Vegetable Chow Mein Recipe | EASY Chinese vegan Noodles dinner idea!
LEARN HOW TO MAKE AN EASY CHINESE CHOW MEIN NOODLES RECIPE
LAY HO MA!! By far one of the most popular noodle dishes around - and for good reason! This easy vegan chow mein is quick to put together and is super delicious. Join me in this episode and learn how to make a vegetarian/vegan chow mein recipe. Let's begin.
Ingredients:
1 cup cremini mushrooms
2 pieces garlic
2-3 sticks green onion
1/2 red onion
1/4 red bell pepper
1/2 cup snow peas
2 tbsp soy sauce
1 tbsp rice vinegar
1 generous tbsp hosin sauce
splash of toasted sesame oil
130g ramen noodles
2 tbsp olive oil
1 cup bean sprouts
Directions:
1. Bring a pot of water to boil for the noodles
2. Roughly chop the mushrooms, garlic, and green onions. Slice the red onion and red bell pepper
3. Peel down the tough stringy part of the snow peas
4. Prep the sauce by combining the soy sauce, vinegar, hosin sauce, and sesame oil
5. Cook the noodles for half the time of package instructions. In this case 2mins. Gently stir the noodles to keep them from sticking
6. Strain out the noodles and set them aside
7. Heat up a non stick pan on medium heat. Add the olive oil
8. Add in the red onion, green onion, and garlic. Sauté for about a minute
9. Add the mushrooms, snow peas, and bell pepper. Sauté for a couple of minutes
10. Add in the noodles, sauce and bean sprouts. Sauté for another minute or two and you're done
ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS 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.
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Wil's Recipes on Instagram: @mr_wilyeung
Wil's Recipes on Facebook: fb.me/mrwilyeung
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
You are watching:
Healthy and Delicious Mange Tout and Garlic Stir-Fry in Under 15 Minutes !
Looking for a quick and healthy dinner option? Check out this delicious Mange-Tout and Garlic Stir Fry recipe that can be prepared in under 15 minutes! With its vibrant colours and bold flavours, this stir fry is not only visually appealing but also packed with nutrients. Plus, it's vegan and gluten-free, making it a great option for those with dietary restrictions. Watch the video to learn how to make this easy and flavourful dish and impress your family and friends with your cooking skills!
Ingredients:
250 g mange-tout beans
146 g carrots
1 onion
8 garlic cloves
6 small tomatoes
Salt
Ground black pepper
Preparation:
Heat up oil in a wok/ stir-fry pan, on medium heat.
Add the chopped onion and allow to fry for 2 minutes.
Add the finely sliced carrots and fry for further 5 minutes.
Add mange-tout and sliced garlic and fry for 2 minutes.
Add the chopped tomatoes, salt and pepper and cook covered for 5 minutes, or until the carrots are fully cooked.
Tips:
You might need to remove the strings from the beans. Just make sure you check, before cooking them.
Bon Appétit!
You can find ingredients and kitchenware in my shop list here (including Romanian and Hungarian ingredients and Romanian and Hungarian food) :
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FAST Vegetable Stir Fry | EASY Chinese Veggies Recipe
LEARN HOW TO COOK A FAST VEGGIE STIR FRY THAT'S BETTER THAN TAKEOUT
LAY HO MA!! Stir fry's can literally be put together in minutes and they are absolutely delicious. Join me in this episode and learn how to cook a fast and easy vegetable stir fry in just 10 minutes! Let's begin
Ingredients:
4 cremini mushrooms
1/4 red onion
3/4 green bell pepper
3/4 red bell pepper
60g broccolini
1/2 cup baby corn
1 tbsp hoisin sauce
1 tsp dark soy sauce
1 1/2 tbsp soy sauce
1 tsp black vinegar
splash of toasted sesame oil
drizzle of olive oil
Directions:
1. Quarter the cremini mushrooms. Roughly chop the red onion, green bell pepper, and red bell pepper. Chop the broccolini into bite sized pieces
2. To make the sauce, combine the hoisin sauce, both soy sauces, black vinegar, and toasted sesame oil
3. Heat up a nonstick pan to medium heat. Drizzle in some olive oil
4. Sauté the red onion and both bell peppers for a couple of minutes
5. Add the mushrooms and broccolini. Sauté for 3-4min
6. Add the baby corn and sauce. Sauté another couple of minutes, then plate and serve
ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS 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: @mr_wilyeung
Wil's Recipes on Facebook: fb.me/mrwilyeung
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
You are watching:
Little Miss Meat Free - Sweet and Sour with Cashews
Nothing beats a Chinese takeaway; I urge you to try this recipe as it will take less time to prepare than ordering a takeaway! Serve with rice and as many vegetable spring rolls as you can eat.
Serves 2
Ingredients
For the sauce:
50g brown sugar
50g malt vinegar
150g tomato ketchup
1 small tin pineapple chunks, drained
1 tbsp soy sauce
For the stirfry:
1 tbsp vegetable oil
2 carrots, peeled and sliced
1 red pepper, sliced
2 spring onions, chopped
10 mange tout
6 babycorns
½ tin water chestnuts
2 handfuls cashew nuts
Method
Add all of the ingredients for the sweet and sour sauce into a pan, bring to the boil and simmer for 10 minutes, stirring occasionally.
Meanwhile, heat vegetable oil in a wok. Add the carrots, pepper, onions, mange tout and babycorns and stirfry for 6-8 minutes.
Add the water chestnuts and cashew nuts and pour over the sauce. Stir-fry for 1 further minute.
Director - Phoenix Cosmic
Cinematographer - Phoenix Cosmic
Editor - Phoenix Cosmic
More of Katy's vegan recipes can be found at: littlemissmeatfree.co.uk
My website can be found at: cosmicstarproductions.com
Chef David Chang makes the EASIEST and FASTEST Veggie Side in the Microwave
This dish, a favorite in Chef David Chang’s restaurants, is a play on horseradish wasabi peas. Sugar snap peas retain their integrity, vibrancy, and crunch when they’re steamed in the microwave. Seasoned with soy sauce, butter, salt, and lemon juice, then topped with grated fresh horseradish, and sliced radishes, this simple side dish packs a punch.
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How to make ****sugar snap peas with horseradish and radishes**** in the microwave????
???? Place the snap peas, butter, soy sauce and lemon juice in the Anyday dish.
???? Cook in the microwave until snap peas are cooked but still crunchy and bright green.
???? Grate the horseradish on top of the snap peas and mix in the radishes
For more quick microwave recipes, visit cookanyday.com.
#microwavecooking #anydaycookware #anyday #microwaverecipes #scallopedpotatoes
ChefSteps Tips & Tricks: Julienne Hella Veggies in a Flash
When you julienne vegetables, you’re slicing them into classy little matchsticks. Here’s a technique for julienning tons of veg in a flash.
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