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How To make Teriyaki Pork with Ramen, Napa and Shredded Carrot
8 ounces boneless pork top loin
grilled and sliced
1 cup lowfat chicken broth
1 package chicken mushroom seasoning :
from mix
2 tablespoons teriyaki sauce
3 cups shredded cabbage napa
2 medium carrots :
finely shreadded
1 teaspoon seasoned pepper (red, black, bell)
1/4 teaspoon garlic powder :
with parsley
1 teaspoon cornstarch mixed in water
3 ounces Ramen noodles :
cooked and drained
Two leftover teriyaki bbq pork tenderloin strips were cut into 1/2 inch logs, then sliced 1/4 in thick on the diagonal. Put pork in wok; add the broth and turn on the heat. Add the seasoning packet from a 3-oz. package of ramen noodle soup, chicken mushroom flavor. Stir in the teriyaki or gourmet cooking sauce. Top with carrots, then the cabbage. Do not stir. Sprinkle generously with the seasoned pepper; sprinkle with garlic powder. Cover and simmer, 2 to 2-1/2 minutes, or until the cabbage is warmed, but not yet wilted. Tilt the wok and add the cornstarch mixture to the broth; cook until thick. Add the cooked, drained noodles. Serve at once with a pinch of finely chopped fresh basil.
Tips: * Noodles cook in 2-1/2 mins in 2 cups boiling water. * Seasoned Pepper Blend by Schilling. Have the mixture of cornstarch and water ready when you need it.
Great way to use leftover bbq pork. And Fast! The basil, when fresh, and used sparingly, brightens all the other flavors. MC: 464 cals,5.7g fat, 12.9% cff.
How To make Teriyaki Pork with Ramen, Napa and Shredded Carrot's Videos
BE A BROC-STAR with this deliciously simple Broccoli with Garlic Sauce recipe
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
LEARN HOW TO MAKE AN EASY CHINESE STYLE BROCCOLI STIR FRY RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! Nothing beats sitting down with a nice bowl of freshly steamed rice and a delicious side of sautéed broccoli. Join me in this episode and learn how to stir fry some amazing broccoli with garlic sauce
Ingredients:
370g broccoli
2-3 pieces garlic
small piece ginger
1 tbsp soy sauce
1 tsp dark soy sauce
1 tsp cane sugar
splash of toasted sesame oil
1 tsp potato starch
2 tbsp water
1 tsp avocado oil
2 tsp chili oil (
1 tsp white sesame seeds
Directions:
1. Remove the floret from the stalk of the broccoli. Then, chop the florets into bite sized pieces
2. Grate the garlic and ginger. Prep the sauce by combining together the soy sauce, dark soy sauce, cane sugar, toasted sesame oil, potato starch, and water. Set the sauce aside
3. Heat up a nonstick pan to medium heat. Add the avocado oil followed by the broccoli
4. Let the broccoli cook for 2-3min. Then, give the pan a good toss. Allow the broccoli cook for another 2-3min. Set the broccoli aside
5. Place the pan on medium low heat and add in the chili oil
6. Add the garlic and ginger. Gently cook for 2-3min
7. Add the broccoli and turn the heat to medium. Sauté for about 1min
8. Add in the stir fry sauce and place on a lid immediately following. Let the broccoli steam for about 30-45 seconds
9. Give the broccoli a good stir. Plate the broccoli and garnish with white sesame seeds
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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How to make Perfect Chow Mein at home like a chef!
Chow mein recipe | how to make perfect chow mein at home
RECIPE (2 servings)
INGREDIENTS:
1/2 small cabbage
5 green onions/spring onions
2 carrots
300g/11 oz noodles (preferably egg noodles)
4 tbsp oil
—sauce—
1.5 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce (regular or vegetarian)
3 cloves garlic grated
1 tsp sugar
2 tbsp water
METHOD:
1. Thinly slice cabbage, carrots and white part of the green onions/spring onions. Slice the green part into 2 inch thick pieces
2. Mix sauce ingredients in a bowl before hand. This will make it easier while stir frying
3. Boil water and cook noodles 2 mins less than the package instructions. The noodles will cook further while stir frying so it’s important to undercook them
4. Strain the noodles and dunk it into cold water or rinse them until they are cold. This helps making the noodles stop cooking immediately. Strain out excess water and coat in some oil to prevent it from sticking
5. Heat a wok/pan on high heat and add some oil. Add the carrots and stir fry for 1 min
6. Next add the cabbage and stir fry for 1 min
7. Next add the white part of green onion/spring onions and mix well
8. Spread the veggies around the wok/pan so they can get a light char. Once the veggies are done, set it aside
9. Next add some oil and stir fry the noodles for 2-3 mins on high heat. This enhances the taste and gives it a wok tossed flavour. Use chopsticks or tongs to mix the noodles so they don’t break
10. Once the noodles stir fried well, add the veggies and mix well
11. Pour in the sauce and stir fry for 2 mins. Taste and adjust salt if needed. Some noodle brands are saltier than others
12. Switch off the flame, add green part of green onions/spring onions and a few drops of sesame oil. Enjoy!
_______________________________________
SUBSTITUTES:
• No scallions/spring onions?
Substitute with 1 small regular onion
• No oyster sauce?
Add 1/2 tsp soy sauce + 1/2 tsp sugar
• No dark soy sauce?
Skip it. It’s mainly added for colour. Your noodles will be a lot lighter without it
_______________________________________
TIPS:
• It’s important to not add salt to the vegetables. If you add salt they’ll release too much water and turn soggy
• Stir frying veggies on high heat gives it a light char while keeping it crunchy at the same time
• Different brands of noodles have different levels of salt, adjust the sauce depending taste
• Use Chinese brands of sauces for an authentic taste. I use Lee kum kee sauces in this video
Make Takeout-Style Egg Rolls
Lucas Sin of Junzi Kitchen and Nice Day Chinese Takeout is in the Munchies Test Kitchen making his take on an iconic takeout dish: Chinese-American restaurant-style egg rolls. Lucas pays homage to the mighty egg roll with this step-by-step recipe that includes store-bought egg roll skins and DIY duck sauce and spicy mustard. Lucas demonstrates how to make the egg roll filling with cabbage, carrots, and Chinese celery, plus a mixture of ground pork and shrimp, and explains the importance of double-frying. Check out the recipe here:
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This is my healing food
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Asian Slaw - Crunchy Asian Cabbage Salad with Sesame Dressing
This is a terrific fresh, crunchy Asian salad that I call an Asian Slaw because it has shredded cabbage and carrot like traditional Coleslaw. The fresh herbs and Asian Dressing infused with Thai flavours makes this oriental salad extra special. Delicious AND healthy!
It's a terrific all-rounder side salad for any Asian food, including Chinese, Thai and Vietnamese. Make a big batch because it keeps for days!
Marion’s Kitchen Asian Hoisin Beef Noodles Recipe + Turn Pasta into Chinese Ramen Noodles [4K ASMR]
Marion’s Kitchen Asian Hoisin Beef Noodles Recipe + Turning Spaghetti Pasta into Chinese Yellow/Ramen Noodles [4K ASMR]
Featured in this video:
Marion’s Kitchen YouTube channel’s Chinese/Asian Beef Hoisin Noodles recipe (with slight adaptations)
Diet Coke
Chinese beef hoisin chow mein
Lots of ASMR cooking and eating sounds of Chinese/Asian hoisin beef noodles (hoisin beef chow mein)
Marion’s Kitchen recipe for 4 servings:
2tbs cooking/vegetable oil
500g (1.1 lb.) ground beef
1 onion, sliced
2 garlic cloves, fine chopped
2 cups shredded Chinese (Napa) cabbage (substitute: regular cabbage, gailan [Chinese broccoli], yu choy sum, bok choy, etc.)
1 cup shredded carrot
250g (9 oz.) Chinese egg, yellow or ramen noodles
2tbs oyster sauce
2tbs hoisin sauce
1tsp dark sweet soy sauce (Indonesian kecap manis)
2tsp white vinegar
Garnish with sprinkling of green onion & sesame seeds
In this video, I only cook half of her original recipe’s amount (ie: I made it for 2 small servings; or, 1 big hungry serving). Just divide the above ingredients in half.
My minor/slight adaptations:
Malaysian caramel dark soy sauce instead of Indonesian kecap manis sweet soy sauce
Japanese rice vinegar instead of white vinegar
Sesame oil added
MSG added
Also in this video:
Turning/Transforming/Converting pasta/spaghetti into ramen or Chinese yellow noodles:
Add 2tsp-1tbs of baking soda per 1 quart (or medium pot) of boiling water
Add salt to taste
Strain and wash pasta/noodles under cold water
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