SPICE UP YOUR WEEKLY MENU with this crazy delish Garlic Chili Noodles Recipe!

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LAY HO LAY HO! Before we get into this delicious recipe, I must warn you that it is incredibly addictive and you may want to eat this multiple times a week! Now that you've been warned, join me in this episode and learn how to make the savoury noodle lover's dream - a delicious garlic chili noodles recipe. Let's begin

Ingredients:
100g extra firm tofu
4-5 pieces garlic
small piece ginger
3 sticks green onion
3 tbsp avocado oil
3 tsp dark soy sauce
150g knife pare noodles
1 tbsp gochugaru
1 tbsp plantbased oyster sauce

Directions:
1. Pat dry the extra firm tofu with a paper towel. Then, mash into a crumble with a fork
2. Finely chop the garlic, ginger, and green onions
3. Heat up a nonstick pan to medium heat. Add 1 tbsp of avocado oil followed by the crumbled tofu. Sauté for 3-4min
4. Add 2 tsp dark soy sauce and sauté for another couple of minutes. Set the tofu aside
5. Bring a pot of water to boil for the noodles
6. Place the nonstick pan back on medium low heat. Add 2 tbsp avocado oil followed by the garlic and ginger. Cook for about 2min
7. When the water comes to a boil, cook the noodles for 1 min less to package instructions (in this case, 3min). Stir occasionally to keep them from sticking
8. Add the gochugaru to the garlic and ginger. Cook for about 1min. Then, add the oyster sauce
9. Strain out the noodles and add to the pan. Add 1 tsp dark soy sauce and the crumbled tofu. Turn the heat up to medium and sauté for 2-3min. Add the green onions and sauté for another minute

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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 LAY HO ☺️ have you seen these Taiwanese knife pare noodles at your Asian grocer before? Btw, if you’re new to the channel, welcome! I’m glad you’re here. Be sure to pick up your free ebook that has 5 super easy plantbased recipes to help you get started with cooking today www.yeungmancooking.com happy cooking 🥳

[JFz]

I've made this recipe at least 7x now and it's absolute perfection. Hits the spot every time, it's so satisfying to find a recipe that is genuinely that good you can't help but make it over and over. My only advice is just to stay true to the ingredients and it won't disappoint.

[christianinfinity]

I love how he’s in no rush. Patience. Relaxing. Calm. and Clean. It’s refreshing to watch a cooking video like this. I feel like other channels just make their videos so fast. Even their commentary. Don’t get me wrong tho, I love babish.

[johnpick]

Hands Down you have the top Asian Vegetable Dishes on YouTube. Thank you for posting.

[sarahray]

This video is like meditation to me. His voice is so calming💚

[surabhiranjan]

I can't explain what a joy it is to find a channel like this! I've always been a huge fan of Asian cuisine but it was hard to find good recipes which were vegetarian. Not only are your recipes vegan, they're also highly accessible to someone who is still building their Asian pantry! Unfortunately, I've undergone surgery earlier this month and am on a liquid diet at the moment, but I'm bookmarking this for when I can eat more normally! Cheers!

[crystalrichards]

Holy moley! THIS dish was delicious! Super easy to make and so savory. I've actually been salivating over this dish for over a week. It was so good, my husband got seconds--he barely gets seconds. He did tell me this dish is absolutely a must in the meal rotation. A couple of modifications: instead of tofu I added shitake mushrooms, and the only dark soy sauce I had on hand was Coconut Amino--still so good.

[lyfeasmemecsit]

I love how he is to the point, smooth with direction, and the recipes are amazing but easily done by ANY home cook.. great job per usual

[vicslog]

Your videos have a very soothing and comforting quality, giving a truly healing experience.

[groovyhippiechick]

I made this last night & it came out so delicious! Everyone raved about it!
Thank you so much for sharing your wonderful recipes with us, you’re a blessing! 💋❤️

[lisaanderson]

Thank you for always going over any ingredients that we might have to stop at the Asian grocery for. I really appreciate learning more about the items, and why they are being used. 😊👍🍜🌶️

[apuie]

I added on a dash of sesame oil, fried shallots and pickled green chillies. Thank you for this wonderful recipe Chef Yeung. My family and I just cook this after going back from church. Simple, fast and delicious! Love from Malaysia!

[Saztrah]

This was absolutely delicious! I'm not vegan, but am beginning to live like it in effect, to save money (meat is too expensive for me to buy now), and incredible meals like this are a lifesaver! For those of us transitioning away from meat (for any reason), videos like these help so much.

[negativezerosquared]

Holy crap bro, I've been cooking for years and I can't believe I've never thought of your method for chopping garlic! It's genius.

[roger_is_red]

For gluten free friends, Tinkyada brown rice linguini doesn't fall apart and keeps its texture. You can even reheat it the next day.

[iabba]

I had to make some minor changes due to not having all the ingredients at home, like pappardelle noodles, low-sodium soy sauce, and chili flakes. I also used a little bit of chili oil to cook the garlic, ginger, and chili flakes. But oh my, it was delicious!

[momsyy]

It’s the best feeling when you see a recipe and you have every ingredient. I’m going to go make this now.

[carolinepajak]

I'm gonna try this, looks great. Btw. I recommend keeping the gochugaru in the freezer, so it doesn't go bad too quickly - Maangchi says that in her video.

[blindvegan]

I made this for lunch today following your recipe exactly as you have it making sure to weigh everything in grams and I have to tell you it was absolutely amazing, I love garlic noodles I make a variety of different ones but none of them have ever come close to being this good!

[Mydnight]

I have been looking for more tofu recipes to add to my diet and I love the options you provide here on your channel! I absolutely love how tofu is so versatile and people tend to misconceptualize tofu and the taste but it can be so delicious! Thank you for making this!