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

[@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 🥳

[@dillmarmi]

I haven't yet but I'll definitely look out for it next time 🤞🏽

[@drjekyll5307]

Really loved finding your channel!! I have made multipel recepis from it and every time its a blast to cook them! LOVE IT!! Gonna try these noodles very soon ✌️🤓

[@anitras7319]

I've never seen these noodles, will definitely be looking for them next time I'm at an international market

[@rh3308]

Oh yummy 😋. Will definitely look for these next time I'm shopping Asian ingredients.

[@EclecticK]

Rather than using the noodles featured in the video, Biang Biang Noodles would actually work really well as the have a very similar texture and are easy and fun to make.

[@JFz44]

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.

[@Thelakeside1]

Is this spicy?

[@JS-nf1sn]

yes, but you can add more or less red pepper depending on your tastes @@Thelakeside1

[@bumblebee454]

i really want to make this but i don't have any asian food shops where i live. might try to get them online so i can get the correct ingredients. wish i could give this more likes.

[@christianinfinity8206]

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.

[@aewtx]

That's actually the reason why I won't watch Babish. The food looks good, but he does so fast, it grates on my nerves. It's like these young people feel like to be interesting they have to talk fast.

[@brianbadonde9251]

@@aewtx you can slow down KZbin videos to whatever speed your little brain can handle

[@aewtx]

@@brianbadonde9251 Haha, are you really going to insult someone when you apparently lack reading comprehension?

[@quavoking]

@@aewtx Babish is literally the same speed as this and goes into detail. Be quiet with the tacky false narrative

[@aewtx]

@@quavoking You must have some hearing problems if you think they talk the same speed. Go get your ears checked.

[@lyfeasmemecsit6203]

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

[@surabhiranjan5737]

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!

[@slackpacker2789]

Feel better soon friend :)

[@seevic9821]

Hope you are fully recovered! 🙏🕉️

[@obiwankifrodi8896]

I recommend you, try his recipes before you give positive comments. I did and his recipes are terrible.

[@teresatanyag8237]

I tried the lentil rice recipe and it was spot on. I will cook again.

[@mjv1619]

Praying for your healing ❤

[@johnpick8336]

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

[@YEUNGMANCOOKING]

Wow! Very kind of you and happy to hear you are enjoying 🙌🏻

[@sarahray79]

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

[@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.

[@obscurebandfan]

Omg same. The price of meat is just too high for how crappy most the product is. Much prefer plant based.

[@pamparker4047]

It's really better for your health

[@generalharness8266]

@@pamparker4047 Debatable. There are things your body needs that meat has in very high concentrations. You still need a balanced approach to food, its more the amount of meat we are eating to day that is unhealthy not that we are eating meat.

[@PJBlows]

​@@pamparker4047 if you like phytoestrogens messing with your hormonal balance, sure

[@MossyMozart]

@@generalharness8266 - Plant-based diets can be completely balanced when you use complimentary incomplete proteins together. Your body doesn't care where those amino acids came from, only that you take them in. My primary doctor has lived his whole life as a vegetarian and is doing just fine (he was raised Hindu). Though he speaks about eating well (low cholesterol, etc), he does not proselytize about vegginess; I only found out when i bumped into him at a restaurant.

[@MLBBVic]

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

[@crystalrichards6729]

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.

[@biazacha]

Tofu is literally the only ingredient I don’t have and now I’m seriously considering using shitake instead and try it today!

[@Kidzdoc75]

Maybe I'll try your modifications as I don't eat soy products due to the phytoestrogens. I use coconut aminos instead of soy sauce as well.

[@TheRabidDolphin99]

@@Kidzdoc75 There is no scientific or nutritional basis not to eat phytoestrogens. They have been found to be beneficial in combatting symptoms caused by estrogen deficiency. This may be of particular benefit to premenopausal and post-menopausal women. Phytoestrogens may also play in fighting cancer as countries in asia e.g. japan or korea where the diet traditionally has a lot of soy etc. have much lower rates of breast/ovarian cancer

[@HumanoidEuphoria]

@@Kidzdoc75 Traditionally brewed soy sauce, as many Asian countries have made it for thousands of years, negates the phytoestrogens, so I have read. The fermentation of the soy is what matters.

[@userxl41drn301]

@@HumanoidEuphoria To be clear, the fermentation process of TOFU is what negates the phytoestrogens. It doesn't really work if you add fermented kim-chi or soy sauce to your soy milk or McDonald's "beef" patty and expect it negate the hormonal effect of the relatively unprocessed soy.

[@mamba00]

I love when the ingredients are added and the chef is just patient, clear and knowledgeable ❤

[@SinoBorneo]

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!

[@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! 💋❤️

[@momsyy]

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

[@YEUNGMANCOOKING]

👨🏻‍🍳🎉😎

[@Forever-gd7vs]

All this needs is chili oil drizzled on top, I feel like that would elevate the taste !

[@hopetrnr0]

Did you cook it? If so, how did it turn out?!😃

[@hopetrnr0]

@@Forever-gd7vs I was thinking the same thing!

[@dreadfairy6963]

@@Forever-gd7vs he made chili oil in the pan.... These are literally JUST chili oil noodles 😂

[@i3abba597]

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!

[@negativezerosquared6721]

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.

[@lisaanderson8235]

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. 😊👍🍜🌶️

[@ydilruk]

Mate, I have become your fan instantly. Because of vegan food you introduced. And amount of spice you add, exactly match our"s in Sri Lankans. We are more spice lovers. This particular dish almost similar to our authentic kottu. Quality of your videos are something we should appreciate. Your genuine instructions are pretty straight forward. Kudos !!!

[@ydilruk]

The noofle you used is somwthing new for us though.

[@kei579]

I just wanted to extend my appreciation. I found this recipe about 2 mos ago and it has been a staple in my weekly meals. For someone who never learned to cook, this wasn’t too challenging. Someday, I’ll be confident enough to serve it to someone other than myself.

[@YEUNGMANCOOKING]

It is a pleasure to be cooking together 🙌🏻😎 Keep cooking and keep well

[@chargreen1742]

Hi. How many servings does this make?

[@carolinepajak6911]

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.

[@Clai88]

I’ve made this like a million times since seeing this 2 years ago. It’s one of my absolute favorites! It literally works with any protein(shrimp is the best). Thank you for such an amazing recipe!

[@YEUNGMANCOOKING]

So great to hear! 🙌🏻

[@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!

[@Tvj_films8452]

can you make for me too so I can verify? lol

[@MossyMozart]

@@Tvj_films8452 - And me!

[@Sara-M]

This is now my favourite channel. I have been looking for vegan cooking that added lots of fresh ingredients that wake up the taste buds. Scallions (green onions) was added to many of the Irish recipes I grew up on and now I have a new way to use them in many healthy recipes. Thanks Wil. I am definitely going to buy your cookbooks and I think the books would be great to send as gifts to my sisters in N. Ireland.

[@larrylarose4298]

Just made this dish. Used 1 pound of ground turkey instead of tofu (because my husband won't eat tofu no matter how I disguise it). Followed the rest of the recipe to a T. It was DELICIOUS! Everyone loved it so it's a new staple on my menu. I ordered the ingredients that I didn't have on Amazon. I LOVE THIS DISH. Thank you for expanding my menu.

[@claytheist6736]

Yummy, ground up bird flesh 😋 🧟

[@willmercury]

​@@claytheist6736Let people eat what they enjoy without your fatuous, juvenile rejoinders. Go clean your room.

[@gkarenstratton]

​@claytheist6736 Yrp. GOD Himself a approved animal protein at a point in Scripture. I can't have tofu...had cancer...nutritionist said "no." I'm fine with that.

[@silmiriel]

Made this for dinner tonight and my family totally loved it! And thanks to your very clear instructions, I made it with complete confidence! 😁Thank you Wil! ❤️

[@YEUNGMANCOOKING]

Wooo! 🙌🏻👨🏻‍🍳 So great to hear

[@bubenspitzle]

I just cooked it, added beetroot and pointed cabbage, very tasty 😋. It was also my first time with crumbled tofu, which I will do more often in the future 👍🏻 Greetings from Germany and have a nice Sunday!

[@YEUNGMANCOOKING]

👨🏻‍🍳👌🏻

[@s.i.0472]

Hey, wo hast du die oyster sauce hergekriegt? Gibt es so etwas in Deutschland?

[@bubenspitzle]

@@s.i.0472 gibt es bei Amazon, ich hab aber die Healthy Boy Brand Vegetarische Pilzsauce genommen, ebenfalls bei Amazon 😊

[@MrBiologicalChemistry]

First time viewer here, from Minnesota. Are most of your recipes plant-based? I try to eat 90-95% plant-based and was super happy to see you using those ingredients from the get-go. Definitely going to check out your recipes online - nice thing I find about many east Asian dishes is that plant-based substitutions are easily made while keeping the core flavors of most dishes. 🙂 Thanks for this content!

[@franksantiago9366]

Hi there, I'm new to your channel because I recently changed to a plant based diet to reverse my diabetes and that's how I found your channel. I love the way you present the recipes, I like how simple they are, how easy and clear your voice is to understand and follow. In addition, I like the fact that you don't spend precious minutes in front of the camera talking and talking and talking like many others do here on KZbin. You're straight forward to the point, very pleasant and with grace. I'm glad I found you. I will be purchasing your book(s). Have a Happy New Year and I wish you so much success with everything you do. Blessings to you...! - Frank in Seattle, WA

[@danyeandanya]

Decided to give this a try - didn’t have the right pepper so used a combination of cayenne and smoked paprika. It’s delicious!

[@Kazeneko]

Thank you for this. I have zero chances of finding the pepper that he uses so this substitute gives me hope to attempt this.

[@garywallenphd885]

I did the same on the chili powder - was good to go.

[@torma1985]

@@Kazeneko yeah just use whatever you can find. I managed to find the gochu-something chilli paste but I thought I better leave it. I used smoked paprika + actual chilli pepper with seeds.

[@kenpurdy1653]

I was thinking many pantry items could work in this dish. And omitting the tofu would be ok for a side dish. Cilantro would work as a garnish.

[@bethw2700]

Although I prefer to shop in actual stores, when I can't find thing I try Amazon--- It arrives tomorrow. . Yay!

[@marieee5446]

Hi, just tried making your garlic noodles tonight. I added mushrooms n beansprouts. Used Sarawak (East Malaysia) noodles. Left out the gochugaru but had it with pickled chili. Family loves it.

[@YEUNGMANCOOKING]

Sounds great! 🙌🏻

[@BryanAlexander]

I just made this for the first time and it was delicious. The recipe was very clear, as ever, and easy to make. For health reasons I can't take too much in the way of hot spices, so I switched out gochugaru and used a blend of red and black pepper. Thank you again, Wil, for this superb cooking series!

[@YEUNGMANCOOKING]

👨🏻‍🍳🥳🙌🏻

[@barbaradavidson1950]

Thanks for the tip I have to order the seasoning and will try it with pepper in the mean time 🙂

[@BryanAlexander]

@@barbaradavidson1950 Have fun. It's tasty.

[@thegrumpypanda1016]

Do you use the same measurements he uses or..

[@BryanAlexander]

@@thegrumpypanda1016 I did at first, then started shifting amounts for my own tastes.

[@MichaelBehrnsMiller]

Another zen moment with your beautifully shot beautifully crafted food. Thank you again Wil.

[@SandraLargaes]

I’ve dreaded cooking all my life but now that I found your channel I’m all of a sudden excited to make these delish recipes! I went to the grocery store last night to buy the ingredients for this recipe and I’m about to make it riiight now 🎉

[@YEUNGMANCOOKING]

Wooo! 🙌🏻🥳 I am beyond excited for you to dig into the dishes. Happy cooking and keep well!

[@donquixoteupinhere]

Please share the result if you see this!!

[@mr.e0311]

You should get his latest cookbook. It is full of amazing recipes and its the exact quality you would expect. Thick glossy pages etc.

[@danielasalazar9972]

I’m not vegetarian and was hesitant of trying tofu, but this is now one of my favorite dishes! I’ll definitely be more open to tofu from now on. Thank you!

[@YEUNGMANCOOKING]

🙌🏻🙌🏻🙌🏻

[@starfire139]

Meat eaters eat tofu all the time. It’s been a part of Asian cuisine for like, 2000 years. Not sure why you were hesitant about it, but it’s good you liked it.

[@kristenm348]

This recipe also opened the tofu door for me!

[@jamesvoris3921]

Anytime I see tofu I just substitute with my protein of choice and the meal usually turns out fine...depending on the sauce color or strong or light taste I may use chicken or seafood for light sauces or light tastes and then maybe beef or whatever for darker....most works for whatever though honestly...I don't mind tofu, but I've read a couple studies indicating some sort of link between tofu consumption and cognitive impairment or cerebral atrophy...though not super conclusive I don't think as a like a direct correlation...and predominantly men. Scientific research papers published on like pubmed.gov etc... Worth looking into....I personally think people who blanket rule n condemn in absolutes any one thing in any one direction are typically closed mind and biased.... like the Greeks said.... everything in moderation. I'm sure a vegetarian heavy diet would do most people wonders...but cutting out meat altogether? This isn't directed at you I just decided to post this here for whoever or no one if no one cares lol. I try to eat mainly veggies and whole grains with less proportions in dairy meat/protein etc but still sufficient for daily needs. Point was though if you see one thing and are unsure...try it...or sub that out for the closest thing and you'll probably be fine.

[@MikeY-fd6wm]

@@starfire139 It doesnt look appealing at all for people not used to it. Heck i think uncooked fish, chicken and meat has some charisma (lol) to my eyes, but i guess thats because i know how good it will be when finished. Tofu looks like a lab-produced sponge to me, like, meh. Im sure im not alone, and that might be why people are hesitant to it. Also i've tried tofu sushi and it was not my thing at all. But cooked and having it blended into a dish and relying on flavors from other ingredients and spices, it works well! Im starting to come around😂

[@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.

[@YEUNGMANCOOKING]

Great tip 🙌🏻

[@einundsiebenziger5488]

... linguini (actually "linguine", plural of "linguina" = little tongue) don't* fall apart and keep* their* texture. You can even reheat them* ...

[@jodiriis]

Awesome channel thanks for all this plant based goodness!!! I’ve been plant based for a majority of my life. My husband, after more than 20 years with me, is excited about joining my guilt free, nobody suffers eating lifestyle. No pressure. I didn’t bother him about it. He still eats occasional dairy. To keep husby happy, I try and cook for him just about everyday. Keeps things healthy, organic, and leaves less room for cheap packaged snack food and bad vegetarian restaurants. Your dishes are so easy and simple to make. Healthy, and best of all, vegan!!! Creative, unique, no excuses. Appears that perhaps, prep is the same amount of time to make store bought frozen noodles and ready packed ramen kits. Thanks again!!!

[@pyroxblaze]

I absolutely love listening to you describe the flavour,texture, colours etc towards the end as you’re tasting the dish!

[@YEUNGMANCOOKING]

🙌🏻🥳

[@funnybabies7863]

Hi I prepared this dish yesterday with tofu, mushrooms as tofu was just 50gms available with me and Flat noodles with spinach as I couldn't find the same...I didn't had the same chilli powder I could not find it so I used schezwan chilli paste :-) and follow this receipe I loved it .Thanks for sharing

[@rositamendes9248]

Thank you so much Yeung for sharing your delicious recipes....and thank you for writing the ingredients below 😊😊

[@YEUNGMANCOOKING]

My pleasure 😊

[@joeyoungs8426]

Eager to try this I made a couple insignificant substitutions and it was excellent! I’ll seek out the ‘proper’ ingredients and gladly have another go. While there are plenty of KZbinrs cooking out there, your calm demeanor and minimal to the point chat is refreshing. It’s also refreshing to see someone using well honed knife skills. You’re much safer and more efficient when you possess them. Nicely done young man.

[@cosmocelli]

Should be "Yeung man" at the end hahaha 😆

[@joeyoungs8426]

@@cosmocelli Hello! I did consider that!

[@susanjoycesabo8450]

I am buying all e-cookbooks! Those exotic ingredients are so unique and worth it. Thanks so much! If he is a vegan, his cooking will sway many of us over to the cause.

[@cassandrawallace8162]

Your voice is so comforting 😊

[@whodatis2]

I have completely changed what I eat since subscribing to your channel. Im a southern vegetarian. So oatmeal, peanut butter, salads, dry beans , vegetables and cornbread is my main diet. Since I have added your recipes, my stomach smiles and my senses are in heaven. Thank you.

[@YEUNGMANCOOKING]

👨🏻‍🍳🥳🙌🏻

[@goldenmattew1]

You deserve many likes. You’ve got style and thoughtfulness.

[@YEUNGMANCOOKING]

That is very kind of you 🙌🏻

[@Dragon-Slay3r]

Thanks I enjoyed the shesh kebab too 😂

[@leahhoward7645]

I LOVE that he recommended products and then said he was not sponsored, that’s a guy I can trust

[@pifflepockle]

That you Will?

[@wunderkuedde]

OK, bot

[@Finn959]

What if he lied

[@timnizle1]

Trust no one!

[@HAHb-zc2dp]

Just like trump !

[@aacres]

I almost never comment on KZbin videos but this is already my favourite ever meal to cook and my wife also loves it. So quick and easy to make and delicious. Looking forward to trying your other recipes out - thank you!

[@YEUNGMANCOOKING]

🙌🏻🥳

[@zshell-thomas2358]

I made this and loved it! It was savory with a slight hint of sweetness. All the textures coming together made this dish a very pleasant surprise. I will make again!

[@iowerth3392]

Loved the recipe!! Made the noodles myself out of semolina and water. I also added mushrooms and zucchini and for the sauce a little sugar and doubanjiang. It was super delicious, thank you very much! ☺️☺️

[@YEUNGMANCOOKING]

🤤🤤🤤

[@pranavkumar8965]

Pls share ur recipe. Tq

[@iowerth3392]

@@pranavkumar8965 I followed the recipe. After stir frying the tofu, I also stir fried the garlic and ginger and then added the mushrooms and zucchini. Few minutes later you add the Chinese beanpaste and little sugar. The noodles recipe: 300g semolina 130g hot water

[@lenorebeck9944]

I’m just getting started on my journey cooking wonderful Asian food and it can be intimidating to say the least. Your easy approach to amazing recipes is so appreciated. I will be ordering your cookbooks for sure. Thank you!

[@YEUNGMANCOOKING]

Happy to be cooking together, keep well 🙌🏻

[@judywyatt4790]

First time watching and I wanted to eat that clean, fresh dish off the iPad screen. Forget the nay sayers. I am subscribed. Thank you

[@aomine0]

My husband and i love garlic. Will definitely make this! We're actually been making the chili sauce recipe you did way back and have been putting the chili sauce to some of the noodle dish i make and my husband loves it!

[@YEUNGMANCOOKING]

🥳🥳🥳

[@DalesEpicJourney]

I just found this video and made these noodles. They are amazingly delicious and simple. I didn't have tofu and swapped the pepper with chipotle adobo sauce. In less than 15-minutes, I love them. Thank you so much.

[@YEUNGMANCOOKING]

🙌🏻🥳👨🏻‍🍳

[@betty39031]

I had this in suggested videos for no reason since I have never observed any culinary stuff. But fell in love with the dish and tha way you edited the video. Watching was very enjoyable and made me want to cook new things like this.

[@YEUNGMANCOOKING]

🙌🏻👨🏻‍🍳🥳

[@vonbomb333]

Made these noodles for dinner tonight. Incredibly devourable! Added some mushrooms, used brown rice tagliatelle and used leeks instead of green onions because that's what I had. Highly recommend this to fill your plates or bowls, friends. Thank you for sharing this deliciousness with us, Mr. Y! Your talents are greatly appreciated!

[@YEUNGMANCOOKING]

That’s fantastic and those additions sound scrumptious 🙌🏻

[@canadiangirl1179]

Made this for the second time tonight, it’s going to be a regular, loved it. We added some crushed peanuts because we love them. Truly delicious dish. Thank you!

[@YEUNGMANCOOKING]

🤤🥜👌🏻

[@lizziebkennedy7505]

So I just made it. I found all ingredients in the new ‘Asian’ grocery here in Ararat, Victoria, Australia. We are just blissing out. We don’t have Asian restaurants food outlets here, it’s a very old school farming town, English food (halp!) although we do in Melbourne which is two hours away and a major foodie city. I miss this beautiful light flavoursome food, and this is the second of your dishes I’ve made to great reception. Thrilled with it! Thank you so, so much. You aren’t kidding about the confidence. It is DIVINE. ❤❤❤❤❤ 🤸‍♀️🤸‍♀️🤸‍♀️🤸‍♀️🤸‍♀️

[@Allie8809]

Just made with some pantry variations: added chopped mushrooms to the tofu for the umami flavor (yum), switched out the gochugaru flakes for gochujang paste but only had regular soy sauce on hand :( Topped off with a soft-boiled egg. Super quick and easy. 10/10 will make again and try for the original ingredients next time.

[@person35790]

We aren’t vegan either, but we do cook vegan food quite often - definitely trying this one out! Appreciate that you used tofu, both the kiddos love it!

[@MsXtines]

Can’t wait to try this. He has a great voice - so calming.

[@ljspayd]

I didn’t have tofu or green onions and the dish was still amazing!!! I can’t wait to try it with all the ingredients.

[@YEUNGMANCOOKING]

😎👌🏻

[@Mydnight21]

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!

[@wendyowens9725]

Agreed!! Love this channel!!

[@leen29]

Wow thank you for sharing your amazing gift for cooking with the rest of us. I wouldn't known where to begin cooking such amazing Asian dishes. Thank you and God bless you 🤗

[@JohnMonsterCanada]

Love your videos. My family actually wants me to cook now 🤣 as a side note: would you mind mentioning in the notes how many each recipe serves? It seems each recipe is different in terms of servings. Thank you again for helping me learn to make such delicious meals for my family 🧡

[@YEUNGMANCOOKING]

That’s great! And all recipes (unless otherwise mentioned) are one generous to two humbled portions 🙌🏻 Happy cooking

[@virginiamilius3409]

Made this recipe two days after viewing the video and we absolutely love it! So easy, it comes together quickly. Less than 15 minutes and you are eating a satisfying meal. This recipe made two servings for us.

[@YEUNGMANCOOKING]

🙌🏻👨🏻‍🍳🥳

[@sojeanify]

The production value in each of video adds so much viewing pleasure.

[@utensile868]

Great video! I made these last night. I burned the garlic + ginger, and I didn't boil the noodles long enough, but it was still delicious. I'm going to make it again tonight and correct my mistakes for another delicious (and this time not rubbery) meal!

[@pinut187]

You like the taste of burned garlic?

[@marioncapriotti1514]

@@pinut187 Probably didn't burn it too badly - when I was young and stupid I frequently over-sauteed my garlic, and it still tasted good, but not nearly as good as properly cooked. You have to burn it pretty badly to get the bitter, nasty taste.

[@DeanVarney]

Made this and it was super delicious! Only changes I made was to cook the tofu a little less and ended up using sesame oil (since Avocado oil where I am is very expensive) and it turned out amazing!

[@YEUNGMANCOOKING]

🙌🏻

[@stephaniegradle]

I just got my Yeung Man Cookbook for Christmas! I'm SO EXCITED to try everything out! Thank you, Wil!

[@YEUNGMANCOOKING]

Wonderful! So excited to hear and looking forward to hearing which recipes you cook up 🙌🏻

[@marystestkitchen]

I LOVE those noodles so muuucchhhh. Also this dish looks incredible. Absolutely beautiful!

[@YEUNGMANCOOKING]

😎 They really are fun to cook with and the texture is addictive. Happy new year 🥳

[@marystestkitchen]

@@YEUNGMANCOOKING Happy New Year!

[@thatsalt1560]

Got this in my recommended and was wondering if the recipe might be vegan or easily veganized, but then I saw Mary's comment ... so of course :D I won't find these exact ingredients where I live, but the descriptions of the various ingredients are very helpful when I subsitute some of them.

[@Meadjuice]

@@thatsalt1560 amazon sell them all mate.

[@H_A_L_7]

@@Meadjuice Yup I got the chilli powder from Amazon. Ingredients are not difficult to find.

[@constantinvaldor2281]

This is a wonderful recipe! And I really enjoyed the presentation of the video. But for those who prefer to have things written down, here is the recipe. *Yeung Man Cooking's Garlic Chili Noodles* INGREDIENTS 100g EXTRA FIRM TOFU, pat dried and fork crumbled 4-5 cloves GARLIC, finely chopped 2-3 teaspoons GINGER, finely chopped 3 sticks GREEN ONION, finely chopped 1 serving TAIWANESE KNIFE-PARED NOODLES 1 Tablespoon GOCHUGARU (Korean chile powder) 1 Tablespoon plant-based OYSTER SAUCE 3 teaspoons DARK SOY SAUCE 3 Tablespoons AVOCADO OIL COOKING Saute crumbled tofu with 1 Tablespoon avocado oil in a non-stick pan over Medium heat for 3-4 minutes. Add 2 teaspoons dark soy sauce and continue cooking for another couple of minutes, then remove from heat and set aside. Bring a pot of water to boil for the noodles. Cook them for 1 minute less than the package instructions. Stir to prevent sticking. Saute garlic and ginger with 2 Tablespoons of avocado oil in the same pan over Medium-Low heat for 2 minutes. Add gochugaru and cook for another minute. Add oyster sauce. Drain noodles, then add to pan. Add 1 teaspoon dark soy sauce and return the tofu to the pan. Stir to combine. Turn the heat up to Medium and saute for 2-3 minutes. Add green onions and saute for another minute. Serve.

[@angelaberni8873]

Wowww that's kind of you !!!❤

[@entheosmoney]

Thank you so much for your plug ins! I hope you get sponsorships from them tooo!

[@BobbyDukeArts]

oh man that looks so good!

[@YEUNGMANCOOKING]

😎

[@vysakhak191]

தலைவா , நீங்களா!!

[@matthewmorley261]

Does it, really? Looks burnt to me

[@MossyMozart]

@@matthewmorley261 - That's the coloration from the dark soy sauce. As Mr Yeung said, it is used for that deep brown color. Believe me, that awful sharp bitter taste of burnt food is nowhere near this dish.

[@llamapies]

As always, amazing recipes! It's very apparent that your passion for cooking is genuine and you are constantly innovating vegan cuisine with your ideas. You're an inspiration and I hope to one day start my own vegan cooking channel as good as yours, thanks Wil!

[@Liberty4Ever]

I hiked all day today and was tired and hungry. I made garlic chili noodles and it was quick and great. I need to get the mushroom based "oyster" sauce and knife cut noodles. I used hoisin sauce and fettuccine. I need to start using crumbled sauteed tofu so thank you for that. I buy 2 pounds of Planters peanuts and grind them in my Kitchenaid so I used those for protein and crunchy substantiation. Also, thanks for your clever method of mincing garlic.

[@cac989]

Just made this for a quick lunch and added Beansprouts. DELISSSSS. I'm getting the cookbook.

[@lpmowgs2425]

I LOVE all your crumbled tofu recipes, and can’t wait to try this. Keep them coming!

[@EvelynD4]

I got there by an accident, I played the video that showed on my main YT page and now I’m a subscriber! Your recipes are fantastic. Sometimes I have no time or ideas for vegan/vegetarian meals so you gave me a lot of new ideas. I love this kind cuisine so I can’t wait to try all of your recipes! Greetings from Poland :)

[@YEUNGMANCOOKING]

Welcome and happy cooking 🙌🏻🥳

[@tofitta35]

I made this for dinner today and it was a hit! We used spicy chili paste instead and would add a bit more ginger and garlic next time to meet our preferred level of 🌶 🌶 🌶 . Nonetheless, I’m going to make it again for sure. So simple and so delicious!

[@YEUNGMANCOOKING]

🥳🥳🥳

[@trutymeproductions5478]

You used the spicy chili in place of which ingredient?

[@tofitta35]

@@trutymeproductions5478 instead of gochugaru. As a side note, this dish is so good that we made it multiple times and we’re still praising it to this day 😅

[@trutymeproductions5478]

@@tofitta35 I gotta try it....gotta find an Asian grocery store near me...thanks😊😊

[@djoscartj]

Ok, I have some Korean chili paste from a fried chicken recipe I tried months ago. I guess I can use that instead of the chili powder. Also, I have Mexican "salsa macha" (chili oil), I wonder if using that would give it a distinct "fusion" flavor 😃

[@freyaandcharlie]

I just made this for my wife and I for lunch and we both loved it! Awesome recipe, very easy to follow along to. Thank you!

[@YEUNGMANCOOKING]

🥳🥳🥳

[@veroniquecastel9582]

I’m making this for dinner tonight! I just got some of the knife cut noodles that you recommended from my local pan Asian grocer. The noodle brand is Yue Sheng. My partner and I binge watch your content and it inspired us. Thanks Wil 😀

[@jmiz7860]

saw this this morning, had left over parpardelle noodles and shredded chicken. same method. peanut oil instead as didnt have avo oil. bloody unreal will make this for dinner for everyone. very easy

[@maryjanevoluntad1612]

I can't wait to cook this garlic,fiery, spicy noodles. My daughter will like it very much for sure! Thank you so much👍🏻

[@YEUNGMANCOOKING]

🥳🙌🏻👨🏻‍🍳

[@Stacey_Robinson]

This is the most relaxing cooking video ever. And it looks SO GOOD. I can't wait to try.

[@erinmabry9047]

I keep accidentally finding obnoxious cooking videos with random screaming and it drives me nuts. I'm not going to keep watching a video like that no matter how appealing the recipe might be. I really appreciate how chill this guy is.

[@digi9ten]

Yeah, it was an easy decision to follow after this video. 👍🏾

[@kusumajilla9519]

My kids absolutely loved it. This is so delicious with the Knife pared noodles. I love this channel for introducing chinese recipes for vegetarians.

[@YEUNGMANCOOKING]

Wooo! 🙌🏻🥳 Happy to hear they enjoyed

[@BourbonISvegan]

This has got to be your quickest & easiest recipe, just in time for the Veganuary new recruits 👌🏻

[@YEUNGMANCOOKING]

🥳🙌🏻 It truly is and fun to play around with adding left over veggies on hand

[@Xkitchen27]

@@YEUNGMANCOOKING true have tried it with some of the dishes before nd now also.

[@10SonicScrewdriver]

But it's not vegan, is it ? The oyster sauce is vegan ? Anyway I tried the recipe and it was really nice, thanks!

[@kimthechan]

This was on the menu this evening and it went down a treat! (Like all your dishes if I'm to be honest!). I had to sub the knife pare noodles for regular flat fat rice noodles (they were the closest thing I had on hand) but they worked just fine. Great job Will. Thanks again!

[@YEUNGMANCOOKING]

🙌🏻👨🏻‍🍳

[@brendaplunkett8659]

Rice noodles worked well? I can have gluten.

[@scotchdude474]

Great presentation! No rushing, no screaming but still to the point. I would add chopped Jalapeno or some Serrano peppers to add some heat.

[@YEUNGMANCOOKING]

Yummm 🌶👌🏻

[@sarahwarner8431]

We enjoyed your palak tofu tonight! We’ve had that recipe a few times a month for the last few months and still feel like it’s such a gem. Thank you ❤️

[@YEUNGMANCOOKING]

🙌🏻🥳

[@Jaisha26]

My husband was JUST asking for a tofu dish. And I found this recipe. It's on my list. Thank you so much sir.

[@YEUNGMANCOOKING]

👨🏻‍🍳👌🏻

[@mackenzie5036]

Made this recipe twice now! I love trying new recipes so It has to be pretty dang good for me to make it a second time

[@jafudge09]

This recipe along with your recipe for chili oil have been in my cooking arsenal now for several months. Your tutorials are easy to follow and super helpful… fantastic content. Thank you!

[@YEUNGMANCOOKING]

🥳👨🏻‍🍳🙌🏻

[@PhoebeSmurf]

This looked so good, I just spent £45 ordering all sorts of specialty Asian ingredients to make this and a few of your other dishes. My wallet is a bit sad, but my tummy is already happy in anticipation. Thank you for the inspiration, Wil.

[@rururu5877]

As long as you are happy brother 🤗

[@reevo7798]

You would save yourself at least half of cost if you just made a trip to Chinatown, but then again I'm not sure where in England you live lol Not to mention other yummy things you'd find there!!

[@PhoebeSmurf]

@@reevo7798 There's no Chinatown where I live. I did go to two Asian supermarkets in town, but they didn't have everything Wil uses here, so I have to resort to the internet.

[@middle_kid]

Discovered this channel and saw this vid yesterday (dozed off to it as it was so calming). Woke up, went to the Asian store down the street and found all the ingredients. Made the dish and it truly delivered. I think I dreamt of them (though that could be the video stored in my subconscious as I dozed off to it earlier).

[@VyTran-hv9tv]

Ahhh I’m in love 😍 Can’t wait to try this out next week! All of my meals this week are your recipes & I’m already looking forward to next weeks 😂 loving the background music as well on this one ❤️

[@YEUNGMANCOOKING]

🥳🙌🏻

[@cosmothewonderdog8602]

I love those noodles. I bought them a while ago and just started using them. I love the texture and they really grab the sauce.

[@alispinarts1668]

Where do you get these noodles??

[@Bobbylonx]

Coming back to this recipe every 2-3weeks. 100% one of my favorite dishes found online.

[@YEUNGMANCOOKING]

🙌🏻😎🥳 So glad to hear

[@marystestkitchen]

BTW how do you find that brand of vegan oyster sauce compared to the usual Chinese kind?

[@YEUNGMANCOOKING]

Flavour is nice but definitely not as thick as the traditional sauce 🤷🏻‍♂️

[@marystestkitchen]

@@YEUNGMANCOOKING good to know. Thanks!

[@Scott65J]

I tried the Kikkoman but it was wayyyy too sweet for me

[@amandala444]

@@Scott65J using Kikkoman for Asian dishes is like thinking Chef Boyardee is Italian food. Don’t do it.

[@shar5308]

Just made this, it is FANTASTIC!! 😋 Super easy and delicious. Thank you for an awesome recipe 🙏🏼😄

[@troyceharmon2556]

Wow! Another winner. I thought your curry rice recipe was the holy grail of simple and delicious but this is ture gold. Ive been waiting for the right time to try this. My wife, who doesn't like spicy food, was under the weather. My son, the supertaster, just moved into his dorm. It was just me and my vegan daughter (vegan daughter=vegan dad) We already had pretty much all the ingredients in the pantry. We used some wide wheat noodles we had on hand and it turned out wonderful. Quick easy and simple ingredients. The wife even tasted it and said it wasn't to spicy. Thank you again for another wonderful meal.

[@devotee7788]

I love what you cooked. Simple, very easy to follow. Looks really tasty. Done in a few minutes. Thank you.

[@YEUNGMANCOOKING]

🥳🥳🥳