Ignite the Romance: Elevate Your Valentine's Day with a Chinese Dinner
Spice up your Valentine's Day with a delicious Chinese dinner, featuring classic dishes like beef broccoli, egg drop soup, and an Asian salad. Impress your loved one with your culinary skills and create a romantic evening they won't forget. Watch this video for a step-by-step guide on how to make these dishes and add some excitement to your Valentine's Day!
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SPICE UP YOUR WEEKLY MENU with this crazy delish Garlic Chili Noodles Recipe!
FIND YOUR COOKBOOKS, MERCH, & SUSHI MASTERCLASS HERE:
LEARN HOW TO MAKE A LEGIT GARLIC CHILI NOODLES RECIPE TODAY!
LAY HO LAY HO! Before we get into this delicious recipe, I must warn you that it is incredibly addictive and you may want to eat this multiple times a week! Now that you've been warned, join me in this episode and learn how to make the savoury noodle lover's dream - a delicious garlic chili noodles recipe. Let's begin
Ingredients:
100g extra firm tofu
4-5 pieces garlic
small piece ginger
3 sticks green onion
3 tbsp avocado oil
3 tsp dark soy sauce
150g knife pare noodles
1 tbsp gochugaru
1 tbsp plantbased oyster sauce
Directions:
1. Pat dry the extra firm tofu with a paper towel. Then, mash into a crumble with a fork
2. Finely chop the garlic, ginger, and green onions
3. Heat up a nonstick pan to medium heat. Add 1 tbsp of avocado oil followed by the crumbled tofu. Sauté for 3-4min
4. Add 2 tsp dark soy sauce and sauté for another couple of minutes. Set the tofu aside
5. Bring a pot of water to boil for the noodles
6. Place the nonstick pan back on medium low heat. Add 2 tbsp avocado oil followed by the garlic and ginger. Cook for about 2min
7. When the water comes to a boil, cook the noodles for 1 min less to package instructions (in this case, 3min). Stir occasionally to keep them from sticking
8. Add the gochugaru to the garlic and ginger. Cook for about 1min. Then, add the oyster sauce
9. Strain out the noodles and add to the pan. Add 1 tsp dark soy sauce and the crumbled tofu. Turn the heat up to medium and sauté for 2-3min. Add the green onions and sauté for another minute
RUBY RED SMOKEY + SPICY CHILI OIL RECIPE HERE:
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
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.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @yeungmancooking
Wil's Recipes on Facebook: fb.me/yeungmancooking.com
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
You are watching:
Spicy Garlic Noodles (10 Minutes Only!)
#shorts #spicy #noodles
Try this bowl of easy, aromatic Ginger and Scallion Oil Noodles! ????
Full recipe for these noodles is up on my website -
What you’ll need:
minced ginger
scallions
dark mushroom soy sauce, optional
soy sauce
salt
sugar
chinese 5 spice powder
sesame seeds
chili powder/flakes
neutral oil of choice
dry wheat noodles of choice (I used sliced noodles)
#noodles #asmr #easymeal
Toasted Sesame Noodles Recipe so fragrant SMELL-O-VISION needs to be invented
ORDER YOUR COOKBOOKS, MERCH, & SUSHI MASTERCLASS HERE:
LEARN HOW TO MAKE A FRAGRANT TOASTED SESAME TOSSED NOODLES RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! This simple yet delightful noodle dish is sure to become a weekly favourite. Join me in this episode and learn how to make a quick toasted sesame tossed noodles recipe right at home!
Ingredients:
small piece ginger
2 sticks green onions
1 tbsp white sesame seeds
2 tbsp soy sauce
1 tbsp toasted sesame oil
1 tbsp black rice vinegar
2+1 tbsp chili oil (
100g knife pare noodles
60g shimeji mushrooms
3 baby bok choy
Directions:
1. Bring a pot of water to boil for the noodles
2. Finely chop the ginger and green onions
3. Heat up a frying pan to medium heat. Add the white sesame seeds and toast for 30-40 seconds
4. Coarsely crush the toasted sesame seeds in a pestle and mortar
5. Make the sauce by stirring together the ginger, green onions, sesame seeds, soy sauce, toasted sesame oil, black rice vinegar, and chili oil
6. Boil the noodles to package instructions. Roughly chop the baby bok choy
7. Loosen the noodles with chop sticks. Then, about a minute before the noodles are done add the shimeji mushrooms and baby bok choy
8. Submerge the veggies and bring to a boil. Then, strain out the noodles and veggies and transfer to a large mixing bowl
9. Pour in the sauce and mix with the noodles. Plate the noodles and spoon over some more chili oil to serve
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
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.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @yeungmancooking
Wil's Recipes on Facebook: fb.me/yeungmancooking.com
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
You are watching:
day 1 of my 20 minute recipe series - Ginger Scallion Noodles