The Rice Noodle Recipe I will never get tired of!
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LEARN HOW TO MAKE A QUICK + SIMPLE COCONUT AND VEGGIE NOODLES RECIPE TONIGHT!
LAY HO MA (how's it going in Cantonese)! These noodles are super delicious as they are uncomplicated to make. Join me in this episode and learn how to make a tasty coconut and vegetable noodles recipe tonight!
Ingredients:
1/2 red onion
1/2 red bell pepper
100g sugar snap peas
100g cabbage
120g vermicelli (thick round rice noodles)
90g smoked tofu
2 sticks green onions
15g cilantro
10g basil
1 piece garlic
small piece ginger
1 tbsp lime juice
2 1/2 tbsp soy sauce
1 tbsp chili oil ( • Most addictive Red Chili Oil Recipe t... )
1 tbsp maple syrup
2 tbsp coconut cream
1 tbsp white sesame seeds
1 tbsp black sesame seeds
1/4 cup shredded coconut
Directions:
1. Bring a pot of water to boil for the noodles
2. Into a large mixing bowl, add thinly sliced the red onion, red bell pepper, and sugar snap peas sliced lengthwise. Shred the cabbage and add to the mixing bowl
3. Boil the round thick rice noodles until al dente (in this case about 15mins). Stir the noodles occasionally
4. Thinly slice the smoked tofu and add to the mixing bowl. When the noodles are done, rinse and drain them. Then, add to the mixing bowl. Finely chopped green onions and roughly chop the cilantro, and basil. Add them to the mixing bowl
5. To make the sauce, grate the garlic and ginger into a small bowl. Add the lime juice, soy sauce, chili oil, maple syrup, and coconut cream. If the coconut cream is solid, gently heat up the sauce if necessary
6. Pour the sauce onto the noodles and add the white sesame seeds and black sesame seeds. Mix to combine, then plate the noodles
7. Heat up a frying pan to medium heat. Toast the shredded coconut for a couple of minutes. Top the noodles with some of the toasted coconut shreds to serve
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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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