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LEARN HOW TO MAKE A QUICK WEEKNIGHT FRIENDLY NOODLES STIR FRY RECIPE TONIGHT!
LAY HO MA (how's it going in Cantonese)! Weeknights are for casual, quick recipes and this one definitely fits the bill. Join me in this episode and learn how to make a tasty udon noodles stir fry recipe tonight!
Ingredients:
50g snow peas
1 small carrot
1/2 red bell pepper
75g extra firm tofu
1-2 sticks green onion
2 pieces garlic
3 rehydrated shiitake mushrooms
75g frozen udon noodles
1 tbsp soy sauce
1 tsp dark soy sauce
1 tsp rice vinegar
splash of toasted sesame oil
2 tbsp ketchup
2 tbsp chili oil ( • Most addictive Red Chi... )
60g baby corn
60g bean sprouts
1/2 tsp white sesame seeds
Directions:
1. Bring a pot of water to boil for the noodles
2. Peel down and discard the stringy bits from the snow peas. Chop the small carrot into thin matchsticks. Chop the red bell pepper into bite sized pieces
3. Pat dry the extra firm tofu with a paper towel. Then, tear the tofu into bite sized pieces. Finely chop the green onions keeping the white and green parts separate. Thinly slice the garlic
4. Carefully remove the stalks from the rehydrated shiitake mushrooms and slice them
5. Boil the udon noodles for half the time to package instructions (in this case 3min). Gently give them a stir to keep them from sticking
6. Make the stir fry sauce by combining the soy sauce, dark soy sauce, rice vinegar, toasted sesame oil, and ketchup. Strain out the udon noodles and set aside
7. Heat up a nonstick pan to medium heat. Add the chili oil followed by the tofu and sauté for 3-4min
8. Add the shiitake mushrooms, snow peas, red bell peppers, and the baby corn. Sauté for 3-4min
9. Add the carrots, garlic, and the white parts of the green onions. Sauté for another couple of minutes. Add the bean sprouts and sauté for about 1min
10. Add the noodles followed by the stir fry sauce. Sauté for another couple of minutes
11. Plate and garnish with the remaining green onions and white sesame seeds
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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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• UDON KNOW how tasty th...
24 сен 2022
