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VEGAN COCONUT CHILI RAMEN RECIPE | MOST FLAVORFUL BROTH EVER!!

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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 (https://youtu.be/oYz9GNg-8tw)
1 tsp + 1 tbsp soy sauce
1 heaping tbsp doubanjiang
2 1/2 cups veggie stock (https://youtu.be/G8Sygrs76nc)
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:
https://www.yeungmancooking.com

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!
Wil’s Recipes on Instagram: @mr_wilyeung
Wil’s Recipes on Facebook: fb.me/mrwilyeung
Wil’s Photography + Video on Instagram: @wyphotography.com
Wil’s Photography + Video on Facebook: wyphotography

You are watching:
https://youtu.be/2y_RfyUacS0

Comments

Yeung Man Cooking says:

LAY HO MA!! What a way to start off the new year 🥳🍜 I think the spicy tan tan and this coconut chili ramen are up there as some of my favourite plantbased ramens! Btw, if you’re new to the channel, welcome! I’m glad you’re here ☺️ be sure to pick up your free ebook that has 5 super easy plantbased recipes to help you get started with cooking today. You can also watch the entire first class of the new plantbased sushi making masterclass http://www.yeungmancooking.com 🥳 happy cooking!

Stephanie Y. says:

Best homemade ramen ever shout out to yung will!

sond olmd says:

This was great. Thanks!

Marjorie says:

This recipe is amazing! My family loves it and best of all it's not hard to make. Thank you so much for coming up with it and sharing!

Julschie W says:

Lay ho ma! Made the veggie stock, the chili oil and the coconut chili ramen today, and everything was so, so good! Very soothing and uplifting. Added some fresh shiitake mushrooms and tofu and we had a wonderful meal! The chili oil was definitely up a notch from the first version, it’s so fragrant and punchy in the right way. Oh, I couldn’t find the broad bean chili paste at the Asian supermarket today, so I used some red bean curd instead, because that’s what I had…
Thank you so much for these amazing recipes, super straightforward instructions and stunning results! Cheers from Germany.

Herr Bert says:

this recipe ist awesome! tried it with mushrooms, it was phantastic!

thank you for sharing your artwork with us!

Auri says:

What a good recipe, tastes wonderful considering how fast it is to make 🙂

WookiDog says:

Cooked this recipe yesterday and it was great. The unique taste made the meal special, not like other homemade meals I usually make.

**Gabriel ** says:

😭❤❤❤❤

Adithiya Janani says:

Thanks mate just used your recipe tastes good

flave drops says:

Something is missing. MSG.

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