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 check out and watch the entire first class of the plantbased sushi masterclass here www.yeungmancooking.com happy cooking 🥳
even until this day, you take NO short-cuts on all your videos. such professional visual and sound just like day one. you, sir deserve all the success you have today! Congratulations and best of luck!
So happy for you! I am 77 originally from NY but now living on a small island close to Guam.Finding ingredients was somewhat difficult but because of so many Bangladeshi, Filipino, Chinese living here, spice stores have opened and Asian products are available. Wil and this community are invaluable teachers! Have fun!
Every time I watch your videos, I am in absolute awe. Calm, clean and easy to follow. Vegan never looked this tasty until you came along. Thanks for sharing your recipes.
When people ask me "isn't being a vegitarian boring" I laugh and tell them it's far from it. Then I show the recipes I've made from your RUclips channel and ask them does this look boring? Your recipes are so easy, so fresh, flavorful, and tasty. Of course I can't live without the chili oil!! LOL
That never made sense to me. How does removing animal flesh and organs out of recipes supposed to make them less varied and delicious. Come on folks. Everyone knows it always come down to the spices.
Just whipped this up tonight on a whim because I’d laid in so many ingredients. Thanks so much for all the terrific tips. This stir dish blew my fam away. Such a healthy meal, so quick, and everyone at the table going nom nom nom. This kind of cooking could transform a lot of our major issues with health and even planet earth. Thank you so, so much.
I made this and it turned out fantastic. The sauce was flavorable and really kicked the dish up a notch. I added large shrimp that I marinated and cooked on the side.
Love the videos! I love how laid back and zen they are. also the recipes are delicious and easy to add meat to if I feel it necessary. Its actually very nice to have vegetarian dishes that I enjoy as well!
The way you filmed the steam rising from the freshly cooked stirfry as you had just poured into the plate was like I could visually whiff the cinematically savoury aroma of this dish straight from the screen. Beautiful and tasty.
Each of your recipes that I have made are absolutely wonderful. I even make some of them for special family occasions and they are always a hit. Thank you for your recipes and videos!
Wil, I'm getting pretty good at deciphering your humor in the title of each video. I'll be trying this and sharing it with vegan members of my family. Thank you for fresh and savory flavors.
I love your wit and humor, along with your amazing recipes........oh, and your recipe books, your videos........ Obviously, I love so much about you and your channel!!!
Udon know about you but for me it looks really savory and the colors of vegetables make the noodles more vibrant! Thanks for sharing another great recipe. 🙂
This guys is great!! Simple, to the point and unpretentious. Great recipes.....I am a certified Carnivore and I am enjoying his recipes. BTW, if you have not got is recipe books, I would strongly urge to to get them. His autograph is an added bonus. Cheers from California
Lay ho lay ho… now I am gonna make this with “ABSOLUTE CONFIDENCE” 😋 your videos are classic, voice and visual are very soothing. I want to try all of them 😅 could you also direct me to the link for the cooking pan that you use? Is it a cast iron? Thanks & wish to see more from this channel.
I knew it! I knew it! As soon as I saw the thumbnail, I knew Wil was going to reach for the chili oil. 😝 No Yeung Man noddle dish is complete without it. Nutrition tip: I believe the Udon noddles have the least sodium and they have a great texture. They're my second favorite after the Taiwanese knife paired noddles. Ramen noodles have an exceptional high level of sodium even without the flavor packets. I recommend sticking with the Udon for this recipe unless someone knows of a low sodium Ramen brand
Thanks for the recipe. Made it a few hours ago and everyone loved it. Didn't have mushrooms and sprouts with me so replaced it with bok choy and zucchini. You are right about the chilli oil. Game changer.
I’m still recovering from surgery and am now on clear liquids. I have been watching getting ready for real food again. Can’t wait to make the chili oil.
Living in a very small town in Germany I can't get half of the ingredients. So I will have to look for alternatives and start experimenting. It looks sooo delicious... 🤩
@@heikeblar7523 I live in Mecklenburg Vorpommern. People here don't eat adventurously. The local Edeka only stocks the standard soy sauce. There is only one kind of rice noodles to be had. The range of produce is very small. And we don't have an asian shop here, so I have to work with the limited supply Edeka offers. To drive one or more hours by bus to Rostock or Neubrandenburg for shopping asian groceries is just not feasable. So I have to experiment. 😅
good to see you back at your best! what a beautiful looking dish! Thank you @yeung man! Also, could you do more rice? or dishes where vegetable oriental gravies are combined with various kind of sauces? Thanks!
My husband and I always end up drooling as we watch your videos! Curious what type of camera you use? I love your camera work! Everything is clear and easy to see! Excited to try this recipe it looks so good!!!😍😍
How do you deal with the oil splatter when cooking tofu like this? I have a splatter guard that works great - as long as I don’t disturb the pan, but with a stir fry or quick sauté over high heat you have to move the food around in the pan for proper cooking, so that means shaking the pan or at least regular stirring. Which means removing the splatter guard to toss and stir. It’s more of an annoyance than a problem, but chili oil can stain if you aren’t careful about cleanup. This looks like another great noodle dish that I can add to my weeknight staples, so thank you!
I had not heard of chili oil before finding you on RUclips. Wow!!! Your recipe is the best… it has become a staple in our home. Thank you for all your tips and delicious recipes. LAY HO MA
Yup, dinner tomorrow! I follow you, use your recipes regularly and bought your cookbook! You never disappoint. Thanks so much for the amazing content and looking forward to the next video!
Hi there im going to make this dish on the weekend thanks for sharing first time following your recipe. Although i've watched you before, like all your other fans I find your voice and recipes to look simple and im sure will taste great to.
Thank you for this. I’ve made it a dozen times and I’m not tired of it. One thing I’d like to ask is what is the pan you use? I’m in the market for an upgrade, and yours looks very capable.
I have problem with Asian food - despite I really like it, I don't know how to cook it. Thank you for your effort in creating this channel! The sauce is really something I could make easily in my country without seeking for exotic ingredients, which makes me happy ❤
Sir we love all your recipes we are back so are you by God's Gracs most of us made it through this pandemic...you veg recipes came very handy being most of the time indoors with the staff it was a pleasure going through most of your recipes 😀
great recipe! i used hot korean bbq sauce instead of ketchup for da extra spice one question: you often mix regular and dark soy sauce evenly - is there a soysauce that basically is a combination of these two or tastes like it?
Seems tasty as always ! 🥰 Sadly i can't eat gluten, do you have an idea about what kind of noddles without gluten it would be tasty too ? Does rice noddles could be good for exemple ?
This dish looks wonderful! I will have to make it soon. Have you ever thought of making a cold sesame noodle dish with sesame paste and cucumber/carrots?
I love your channel and recipes! Do you have an alternative for the oil …it does look delicious, I just can’t have oil. How can I flavor the tofu? Thank you!
Thank you sir, as usual. I've been trying to prioritize veggie diet and you've given much inspiration for my cooking. You had said it earlier too. What is the purpose of cooking the noodles half the time? Is it to allow noodles cook the rest while stir frying while keeping firm?
Anyone know the recipe of hand pulled noodles that they make at the Magic Noodle restaurant in Toronto??? I've moved recently and have craving for this magical dish. Thanks 🙏
Beautiful food, flavorful colorful, easy to prepare and definitely delicious! Your partner whom ever that maybe is so lucky to have you in the kitchen, I am very jealous! 💕
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 check out and watch the entire first class of the plantbased sushi masterclass here www.yeungmancooking.com happy cooking 🥳
Hi, where can I get your signed book?
TY
even until this day, you take NO short-cuts on all your videos. such professional visual and sound just like day one. you, sir deserve all the success you have today! Congratulations and best of luck!
Those are such kind words 👨🏻🍳🙌🏻 Keep well and happy cooking
Thank you so much about how you present the cooking and preparation. I’m 72 and just learning to cook now,late in life.
Happy to be cooking together 🙌🏻😎
So happy for you! I am 77 originally from NY but now living on a small island close to Guam.Finding ingredients was somewhat difficult but because of so many Bangladeshi, Filipino, Chinese living here, spice stores have opened and Asian products are available. Wil and this community are invaluable teachers! Have fun!
Every time I watch your videos, I am in absolute awe. Calm, clean and easy to follow. Vegan never looked this tasty until you came along. Thanks for sharing your recipes.
Happy you are enjoying 🙌🏻👨🏻🍳 Keep well
When people ask me "isn't being a vegitarian boring" I laugh and tell them it's far from it. Then I show the recipes I've made from your RUclips channel and ask them does this look boring? Your recipes are so easy, so fresh, flavorful, and tasty. Of course I can't live without the chili oil!! LOL
😎🌶❤️
I so agree, I've never eaten such various types of dishes from over the world since I went vegetarian 👍👍👍
That never made sense to me. How does removing animal flesh and organs out of recipes supposed to make them less varied and delicious. Come on folks. Everyone knows it always come down to the spices.
@@gabelogan5877 yes it is spices that give flavour, so what•
It was boring until I discovered this channel.
Just whipped this up tonight on a whim because I’d laid in so many ingredients. Thanks so much for all the terrific tips. This stir dish blew my fam away. Such a healthy meal, so quick, and everyone at the table going nom nom nom. This kind of cooking could transform a lot of our major issues with health and even planet earth. Thank you so, so much.
Glad to hear everyone enjoyed 🙌🏻👨🏻🍳
Cooking & chopping with absolute confidence 💓
😁
I just made this tonight with shrimp, cabbage, bell peppers, scallions, garlic, and onions. So good! The sauce is perfect!!!
I made this and it turned out fantastic. The sauce was flavorable and really kicked the dish up a notch. I added large shrimp that I marinated and cooked on the side.
Love the videos! I love how laid back and zen they are. also the recipes are delicious and easy to add meat to if I feel it necessary. Its actually very nice to have vegetarian dishes that I enjoy as well!
Happy to hear you are enjoying 👨🏻🍳🙌🏻
Agreed very zen. I just watch them to relax to 😅
The way you filmed the steam rising from the freshly cooked stirfry as you had just poured into the plate was like I could visually whiff the cinematically savoury aroma of this dish straight from the screen. Beautiful and tasty.
P.S. this has been added to this weeks menu. Thanks as always for a quick and healthy weeknight meal.
🙌🏻🙌🏻🙌🏻
Each of your recipes that I have made are absolutely wonderful. I even make some of them for special family occasions and they are always a hit. Thank you for your recipes and videos!
🥳🥳🥳
The sauce is the magic in this recipe.
Thank you for sharing.
It really is! Happy cooking 🙌🏻
Wil, I'm getting pretty good at deciphering your humor in the title of each video. I'll be trying this and sharing it with vegan members of my family. Thank you for fresh and savory flavors.
😁😎🙌🏻
I love your wit and humor, along with your amazing recipes........oh, and your recipe books, your videos........ Obviously, I love so much about you and your channel!!!
🙌🏻
Absolutely beautiful and looks delicious! Love all the veggies.
🙌🏻🙌🏻🙌🏻
Udon know about you but for me it looks really savory and the colors of vegetables make the noodles more vibrant! Thanks for sharing another great recipe. 🙂
😎🙌🏻
This guys is great!! Simple, to the point and unpretentious. Great recipes.....I am a certified Carnivore and I am enjoying his recipes.
BTW, if you have not got is recipe books, I would strongly urge to to get them. His autograph is an added bonus.
Cheers from California
It is a pleasure cooking together 👨🏻🍳🙌🏻
Looks wicked. I made your smashed potatoes the other day! Was epic. Might try this soon. Cheers
Amazing 🙌🏻🥳 happy cooking!
so excited to try this recipe! also i love watching your videos both because i learn new recipes but also relax ❤ thank you!
🤗
I honestly feel like I'm listening to my Yoga video when I hear your voice. You're magic. ❤️
☺️
Oh my! It's like poetry watching you cook🧚♀️♥️
☺️🙌🏻
Delicious noodles dish 😋
Thank you for your video
Lay ho lay ho… now I am gonna make this with “ABSOLUTE CONFIDENCE” 😋 your videos are classic, voice and visual are very soothing. I want to try all of them 😅
could you also direct me to the link for the cooking pan that you use? Is it a cast iron?
Thanks & wish to see more from this channel.
Love the background music and whispering
I knew it! I knew it!
As soon as I saw the thumbnail, I knew Wil was going to reach for the chili oil. 😝 No Yeung Man noddle dish is complete without it. Nutrition tip: I believe the Udon noddles have the least sodium and they have a great texture. They're my second favorite after the Taiwanese knife paired noddles. Ramen noodles have an exceptional high level of sodium even without the flavor packets. I recommend sticking with the Udon for this recipe unless someone knows of a low sodium Ramen brand
❤️🌶😎
Thanks for the recipe. Made it a few hours ago and everyone loved it. Didn't have mushrooms and sprouts with me so replaced it with bok choy and zucchini. You are right about the chilli oil. Game changer.
Glad everybody enjoyed 🙌🏻
I’m still recovering from surgery and am now on clear liquids. I have been watching getting ready for real food again. Can’t wait to make the chili oil.
Wishing you a safe recovery 🤗
@@YEUNGMANCOOKING thank you so much Will!
Looks delicious! Here’s my bowl/plate! 🥣
😁🙌🏻
Your recipes are so brilliant and easy to follow. Thanks
Living in a very small town in Germany I can't get half of the ingredients. So I will have to look for alternatives and start experimenting. It looks sooo delicious... 🤩
Cook with confidence Rumpel 👏🏼👏🏼👏🏼👏🏼😂
Das kann manchmal extrem nervig sein wenn der da sachen rausholt von denen ich noch nie was gehört habe xD
What is it you can't get? I live in a small town in Germany as well and I can get everything.
@@bubiwaan5857 Oh jaaaa! Aber glücklicherweise ist Kochen ja keine exakte Wissenschaft. Man kann immer experimentieren und Alternativen ausprobieren.
@@heikeblar7523 I live in Mecklenburg Vorpommern. People here don't eat adventurously. The local Edeka only stocks the standard soy sauce. There is only one kind of rice noodles to be had. The range of produce is very small. And we don't have an asian shop here, so I have to work with the limited supply Edeka offers. To drive one or more hours by bus to Rostock or Neubrandenburg for shopping asian groceries is just not feasable. So I have to experiment. 😅
Another yummy, simple, and beautiful dish. Will try!
🙌🏻🙌🏻🙌🏻
good to see you back at your best! what a beautiful looking dish! Thank you @yeung man!
Also, could you do more rice? or dishes where vegetable oriental gravies are combined with various kind of sauces?
Thanks!
Hiya 🙋🏻♂️ Will have to keep this in mind for future episodes. Keep well and happy cooking
Keep it coming Will!!!!!
1M subs is around the corner!!!
🥳🙌🏻🤗
💗 Your recipes are always exceptional 😋❤️⭐💯
🤗
My husband and I always end up drooling as we watch your videos! Curious what type of camera you use? I love your camera work! Everything is clear and easy to see! Excited to try this recipe it looks so good!!!😍😍
Live the background piano accompaniment.
Happy Sunday to you thanks for sharing this recipe God bless 🙏💕
Happy Sunday and keep well! 🙌🏻
Whenever I want to feel my stomach growl - I just visit Yeung Man Cooking's channel! 🤤
🫢😁
How do you deal with the oil splatter when cooking tofu like this? I have a splatter guard that works great - as long as I don’t disturb the pan, but with a stir fry or quick sauté over high heat you have to move the food around in the pan for proper cooking, so that means shaking the pan or at least regular stirring. Which means removing the splatter guard to toss and stir. It’s more of an annoyance than a problem, but chili oil can stain if you aren’t careful about cleanup. This looks like another great noodle dish that I can add to my weeknight staples, so thank you!
Wonderful! It’s all in the prep - what knives are used here please?
It is from Zwilling 🙌🏻 We go into detail over in our One Pan Pasta episode
How am I just stumbling upon your stunning channel! Thank you so much, making this for a friend and I for dinner tonight!! 🥰🥰
Welcome and happy cooking 🙌🏻
I had not heard of chili oil before finding you on RUclips. Wow!!! Your recipe is the best… it has become a staple in our home. Thank you for all your tips and delicious recipes. LAY HO MA
Woooo! 🥳
I always look forward to your new videos on Sunday! Yum!!
Sunday fun day 🥳
Yup, dinner tomorrow! I follow you, use your recipes regularly and bought your cookbook! You never disappoint. Thanks so much for the amazing content and looking forward to the next video!
Oh wow! That is so great to hear and happy knowing we’re cooking together 🙌🏻👨🏻🍳
I can honestly say that eating more plant based meals has made me a better cook
Hi there im going to make this dish on the weekend thanks for sharing first time following your recipe. Although i've watched you before, like all your other fans I find your voice and recipes to look simple and im sure will taste great to.
Wow! You are too kind and sounds like a party is in the works for the weekend 🙌🏻🥳
And look at that I have udon noodles in the fridge right now !!
🥳🥳🥳
This dished is so beautiful I don't know how you could eat it!
Admire first…eat later😎
Thank you for this. I’ve made it a dozen times and I’m not tired of it. One thing I’d like to ask is what is the pan you use? I’m in the market for an upgrade, and yours looks very capable.
Happy to hear you are enjoying 🙌🏻😎 We use the carbon steel pan from Ballarini
I have problem with Asian food - despite I really like it, I don't know how to cook it. Thank you for your effort in creating this channel! The sauce is really something I could make easily in my country without seeking for exotic ingredients, which makes me happy ❤
My pleasure! Happy cooking and keep well 🙌🏻👨🏻🍳
Thanks a lot Yeung Man Cooking!
🙌🏻👨🏻🍳
Dude, I just made this and it's AMAZEBALLS! Udon got me hooked now! Thank you!
😁🙌🏻
I finally found frozen udon noodles! They are my absolute favorite. I can't wait to try this!
🥳🥳🥳
Just made it today. Its super tasty and slurppyy
👨🏻🍳🥳🙌🏻
I added beef and more mushrooms, it was great! I love this recipe. Will cook more so delicious
Ha! It just struck me that this would actually work well with ground beef.
Thanks for uploading this yummy recipe of yours...
😎🙌🏻👨🏻🍳
🍒🥣beautiful & delicious art of cooking again & your voice so smooth like whispering wind 💖🌸🌺
Amazing! Are all your videos recipes just for one person?
Most recipes (unless otherwise mentioned) are one generous to two humbled portions 🙌🏻👨🏻🍳
Simply love your exotic recipes simplified😊🙏
Looks fantastic. Can't wait to try.
Happy cooking 🙌🏻
This is soooooo delicious!!! Made it for supper tonight. Love your sauces!!! Thank you!!
Wooo! So great to hear 🙌🏻🥳
Buy the books people, they're amazing reads and make great Christmas gifts (hint, hint)!
😎🙌🏻
Sir we love all your recipes we are back so are you
by God's Gracs most of us made it through this pandemic...you veg recipes came very handy being most of the time indoors with the staff it was a pleasure going through most of your recipes 😀
🙌🏻👨🏻🍳
great recipe! i used hot korean bbq sauce instead of ketchup for da extra spice
one question: you often mix regular and dark soy sauce evenly - is there a soysauce that basically is a combination of these two or tastes like it?
Seems tasty as always ! 🥰
Sadly i can't eat gluten, do you have an idea about what kind of noddles without gluten it would be tasty too ? Does rice noddles could be good for exemple ?
Lotus Foods has really tasty gluten free udon noodles. I personally have yet to try with rice noodles, however would imagine to work 🙌🏻
@@YEUNGMANCOOKING Thank you !! 😊
I hated veggies until I tried his recipes, now I panic when I run out of baby book choy.
Where can I buy the baby corn fresh
This dish looks wonderful! I will have to make it soon. Have you ever thought of making a cold sesame noodle dish with sesame paste and cucumber/carrots?
Looks simply delicious. great job. .Thanks for sharing
🙌🏻🙌🏻🙌🏻
Love your videos they help me get inspired to cook. More mentions of ingredient substitutions would definitely be appreciated!!
I love your channel and recipes! Do you have an alternative for the oil …it does look delicious, I just can’t have oil. How can I flavor the tofu?
Thank you!
So funny, Will! Udon even know!
😆😎🙌🏻
Hello sir.. could you teach us how to to make fermented black beans.. thanks
Thanks
You are the bestest 🤩 What a pleasure to be cooking together
Thank you another amazing recipe.
RUBY RED CHILI 🌶️🔥 OIL❤️
Your Trademark ⭐
😎🙌🏻
Thank you sir, as usual. I've been trying to prioritize veggie diet and you've given much inspiration for my cooking.
You had said it earlier too. What is the purpose of cooking the noodles half the time? Is it to allow noodles cook the rest while stir frying while keeping firm?
That’s it! Once adding back in to the pan with the remaining ingredients, it helps prevent over cooking the noodles 👌🏻
Best title ever!!
😁
Nice recipe with greens
I tried this recipe and I am in love 🥰
LOve Your ...Cooking and all around it ... Indid ....THE BEST Plant Cooking ..... Bravo ..:)
Anyone know the recipe of hand pulled noodles that they make at the Magic Noodle restaurant in Toronto???
I've moved recently and have craving for this magical dish. Thanks 🙏
Thank you so much for sharing the recipe I asked for in the comments. You are an awesome chef!
Keep well 🙌🏻👨🏻🍳
That’s what’s for dinner.
😎🍽 enjoy!
What a delicious meal, definitely will make this, thank you!😊
🙌🏻🙌🏻🙌🏻
This looks delicious.
😎🙌🏻
Udon know I’m gonna try it 😀
😁 yesss!
amazing...why dont you use a wok?..
Beautiful food, flavorful colorful, easy to prepare and definitely delicious! Your partner whom ever that maybe is so lucky to have you in the kitchen, I am very jealous! 💕
That’s looking delicious. Thanks
🙌🏻
Hi. Never seen u using black pepper. Why?. Was searching for black peeper udon noodles recipe
I just LOVE your titles 😆
😎🙌🏻
What’s the difference between soy sauce and DARK soy sauce? IknowIknow…it’s darker🙃 but is it just deeper taste? More sodium? Add’l ingredients added?
Looks amazing, hope I can get Udon as I am trying to reverse heart disease, vegan, no oil, meat eggs, dairy so this is near perfect!
Please Mr Yeung Man, can you share some advice for how to scale this up to feeding 5 people? Are ratios the same?
It really depends on desired serving sizes (and if anybody wants seconds 😎) I would recommend cooking two batches or simply doubling 🙌🏻
Merci 😋 Love all the ingredients Is there a way to print this recipe?
It’s in the description, just copy-paste it into word or something and print it from there
@@saschabaer3327 I guess I’ll have to do it on my PC Thank You Sasha! 💕
Looks amazing!!! Thanks so much for sharing !!
🙌🏻🙌🏻🙌🏻
Can we use cottage cheese in place of tofu?
Also, can you please let us know the exact brands of sauces you are using?
Thanks in advance, big fan.