Yeung Man Cooking
27 recipes converted from their YouTube cooking videos.
WOW!! Is this Rich + Creamy Khao Soi better than Ramen??
A vibrant plant‑based Cantonese‑style noodle bowl featuring thick flat noodles in a rich red‑curry coconut broth, seared extra‑firm tofu, fresh lime, bean sprouts, cilantro, and ultra‑crisp dumpling‑wrapper strips baked instead of fried.
I can eat Pad Thai every single week!
A quick, plant‑based Cantonese‑style noodle stir‑fry featuring smoked tofu, broccolini, carrots, Chinese chives, and a tangy tamarind‑lime sauce. Perfect for a flavorful lunch or dinner in under an hour.
The Navy Bean Soup Recipe to make on Repeat this winter!
A hearty, rustic Cantonese-inspired soup featuring navy beans, chickpeas, king oyster mushrooms, fresh spinach, and a bright finish of lemon zest and avocado. Easy to make, nutritious, and perfect for cozy meals.
Simple Veggie Ramen Stock
A clear, flavorful vegan ramen broth made with onion, garlic, celery, Fuji apple, potato, cremini mushrooms, Himalayan pink salt, and kombu. This basic stock is perfect as a foundation for any plant‑based ramen bowl and can be stored for weeks or frozen for months.
My Childhood favourite Lunar New Year recipe🧧
A stunning Chinese-inspired crispy taro basket filled with a colorful sautéed vegetable medley and baked tofu. The taro is sliced thin, coated, and baked until golden and crunchy, then topped with a savory sauce. Served family‑style with steamed rice.
This is one of the Coolest recipes ever!
A translucent, refreshing Cantonese‑style jelly made with canned liuches (lychee), coconut water, cane sugar and agar‑agar. The jelly is set in a simple 6×6‑inch container, studded with bite‑size pieces of fruit, and served as a light dessert or cocktail garnish.
Gochujang Vegan Ramen Recipe
A comforting, plant‑based Korean‑style ramen featuring a quick homemade gochujang sauce, sautéed broccolini, shimeji mushrooms and baby corn, silky ramen noodles, a rich vegetable‑kombu broth, and a luxurious cashew “egg” filled with turmeric‑spiced chickpeas. Finished with aromatic chili oil and toasted sesame seeds, this bowl is perfect for chilly days.
THIS recipe you’ll make EVERY WEEK Guaranteed!
A fresh, colorful, and plant‑based burrito bowl packed with seasoned rice, creamy pinto beans, crisp lettuce, avocado, and two vibrant sauces – a light yet satisfying meal perfect for lunch or dinner.
AMAZING Roasted Pepper Soup Recipe to MAKE TODAY!
A comforting, plant‑based roasted pepper soup packed with sweet potatoes, carrots, chickpeas and aromatic rosemary. The oven does most of the work, delivering a deep, caramelized flavor, while a drizzle of olive oil, coconut cream and crunchy roasted veggies add texture and richness.
Vegetable Stir Fry so easy, there won't be A LOT ON YOUR PLATE
A bright, crunchy Cantonese‑style vegetable stir‑fry featuring smoky extra‑firm tofu, tossed in a sweet‑spicy soy‑hoisin sauce. Ready in under 40 minutes, this dish is perfect for a quick weeknight dinner served over steamed rice.
The NEW Lentil Soup I've been making every week!
A warm, comforting red lentil soup packed with potatoes, carrots, celery, and delicate vermicelli, seasoned with cumin, fennel, saffron, and za'atar. Perfect for 3‑4 servings and ideal for cozy evenings.
Let's make the BEST creamy RAMEN together!
A spicy‑sesame Japanese‑style ramen featuring crispy crumbled extra‑firm tofu, a silky soy‑milk dashi broth, and bright green‑onion garnish. Easy enough for a weeknight dinner yet packed with umami, heat, and texture.
FAST Spicy Red Thai Curry Noodles Recipe
A quick, one‑pan Thai‑inspired red curry noodle bowl featuring Lotus Foods organic rice noodles, broccolini, chickpeas, and a sweet‑sour‑spicy sauce made with red curry paste, tamarind, maple syrup and soy sauce. Ready in about 30 minutes, it’s perfect for a flavorful weeknight dinner.
Having a VERY RICE DAY cooking up this comforting Congee Recipe (jook)
A comforting Cantonese-style rice porridge (congee) made with garlic, onion, daikon radish, miso, and shimeji mushrooms, finished with a crunchy tofu crumble, toasted peanuts, sesame seeds, green onions, ginger and optional chili oil. Perfect for a warm, vegan comfort meal.
The Rice + Beans Recipe I've Been making every week!
A simple, flavorful Cantonese-inspired dish featuring fluffy jasmine rice topped with spicy, smoky black beans, mushrooms, and fresh green onions. Made with chili oil, doubanjiang, and a glossy potato‑starch slurry, this easy weeknight meal delivers bold umami, heat, and texture.
Have peanut butter? Try these Noodles!
A quick, comforting Asian noodle dish featuring frozen udon tossed in a rich, smoky peanut‑chili sauce, topped with toasted peanuts and sesame seeds for crunch. Perfect for a weeknight dinner or a satisfying lunch.
Super Delicious Pineapple Fried Rice Recipe to make ON REPEAT!
A vibrant, sweet‑spicy fried rice served in a caramelized pineapple bowl. Crispy tofu, toasted peanuts, and a splash of smoky chili oil bring bold flavors, while the pineapple adds natural sweetness and a stunning presentation.
FAST Vegetable Stir Fry
A fast, colorful Cantonese-inspired vegetable stir‑fry that comes together in about 10 minutes. Perfect for using up odds‑and‑ends in the fridge, this dish delivers crunchy textures, sweet bell peppers, savory mushrooms, and a quick hoisin‑soy sauce, served over steamed rice.
Low effort + fancy Appetizer to steal the show!
A super easy and elegant appetizer featuring toasted baguette slices topped with a creamy white bean spread, fresh figs, thyme, and a drizzle of balsamic glaze. Perfect for parties or a fancy snack.
Coconut Butternut Squash Soup Recipe
A velvety, plant‑based soup that blends sweet roasted butternut squash with creamy coconut milk, bright broccolini, earthy cremini mushrooms, and a crunchy toasted coconut garnish. Perfect for chilly evenings and completely vegan.
3 Cozy Worthy Recipes I make on repeat!
A vibrant, umami‑packed Asian‑fusion bowl featuring buttery roasted oyster mushrooms, crispy fried tofu, chewy udon noodles, and a silky turmeric‑infused coconut broth brightened with lemongrass, miso, and chili oil. Perfect for a comforting dinner or impressive dinner‑party starter.
Restaurant Ramen at home! But Better??
A quick, vegan-friendly ramen bowl packed with smoky paprika, umami powder, crispy king oyster mushrooms, and a rich spicy garlic broth. Perfect for a satisfying lunch or dinner when you crave heat and comfort.
Vegan Jackfruit Tacos Recipe
A vibrant, plant‑based take on classic tacos using shredded jackfruit tossed in smoky barbecue sauce, served on warm corn tortillas with crunchy cabbage, Brussels sprouts, sweet pineapple, fresh cilantro and a drizzle of hot sauce.
The MOST delicious Scallion Oil Noodles in my humble OP-ONION
A simple yet flavorful Cantonese-inspired noodle dish featuring crispy scallions, garlic, and a savory broad‑bean‑paste sauce tossed with delicate capellini. Ready in under 40 minutes, this recipe is perfect for a quick weeknight dinner.
Vegan Gouchujang Noodles Recipe
A quick, spicy, and completely plant‑based Korean‑inspired noodle dish made in one pot. Cook the noodles half‑way, reserve pasta water, and finish everything in a flavorful gochujang sauce with broccoli, mushrooms, and green onions.
SPICE UP YOUR WEEKLY MENU with this crazy delish Garlic Chili Noodles Recipe!
A quick, flavorful Asian‑inspired noodle dish featuring wide wheat noodles tossed in a smoky gochugaru‑infused oil, plant‑based oyster sauce, dark soy, and crispy crumbled tofu. Perfect for a satisfying weeknight dinner.
Just like at the Fancy Restaurants
A simple oven‑roasted garlic recipe infused with spicy chili oil that turns a whole bulb into buttery, melt‑in‑your‑mouth cloves. Perfect as a spread on toast, mixed into sauces, or used as a flavor boost for any dish.