LAY HO LAY HO and GUNG HEI FAT CHOI🧧if you’re new to the channel here, welcome! Be sure to check out our plantbased sushi masterclass and watch the entire first class here www.yeungmancooking.com happy cooking 🥳
Happy Chinese New Year 🧧 to you, I love your recipes and just your voice I’m hooked 💕 I’m in love with your kitchen it is so clean organized and calming, 🙏🏼thanks
I came to UK a few months ago from HK (!!) living with a vegetarian flatmate. Your channel does help a lot when deciding what should I cook for him !!!! AND FINALLY HONG KONG FOOD OMGGGGGGGGGGGGGGGGG
It’s sheer poetry when you talk about the colours and flavours of the dish at the end of your videos. You’re a man of many talents Wil. Thank you for the recipe and for elevating this humble dish.
Yeung! You're the best Home Chef on RUclips. Your recipes make cooking so easy for someone as dumb as me, it's incredible. We're literally fighting for the last serving everytime we make something of your list. Way to go, wish you the best, always! PS: I have never commented on a single RUclips video, but you deserve a shoutout.
I keep saying this. I never have the ingredients here in a small town of Greece. But i will always come to watch these. You inspire me and your videos are so relaxing. Thank you 💗
I'm a fan of your vegetarian recipes man. I love Asian inspired dishes and this channel keeps them coming. I tried out those "Garlic chili oil noodles" and those are a must cook at least once a week! Great stuff here.
About the non stick pans, before I started following you, I upgraded my pans and got 2 KSP Ultralite Cast Iron non-stick woks. Absolutely nothing sticks to them and I just hand wash them. I got them on sale for $80 for both at Kitchen Stuff Plus, including taxes and delivery. I LOVE them! I use almost exclusively cast iron pans and these are very easy care!
I've cooked this for dinner tonight. It was super yummy. Had to improvise because I was out of soy sprouts, so I added some sliced carrot, bell pepper, mushrooms and shrimps. My 11yo daughter is usually a picky eater, but she was full of praise and ate three bowls 😋 Thanks so much, Will. ❤️from Taiwan
Hi Wil, i think i might be one those new subscribers you spoke about, been cooking your recipes for about 4 weeks now and am over the moon to have found your wondrous style..I've just made and eaten this dish and it is soooo super delicious; sweet, umami, spicy- my chilli oil is sooo hot my lips are tingling!! Thank you so so much for sharing these amazing, healthy and easy to make dishes, you are a food hero. 🙌🙌🙌
There was a lot joy emanating from this video. I saw the little boy in you after that first bite. There was a typical Canadian Cantonese Chinese Food restaurant in my town. My siblings and I were friends with the children of the family. I was spoiled and got to have real Chinese food when playing at their place. This is one of my absolute favorites! Even today I can taste that flavor in my memories. So good. I look forward to trying your version. I haven't met a Hong Kong style chow mein that I didn't like.
I love this recipe! It’s on regular rotation in our house. In addition to being great tasting, this recipe is also very versatile. For example, sometimes I add other vegetables when I have them on hand and need to use them before spoilage. Such as: shiitake mushrooms, orange, red or yellow sweet bell pepper, pea pods, or even bamboo shoots and water chestnuts. Thank you Wil Yeung for making my relatively new vegan journey delicious and exciting.
i love the abundance of information you provide about each ingredient and item used. it really shows the heart behind seemingly simple dishes! wonderful wonderful wonderful
Discovering garlic chives at TandT was one of my best all time discoveries. They taste like the wild leeks we used to harvest in spring in Central Ontario before the black flies made it impossible. We always had to be careful not to thin them out so they could regenerate for the next year. Netting fresh smelts at midnight under the railway trestle was the other spring time ritual. It was an incredibly joyous atmosphere as immigrants came up from Toronto and everyone was very happy. I've heard that the smelts almost do not run up the river anymore...
Thank you so much for sharing the brand of the pans and knives you use. Because of your videos I've been using your techniques and practicing on my cutting skills when it comes to cutting garlic, ginger, and even learning matchstick cuts.
You the man! Always helpful to hear about the ingredients and alternatives if you don't have the exact thing. A lot of cooking channels forget this and assume you have everything 😛
I don’t know how to say thank to the recipe you post Chef. This noodle is the most favorite of my boss. Here in Hong Kong, this is the always requested meal especially on Saturdays. Thank you so much for this recipe. I love to share your channel to all of my friends ... KUNG HEI FAT CHOY!
Goodness gracious me! My mouth waters as you fry the noodles in the pan and I fell flat on my face when you started to dig into the noodles. This is for lunch tmrrw. Much thks
My favourite cooking chanel by far you keep things simple and yet effective, your noodle recipes have inspired me a lot, keep the content coming it's brilliant 👏
love these videos. the way you make your sauces with multiple has taught me how to make my own little sauce ( soy sauce, maple syrup, miso paste, red curry paste) and my family loves it n our rice every time we make it.
I’ve been looking for info on carbon steel pans and this video made up my mind. Also I’m about to make that chili oil. I’m so glad and thankful I found this channel. THANK YOU 😊
Beautiful dish as always💞😋 Love noodles and this looks super easy to prepare 🎉 With all these fabulous food you share with us, can you also share how you keep so fit🥺
I never usually leave a comment but this recipe came out so well I had to come back here. Loved your dish and it’s going to be my go-to lo mein recipe. I just added some Thai basil at the end since I had it at home and that just gave it a Thai drunken noodle twist. I could best my husband’s cooking with this dish and he is usually the one who makes noodle dishes. Thank you! 🤪
Received both your cool books and the recipes are amazing . They went down a treat with everyone at home! Totally recommend these books so simple easy and tasty 😋.
The recipe looks delish! I would triple the onions, chives and sprouts for that amount of noodles though. Also,it sounds like the correct pronunciation is "tsaou-meen". Is that right?
Easy and looks delicious. I have tried most of your recipes specially vegan ones. When you put oyster /fish sauce I skip it and use something in my fridge instead 😄. But still it comes nicely. Thank you so much.
I love your vegan recipes! So glad found your channel for vegan Asian food (which is my fav cuisine) I have never been able to find a good quality dark soy sauce.. any recommendations?
Why are Why do the simply recipes in life taste soooo good. I’ve been making versions of this dish since my kids were small and now they’re making these for their kids. Can picture them now mouths full of noddles a few strands hanging out of there mouths and you cheekily ask if they taste good. They nod and makes sounds of hmmmm as they get ready for another mouthful. Good food is wrapped up in the very best of recipes simple or complex.
This looks wonderful! Ramen is on the shopping list so I can try this recipe out this week. It is difficult to find vegan oyster sauce here so thank you for the hoisin/mushroom soy suggestion. I'm going to try mixing them to get that earthiness.
This is so good! Definitely one of the best dinners I've ever cooked. The sauce is delicious. I would be very happy if I got this when I ordered from a restaurant.
This is one of my favorite noodles with steamed white rice and beef and broccoli. So delicious I enjoy watching the way you cook and how well you explain about the ingredients used. I appreciate the time and effort.
Your recipe is just what I needed and even my mum liked it and rated it 10/10, the last time I cook this dish is with another recipe and it turned out bad, from now on I’ll keep on watching your videos to cook more delicious food
I kept an eye on those garlic chives at my local chinese store, wondering how to use them if I ever got a bag, and if they taste too strong. Once again, you answer my questions.
Thank you so much for explaining some of the sauces to us. I’m an expat in Asia and I don’t always understand my local ingredients. I had no idea about the difference between light and dark soy sauce or how to use them, even though I have both in my pantry. You’ve just helped me a lot! If you can, would you explain some other staple ingredients?
Greetings from the northern Norway! This channel is amazing, just recently developed interest for cooking and this seems really fun. Really enjoy asian food
Waiting for a hardcover cookbook of all Your RUclips recipes! It's of course great to have free visual access to Your culinary work here on the WYM channel, but an on-shelf version of Your recipes would receive a whole different level of appreciation 👋
I tried this recipe now.. Yummmy!!!! Thanks Will. I bought Vegetarian Mushroom Oyster Sauce inspired by your recipes 😃. Sooo good.. Gonna make it better next time (lacking Garlic stalks) and will definitely Tag you, Wil 😊
I really love your videos and recieved your cook book as a christmas gift. Do you have any suggestions for lowering the sodium in your recipies without comprimising the flavor
Happy new year to you as well! Your recipes bring me back to the Hong Kong I knew before ‘99. Fond, happy memories and always good food. Thank you. As post script: I should add tofu bc I’m a diabetic. Is that ok?
I am right now so freaking jealous that you are using garlic chives. We don't get it even in the Asian grocery stores where I live. It is soooo delicious and versatile. And the noodles look so yummy. And also thank you for the veggie oyster sauce. ❤️❤️❤️
Your recipes are so beautiful, but better than that, I could watch you slice and dice anything all day.
LAY HO LAY HO and GUNG HEI FAT CHOI🧧if you’re new to the channel here, welcome! Be sure to check out our plantbased sushi masterclass and watch the entire first class here www.yeungmancooking.com happy cooking 🥳
Happy Chinese New Year 🧧 to you, I love your recipes and just your voice I’m hooked 💕 I’m in love with your kitchen it is so clean organized and calming, 🙏🏼thanks
Where in Toronto can I buy plant based Shitake stir fry sauce?
I came to UK a few months ago from HK (!!) living with a vegetarian flatmate. Your channel does help a lot when deciding what should I cook for him !!!!
AND FINALLY HONG KONG FOOD OMGGGGGGGGGGGGGGGGG
🥳🥳🥳
It’s sheer poetry when you talk about the colours and flavours of the dish at the end of your videos. You’re a man of many talents Wil. Thank you for the recipe and for elevating this humble dish.
🙌🏻🥳👨🏻🍳
Will never tire of watching you chop vegetables. Thanks for the bonus pan info.
Yeung! You're the best Home Chef on RUclips. Your recipes make cooking so easy for someone as dumb as me, it's incredible. We're literally fighting for the last serving everytime we make something of your list. Way to go, wish you the best, always!
PS: I have never commented on a single RUclips video, but you deserve a shoutout.
You are too kind and it is my pleasure to be cooking with you 🥳🙌🏻 Keep well
I keep saying this. I never have the ingredients here in a small town of Greece. But i will always come to watch these. You inspire me and your videos are so relaxing. Thank you 💗
You have the internet - could you get them delivered?
@@annother3350 maybe some like dark soy sauce or something. But most of them no...
I'm a fan of your vegetarian recipes man. I love Asian inspired dishes and this channel keeps them coming. I tried out those "Garlic chili oil noodles" and those are a must cook at least once a week! Great stuff here.
*vegan
Absolutely right!
Vegan
@@bluebrrypie i’m vegan btw
same 💛❤
About the non stick pans, before I started following you, I upgraded my pans and got 2 KSP Ultralite Cast Iron non-stick woks. Absolutely nothing sticks to them and I just hand wash them. I got them on sale for $80 for both at Kitchen Stuff Plus, including taxes and delivery. I LOVE them! I use almost exclusively cast iron pans and these are very easy care!
Love the additional information of each ingredient used. Didn't know why do you use the dark sauce
I've cooked this for dinner tonight. It was super yummy. Had to improvise because I was out of soy sprouts, so I added some sliced carrot, bell pepper, mushrooms and shrimps. My 11yo daughter is usually a picky eater, but she was full of praise and ate three bowls 😋 Thanks so much, Will. ❤️from Taiwan
Hi Wil, i think i might be one those new subscribers you spoke about, been cooking your recipes for about 4 weeks now and am over the moon to have found your wondrous style..I've just made and eaten this dish and it is soooo super delicious; sweet, umami, spicy- my chilli oil is sooo hot my lips are tingling!! Thank you so so much for sharing these amazing, healthy and easy to make dishes, you are a food hero. 🙌🙌🙌
🙌🏻🥳👨🏻🍳
There was a lot joy emanating from this video. I saw the little boy in you after that first bite. There was a typical Canadian Cantonese Chinese Food restaurant in my town. My siblings and I were friends with the children of the family. I was spoiled and got to have real Chinese food when playing at their place. This is one of my absolute favorites! Even today I can taste that flavor in my memories. So good. I look forward to trying your version. I haven't met a Hong Kong style chow mein that I didn't like.
One of the best cooking videos I’ve seen you a great cook and teacher
I love that you explained the uses/properties of each ingredient, thank you!
Another amazing dish and I love that you give ingredient options. Thanks again for such a beautiful video. Can’t wait to try it.
🥳👨🏻🍳🙌🏻
I love this recipe! It’s on regular rotation in our house. In addition to being great tasting, this recipe is also very versatile. For example, sometimes I add other vegetables when I have them on hand and need to use them before spoilage. Such as: shiitake mushrooms, orange, red or yellow sweet bell pepper, pea pods, or even bamboo shoots and water chestnuts. Thank you Wil Yeung for making my relatively new vegan journey delicious and exciting.
Sounds amazing 🙌🏻👨🏻🍳 Keep well and happy cooking
Amazed at your knife skills; never been able to chop garlic that finely👍👍👍
i love the abundance of information you provide about each ingredient and item used. it really shows the heart behind seemingly simple dishes! wonderful wonderful wonderful
I could see in depth explanation for the ingredients you use and the alternatives too. I wanted that always. Awesome!
Thank you!! I find there's something about the sound of the knife chopping on the cutting board I find very soothing!
🤗
Discovering garlic chives at TandT was one of my best all time discoveries. They taste like the wild leeks we used to harvest in spring in Central Ontario before the black flies made it impossible. We always had to be careful not to thin them out so they could regenerate for the next year. Netting fresh smelts at midnight under the railway trestle was the other spring time ritual. It was an incredibly joyous atmosphere as immigrants came up from Toronto and everyone was very happy. I've heard that the smelts almost do not run up the river anymore...
Thank you so much for sharing the brand of the pans and knives you use. Because of your videos I've been using your techniques and practicing on my cutting skills when it comes to cutting garlic, ginger, and even learning matchstick cuts.
🙌🏻🥳👨🏻🍳
Now you’ve gone and done it. I have to try to make this dish.
🙌🏻🥳👨🏻🍳
Another amazing recipe! Thank you for teaching valuable concepts for Asian cooking. Love this channel!
🙌🏻🥳👨🏻🍳
Will, I make this recipe with your chili oil often. Our family favorite so far. Thank you for the knowledge and most of all...the Confidence!
🙌🏻👨🏻🍳🥳
I just smiled when he took his first bite lol I guess I have to make this, this weekend
This recipe looks so amazing while the organisation of your cupboard looks even better. Thanks, subscribed!
😎
You the man! Always helpful to hear about the ingredients and alternatives if you don't have the exact thing. A lot of cooking channels forget this and assume you have everything 😛
Yep, gonna make this.
Hey, I made your Tom Yum soup the other day, smashing success!
I'm really enjoying your show, thanks so much!
Happy we are cooking together 👨🏻🍳🙌🏻 Keep well
I don’t know how to say thank to the recipe you post Chef. This noodle is the most favorite of my boss. Here in Hong Kong, this is the always requested meal especially on Saturdays. Thank you so much for this recipe. I love to share your channel to all of my friends ... KUNG HEI FAT CHOY!
🙌🏻🙌🏻🙌🏻
Made this for supper but added a piece of grilled salmon. Easy, fast, delicious.
Goodness gracious me! My mouth waters as you fry the noodles in the pan and I fell flat on my face when you started to dig into the noodles. This is for lunch tmrrw. Much thks
My favourite cooking chanel by far you keep things simple and yet effective, your noodle recipes have inspired me a lot, keep the content coming it's brilliant 👏
love these videos. the way you make your sauces with multiple has taught me how to make my own little sauce ( soy sauce, maple syrup, miso paste, red curry paste) and my family loves it n our rice every time we make it.
🙌🏻🥳
Addicte to this noodles. This is the only noodle I order when I go to Chinese restaurants. Finally I can make it at home
😎🙌🏻
I made this tonight with green onions rather than garlic chives with store bought chili oil. Really tasty. High end ramen makes it rock.
🥳🥳🥳
My mouth is salivating watching this. It's definitely on my to-cook list. Great job!
🙌🏻🥳
So very nice and I love your descriptions at the end. Thank you.
🙌🏻
I’ve been looking for info on carbon steel pans and this video made up my mind. Also I’m about to make that chili oil. I’m so glad and thankful I found this channel. THANK YOU 😊
Saw your post on IG and was eagerly waiting for this video. This will be on Saturday's menu. Thank you so much for the recipe.
🥳🥳🥳
Beautiful dish as always💞😋
Love noodles and this looks super easy to prepare 🎉
With all these fabulous food you share with us, can you also share how you keep so fit🥺
I never usually leave a comment but this recipe came out so well I had to come back here. Loved your dish and it’s going to be my go-to lo mein recipe. I just added some Thai basil at the end since I had it at home and that just gave it a Thai drunken noodle twist. I could best my husband’s cooking with this dish and he is usually the one who makes noodle dishes. Thank you! 🤪
🙌🏻👨🏻🍳🥳
😍I love chow Mein thanks so much! Definitely gonna try this soon thank youuu
🥳🥳🥳
Received both your cool books and the recipes are amazing . They went down a treat with everyone at home! Totally recommend these books so simple easy and tasty 😋.
🥳 Excited you received them and even more to hear which recipes you give a go 🙌🏻 Happy cooking
The recipe looks delish! I would triple the onions, chives and sprouts for that amount of noodles though.
Also,it sounds like the correct pronunciation is "tsaou-meen". Is that right?
Yes that looks beautiful. 😋😋😋. It looks like a dish from one of my favorite restaurants. Thanks for the info on the pan also👍🏽👍🏽👍🏽
Another winner video. Can't wait to make this for my family! Thank you!
🥳🙌🏻
I love how you appreciate the ingredients and the final dish♥️
This. This is the chow mein recipe we all needed.
Love your quick, simple, tasty recipes.
🙌🏻🥳👨🏻🍳
Easy and looks delicious. I have tried most of your recipes specially vegan ones. When you put oyster /fish sauce I skip it and use something in my fridge instead 😄. But still it comes nicely. Thank you so much.
👍 Another WINNER. Easy, flavorful, and can be cooked at home faster than ordering and waiting for take-out !!! 💛
I made this for the fam and I tonight and it was so delicious. Gonna be a crave-worthy family favorite.
I love your vegan recipes! So glad found your channel for vegan Asian food (which is my fav cuisine)
I have never been able to find a good quality dark soy sauce.. any recommendations?
I can’t wait to try it, I can imagine the flavor that the chili oil brings 👍🏼👍🏼💕
Oh wow, I'd scoff all of that. Looks lovely 😘
Thanks for the pan info. Sticky pans are my life ☺️
Lol when you opened your cabinet my mouth dropped 😲 from all those storage containers of spices...amazing 🤣💙👍🙌
Made this today, absolutely delicious
The best noodle dish I’ve ever eaten ✨❤️
🥳🥳🥳
I can’t wait to make this dish! Omg your channel is amazing
🥳🙌🏻
Why are
Why do the simply recipes in life taste soooo good. I’ve been making versions of this dish since my kids were small and now they’re making these for their kids. Can picture them now mouths full of noddles a few strands hanging out of there mouths and you cheekily ask if they taste good. They nod and makes sounds of hmmmm as they get ready for another mouthful. Good food is wrapped up in the very best of recipes simple or complex.
When you open your cupboard doors, my eyes bug out in amazement and appreciation!
Absolutely delicious. I just recent came across your video. You have wonderful vegetarian dishes.
This looks wonderful! Ramen is on the shopping list so I can try this recipe out this week. It is difficult to find vegan oyster sauce here so thank you for the hoisin/mushroom soy suggestion. I'm going to try mixing them to get that earthiness.
i love your food, so simple but yet very good. thanks for making cooking fun and easy.
🙌🏻🥳👨🏻🍳
This is so good! Definitely one of the best dinners I've ever cooked. The sauce is delicious. I would be very happy if I got this when I ordered from a restaurant.
Just made this for lunch, with slight variations but was delicious. Will be making this again FOR SURE 🤗
🙌🏻🙌🏻
Yum. Looks so easy, going to try it this weekend!
🥳🥳🥳
I made these today and they are totally amazing
I just love how he like react and react every single comment to stay connected with viewers!!!
😉
Love your recipes! Especially appreciate the veggie ones as I love to cook for my vegan girlfriend. Keep doin what you're doin!
This is one of my favorite noodles with steamed white rice and beef and broccoli. So delicious I enjoy watching the way you cook and how well you explain about the ingredients used. I appreciate the time and effort.
Been loving these videos! The background music is so nice
Made your Moroccan chick pea stew, turns out delicious!!! Love the fact it’s all vegan based. Thanks Wil!!!
🙌🏻🥳👨🏻🍳
Your recipe is just what I needed and even my mum liked it and rated it 10/10, the last time I cook this dish is with another recipe and it turned out bad, from now on I’ll keep on watching your videos to cook more delicious food
Glad to hear all enjoyed 🙌🏻
I kept an eye on those garlic chives at my local chinese store, wondering how to use them if I ever got a bag, and if they taste too strong.
Once again, you answer my questions.
Great dish. You’re an amazing teacher via your vlogs. Thanks much.
Thank you so much for explaining some of the sauces to us. I’m an expat in Asia and I don’t always understand my local ingredients. I had no idea about the difference between light and dark soy sauce or how to use them, even though I have both in my pantry. You’ve just helped me a lot! If you can, would you explain some other staple ingredients?
'Kong Hee Fatt Choy'...may you have a wonderful year ahead...
Chef your Japones recipes are delicious! Thank you
I’m so glad I found you. Mexican here, but I love Asian food 🤤
Pleasure cooking with you 🙌🏻
OMG I LOVE ❤ THIS CHANNEL.
I'M SLOWLY TRYING TO TRANSITION TO PLANT BASED & THIS CHANNEL OFFERS GREAT RECIPES. THANK U FOR SHARING.
Greetings from the northern Norway!
This channel is amazing, just recently developed interest for cooking and this seems really fun. Really enjoy asian food
Happy to be cooking together 👨🏻🍳🙌🏻
Waiting for a hardcover cookbook of all Your RUclips recipes! It's of course great to have free visual access to Your culinary work here on the WYM channel, but an on-shelf version of Your recipes would receive a whole different level of appreciation 👋
Made this tonight, so simple and really good! Might throw a bit if tofu into the mix next time to give it a bit more if a protein punch
I actually gasped @8:00! My dream organization 🤣
(also the chow mein looks amazing)
This was soooo soothing to watch. I can't wait to make this!
🙌🏻🙌🏻🙌🏻
it looks amazing, i’ll definitely try this! thank you so much for sharing such beautiful memories along with this recipe❤️
Omg! The cabinet organization!👏🏿👏🏿👏🏿👏🏿I'm making that this week
👨🏻🍳🙌🏻
I tried this recipe now.. Yummmy!!!! Thanks Will. I bought Vegetarian Mushroom Oyster Sauce inspired by your recipes 😃. Sooo good.. Gonna make it better next time (lacking Garlic stalks) and will definitely Tag you, Wil 😊
🙌🏻🥳👨🏻🍳
Can you please add the links of the ingredients that you use? It will be helpful! ☺️
got around to making this recipe today and it's absolutely delicious! loved it so much and so did my roomates!! thank you :-)
🥳🥳🥳
I really love your videos and recieved your cook book as a christmas gift. Do you have any suggestions for lowering the sodium in your recipies without comprimising the flavor
Ooh yummy! I enjoy your videos! Thank you and keep making them 😄
🙌🏻🥳
I am definitely trying this out! Thanks for sharing your recipe!
We've cooked your recipes in the last 3 weeks and been having a blast! Delicious & simple :) Thank you!
🙌🏻🙌🏻🙌🏻
Yum! I must try this out. Thanks for the video.
Happy new year to you as well! Your recipes bring me back to the Hong Kong I knew before ‘99. Fond, happy memories and always good food. Thank you. As post script: I should add tofu bc I’m a diabetic. Is that ok?
I am right now so freaking jealous that you are using garlic chives. We don't get it even in the Asian grocery stores where I live. It is soooo delicious and versatile. And the noodles look so yummy. And also thank you for the veggie oyster sauce. ❤️❤️❤️
🙌🏻🥳
Grow your own garlic chives
@@kathleenm3443 I am going to try this year.
Looks beautiful and delicious !