suellASMR's video: ASMR Spicy Clams Wide Noodles Cooking Recipe No Talking suellASMR

ASMR Spicy Clams Wide Noodles ♥︎ Cooking Recipe 먹방 No Talking suellASMR HI SUELLIES! In today's video, I show you how I make my favorite clams and noodles in a spicy, yet sweet, red pepper sauce. It is inspired by Korean flavors, but has its roots in Chinese cuisine. I am so in love with the texture of these mung bean noodles. Thick, bouncy, chewy. Enjoy and don't forget to thumbs up and SUBSCRIBE! Bon appétit! Subscribe to my channel to join the suellies & click the bell to turn on post notifications! » https://www.youtube.com/suellasmr for new videos! ️❣️FOLLOW ME INSTAGRAM » http://instagram.com/suellasmr TWITTER » http://twitter.com/suellASMR PO BOX » https://bit.ly/2VJVmLl SuellaFavs CHANNEL » https://bit.ly/2Yx7IEi Business inquiries: suellasmr [at] gmail [dot] com ★ Filming Equipment ★ Camera: https://amzn.to/31C9at6 Backup Camera: https://amzn.to/3jw12Ri Camera Lens: https://amzn.to/35rUhuL Camera Mic: https://amzn.to/35qFy2Z Microphone: https://amzn.to/37ABL5P Lights: https://amzn.to/31EkDIJ Tripod: https://amzn.to/37z83y7 Mini-Tripod: https://amzn.to/37OdDNx ★ Eating / Cooking Equipment ★ Rose Gold Plastic Cutlery: https://amzn.to/35uYOwi Wooden Chopsticks: https://amzn.to/2TkgXax Wooden Spoons: https://amzn.to/31CSXUD White Platter: https://amzn.to/35tixMT Wooden Platter: https://amzn.to/3jnqlVp Cat & Fish Glass Tea Cup: https://amzn.to/3bAGTX3 Chef's Knife: https://amzn.to/35vSggO Tongs: https://amzn.to/34p2HUo Wooden Cutting Board: https://amzn.to/3dRHMfG Baking Silicone Mat: https://amzn.to/34ogsCE Apron: https://amzn.to/2Hkcxyb Portable Burner: https://amzn.to/3mtSMTN Nonstick Pan: https://amzn.to/2IXbkNv Chinese Wide Noodles: https://amzn.to/2W6z99N Soy Sauce: https://go.magik.ly/ml/wnqc/ Korean Pepper Paste: https://go.magik.ly/ml/wmlk/ Spicy Noodles with Scallops- adapted from https://www.koreanbapsang.com/spicy-seafood-japchae/ Ingredients 4 ounces any noodle you want. I used wide mung bean noodles 1 tablespoon vegetable or canola oil 1 tablespoon sesame oil 1/2 to 1 tablespoon gochugaru (Korean red pepper paste) For the seafood and vegetables All clams or scallops OR 1 small squid about 4 ounces 8 small shrimp peeled and deveined Or no veggies like I did 1/4 medium onion thinly sliced 1/3 small carrot cut into matchsticks 2 to 3 fresh shiitake mushrooms or mushrooms of your choice, thinly sliced 2 ounces enoki mushrooms - optional 1 scallion sliced diagonally Salt and pepper Sauce 2 tablespoons soy sauce 1-1/2 tablespoons sugar 2 teaspoons minced garlic 1 tablespoon sesame oil Instructions Soak the noodles in warm water until soft (about 30 to 40 minutes), and drain. Clean the shrimp and squid. Cut the squid into bite size pieces. Prepare the vegetables, and mix all the sauce ingredients in a small bowl. Add the vegetable oil, sesame oil, and the gochugaru to a pan, and heat until hot over medium low heat, stirring. Remove from the heat as soon as the oil starts to turn red and the chili pepper flakes become a bit pasty. Do not burn the gochugaru. Turn the heat to medium, and add the noodles to the pan along with 1-1/2 tablespoons of the prepared sauce. Stir-fry until the noodles are soft, 3 to 4 minutes. Remove the noodles onto a plate. In the same pan, stir fry the onion for a minute, and then carrot and mushrooms until wilted. Add a tablespoon of water if the vegetables look dry. Lightly season with salt and pepper. Add the seafood and the remaining sauce, and stir-fry until the seafood is cooked through. Follow this by the scallion and optional enoki mushrooms until the scallions are slightly wilted. Return the noodles to the pan, and toss everything well together. You can add a bit more sugar and/or soy sauce to taste. 🎵 "Bossa Lounge" courtesy of 금대통령 [Bgm President] and "Sprightly" via iMovie royalty-free music Comment: 🎭🏵🎭🏵🎭🏵🎭🏵