some of the best street food i've ever eaten was in asia every one of those little markets was filled with smells of delicious food that all centered around an asian staple noodles learn to cook those properly and you'll be surprised how quick and easy it is to knock up a delicious dinner first off we're going to soak our noodles now these are rice noodles into a bowl and just pour the hot water over the rice noodles soak and rehydrate 12 to 15 minutes to soften up if you've got a wok perfect if not just a
normal size 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 fillet to slice that off now the secret to getting it really nice and thin and 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 scallop like that we call this butterfly in the chicken take a rolling pin and nice and gently roll over the chicken what it does it sort of
flattens it allows you to slice it even thinner and the thinner the slices of the chicken the 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 finely slice garlic the thinner the garlic the crispier [Music] this is a young tender broccoli just slice them down i want a bite to the broccoli and normally you sort of paste the dish with one-third noodles one-third vegetables and one-third of your
protein chicken [Music] with a dish that takes literally minutes to put together it's really important to get everything organized everything needs to be at your fingertips touch of olive oil get a pan really nice and ready just starting to smoke drop the chicken in first [Music] salt pepper open up those little strands of chicken nice once you've started to sear off the chicken get the garlic in now let that get really nice and crispy the way to do it is to sort of spread all the chicken the garlic up the side of the pan can
see why it's so important to cut the chicken thin strips because it colors and cooks at the same time as well really really crucial now that garlic's getting really nice and crispy broccoli in feels strange putting raw broccoli in like that normally we'll blanch it in boiling water dry it out but you want that crunch now soy sauce that helps to season it but also stains beautifully soy sauce in lovely it's exactly what i want now take that out give you a pan a little wipe out a little teaspoon of olive oil get that wok
really nicely oiled again drain your noodles they're beautiful this is a really exciting way of finishing this quick stir fry very classic two eggs in [Music] whisk up the eggs and give that a really good whisk [Music] sort of almost spread it at the side of the pan lightly season the eggs noodles in chicken and broccoli in and give that a really nice mix you want the egg to sort of almost bring the dish together that egg's cooked [Music] make sure you've got that nice even distribution of chicken broccoli garlic lovely and then just finish
that fresh lime and then you have a very simple delicious stir-fry with rice noodles [Music] making your enoki is so simple to do yet the results are absolutely stunning and it's a great way of using up leftover baked potatoes you can make noki just with flour and eggs however the potato gives it a nice light sort of creamy fluffy texture cut them in half take your spoon and scoop the inside of those potatoes i'm using leftover baked potatoes but this really works as well with leftover ball potatoes two choices you can get a fork and
sort of mash the potato and get it nice and light and fluffy or this little gadget is called a ricer i suppose it's a posh word for a potato masher just squeeze gently you can see how nice and light it is almost like fluffy little strands of potato you can do this when the potatoes are hot it'll go through the rice so much quicker just slice that off there [Music] now a nice spoon of okata ring a little touch of salt and pepper it's really important to season the mixture as we go along otherwise the
nokia becomes really bland flour over the ricotta sieve so there's no lumps one delicious egg give that a little whisk now make a little well in the center you want a nice soft pliable ball of dough give that a really good mix get some thyme flowers in there and this time is light fragrant and it's just a really nice herb and with the ricotta it tastes brilliant just pick the little tips the time flowers next flour your hands generously and knead the mixture into a dough fold in and push and basically what it's doing is
get it nice and smooth as it starts to get a little bit wet and just add a little touch of flour we want something really nice and soft now don't overwork it it stops the nokia from expanding when it hits the pan that's exactly what i want a nice sort of soft fragrant ball cut the ball in half lightly flour the hands and just roll it gently just think of a big long cigar the mixture will start getting a little bit sort of wetter but do not add lots of flour now lightly flour the knife
so when you slice the gnocchi it doesn't stick cut the dough into bite-sized pieces just take your finger dip it in the flour and push down why i want my knocking to look like a pillow and for me the most important part there is that not one of them are identically the same shape water on bring up to the boil little touch of olive oil in there lightly flour your hand lift up the nokia in to the rolling boiling water turn that pan to stop them from sticking at the bottom and let them simmer and
they start to sort of tell you they're cooked when they start floating get a pan on get that nice and hot now they're just starting to come up to the top and you can continue cooking them like that i like blanching them in the water taking them out and then frying them to study the gnocchi heat olive oil in a frying pan gently lift up and look they've doubled in size drain it get rid of the excess water and straight in to the hot pan [Music] this is where they start to take on a completely
different texture nice crisp sauteed texture on the outside nokia loves fresh pepper so pepper in and you see as i start turning them got this really nice little sort of brown color and they're almost popping up now like little parcels so i want them nice and sauteed both sides but light and creamy in the center fresh garden peas in and the butter gives it a really nice sort of bernoulli flavour on the end beautiful put a little bit of fresh thyme over the peas and then finally i want to lift it up fresh lemon zest
the lemon over [Music] so smells incredible and then finally seal the deal with a touch of grated piles and cheese give your veg some attitude and you'll get amazingly elegant dishes on a budget that are always guaranteed to impress what more do you want from great cooking cheap to make easy to cook and absolutely stunning for me food always has to be impressive but when it comes to desserts often you see spun sugar or wild decorations remember simple is always the most impressive this cheesecake is so straightforward yet so delicious now cream cheese leave it
out the fridge for five or ten minutes go nice and soft trust me your arms will be thanking you sugar in this cheesecake is new york cheesecake because it's baked it says no base start creaming the cheese and the sugar spending the amount of time i do in the states if there's one thing they know how to do out there is the most amazing impressive cheesecake rich delicious but so simple work the bowl lift the bowl to your advantage really whisk whisk whisk whisk lovely nice and creamy now get your eggs add the eggs to
the mixture bit by bit doing it this way it's more efficient hey you're incorporating a lot of air b the mixture doesn't separate [Music] the last of your egg lovely of course you can use electric mixer but why go to the gym we can just make a cheesecake a day a cheesecake a day keep the bingo wings away now a couple of tablespoons of flour give it a whisk stop something going lumpy now i want to scent that cheesecake i've got the freshness zest the lemon in there i want to sort of tart it up
even more fold in some fresh raspberries so just mix them through be careful to crush them then grease a cake tin with butter this will ensure your cheesecake slides out beautifully get your mix let that fall in now take your cake tin and just tap it the mixture hits the bottom of the cake tin the raspberries rise and you've got raspberries the top the middle and the bottom it also stops all those little pockets of air trapping underneath the mixture in the cake tin there's no holes in the cheesecake now into the oven 180 degrees
for 35 to 40 minutes [Music] slightly souffled up pull off that's the color i wanted on top and look at it it's one of the simplest yet the most stylish cheesecakes anywhere beautiful [Music] you
