The Korean Noodle Recipe I can eat Everyday!

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LEARN HOW TO MAKE AMAZING KOREAN STYLE JAPCHAE NOODLES RECIPE TODAY!

LAY HO MA (how's it going in Cantonese)! When I think of simple recipes to make on repeat, I think of this one! Join me in this episode and learn how to make a tasty sweet and salty Korean style Japchae noodles recipe tonight!

Ingredients:
120g fresh shiitakes
1/2 red onion
1/2 red bell pepper
1/2 yellow bell pepper
1 carrot
175g smoked tofu
2 tbsp avocado oil
salt and pepper to taste
200g bean sprouts
3 pieces garlic
3 sticks green onions
200g potato starch noodles
2 tbsp toasted sesame oil
1 tbsp gochugaru (Korean pepper powder)
1/4 cup soy sauce
3 tbsp maple syrup
1 tbsp rice vinegar
white sesame seeds to serve

Directions:
1. Preheat the oven to 400F. Remove the end bits from the stalk of the fresh shiitakes and Slice them. Place them into a large mixing bowl. Thinly slice the red onion, red bell pepper, and yellow bell pepper. Chop the carrot into thin matchsticks. Slice in half the smoked tofu, and then into sticks. Add these to the mixing bowl, followed by the avocado oil and some salt and pepper. Toss to coat. Spread them onto a baking tray lined with parchment paper. Bake in the oven for 20-25mins

2. Bring a pot (or sauté pan) of water to boil for the noodles. Rinse and drain the bean sprouts and set aside. Finely chop the garlic. Chop the green onions into small batons, then thinly slice lengthwise

3. Boil the potato starch noodles to package instructions (in this case 8mins). Stir occasionally. After 8mins, add the bean sprouts, stir, and let it cook for another couple of minutes to wilt them down. Drain out the water through a colander and set aside

4. Place the pan back onto medium heat. Add the toasted sesame oil, garlic, and gochugaru. Stir and cook for about a minute. Add the green onions, soy sauce, maple syrup, and rice vinegar. Give the pan a stir to wilt down the green onions

5. Transfer the noodles and bean sprouts to the large mixing bowl along with the roasted veggies and sauce. Mix to combine. Plate and garnish 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 LAY HO ✌🏻 I hope you’re keeping well and cooking well! If you’re new to the channel here, welcome! I’m glad you’re here. Be sure to pick up your free ebook that has 5 super easy plantbased recipes to get you started with cooking today - link in the description box. Happy cooking 🥳

[MLDGM]

"Your time is better spent roasting veggies" - amazing 👌

[nicoleshakti]

Why would anyone want to roast you, they'd have to be out of their mind. You're so calming and the humour is top tier. Well that's apart from the amazing recipes that you so gracefully share with us 🌱
A man of class 💚

[MissDeeDee]

Note to self: don’t watch at 10pm, before bed 😂 Looks so appetising 👌🏻

[pepperthemini]

Roasting the veggies in the oven is so smart. After a long day at work you want something quickly, delicious and easy to clean. 😊

[twspma]

You are very skilled at your trade. Very infectious with your gentle excitement. But your demeanor of presentation sets you in a class all of your own.

Don't change and please keep presenting.

"Well done" is not sufficient but other words fail to express your level of achievement.

[jannie]

Jabchae is my favorite Korean noodle dish. It taste good warm or room temp. Great to make for a crowd. I use brown sugar or plum syrup instead of maple syrup and add in blanched spinach. I like to saute the mushrooms separately to get browning on them. I like to keep the veggies more crisp so not a long cook time there.

[svm]

I love his peaceful smooth demeanor. Great presentation!
Great recipes too ❤

[wabisabi]

The sensual expression on your face when you try out the noodles - that speaks volumes 😁
Thank you for this wonderful recipe!

[Thomswindows]

I enjoy your recipes. Glass noodles are a delight to me because I have diabetes. When I have them I feel like finally, I am more like everyone. Thank you sir.

[lindamcneil]

I always love your recipes. I am not a vegan or vegan, but do love my veggies. Thank you for doing such beautiful work both with your art and culinary skills. Job well done.

[srlan]

Your calm demeanor and direction is literally soothing- bringing me peace of mind after a hectic day.
Thank you for your presence and delightful recipes.

[dumptrucktorch]

Glass noodles look so attractive when it's the main dish, compliments to the Guru Chef!

[laurab]

Just made this and it was FABULOUS. We didn't have green onions nor the gochaguru powder. We used gochujang paste. It was still wonderful!

[irisb]

Other chefs seem to take a different approach when showcasing their expertise. But you took an approachable tact mindful of homecooks " handicap" - lack of formal training and experience in gourmet cooking. But we all love delicious food like the "Michelin delicious" at a budget money and time wise. You fulfilled that in this tutorial, greatly appreciated.😊🤩

[EmorettaRobinson]

I actually like the fact that you roasted the veggies that you used. Mostly because I think roasted carrots are sweeter than literally any other way you could cook carrots. I also appreciate the tip of removing the stalk of dehydrated shiitaki mushrooms. I just bought a bag of those to use for a vegan lasagna recipe. I wasn't expecting the bag to be so large. And the bag I ended up buying was the smallest one available at the Asian store I go to.

[joeyc]

"Don't roast me, roast the veggies" 😂
Love your work!

[jencollier]

These gorgeous matchstick cut veg! What knife skills..wow!🤩🔥🤩

[britoronto]

this was delicious--sheet pan version is a great time saver! minor variation: use a small skillet to make your sauce then dump rinsed noodles and sauce ONTO sheetpan with veggies and mix. I added some fresh tender spinach at the end and let it wilt in. FYI: I never bother with parchment paper (extra garbage for what??)--sheet pans are easy to wash and can go right in the dishwasher. They will discolor but I think the patina is lovely.

[Gigimamapa]

I love the sheet pan method. It is easier for me. Love your recipes. Much gratitude for you sharing your skills and talents.