I came to UK a few months ago from HK (!!) living with a vegetarian flatmate. Your channel does help a lot when deciding what should I cook for him !!!! AND FINALLY HONG KONG FOOD OMGGGGGGGGGGGGGGGGG
Wow, this is such a perfect video again. Thank you. For how long have you been a vegan? You look great and healthy. I personally don’t use oil. So if you have vegan recipes without any oil I would be very happy to find out about them🤗 thanks for your nice work😊
LAY HO LAY HO and GUNG HEI FAT CHOI🧧if you’re new to the channel here, welcome! Be sure to check out our plantbased sushi masterclass and watch the entire first class here www.yeungmancooking.com happy cooking 🥳
Happy Chinese New Year 🧧 to you, I love your recipes and just your voice I’m hooked 💕 I’m in love with your kitchen it is so clean organized and calming, 🙏🏼thanks
I'm so glad I discovered your channel. Everything is just so delicious! I know you show us the items you use, but I can't always see the labels on the bottles with my middle aged eyes. Any chance of you telling us about generally good quality brands and such? I love going to the Asian grocers in my town, but I sometimes get paralyzed staring at the shelf with 47 different soy sauce brands. 😂 I apologize if this is covered in your cook books--haven't had a chance to acquire them yet.
This is great can you link the names of your Japanese and Chinese sauce I’ve tried before to locate some of your sauces to no luck . I’m in the California but I will travel to for great things for my kitchen. Gung hay Fat Choy great as always.
We’re going out to the Hong Kong City mall today to get ingredients to try this. Question. Where is the protein? I’m going to add some vegan chik’n or vegan drumsticks or vegan shrimp or sugar snap peas. Stand by. 🤩
Yeung! You're the best Home Chef on RU-vid. Your recipes make cooking so easy for someone as dumb as me, it's incredible. We're literally fighting for the last serving everytime we make something of your list. Way to go, wish you the best, always! PS: I have never commented on a single RU-vid video, but you deserve a shoutout.
The recipe looks delish! I would triple the onions, chives and sprouts for that amount of noodles though. Also,it sounds like the correct pronunciation is "tsaou-meen". Is that right?
I'm a fan of your vegetarian recipes man. I love Asian inspired dishes and this channel keeps them coming. I tried out those "Garlic chili oil noodles" and those are a must cook at least once a week! Great stuff here.
I keep saying this. I never have the ingredients here in a small town of Greece. But i will always come to watch these. You inspire me and your videos are so relaxing. Thank you 💗
It’s sheer poetry when you talk about the colours and flavours of the dish at the end of your videos. You’re a man of many talents Wil. Thank you for the recipe and for elevating this humble dish.
Beautiful dish as always💞😋 Love noodles and this looks super easy to prepare 🎉 With all these fabulous food you share with us, can you also share how you keep so fit🥺
Thank you so much for sharing the brand of the pans and knives you use. Because of your videos I've been using your techniques and practicing on my cutting skills when it comes to cutting garlic, ginger, and even learning matchstick cuts.
I love your vegan recipes! So glad found your channel for vegan Asian food (which is my fav cuisine) I have never been able to find a good quality dark soy sauce.. any recommendations?
About the non stick pans, before I started following you, I upgraded my pans and got 2 KSP Ultralite Cast Iron non-stick woks. Absolutely nothing sticks to them and I just hand wash them. I got them on sale for $80 for both at Kitchen Stuff Plus, including taxes and delivery. I LOVE them! I use almost exclusively cast iron pans and these are very easy care!
I love this recipe! It’s on regular rotation in our house. In addition to being great tasting, this recipe is also very versatile. For example, sometimes I add other vegetables when I have them on hand and need to use them before spoilage. Such as: shiitake mushrooms, orange, red or yellow sweet bell pepper, pea pods, or even bamboo shoots and water chestnuts. Thank you Wil Yeung for making my relatively new vegan journey delicious and exciting.
This looks wonderful! Ramen is on the shopping list so I can try this recipe out this week. It is difficult to find vegan oyster sauce here so thank you for the hoisin/mushroom soy suggestion. I'm going to try mixing them to get that earthiness.
There was a lot joy emanating from this video. I saw the little boy in you after that first bite. There was a typical Canadian Cantonese Chinese Food restaurant in my town. My siblings and I were friends with the children of the family. I was spoiled and got to have real Chinese food when playing at their place. This is one of my absolute favorites! Even today I can taste that flavor in my memories. So good. I look forward to trying your version. I haven't met a Hong Kong style chow mein that I didn't like.
I've cooked this for dinner tonight. It was super yummy. Had to improvise because I was out of soy sprouts, so I added some sliced carrot, bell pepper, mushrooms and shrimps. My 11yo daughter is usually a picky eater, but she was full of praise and ate three bowls 😋 Thanks so much, Will. ❤️from Taiwan
I tried this recipe now.. Yummmy!!!! Thanks Will. I bought Vegetarian Mushroom Oyster Sauce inspired by your recipes 😃. Sooo good.. Gonna make it better next time (lacking Garlic stalks) and will definitely Tag you, Wil 😊
I really love your videos and recieved your cook book as a christmas gift. Do you have any suggestions for lowering the sodium in your recipies without comprimising the flavor
Thank you so much for explaining some of the sauces to us. I’m an expat in Asia and I don’t always understand my local ingredients. I had no idea about the difference between light and dark soy sauce or how to use them, even though I have both in my pantry. You’ve just helped me a lot! If you can, would you explain some other staple ingredients?
Great Video , as always 🦋 The Pan is from a Daughtercompany of Zwilling? Thats funny, i was Born next to the City where Zwilling got his Headquarter in Germany, Solingen. Looking forward to make this dish! Stay safe 🦋
You the man! Always helpful to hear about the ingredients and alternatives if you don't have the exact thing. A lot of cooking channels forget this and assume you have everything 😛
I don’t know how to say thank to the recipe you post Chef. This noodle is the most favorite of my boss. Here in Hong Kong, this is the always requested meal especially on Saturdays. Thank you so much for this recipe. I love to share your channel to all of my friends ... KUNG HEI FAT CHOY!
Looks delicious! I'll definitely be making this! I'm sure you get asked this a lot but I see you using those dried ramen noodles in lots of recipes - would you be able to share the brand? Thanks!
Easy and looks delicious. I have tried most of your recipes specially vegan ones. When you put oyster /fish sauce I skip it and use something in my fridge instead 😄. But still it comes nicely. Thank you so much.
I kept an eye on those garlic chives at my local chinese store, wondering how to use them if I ever got a bag, and if they taste too strong. Once again, you answer my questions.
Received both your cool books and the recipes are amazing . They went down a treat with everyone at home! Totally recommend these books so simple easy and tasty 😋.
love your videos and the details of why specific ingredients are used...if i may suggest, it would be very helpful to link where to purchase the items being used in the dish...thank you for everything you do!
I never usually leave a comment but this recipe came out so well I had to come back here. Loved your dish and it’s going to be my go-to lo mein recipe. I just added some Thai basil at the end since I had it at home and that just gave it a Thai drunken noodle twist. I could best my husband’s cooking with this dish and he is usually the one who makes noodle dishes. Thank you! 🤪
i love the abundance of information you provide about each ingredient and item used. it really shows the heart behind seemingly simple dishes! wonderful wonderful wonderful
love these videos. the way you make your sauces with multiple has taught me how to make my own little sauce ( soy sauce, maple syrup, miso paste, red curry paste) and my family loves it n our rice every time we make it.
Hi Wil, i think i might be one those new subscribers you spoke about, been cooking your recipes for about 4 weeks now and am over the moon to have found your wondrous style..I've just made and eaten this dish and it is soooo super delicious; sweet, umami, spicy- my chilli oil is sooo hot my lips are tingling!! Thank you so so much for sharing these amazing, healthy and easy to make dishes, you are a food hero. 🙌🙌🙌
Wil, When you sprinkle the sesame seeds, are you using toasted sesame seeds? That is what I prefer, as they have so much more flavor than raw ones. It only takes minutes to toast them in a dry pan.
This is so good! Definitely one of the best dinners I've ever cooked. The sauce is delicious. I would be very happy if I got this when I ordered from a restaurant.
Discovering garlic chives at TandT was one of my best all time discoveries. They taste like the wild leeks we used to harvest in spring in Central Ontario before the black flies made it impossible. We always had to be careful not to thin them out so they could regenerate for the next year. Netting fresh smelts at midnight under the railway trestle was the other spring time ritual. It was an incredibly joyous atmosphere as immigrants came up from Toronto and everyone was very happy. I've heard that the smelts almost do not run up the river anymore...
Waiting for a hardcover cookbook of all Your RU-vid recipes! It's of course great to have free visual access to Your culinary work here on the WYM channel, but an on-shelf version of Your recipes would receive a whole different level of appreciation 👋
Happy new year to you as well! Your recipes bring me back to the Hong Kong I knew before ‘99. Fond, happy memories and always good food. Thank you. As post script: I should add tofu bc I’m a diabetic. Is that ok?
Easy recipe and looks delish. Will definitely try. Is there a specific brand of veg oyster sauce or dark soy sauce that you use or can recommend as best to use? Thank you for always sharing delicious and simple recipes.
Ohh Wow, thats yummy, amazing n interesting recipes too😋😍, thanks for sharing, wishes Kong Hii Fatt Choi to everyone who celebrate CNY 2022!🥳👲 Cheers..
