LEARN HOW TO MAKE AN EASY COCONUT CHILI VEGAN RAMEN RECIPE
LAY HO MA!! If you've been watching this channel for a while now, then you know that I absolutely love ramen - so much so that I published a cookbook all about it (link below)! Having said that, I'm always experimenting with new flavors and techniques to discover new delicious bowls of noodles! You have definitely got to try this incredible ramen. Join me in this episode and learn how to make a flavor packed vegan coconut chili ramen recipe. Let's begin.
Servings - 1
Ingredients:
1/4 cup canned chickpeas
1/4 cup canned bamboo
drizzle toasted sesame oil
small bunch broccolini
2 tbsp chili oil ( • Most addictive Red Chi... )
1 tsp + 1 tbsp soy sauce
1 heaping tbsp doubanjiang
2 1/2 cups veggie stock ( • Vegan Ramen Broth | Ve... )
1/4 cup coconut cream
140g ramen noodles
1 tsp cane sugar
1 tsp rice vinegar
1 tbsp chili threads
1 stick green onion
Directions:
1. Bring a pot of water to boil for the noodles
2. Roughly crush the chickpeas with a fork. Roughly dice the bamboo and add to the chickpeas
3. Heat up a sauté pan to medium heat. Add a drizzle of toasted sesame oil
4. Sauté the broccolini for a couple of minutes. Then, set them aside
5. Place the pan back onto the heat. Add in 1 tbsp of chili oil
6. Add in the chickpeas and bamboo followed by 1 tsp of soy sauce. Sauté for a few minutes, then turn the heat off and set aside
7. Add the doubanjiang and veggie stock into the sauté pan. Turn the heat to medium high and stir in the coconut cream
8. Cook the ramen noodles to package instructions (in this case 4min). Remember to stir occasionally to keep them from sticking
9. In the serving bowl, add in 1 tbsp soy sauce, the cane sugar, and the rice vinegar
10. When the broth comes to a boil, pour into the serving bowl
11. When the noodles are done, strain them out and add into the serving bowl
12. Assemble the broccolini, chickpea topping, chili threads, green onion, and another tbsp of chili oil
ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS HERE:
www.yeungmancooking.com
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and RU-vid 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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• MOST FLAVORFUL BROTH E...
2 янв 2021
