Have some Vermicelli? Everyone will Love this noodle recipe!

On today's menu, a uniquely flavorful noodle recipe you'll absolutely love. An extraordinary Chili Enoki Noodle Bowl. Lei Hou Ma. That's how it's going in Cantonese. Welcome to Young Man Cooking. I'm Will Young. Join me in this episode as we make a simple noodle recipe that's just awesome. As always, if you enjoyed today's episode, be sure to give it a thumbs up, leave a comment below. Let's begin. Bring a pot of water to boil for the noodles. Chop half a carrot into thin matchsticks. The carrot will add some natural sweetness and a delightful crunch. Chop one mini cucumber into thin matchsticks. You can of course use a regular English cucumber. I find the mini cucumbers slightly more crisp and refreshing. Thinly shred about 30 grams of cabbage. I'm just making enough for myself today, but of course you can multiply this recipe to make more if you like. This is smoked tofu. Has easily become one of my favorite ingredients as it has a really nice, extra firm tofu texture with a savory, smoky flavor. Slice the smoked tofu into strips, about 60 grams. If you prefer, you can also pan sear some tofu. It's completely up to you. Finely chop one stick of green onion. I love green onions as they have a mild onion and garlicky flavor. The white parts of the green onion are normally a little bit more bold than the green parts, but in this recipe, I'm using both of them mixed together. Roughly chop a few sprigs of cilantro. Remove the stalk from about 75 grams of enoki mushrooms. When the water comes to a boil, turn the heat off and place in about 50 grams of vermicelli. Add in the carrot matchsticks and the enoki mushrooms. Give the pot a good stir and let it sit for 2-3 minutes. This is a nice and efficient way to gently cook several ingredients at the same time. This episode is a bit of a companion video to one of the recipes found in the 4th cookbook, simply titled Dining In With Will. For more information or to grab your very own copy of this book or the other 4 Young Man Cooking cookbooks, there is a print or digital version available in the link in the description box below or you can visit youngmancooking.com. Of course, thank you very much for supporting the cooking show. Carefully drain out the hot water. Rinse with a little bit of water to get rid of any excess starch. Plate the noodles along with the carrots and the enoki mushrooms. Plate the mini cucumbers. Smoked tofu strips. Plate the shredded cabbage and the fresh green onions. To make the sauce, add 1 1⁄2 tablespoons of soy sauce, 1⁄2 teaspoon dark soy sauce, 1⁄2 tablespoon rice vinegar, 1 tablespoon maple syrup. This is a smoky little spicy chili oil made in a past episode. I'll definitely leave a link in the description box below for you to check this out and make it really easily at home. 1 tablespoon chili oil and about 1⁄2 tablespoon of sriracha. Give it a stir to combine then spoon over the noodles. Finish with a fresh cilantro and some white sesame seeds. You can now enjoy this delicious recipe without noodling around. That smells so good. That is so fresh, so delicious. I love how visually casual and inviting this dish is. Right from that first bite, you're welcomed with just an extraordinary combination of textures and flavors and aroma. The vermicelli has that nice elasticity to it and it's cooked perfectly, which is complemented really well with the texture of those enoki mushrooms. It almost kind of just camouflages in there but it adds that little bit of umami. The carrots and the cucumber adds that crunchiness and that natural sweetness. The green onions and the cilantro also adds that nice freshness and really brightens up the dish. The cabbage adds this nice crunchiness and those toasted white sesame seeds also adds this kind of crispiness as well. The noodles are really coated with that delightful savory sauce. You get that salty umami from the soy sauce. The dark soy sauce just helps a little bit with that nice caramel color. A little bit of tanginess from the rice vinegar and the chili oil adds this nice little spiciness and this really delightful smoky fragrance. The smoked tofu adds a lot of meatiness to the dish and it's just so addictive. It's fresh. It's delicious. It's so easy to put together. This is definitely a dish I could make and enjoy on repeat. Like I always say, it's so much fun and exciting to make food and dine in at home. If you love easy delicious recipes like this, definitely check out or pick up your copy of one of the four Young Man Cooking cookbooks. There is a print or digital version available in these books and that link in the description box below or you can visit youngmancooking.com. As always, if you enjoyed today's recipe, be sure to give it a thumbs up. Leave a comment below. If you're not already subscribed with that notification bell clicked, be sure to do so and we'll cook together again in the next episode.