THE SPICY + CREAMY SOUP RECIPE ANY NOODLE HEAD CAN MAKE

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LEARN HOW TO MAKE AN EASY + QUICK SPICY NOODLE SOUP RECIPE TODAY!

LAY HO MA! This is definitely one of those fast to make and furious in flavour recipes. Join me in this episode and learn how to make an irresistible spicy noodle soup recipe right at home! Let’s begin

Ingredients:
115g vermicelli noodles
1/2 cup + 2 tbsp coconut cream
40g broccolini
50g oyster mushrooms
5 water chestnuts
3 baby corn
1 tbsp doubanjiang
1/2 tbsp soy sauce
1 tbsp maple syrup
2 cups vegetable stock (https://youtu.be/G8Sygrs76nc)
1 tbsp chopped green onions
2 tsp white sesame seeds
pinch of chili threads
1-2 tbsp chili oil (https://youtu.be/oYz9GNg-8tw)

Directions:
1. Bring some water to boil for the noodles. Soak the vermicelli noodles in the hot water for about 5min. Gently stir the noodles to keep them from sticking
2. Heat up a saucepan to medium heat. Add 2 tbsp of coconut cream and let it cook for about 2-3min
3. Add the broccolini and oyster mushrooms. Sauté for 4-5min. Then, add the water chestnuts and baby corn. Sauté for another couple of minutes
4. Add the doubanjiang and stir into the veggies. Add 1/2 cup of coconut cream and stir
5. Add the soy sauce, maple syrup, and vegetable stock. Turn the heat up and bring to a boil
6. When the noodles are done, strain them out and place them into the serving bowl
7. When the soup comes to a boil, carefully pour onto the noodles
8. Garnish with freshly chopped green onions, white sesame seeds, chili threads, and chili oil

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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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