how to Cook Easy & Tasty Noodles| Gordon Ramsay | Full Recipes | Almost Anything

Chicken stir-fry with rice noodles some of the best street food of a reason was in Asia Every one of those little markers was filled with smells of delicious food that all centered around an Asian staple noodles Learn to cook those properly, and we surprised how quick and easy it is to knock off a delicious dinner First off you’re gonna soak our noodles Now these are rice noodles into a bowl And just pour hot water over the rice noodles soak and rehydrate 12 to 15 minutes to soften up if you got to walk perfect if not just a normal sized frying pan with big sloping sides pan on Get it really nice and hot chicken breast very lean hardly any fat on there. You’ve got this little Phillips. Just slice that off Now the secret to getting it really nice and thin to cut it into strips. Take your knife Keep it nice and flat on the board and sort of slice it in half like a sort of scholar Like that we call this butterfly in the chicken take a rolling pin And place them gently roll over the chicken what it does it sort of flattens it allows you to slice it Even thinner and the thinner a slice of the chicken sort of crisper it gets the quicker it cooks Slice it in half Start slicing these nice Thin slices and the good news is one chicken breast can serve two or three easily Next wash your knife and finally slice garlic the thinner the garlic the crispier This is a young tender Broccoli just slice them down Want a bite to the broccoli? And normally you sort of paste the dish with one-third noodles one-third vegetables on one third of your protein chicken With a dish that takes literally minutes to put together, it’s really important to get everything organized everything needs to be your fingertips touch Of olive oil pan really nice moretti. Just starting to smoke drop the chicken in first Salt pepper Open up those little strands of chicken Nice Once we started to sear off the chicken get the garlic in Now let that get really nice and crispy and the way to do it is this sort of spread and with chicken the garlic outside of the pan You see why it’s so important to cut the chicken thin strips because it colors and cooked at the same time It’s not really really crucial Now that garlic getting really nice and crispy rocky in Still strange putting raw broccoli in like that normally the blanching boiling water draw it out But not that crunch Now slow sauce that helps to season it, but also stains beautifully soy sauce in Lovely Exactly what I want my pick it out – beep and a little wipeout More 2 spoon of olive oil – that what really nice the oiled again Drain your noodles a Beautiful This is a really exciting way of finishing this quick stir-fry very classic two eggs in Whisk up the eggs And give that a really good whisk Sort of almost Spread it on the side of the pan lightly seasoned the eggs noodles in chicken and broccoli in And give that a Really nice mix and what the actor sort of almost bring the dish together that eggs cooked I’ll show you got that nice even distribution of Chicken broccoli garlic lovely Let’s just finish that that fresh life And they have a very simple delicious stir-fry with rice noodles Noodles are a fast-food staple, and they come in all shapes and sizes They’re so easy to cook healthy, but really delicious here are three effortless recipes that are ready literally in minutes First up blue soup with poached egg and spring onions Add miso paste the boiling water japanese miso has a wonderful deep savory richness and is brilliant in soups It’s great in fresh ginger add dried shiitake mushrooms that have been soaked in water Season with soy sauce Crack an egg added to the broth and poach for two to three minutes At thinly sliced portobello mushrooms to a serving bowl Put in fresh medium. Egg noodles, which will heat through in the hot miso broth add spinach Then simply spoon the broth into your bowl Top with the egg and fresh chopped spring onions So simple so good and so delicious ready in ten minutes super fast noodle soup with poached egg and spring onions My next easy dish using the versatile noodle is stir-fried pork noodles first marinade pork mince and shall sing rice wine a fortified Chinese wine soy sauce and sesame oil Next five chopped ginger in hot olive oil And garlic Next add Szechuan peppercorns, which have a wonderful lemony flavor I think is a pleasant tingling sensation Now add your marinated pork mince and Brown if you want more seasoning and extra soy sauce then add fiery chili bean paste and rice wine vinegar Adding cooked egg noodles Mix together Finally top with chopped spring onion and toasted sesame seeds Packed with flavor and on the table in 15 minutes delicious stir-fried pork noodles My next noodle dish you can knock up in no time is noodles with chili ginger and lemongrass Add chopped onions to hot olive oil garlic chilli and fry Grating ginger Next lemongrass first batter with a knife doing this will help release is wonderful lemony flavor and scent Now aromatic kaffir lime leaves then ground cumin coriander and turmeric Next at cream coconut chicken stock fish sauce and simmer So rice vermicelli noodles in hot water Drain and after your serving bowl pour over the aromatic soup broth finish with coriander and chopped chili On the table in around 20 minutes noodles with chili ginger and lemongrass real fast food Fast healthy delicious free mouth-watering recipes Guaranteed to help you master the art of incredible tasting noodles Next find more of my 100 top tips to make your home cooking easier First up how to join a chicken for your favorite real fast food dishes Open up the legs and just pierce the skin there careful not to cut into the breast and hand on top of the breast and pull the drum back pop out and Then slice the knife straight across There’s the thigh there’s the drum get your thumb and feel To join and with the weight of the knife just slice ease through now two beautiful thighs Now a bit of a chef’s tip halfway down the drum just slice through Onto the bone and then from there scrape up the tendons and then hand down nice and foul on top now It’s beautiful bone presentation as it cooks it cooks evenly Now pull out the wing feel where the end of the joint is and just slice in there through a Beautiful big hole delicious wink now This is the rolls-royce part two breasts That’s the breast bone there place the chicken on the board and then just slice down on the back of the crown Everyone always cuts around just tilt it upwards Straight through that way we get straight to the center of the carcass and therefore is no waste and look We end up taking off his bump chicken breasts nice – drums – sighs – wings – breasts of chicken and one amazing carcass for stock or not an ounce of waste a Great tip to stop your skewers burning when you’re making kebabs is to serve them in water first or for secures with added flavor strip your rosemary branches of their leaves and use instead For no fuss marinating my tip is to place fish or meat in a plastic storage bag while they marinate It’s easy to store and is less cleanup Lime juice or lemon juice make great marinades My tip for getting maximum amount of juice from a lemon or lime is to roll it hard under your palm for a minute before juicy Lemons are also useful for rice add a couple of drops of juice while you cook it keep your grains looking nice white and bright Coming up on my ultimate guide to real fast food More great kitchen tips now the secret of a good barbecue Sauce is that really important cameras ation? What to look for in the best ingredients and a twist on a fast food classic guarantees never to let you down I’ll take that over Hamburg any day

  1. Please Read Text Guide For Understanding Quantities :
    Q1: How To Cook Chicken Stir Fry With Rice Noodles ?
    You’ll find versions of this recipe all across Asia, and it shows how good fast food
    can be. Because you are cooking over a high heat, it’s important to work quickly
    and keep everything moving around the wok, especially once the garlic has been
    added, as it will burn easily and taste bitter. Flattening the chicken not only means
    it will cook more quickly, but helps to tenderise it too.
    200g flat, wide rice noodles (similar in shape to tagliatelle)
    250g chicken breast fillet
    Flavourless oil, e.g. groundnut, for stir-frying
    2 garlic cloves, peeled and finely sliced
    200g tenderstem broccoli, cut in half lengthways
    About 2 tbsp soy sauce, to taste
    2 eggs, beaten
    Sea salt and freshly ground black pepper
    Wedges of lime, to serve
    1. If using dried noodles, soak them in warm water until softened, according to packet
    instructions. (This will take about 10 minutes, depending on the brand.)
    2. Meanwhile, butterfly the chicken fillet by slicing through it horizontally, but leaving it
    joined down one side, then open it out. Flatten it with a rolling pin, then cut it diagonally
    into strips.
    3. Heat a wok over a high heat and add a dash of oil. Season the chicken with salt and
    pepper, and stir-fry for about 3 minutes until golden brown all over but not quite cooked
    4. Add the garlic and stir-fry for 30 seconds, then add the broccoli and continue to stir-fry
    for a few minutes until tender; add the soy sauce to season. When the broccoli is tender,
    remove the contents of the wok and set them to one side. Wipe out the wok, add a dash of
    oil and heat through.
    5. Drain the soaked noodles. Add the eggs to the hot wok, season and stir over the heat,
    allowing the bottom of the egg to cook. Add the noodles and toss well, breaking up the
    egg as you do so. Return the chicken and broccoli mixture to the wok and heat through,
    stir-frying over a medium heat.
    6. Serve the noodles immediately with wedges of lime to squeeze on top.
    Tossing the contents of a pan with a smooth flick of the wrist doesn’t just look
    good – it means you can stay in control and keep things cooking evenly. The secret
    is to push the pan away from you and sharply pull it back. Push away, pull back,
    push away, pull back. It will take a little practice, but it’s a skill definitely worth

    Q2: How to Make Noodle Soup With Paoched Eggs And Spring Onions ?
    In Asia they often finish off noodle or rice dishes with eggs, be they cooked in a
    wok or, as here, in a broth. This a great dish for practising your egg poaching
    skills (see here) as it doesn’t matter if they break into strands.
    2 tbsp light/white miso paste, to taste
    2cm piece of fresh root ginger, peeled and grated
    3 dried shiitake mushrooms, rehydrated then sliced
    Soy sauce, to taste
    100g Portobello mushrooms
    200g fresh noodles, e.g. udon
    75g baby spinach leaves
    2 eggs
    2 spring onions, trimmed and finely chopped, to garnish
    1. Pour 750ml water into a saucepan and bring to a simmer over a medium heat. Add the
    miso paste, ginger, sliced shiitake mushrooms and a dash of soy sauce and simmer gently for
    5 minutes to flavour.
    2. Finely slice the Portobello mushrooms. Divide them equally, along with the noodles
    and spinach, between 2 warm serving bowls. Pour over a ladleful of stock to wilt the
    spinach, and keep warm.
    3. Break the eggs into individual ramekins or mugs and drop one at a time into the gently
    simmering stock. Poach for 2–3 minutes (it doesn’t matter if they break up slightly).
    4. Spoon the eggs into the serving bowls with a slotted spoon and pour the stock around
    them, dividing the shiitake mushrooms equally between the bowls.
    5. Serve garnished with spring onions and with extra soy on the side to flavour as

    Q3 : How To Cook Stir Fried Pork Noodles (Sichuan Dan Dan) ?
    Dan dan noodles is a classic Chinese dish from Sichuan, which is noted for its
    spicy food. The heat here comes not from fresh chilli, but from chilli bean paste. If
    you can’t find any, replace it with ½ –1 tablespoon of Chinese chilli oil instead.
    250g minced pork
    ½ tbsp Shaoxing rice wine
    ½ tbsp soy sauce, plus extra to taste
    ½ tbsp sesame oil, plus extra to garnish
    Olive oil, for frying
    2 garlic cloves, peeled and crushed
    2cm piece of fresh root ginger, peeled and chopped
    1 tsp Sichuan peppercorns
    ½–1 tbsp Chinese chilli bean paste, to taste
    Rice vinegar, to taste
    200g dried Chinese egg noodles
    Sea salt and freshly ground black pepper
    2 spring onions, trimmed and shredded
    1 tbsp toasted sesame seeds
    1. Marinate the mince in the Shaoxing wine, soy sauce and sesame oil. Leave for at least 10
    2. Heat a wok over a medium-high heat and add a dash of oil. Add the garlic and ginger to
    the pan and cook for 30 seconds to soften their raw flavour. Add the mince, along with any
    marinade, and the Sichuan peppercorns. Cook for 5 minutes, breaking up the mince until
    it’s coloured on all sides. Taste and season with a little extra soy sauce if needed. Add the
    chilli bean paste and a couple of drops of rice vinegar.
    3. Cook the pork mixture for a further 2 minutes to allow the flavours to develop. Add a
    couple of tablespoons of water and mix over a low heat to create a sauce.
    4. Meanwhile, cook the noodles following the packet instructions. Drain, then stir into
    the pork in the wok. Taste and re-season if needed. Serve garnished with drops of sesame
    oil, the spring onions and toasted sesame seeds.


    Q4 : How TO Cook Noodles With Chilli, ginger And Lemongrass ?
    The best noodles to use for this dish are those fine ones dried into flattened nests
    sold in Asian supermarkets. They are packed slightly less tightly than the ones that
    come in round nests or sticks in other supermarkets, meaning that they will be
    even better at expanding and puffing up. If you prefer not to fry the noodles, you
    can simply rehydrate them according to the packet instructions.
    Olive oil, for frying
    1 small onion, peeled and finely diced
    2 garlic cloves, peeled and finely chopped
    1 red chilli, deseeded and finely chopped
    3cm piece of fresh root ginger, peeled and grated
    1 lemongrass stick, bashed and cut in half
    1 kaffir lime leaf
    1 tsp ground cumin
    ½ tsp ground coriander
    ½ tsp ground turmeric
    500ml vegetable or chicken stock
    150ml coconut cream
    Fish sauce, to taste
    250ml vegetable or groundnut oil, for deep-frying
    150g rice vermicelli noodles
    Sea salt and freshly ground black pepper
    Coriander leaves and sliced red chilli, to garnish
    1. Heat a saucepan over a medium heat and add a little oil. Fry the onion for 3–4 minutes
    until soft, then add the garlic, chilli and ginger and fry for a further 2 minutes until the
    garlic is soft.
    2. Stir in the lemongrass and lime leaf. Sprinkle in the spices, being careful not to burn
    them, and immediately add the stock and coconut cream. Season with fish sauce, salt and
    pepper. Bring to the boil, then lower the heat and simmer gently for 10–15 minutes until
    the sauce is slightly thickened, aromatic and flavourful. Taste and adjust the seasoning as
    necessary, adding more fish sauce if needed.
    3. To make the noodles, heat the vegetable oil in a large wok or wide, high-sided frying
    pan until it reaches 170°C or a cube of bread dropped into the oil sizzles and turns brown
    after 30 seconds. Drop small handfuls of the noodles into the hot oil (stand back as they
    will expand rapidly as soon as they hit the heat). As soon as they puff out, turn them over
    with kitchen tongs, and cook on the other side for 1 minute. Do not allow them to colour
    at all. Remove, drain on kitchen paper and repeat with the remaining batches of noodles.
    4. Place the noodle nests in 2 wide serving bowls. Remove the lemongrass and lime leaves
    from the sauce, then spoon it around the noodles. The underside of them will absorb some
    of the sauce, but the top will remain crisp and crunchy. Serve garnished with coriander
    leaves and chilli.

  2. No no no no no NO JUST NO! Gordon would be the best in other dishes but when in asian dishes he really CANT do it like other dishes..asian food cooking style is kinda 'different'..just saying

  3. Im not gonna its authentic, but that srsly looks bland. Might need some garlic or some more stuffs too improve it a slight bit. Just an opinion tho

  4. usually i find it more interesting with bean sprouts and carrot, at what phase do i put the carrots and bean sprout? any suggestion? (sorry my english not that great…)

  5. Wrong noodles, just cuz u put soy sauce doesn't make it asian, u don't use olive oil for that. Needs more flavor

  6. Mr. Ramsey you should be ashamed of yourself…you know that you cannot cook high temperature foods such as Chinese in olive oil due to the low smoking point…shame on you

  7. Dam all you did was put was salt , black pepper and soy sauce. Im half asian and i can already tell that is plane asf 😂

  8. Normal parents: "Can you clean your room honey"
    Gordon: "Can you clean your room darling, you young tender broccoli"

  9. I love how people in the comment section of the cesspool that is YouTube criticize a world renowned chef with several very successful restaurants…

  10. Olive oil? Sesame oil is what mom uses.

    Awww. That first dish is what mom would make. You can also use ginger instead of garlic. To us, garlic is Korean and ginger is Chinese or Japanese.

  11. ribet banget idup lo masak mie doang, noh ke mangga besar lebih enak dari itu tinggal pilih gak seribet itu kayaknya

  12. Olive oil for stir fry seems wrong. It has low smoking point. That’s why Asians cooks with vegetable oil

  13. For the first dish, He's missing some oyster sauce and a splash of fish sauce. I'm so disappointed he scrambled the eggs instead of folding them in 🙁 #asianoverhere

  14. Noodles with chilli ginger and lemongrass😄
    Then the recipe 😢
    Too bad to be a vegetarian I guess 😭😭😭

  15. Takes a special idiot to cook chicken in olive oil. Enjoy cancer noodles and good to see Ramsey didn't observe shit in Asia we use sesame or sunflower oil

  16. Everyone hella mad lol the first one is legit some fast and easy noodles something quick and no skill really

  17. You will never beat HowtoBasic with Noodles.
    He probably cooked more noodles in a night than what you did in your entire life.

  18. Western chef doesn’t do Asian dishes: “He’s a racist for ignoring other cultures!”

    Western chef does Asian dishes: “He’s a racist for stealing other cultures!”

    Never change, YouTube morons.

  19. самое вкусное – рисовая лапша с курицей и брокколи, я готовила

  20. His knife for cutting that chicken is soooo sharp!

    Im asian and its true we use so many spices but when it comes to cooking, the taste always depends on how you want it to be. There is no such thing as "the most delicious stir fried noodles recipe" because we all got different taste buds and some people may hate this Gordon's recipe and some people will like it. So what is delicious for you may not be that delicious to others. So yall should chill.

  21. i am sure it does not taste good. soy sauce, salt and paper wont make any stir fry noodle taste good. He cooks more like western stir fry noodle.

  22. Why is it that on every cooking video I go to someone is complaining about the authenticity or some invaluable input. If you knew how to cook you wouldn't be watching cooking videos.

  23. Olive oil and soy sauce together? And those metal instruments scraping on the non-stick pan! Why does anyone listen to this hack? Just because he constantly screams and drops F-bombs?

  24. No fresh ginger?  Yes VERY simple.  Maybe a bit too simple.  NEVER boil miso paste.  You can get it almost to boiling but never boil as a lot of the delicate flavors are cooked off.

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