street style vegetable desi masala noodles recipe | veg noodles with indian spice mix
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masala noodles recipe | mumbai street style vegetable masala noodles with detailed photo and video recipe. a unique and tasty noodles recipe made with spice toppings and typical indo chinese sauce and ingredients. it is basically a fusion of indian spices with soy sauce and vinegar to result in a unique and tasty vegetable-based noodles recipe. the recipe can be easily served for lunch or dinner or even to the tiffin boxes and tastes great when served with choice of curry or even manchurian sauces.
masala noodles recipe | mumbai street style vegetable masala noodles with step by step photo and video recipe. noodles based recipes have taken on indian cuisine by storm and have a popular fan base to it. however, since its inception, it has adapted and undergone several changes to its original recipe to match the local and native indian taste buds. one such fusion and adapted recipe is masala noodles recipe known for its rich and spicy flavour from garam masala.
Pad See Ew (Thai Stir Fried Noodles)
How to make the BEST Pad See Ew at home! The secret? The right sauce, for one. And secondly, cooking the noodles separately to get some nice caramelisation on them before adding the cooked chicken and vegetables back in. Thai Street Food vendors and restaurants don't have to do this 'cause they have fiercely hot burners. Home stoves just don't have enough heat - so you have to separate them otherwise the noodles just stew and never caramelise!
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वेजिटेबल पाड थाई नूडल्स | Vegetable Pad Thai Noodles | Thai Recipes | Sanjeev Kapoor Khazana
Popular Thai street food, but in a vegetarian style made specially for you by tossing flat rice noodles and an array of vegetables. It sums up to be the perfect bowl of comfort!
VEGETABLE PAD THAI NOODLES
Ingredients
2 spring onions, chopped with the greens
1 cup shredded purple cabbage
½ cup mixed coloured capsicum strips
10-12 small broccoli florets, blanched
6-8 button mushrooms, thickly sliced
250 grams flat rice noodles
2 tbsps sesame oil
1½ tbsps finely chopped garlic
1-2 fresh red chillies, chopped
150 grams tofu, cut into ½ inch cubes
¼ cup beans sprouts
1 tsp sugar
Salt to taste
1 tsp soy sauce
Coarsely crushed roasted peanuts for garnish
Diagonally sliced spring onion greens for garnish
Method
1. Soak the noodles in a large bowl of warm water for 5 minutes.
2. Heat sesame oil in a non-stick wok. Add garlic and red chillies and sauté for a minute.
3. Add spring onion bulbs, purple cabbage, mixed coloured capsicums, broccoli florets, button mushrooms and sauté on high heat for 3-4 minutes.
4. Add tofu and mix well. Cook for 1-2 minutes.
5. Drain the noodles and add into the wok, stir in the beans sprouts, spring onion greens, sugar, salt and soy sauce and toss well. Transfer into a serving bowl, garnish with crushed peanuts, spring onion greens and serve hot.
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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
FTC: This video is not sponsored. Some of the links above are affiliate links, which means I may earn a small commission if anyone purchases through the links. This helps support my channel so I can continue to create videos for you!
SPICE UP your weekly menu with this quick + easy Noodles Recipe
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LEARN HOW TO MAKE AN EASY AND QUICK SWEET + SPICY NOODLES RECIPE TODAY!
LAY HO LAY HO! If there's noodles, I'm game! Join me in this episode and learn how to make an easy, quick, and tasty sweet and spicy noodles stir fry recipe right at home! Let's begin
Ingredients:
4 pieces garlic
small piece ginger
5 sticks green onion
1 tbsp doubanjiang
1/2 tbsp soy sauce
1 tsp dark soy sauce
1 tsp black vinegar
splash toasted sesame oil
1/2 tbsp maple syrup
1/4 cup peanuts
1 tsp white sesame seeds
140g dry ramen noodles
2 tbsp avocado oil
1 tsp gochugaru
1 tsp crushed chili flakes
Directions:
1. Bring some water to boil for the noodles
2. Finely chop the garlic and ginger. Finely chop the green onions keeping the white and green parts separate
3. Make the stir fry sauce by combining together the doubanjiang, soy sauce, dark soy sauce, black vinegar, toasted sesame oil, and maple syrup
4. Heat up a nonstick pan to medium heat. Add the peanuts and white sesame seeds. Toast for 2-3min, then set aside
5. Boil the noodles for half the time to package instruction (in this case 2min). Gently loosen the noodles with chopsticks
6. Place the pan back to medium heat. Add the avocado oil followed by the garlic, ginger, and the white parts from the green onions. Sauté for about 1min
7. Add the gochugaru and crushed chili flakes. Sauté for another minute
8. Strain out the noodles and add to the pan followed by the stir fry sauce. Add the green onions, toasted peanuts, and sesame seeds but save some for garnish
9. Sauté for a couple of minutes, then plate the noodles. Garnish with the remaining peanuts, sesame seeds, and green onion
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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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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