WOW!! Is this Rich + Creamy Khao Soi better than Ramen??

FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE: https://www.yeungmancooking.com LEARN HOW TO MAKE A SUPER TASTY KHAO SOI NOODLE SOUP RECIPE TODAY! LAY HO MA (how's it going in Cantonese)! Join me in this episode as we make a deliciously hearty Thai style Khao Soi spicy noodle soup recipe today! Let's go! INGREDIENTS: 2-3 dumpling wrappers 2 tsp avocado oil 100g extra firm tofu 400ml coconut milk 2 tbsp red chili paste (https://youtu.be/J_UYozk1J_w) 1/2 tsp turmeric powder 1 tsp curry powder 1 cup veggie stock 140g thick chow mein 1/2 tbsp soy sauce 1/2 tsp dark soy sauce 1 tsp maple syrup red onion to serve bean sprouts to serve few sprigs cilantro 2 lime wedges 1 tbsp chili oil (https://youtu.be/IkBWsfsEVkM) DIRECTIONS: 1. Preheat the oven to 375F 2. Slice the dumping wrappers into strips and coat them with 1 tsp avocado oil. Then, spread them onto a baking tray lined with parchment paper and bake in the oven for 8-10mins 3. Pat dry the extra firm tofu with a paper towel and slice into thick slabs 4. Heat up a nonstick pan to medium heat. Add 1 tsp avocado oil followed by the extra firm tofu and sear for 2-3mins on each side. Then, set the tofu aside 5. Bring some water to boil for the noodles 6. Heat up a sauté pan to medium heat. Add about 2 tbsp of the cream from the coconut milk and let it melt. Then, add about 2 heaping tbsp of red chili paste followed by the turmeric powder and curry powder. Stir continuously and sauté for about 4-6mins 7. Add the tofu followed by the coconut milk and veggie stock. Give the pan a good stir and bring to a boil 8. In the meantime, cook the noodles to package instructions 9. When the broth comes to a boil, add the soy sauce, dark soy sauce, and maple syrup. Let it simmer on medium for a few minutes 10. Drain and plate the noodles followed by the broth and tofu. Garnish with thinly sliced red onion, bean sprouts, cilantro, a couple wedges of lime, a drizzle of chili oil, and the crispy dumpling wrapper strips If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode! 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. STAY IN THE LOOP ON SOCIAL MEDIA! Instagram: @yeungmancooking Facebook: fb.me/yeungmancooking.com FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE: https://www.yeungmancooking.com You are watching: https://youtu.be/9kZX-8UOsKo