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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Why are a restaurant's vegetables so much better than homemade ones?
Today, I show you why roasted vegetables at a restaurant are so good and how you can replicate them at home.
Inspired from @internetshaquille ‘s vid ➡️
Why are Restaurant Burritos Better than Homemade?:
???? RECIPE Link(s):
Roasted Carrots w/ Rosemary -
Cheesy & Garlicky Roasted Broccoli -
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▪ The Food Lab by J. Kenji Lopez Alt -
▪ Salt, Fat, Acid, Heat by Samin Nosrat:
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USEFUL KITCHEN GEAR
????Thermapen Thermometer:
???? Made In Wok I use:
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⚖ Scale:
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⏱ TIMESTAMPS:
0:00 Intro
0:28 Restaurant vs Home Cook
1:32 1. Salt is the seasoning, not herbs or spices
4:40 2. Use fats, thoughtfully
6:56 3. Embrace high heat (+ convection)
8:12 4. Give the vegetables space and time
9:21 5. Try parboiling
10:30 6. Frozen vegetables are your friend
11:41 7. Add flavor enhancers after roasting
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A7C
Voice recorded on Shure MV7
Edited in: Premiere Pro
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Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to [Amazon.com]( and affiliated sites.
spicy miso pasta
Today I cooked Chrissy Teigen's spicy miso pasta! It's really tasty and easy to make. 10/10 would recommend. The recipe is linked below.
This footage is from a couple month ago. I have been struggling with clinical depression and have been having trouble finding motivation to do things I love, like creating Youtube videos for y'all. Finally being able to edit and post this feels like some progress to me.
How to Make Creamy Miso Mushroom Pasta #shorts
Food52 Resident Yi Jun Loh (@jun.and.tonic on Instagram) shares an easy-to-make miso mushroom pasta that’s rich, creamy, and filled with tons of umami. GET THE FULL RECIPE ►►
For more of Jun's recipes ►►
For more #shorts check out:
PREP TIME: 10 minutes
COOK TIME: 20 minutes
SERVES: 2
INGREDIENTS
7 ounces dried pasta, such as bucatini
4 ounces mushrooms (I use an equal mix of shimeji, eryngii, and oyster mushrooms, but most other combinations are good too)
2 tablespoons vegetable oil
1 teaspoon sherry vinegar, or white wine vinegar
2 teaspoons red miso paste
3 tablespoons butter, softened
5 garlic cloves
1/2 cup heavy cream
1 stalk of scallion, finely sliced
1 pinch salt
1 pinch black pepper
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.