
splash of toasted sesame oil
250g frozen udon noodles
1 tbsp avocado oil
85g bean sprouts
2 tsp white sesame seeds

Directions:
1. Bring a pot of water for the noodles
2. Thinly slice the garlic. Chop the green onions into bite sized sticks. Chop the carrot into thin matchsticks. Shred the cabbage and slice the fresh shiitake mushrooms
3. Make the sauce by combining together the soy sauce, dark soy sauce, black vinegar, plantbased oyster sauce, hoisin sauce, toasted sesame oil, and chili oil
4. Boil the noodles for 1min less to package instructions (in this case about 3min)
5. Rinse and drain the noodles and set it aside
6. Heat up a sauté pan to medium heat. Add the avocado oil followed by the mushrooms and garlic. Sauté for a couple of minutes
7. Add the green onions and sauté for a couple of minutes. Add the cabbage and carrots. Sauté for 3-4min
8. Add the bean sprouts, noodles, and sauce. Give the pan a good stir to combine the noodles with the sauce
9. Plate the noodles and sprinkle with white sesame seeds to serve

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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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You are watching:

[YEUNGMANCOOKING]

LAY HO THERE 👋🏻 I hope you’re keeping well and cooking well! If you’re new to the channel here, be sure to pick up your free ebook that has 5 super easy plantbased recipes to get you started with cooking today www.yeungmancooking.com happy cooking 🥳

[imdc]

I don't know about anyone else but as I watched this dish come together my mouth began to water in anticipation!

[wendypeterwendywendy]

Your cupboard! I had to pause and rewind to get a good look! You are a master of organisation.

[jojo]

The little emojis during sauce 😂 Gave me a chuckle. I've been craving a good noodle recipe and this is it!

[megsarna]

I like your Spice cabinet. It's so neat, a well organized treasure trove. The flavors of this recipe look just awesome.

[andiincali.]

It used to be a mystery to me how they make noodles taste so good at a restaurant. When I tried to make them at home they didn't come out right. Thanks to you, mystery solved. 🥰🍜

[normavalle]

Your voice is so perfect to follow you in this recipe

[debbielente]

Hi William. Love your voice your program and your extensive spice collection. Lol. God Bless you and your family. Take care

[cw]

It is nice that you talk about how the various ingredients affect the flavor of the dish.

[jencollier]

Thank you for the sauce ingredient explanations!

[debbeleigh]

I like how you explain the flavors of the sauce ingredients. Looks delicious. Happy Sunday ❤

[marinelastone]

You are always so Amazing ! The way you teaching is so calm brings tranquility to our home n the food is so delicious, 👍LIKE

[tazg]

Just seeing the finished dish, it has to be mouthwatering delish. Im Asian from PI and we have our version of it. As a senior however, I would tweak the amount of the sauces down toabout half to keep the sodium lower. I dont think I would be sacrificing on the taste too much. It could just come out lighter without having to sacrifice taste. Besides I could just add more none salt seasonings to rev up the flavor.

[dazedconfused]

Lessons on how long to saute, to maintain a restaurant crunch in the veggies, are most valuable. I don’t think I can go wrong on a sauce even when I don’t have all the ingredients the recipe calls for; my taste buds do not know the difference or discriminate. 🥕&🥦Continue cooking beautiful, delicious meals and take care.

[larjasoul]

You're such a refreshing ray of sunshine on the internet. Also, your recipes have been total weeknight game-changers! Thank you for existing and being awesome.

[allisonshaw]

Save the noodle water and use when watering plants. There are nutrients in the water that are good for them.

[sojeanify]

Man, the production value is always incredible.

[RealGrooveRandom]

What a great healthy easy recipe.. one dish of noodles we all need-to-doo-dle

[ignatius]

I just finished eating this special dish. It was phenomenal. So easy to make and yet so delicious. Great way of making good use of leftover veggies too.
Thanks for the great recipe.

[Zenithx]

New Music!!! Excellent! Upbeat, catchy but not overpowering.