The Recipe Will Save Your $$$, Vegetarian Drunken Noodles Da BEST!
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✨ In This Video…
My Knife
My Wok
Portable Gas Stove
Yondu
Dark Soy Sauce
Vegetarian Oyster Sauce
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Music by Anja Kotar - February -
Music by HOAX - soju -
????Vegan Drunken Noodles
Ingredients
For the Tofu
8 oz extra firm tofu
1 tsp vegan fish sauce or Yondu (
1 clove garlic, grated
Pinch of pepper
For the Stir-fry
3 tbsp extra chili oil, regular chili oil, or cooking oil for a mild version
8 cloves garlic, chopped
1 to 4 Thai or Hawaiian chili, chopped
1 large shallot, sliced
6 oz bok choy, broccoli, or any green veggie you like
1 lb fresh rice noodles or dried rice noodles soaked in hot water for 15 minutes and drained
1 tbsp vegan fish sauce or Yondu (
1 tbsp soy sauce
1 tsp dark soy sauce, optional (it’s for color
2 tbsp vegetarian oyster sauce (
2 tbsp agave nectar or palm sugar
Pinch of pepper
Handful Thai or holy basil leaves
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BETTER THAN TAKEOUT - Singapore Noodles Recipe
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Despite being named after Singapore, this recipe was actually born in HK in the 1960s, the time when HK was a British colony. As HK became the transportation hub between Europe and Southeast Asia, lots of cuisines from all over the world started creating sparks in this little island. With influence from the Indian spices, this stir-fried curry rice noodle dish found its way and spread globally. Singapore noodle is a very interesting dish that shows how multicultural Cantonese cooking could be. The curry powder is pleasantly invasive because it works so well on these spindly rice noodles.
???? RECIPE
Ingredients
For the noodles and protein
200 grams of dried rice stick noodle (Amazon Link -
8 cups of boiling water to soak the noodles
70 grams of char siu thinly sliced
150 grams (5.3 oz) of shrimp
A pinch of salt
Some black pepper to taste (Amazon Link -
2 eggs
Vegetables and aromatics
70 grams (2.5 oz) of multi-color bell pepper, cut into strips
42 grams (1.5 oz) of carrot, julienned
42 grams (1.5 oz) of onion, sliced thinly
42 grams (1.5 oz) of bean sprout
28 grams (1 oz) of garlic chive, cut into 1.5 inches long
2 cloves of garlic sliced thinly
For the seasonings
1 tbsp of soy sauce (Amazon Link -
1 tbsp of fish sauce (Amazon Link -
2 tsp of oyster sauce (Amazon Link -
1 tsp of sugar
1-2 tsp of curry powder depending on your taste (Amazon Link -
1 tsp of turmeric powder (Amazon Link -
Instructions
Bring 8 cups of water to a boil then turn off the heat. Soak the rice noodles for 2-8 minutes depending on the thickness. Mine was medium thick and it took about 5 minutes. Do not overcook the noodles, otherwise, they will turn mushy when you stir fry them. You can give it a bite to test it. The noodles should be a little bit chewy at the center.
Remove the noodles from the water and spread them on a cooling rack. Let the rest of the heat helps to evaporate the excess moisture. This is the key to avoid clumpy and sticky noodles. Do not rinse the noodles with cold water as it will bring in too much moisture and make the noodles stick to the wok badly.
SLice the Char sui thinly; Seasoned the shrimp with a pinch of salt and some black pepper to taste; Crack 2 eggs and beat them well until you don’t see any obvious egg white; Julienne the bell pepper, carrot, onion and cut the garlic chives into 1.5 inches long.
Before we cooking, thoroughly mix all the sauce ingredients in a bowl.
Turn the heat to high and heat your wok until smoking hot. Add a few tbsp of oil and swirl it around to create a nonstick layer. Pour in the egg and wait for it to set. Then break the egg into big pieces. Push the egg to the side so you have room to sear the shrimp. The wok is super hot, it only takes 20 seconds for the shrimp to turn pink. Push the shrimp to the side and toss the char siu for 10-15 seconds over high heat to reactivate the flavor. Take all the proteins out and set them aside.
Add 1 more tbsp of oil to the same wok, along with the garlic, and carrot. Give them a quick stir then add the noodles. Fluff the noodles over high heat for a few minutes.
Add the sauce, along with all the vegetables except for the garlic chives. Introduce the protein back into the wok. Quickly stir to make sure the flavor is well combined. Once you don’t see any white rice noodles, add the garlic chives and give it a final toss.
Before serving, always give it a taste to adjust the flavor. As I mentioned before, different brands of curry powder, curry paste, even soy sauce may vary in sodium level.
Videography / Editing by Austin Schargorodski -
Simple and Easy Stir -Fry Vegetables/ Noodles(vegan)
facebook.com/fprtunecooking
Easy cooking vegetables and noodle come together in 20 mins. Great for every meal!!!!!! How to make stir-fry....
1 TBS cooking oil, 2 TBS minced ginger/garlic, 2 cups vegs, 2 cups cooked noodles, 1-2 TBS soy, white pepper, drizzle sesame oil.....too taste!!!!!
Thai Chef Takes You Grocery Shopping!
Ever been overwhelmed by all the options at the Asian grocery store when you're shopping for Thai ingredients? This video is exactly what you need. I take you on a tour of an Asian grocery store and talk through how to choose the right products for Thai cooking and appropriate substitutes.
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
Shrimp and Vegetable Stir Fry Noodles Recipe (BETTER THAN TAKE OUT Shrimp stir fry noodles)
An Asian inspired shrimp stir fry noodles than will make you ditch take outs. This vegetable shrimp stir fry noodles recipe is packed with really good flavor and soooo delicious! It is way better than any take out stir fry.
Watch my Chicken and Veggie stir fry:
Get the deep skillet pan here:
Ingredients:
14 oz already cooked or dry noodles (cook dry noodles according to package instruction)
1 pound Shrimp
1 Tbs Sesame oil
1 medium onion
2 cloves garlic
1 tsp chopped ginger
3/4 cup sliced carrots ( use more if you want)
3/4 cup broccoli (use more if you want)
2 Tablespoon oyster sauce
2 Tablespoon soy sauce
1 teaspoon brown sugar
1/2 cup chopped spring onions
salt and pepper to taste
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How to Make Lo Mein with Jet Tila | Ready Jet Cook With Jet Tila | Food Network
You can make your own restaurant-quality Lo Mein at home... and in ONE PAN! Jet is here to show you the ropes step-by-step.
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Jet Tila shares his favorite go-to recipes and shops at his family's grocery store.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Lo Mein Noodles
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 15 min
Active: 15 min
Yield: 4 servings
Ingredients
Sauce:
1/4 cup (60 ml) chicken stock
3 tablespoons (45 ml) oyster sauce
1 tablespoon (15 ml) soy sauce
1 teaspoon cornstarch
1 teaspoon sesame oil
Noodles:
3 tablespoons (45 ml) vegetable oil
4 teaspoons ginger, thin julienne
2 teaspoons (10 g) garlic, minced
1/2 pound (250 g) chicken breast or thigh, thin bite-sized slices
2 to 3 cups fresh egg noodles, such as pancit
1/2 carrot, julienned
1/4 pound (125 g) baby bok choy, bottoms removed, cut on bias
3 scallions, cut into 1/2-inch bias pieces
Directions
For the sauce: Stir together the chicken stock, oyster sauce, soy sauce, cornstarch and sesame oil. Set aside.
For the noodles: Heat a pan to high and add the oil. Once you see wisps of white smoke, add the ginger and garlic and cook until light brown and fragrant, about 20 seconds. Stir in the chicken and cook until medium, about 1 minute.
Add the noodles, carrots and bok choy to the pan and cook until tender, about 1 minute.
Stir the sauce, pour into the pan and incorporate all ingredients well.
Continue to cook until the chicken is cooked through and the sauce starts to bubble and thicken. Transfer to a serving platter, garnish with the scallions and serve immediately.
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How to Make Lo Mein with Jet Tila | Ready Jet Cook With Jet Tila | Food Network