Vegan Spicy Noodle Soup Recipe | EASY Dinner Meal Idea!
LEARN HOW TO MAKE THIS EASY VEGAN SPICY NOODLE SOUP RECIPE!
LAY HO MA!! Maybe its because I'm Asian lol, but I absolutely love noodles. I also love spicy food, so it was only natural that a spicy noodle soup episode was going to be filmed! If you like pho or ramen, you will love this too! Join me and learn how to make an easy vegan spicy noodle soup!
Ingredients:
1 shallot
2 pieces garlic
small piece ginger
drizzle of olive oil
1/2 daikon radish
1 tomato
handful of fresh shiitake mushrooms
1 tbsp cane sugar
2 tbsp chili oil
2 tbsp sichuan broad bean paste (dobanjuang)
3 tbsp soy sauce
1 tbsp rice vinegar
4 cups veggie stock
handful of snow peas
handful enoki mushrooms
1 cup firm tofu
2 portions thin rice noodles
2 sticks green onion
few sprigs cilantro
1 tbsp white sesame seeds
Directions:
1. Finally chop the shallot, garlic, and ginger
2. Heat up a medium stock pot on medium high heat. Add a drizzle of olive oil
3. Add the shallot, garlic, and ginger to the pot
4. Chop the daikon into bite sized pieces and add to the pot. Sauté for 3-5min
5. Roughly chop the tomato and set aside
6. Add the shiitake mushrooms to the pot along with the cane sugar, chili oil, and broad bean paste
7. Sauté for 3-4min
8. Add the soy sauce, rice vinegar, and tomatoes. Stir
9. Add the vegetable stock. Cover the pot, lower the heat to medium, and cook for 10min
10. Bring a small pot of water to boil for the noodles
11. After 10min, add the snow peas, enoki mushrooms, and tofu to the soup. Cover and cook for another 5min
12. Cook the rice noodles to package instructions
13. When the rice noodles are done, plate the noodles and pour the soup on top
14. Garnish with freshly chopped green onion, cilantro, and 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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UDON KNOW how delicious this Lemongrass Noodles Recipe is until you've tried it!
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LEARN HOW TO MAKE A QUICK LEMONGRASS UDON NOODLES STIR FRY TODAY!
LAY HO LAY HO! This quick noodle stir fry is savoury and hits all the umami and aromatic high notes! Join me in this episode and learn how to cook up an easy and fast lemongrass udon noodle stir fry recipe today!
Ingredients:
2 pieces garlic
1 small piece ginger
2 sticks green onion
2 tbsp chopped lemongrass
60g broccolini
50g shiitake
1 tbsp soy sauce
2 tsp dark soy sauce
1 tbsp lemon juice
splash of toasted sesame oil
1 tbsp maple syrup
250g udon noodles
2 tbsp avocado oil
2 tsp white sesame seeds
Directions:
1. Finely chop the garlic, ginger, and green onions
2. Remove the outer layers of the lemongrass and cut off the end. Bash the lemongrass with the butt of the knife and finely chop 2 tbsp worth
3. Bring a pot of water to boil for the noodles
4. Chop the broccolini into bite sized pieces and thinly slice the shiitake
5. Make the sauce by combining the soy sauce, dark soy sauce, lemon juice, toasted sesame oil, and maple syrup
6. Cook the noodles for half the time to package instructions (in this case 4min). Then, strain out the noodles and set aside
7. Heat up a nonstick pan to medium heat. Add the avocado oil followed by the lemongrass, garlic, ginger, and green onions. Sauté for about 2min
8. Add the broccolini and mushrooms and sauté for 2-3min. Add the noodles and sauce. Sauté for another 2-3min
9. Plate the noodles and sprinkle on some white sesame seeds
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
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Lemongrass Tofu and Rice Noodles (Bun Dau Hu Xao)
A vegetarian version of the classic Vietnamese noodle dish, this replaces the beef with healthy tofu. Serve the traditional way over thin rice noodles, as a stir-fry or toss together and enjoy as a cold noodle salad.
Written recipe:
Links to other recipes:
Rice Vermicelli
Carrot and Radish Pickles
Honey Soy Dipping Sauce
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Ingredients:
14 oz firm tofu
1 small leek
1/2 Tbsp vegetable oil
2 Tbsp minced lemongrass
1 Tbsp soy sauce
1 Tbsp vegetarian stir-fry sauce
4 oz bean sprouts
1/8 tsp ground black pepper
2 Tbsp crushed roasted peanuts
20 oz cooked rice vermicelli/thin rice noodles
Serve with fresh greens (mint, cilantro, chopped green leaf lettuce), carrot and radish pickles, red chilies, lime wedges and your choice of vegetarian dipping sauce.
Yields: 4 servings
Nguyên liệu:
400 g đậu hũ cứng
1 cây tỏi tây (leek)
½ m. canh dầu ăn
2 m. canh sả bằm
1 m. canh xì dầu
1 m. canh nước sốt xào chay
100 g giá
1/8 m. cà phê tiêu xay
2 m. canh đậu phộng rang giã dập
550 g bún
1 bó rau húng cây, nhặt và rửa
1 bó rau ngò, rửa rau xà lách cắt nhỏ
½ chén đồ chua
Ớt đỏ
1 trái chanh, cắt miếng
Dùng với nước chấm chay: Honey Soy Dipping Sauce
Cho: 4 phần ăn
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THAI LEMONGRASS SOUP
THAI LEMONGRASS SOUP
with Crispy Mushrooms & Teriyaki Tofu. Nourish and warm your body while allowing the heat to cleanse your sinuses. Ready in 30 minutes. Recipe makes 2-3 servings.
Ingredients:
1 lime
1 shallot
1oz fresh ginger
2 garlic cloves
1 lemongrass stalk
6oz cremini mushrooms
7oz teriyaki tofu
1 roma tomato
1 scallion
1/2 cup rice
5.5oz coconut milk
1 1/2 cups water
1 bouillon cube (we used a vegetable stock concentrate)
A few thai chilis
olive oil
salt & pepper
Directions:
Prepare the vegetables.
Cook the rice.
Build the soup. Heat a saucepan over medium high heat with oil. Add minced shallot, minced ginger, minced garlic, and a pinch of salt. Cook until fragrant 1-2 minutes. Add coconut milk, bouillon cube, and 1 1/2 cups water. Bring to boil, then reduce heat to simmer. Add halved lemongrass and diced tomato and let simmer.
Crisp the mushrooms. Heat a skillet over medium-high heat with oil. Add the sliced mushrooms, cubed tofu, and a pinch of salt and pepper. Cook, tossing occasionally, until browned in placed and crispy, 5 to 8 minutes.
Serve. Remove the lemongrass from the soup. Serve soup over rice. Add crispy mushrooms and tofu. Sprinkle with scallions and top with thai chilis for heat to your liking. Enjoy!
[Relaxing Cooking] Sweet and Sour Soup & Lemongrass Tofu | Vegan Recipe | Vietnamese food
#Vegan #Tofu #Lemongrass #VietnameseFood
❤ Sweet & Sour soup + Lemongrass Tofu ❤
A simple and quick vegan dinner. You can complete it for about 30 minutes. In Vietnam, we usually eat vegetarian food twice a month, on the first and the 15th date (lunar calendar). That's a very good way to balance your intake of nutrients and also clean your body. Hope you like my recipes. See you next videos!
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❤ Canh chua chay + Đậu chiên sả ớt ❤
Lâu lâu ăn chay một lần cũng ngon miệng đúng không mọi người. Đậu hũ chiên sả và canh chua chay nấu theo cách đơn giản và nhanh nhất!
Hy vọng mọi người làm thử và thấy ngon miệng nha!
❤Ingredients:
Sweet and Sour soup
- Pineapple: 1/2 cup
- Tomatoes: 2 medium size
- Spring sprouts: 2 cup
- Banana blossom: 2 cup
- Culantro
- Rice paddy herb
- Asia basil
- Tamarind: Optional
- Chili
Lemongrass Tofu
- 1 package medium firm tofu
- 2 lemongrass (about 3 tbsp)
- 2 hot chili (depend on you)
- seasoning powder and salt
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© Bản quyền thuộc về RICE & FISH SAUCE / Relaxing Cooking
© Do not Reup
Lemongrass Tofu with The Viet Vegan
Welcome Lisa of @Thevietvegan! Today Lisa shows us a simple plant-based recipe for a lemongrass tofu vermicelli bowl, or bún đậu hũ sả.
Whether you’re trying vegan meals for the first time or you’re a seasoned pro, you’ll love this fresh dish. Subscribe and join us every two weeks for a new collaboration video.
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