Wicked Easy Cooking

Satisfy all of your cravings for buffalo wings with this "Wicked Easy" mouthwatering vegan option. In this video, Chef Colin Roche shows you how to make these buffalo tofu "wings" which are breaded and baked to crispy perfection and then doused in a tangy, spicy, buttery buffalo sauce. He then puts these boneless buffalo tofu fingers on a fresh garden salad and tops both with a homemade vegan cashew ranch dressing! If you would like a copy of the recipe packet for all the dishes Chef Roche demonstrates in this video, click this link - https://chefroche.com/recipes/ If you haven't yet subscribed to Chef Roche’s channel, we would really appreciate it if you would so that we can make even more videos for you. RESOURCES: Audience Response Hotline: (207) 835-1275 {Comments, Suggestions or Questions) Link Tree: https://linktr.ee/FoodMediaNetwork CSS Podcast Website: http://www.culinaryschoolstories.com Chef Educator Podcast Website: http://www.chefeducator.com Main Website: https://www.chefroche.com YouTube: https://www.youtube.com/user/DrChefColin Facebook: https://www.facebook.com/DrProfessorChef Twitter: https://twitter.com/ChefRoche Instagram: https://www.instagram.com/CulinarySchoolStories Sign up for the Food Media Network's email list / newsletter: https://chefroche.com/contact DONATIONS / SUPPORT: If you like this channel and/or this video, why not show your support by buying us a cup or two of coffee to help defray some of the out-of-pocket expenses at: https://www.buymeacoffee.com/chefroche. Individuals can also donate through Patreon at: https://www.patreon.com/DrProfessorChef If you contribute just the price of a cup of coffee, you will be helping to support the creation and production of future videos that we produce and give away for free. We truly appreciate the gesture! SUBSCRIBE / SHARE / COMMENT We would like to have as many people enjoy this video as possible, so please share it with anyone that you think would find it to be of interest. Lastly, we would greatly appreciate it if you would LIKE, SHARE and COMMENT on any or all of our videos. Thanks!

In this video, Chef Colin Roche shows you how to make this quick and delicious “Wicked Easy” Sriracha Shrimp over Garlic Noodles recipe. In this recipe he uses pre-cooked noodles, but any pre-cooked or leftover pasta will work! The recipe is posted below, however if you would like even more great recipes go to - https://chefroche.com/recipes/ RESOURCES: Audience Response Hotline: (207) 835-1275 {Comments, Suggestions or Questions) Link Tree: https://linktr.ee/FoodMediaNetwork CSS Podcast Website: http://www.culinaryschoolstories.com Chef Educator Podcast Website: http://www.chefeducator.com Main Website: https://www.chefroche.com YouTube: https://www.youtube.com/user/DrChefColin Facebook: https://www.facebook.com/DrProfessorChef Twitter: https://twitter.com/ChefRoche Instagram: https://www.instagram.com/CulinarySchoolStories Sign up for the Food Media Network's email list / newsletter: https://chefroche.com/contact DONATIONS / SUPPORT: If you like this channel and/or this video, why not show your support by buying us a cup or two of coffee to help defray some of the out-of-pocket expenses at: https://www.buymeacoffee.com/chefroche. Individuals can also donate through Patreon at: https://www.patreon.com/DrProfessorChef If you contribute just the price of a cup of coffee, you will be helping to support the creation and production of future videos that we produce and give away for free. We truly appreciate the gesture! SUBSCRIBE / SHARE / COMMENT We would like to have as many people enjoy this video as possible so, please share it with anyone that you think would find it to be of interest. Also, we would greatly appreciate it if you would LIKE, SHARE and COMMENT on any or all of our videos. Thanks! RECIPE Sriracha Shrimp over Garlic Noodles (Yield - 2 servings) For the Shrimp 3 Tbsps. Mayonnaise 1 Tbsp. Sriracha ½ LB. Large Shrimp (approximately 8 to 10), peeled and deveined For The Garlic Noodles 2 cups Cooked Noodles, such as spaghetti, linguini, lomein, etc. (4 oz. dry) 2 Tbsps. Olive Oil 1 Tbsp. Minced Garlic 1 tsp. Basil, dried or fresh 1 tsp. Oregano, dried or fresh ¼ cup Water 1/3 cup Chopped Tomatoes 2 Tbsps. Chopped Parsley To Taste Salt To Taste Black Pepper Optional Grated Parmesan Directions Step 1: Stir together mayonnaise and Sriracha, then add the shrimp, stirring to evenly coat. Step 2: Heat a large skillet that is not nonstick over medium-high heat. Add shrimp in a single layer and cook, flipping once, until golden brown and cooked through (about 2 minutes each side). Step 3: Remove shrimp from the pan and hold off to the side. (The shrimp are also great just on their own as a snack, on top of a salad, in a taco, etc.) Step 4: Wipe out the pan and heat the olive oil. Step 5: Add the garlic and cook about 2 minutes while stirring constantly until fragrant. Step 6: Add dried herbs to the pan and stir. Add in the cooked pasta and heat through while stirring frequently. Add water and stir to deglaze the pan and steam pasta. Step 7: When hot, fold in the diced tomatoes. Sprinkle in the chopped parsley, salt, and pepper. Stir to incorporate and then plate it up. Step 8: Top the plated pasta with the shrimp and the optional parmesan cheese. Serve.