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

DESCRIPTION

Welcome To Gordon Ramsay Cooking Class
IN This video Gordon Ramsay Will Show you 4 Different tasty And Easy Noodles Recipe.
Topics Of Today’s video :
+ How to Make Chicken Stir Fry With Rice Noodles — 00:06:00
+ How To Make Noodles Soup With Poached Eggs & Spring Onions — 05:30:21
+ How To Make Stir Fried Pork Noodles — 06:39:01
+ Noodles With Chilli, Lemon And Lemongrass — 07:49:06

Please Read the Comments For Complete Textbook Guide.
Thanks For Watching,
Almost Anything Team.

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42 Comments

  1. Almost Anything

    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
    through.
    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.
    HOW TO STIR-FRY
    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
    perfecting.
    _+_+_+

    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
    necessary.
    +_+_+_

    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
    TO SERVE
    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
    minutes.
    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.

    Reply
  2. Diana Stokes-Harmon

    Who has those ingredients? Not so damn simple.

    Reply
  3. DR Dan

    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.

    Reply
  4. openskies11

    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?

    Reply
  5. Owy's Gaming

    Thats gotta be really delicious!

    Reply
  6. Alex T

    'on the table in 15 minutes' that would take me an hour ?

    Reply
  7. KS NGUYỄN DUY MẪN

    I like to taste rice noodles with chicken, so yummy

    Reply
  8. Starlights

    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.

    Reply
  9. kay H

    oh how to make a perfect pancake☺ THIS is great!?

    Reply
  10. Ofw Wadwad

    a la Qwey Teow Sir Gords?

    Reply
  11. rovissa fisher

    I HATE HIM I DONT KNOW WHY IM HERE EVERY THING HAS TO BE HIGH END FOR IT TO BE GOOD FOOD MAN STFU

    Reply
  12. Day bot

    How to basic can make it better

    Reply
  13. Bobby Lee

    Curious if you guys got approval to use his videos and slap your name on it as if you shot the video

    Reply
  14. William Albishbishi

    "a touch of olive oil".then pour half of the bloody bottle…lol

    Reply
  15. Khan A

    not bad tips ….. thanks

    Reply
  16. Eric Shum

    Don't know what you cooked. Looks fusion and not palatable.

    Reply
  17. Coco Teang

    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.

    Reply
  18. Karren Oracion

    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.

    Reply
  19. omfriend

    Sorry to say Gordon… Looks like vomit

    Reply
  20. eKasi IceCreamShopTV

    Ramsey is hot and I'm 20

    Reply
  21. Розовая Пантера

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

    Reply
  22. Pickle Bub

    Who else got an Gordon Ramsay Ad ?

    Reply
  23. floyd

    "In the kitchen wrist twisting like I stir fry"

    Reply
  24. Virginia Hoffman

    Stir fry with olive oil? How greasy of you.

    Reply
  25. zer00rdie

    Looks dry as fuck.

    Reply
  26. Zoes Dada

    Sorry I can't stand the way he talks.

    Reply
  27. Charles H

    Eggs kind of ruined it. Also, lack of seasoning. And lime doesn't belong in every dish.

    Reply
  28. The All Mikey Show

    That first noodle dish looked shit, let's be honest here

    Reply
  29. Kestrel Kaylin

    What type of nonstick pan is he using that he can use metal utensils on???

    Reply
  30. wilakt4fud

    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.

    Reply
  31. WindFall

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

    Reply
  32. Francis Santiago

    Delicious

    Reply
  33. black jack1171

    My school have a cooking lesson… Its my first time so thats why im here…

    Reply
  34. Sexy Ostrich

    “Easy”

    Reply
  35. Maha Shabana

    جميل ممكن اجربها مع الاندومي ♡♡♡

    Reply
  36. Tabey Loccs

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

    Reply
  37. sara hayat

    the first one is the best for me reply below which one you think is the best

    Reply
  38. justin muir

    go back to cheating on your wife son

    Reply
  39. justin muir

    the first one has no flavour weak as fuck

    Reply
  40. Dimple Desouza

    Noodles with chilli ginger and lemongrass?
    Then the recipe ?
    Too bad to be a vegetarian I guess ???

    Reply
  41. Tim Vorachith

    Missing the oyster sauce or hoison sauce. Just soy sauce is way to basic ?‍♂️?‍♂️

    Reply
  42. sanchari dasgupta

    Who on earth has the time or patience to slice chicken?

    Looks yum though!!

    Reply

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