Three Asian dinners you can make in 10 MINUTES 💯 | #WithMe #quarantinecooking | Marion's Kitchen

[Music] just [Music] yes [Music] i am always looking for amazing things to cook at home that take a minimal amount of time because just like you guys i am super time poor when i get home especially when i've got a toddler running around wanting my attention so 10 minutes guys we're going to do this recipe we are going to start off with a crispy egg because you know crispy eggplant totally awesome for a weeknight what you need is a hot pan add some oil now we're doing this asian style so we need a fair bit of oil here until that oil is hot by sticking a wooden spoon or a chopstick in there and i want to see some little bubbles so we're good to go let's crack your egg carefully get this in it's a little bit danger mouse but it's worth it you should hear the splash straight away you should hear that sizzle straight away and now you want to get in with your spatula just kind of clip that oil over the top we want to wait till the bottom is really nice and super crispy but i like to keep my yolk a little runny through the middle and just pop that egg on a paper towel so the excess oil will drain off [Music] now for the greens so i'm going to use chinese broccoli or what's called gailan and the important thing here any kind of stir-fry is the prep you do when you're slicing we want to keep the firm tougher parts of the vegetables separate from the leafy parts so i like to just take a hold of these and just slice them lengthways through that fairly hefty sort of stem part because the other thing of course is that we want everything to cook beautifully at the same time and really quickly now just run your knife diagonally through the stems and by cutting them like this we're kind of thinning them out a little bit and that's also going to help with the cooking time now keep your stems separate to your leaves now i'm not a stickler for the recipe instructions on this one whatever greens you've got at home broccoli works really well choy sum works well bok choy works well this is really one of those recipes you just want to have to hand that you can make with stuff in your fridge okay now some garlic now again with the garlic it's about the chopping here so i want to keep these quite chunky these pieces because that way my garlic won't burn in the wok and now some chili i'm using a mild chili here you could also use capsicum or go for a really spicy hot chili too and that is pretty much it i've got some chicken mints here as well you could use beef or pork or turkey mince the great thing about using a mince is that we don't have to be slicing any meat here saves extra time and then for my sauces i've just got pantry staples here oyster sauce soy sauce and fish sauce now i've just drained off most of the oil from cooking the egg i've left a little bit in the bottom there and once that's nice and hot and i'm going to add my garlic chili and in goes my chicken just when the chicken is almost cooked i'm going to add in those stems you just want to give this another minute or so until those stems are bright green beautifully tender but still crunchy [Applause] okay so at this point the chicken is cooked i'm gonna add in my green leaves oyster sauce soy sauce and fish sauce and toss all of that through ah look at that color i love how beautifully nourishing and fresh and lovely this is and there you go guys done quick dinners don't have to be boring they can be beautiful and so tasty look at that and one of those beautiful crispy eggs on top there's a fair bit of saucy goodness at the bottom of this pan so i want some of that on my plate too so there you go guys the quickest dinner i know how to make and look at that egg crispy creamy egg the chicken the vegetables this is really good yum all right guys just a few little additions just you know a few pantry ingredients and you got yourself like one luscious pasta dish going on here let's have a look at making that sauce first of all so this is like a riff on lemon spaghetti like creamy lemon spaghetti but with a few like you know kind of twists and turns here and there first off with the sauce you want to start off with some olive oil and some miso paste yes you guys know i love this one it's the salty umami kind of factor that i'm going for here and now you want some lemon zest and then some lemon juice as well [Music] and of course we need a whole bunch of cheese here because like everything is better with cheese that's what i think anyway a whole lot of parmesan is going in here i'm not going to lie guys like this is totally not what you want to be putting on your instagram feed right now um we're gonna heat this through stir it around um it's gonna be a bit ugly duckling at the beginning but don't worry trust me it will all work out in the end i promise okay so even though it looks kind of like a little bit lumpy it's just heated through the miso has sort of kind of disintegrated there so what i'm going to do is turn the heat off and i'm going to cook our noodles and what are we going for today we're doing some instant ramen noodles so your little packet of convenience here and we've got some little goodies in here we've got some little vegetable flakes got some a little powdery spicy goodness here because this is like a spicy one of course i'm gonna choose the spicy one we might come back to those little additions later but let's get these noodles out and of course because like you know these are ramen noodles they're really quick to cook so don't overcook them get them straight into some water just kind of like jiggle them around and push them around until they are just al dente yes ramen noodles instant even can be you know al dente fancy it makes it sound fancy doesn't it just cook them till they're a little bit chewy now the cool thing about using these ramen noodles instead of spaghetti is that this gets done so much quicker this beauty takes way longer to cook and just when i can see those noodles kind of loosening up i'm gonna get them straight into that sauce that we made [Music] now the real secret here to making the creamy sauce is not cream it's actually to use some of that noodle cooking water pop that in and that's going to kind of emulsify and finish the noodles cooking and also give you that creamy sauce and add in some spring onions here too now you want heat on here and you just want to like toss and swirl that pan and those noodles for a couple of minutes here and this is where the magic starts to happen my friends [Music] all right have a look at that creaminess oh my goodness it's this kind of like lush that gets me so excited okay so at this point we want to have noodles that perfectly cooked so they're not overcooked they're not soggy we want to have that beautiful like creaminess going on there with the sauce and if you need to add a little bit more pasta water you can but i think this is looking pretty good ah look at that noodle pool the steam the creamy oh my goodness all the things so dramatic who knew noodles could be so dramatic [Music] and you want a little bit more cheese because you know everything's better with cheese another little sprinkling of some spring onions okay final little bits that are gonna like amp this up completely i mean it's already gonna be great i can tell because it's just so creamy and lush but a little bit more just take your little seasoning packet this is like a nice spicy one so it's gonna give us a really great hint of you know chili hit the end hint of chilli hit nah it's i'm going to put enough on here it'll give you a good punch and there we go like i don't even think it's been 10 minutes it's like five minute lemon ramen anyway we'll put 10 just in case i don't like to cheat you guys want to make sure you can always always get it done in a time honestly that is like just comfort in a bowl like you got the spicy right you got the spicy thing going on you got the creamy thing going on and then you got like that beautiful like sort of citrus lemon like sunshine going on yes just yet [Music] first thing we need to do is get our vegetables prepped so i'm just going to go straight in with my carrot here if you've got one of these julienne vegetable peelers they are so great because you can just strip away the little fine shards of the carrot now if you don't have one of these don't worry just buy shredded carrot already pre-done from your supermarket it's pretty easy to find those these days okay and to that we want to add a mixture of mushrooms now i've got some enoki mushrooms here which i love for this soup because they turn into nice little silky tendrils all the way through our beautiful soup and then just take your shiitake mushroom and the stem itself is a little bit tough so so just slice through that mushroom and then remove the stem and then just keep on slicing okay so they go into our pot as well and then i've got some firm tofu here and i'm just gonna slice that through the middle and i want some fine slices of that and then we want some bamboo shoots and some cooked chicken now i'm just using some rotisserie chicken that i've shredded up but leftover roast chicken would be good as well or you could keep this meat free and leave the chicken out okay and now for our chicken stock so you know what i'm just using a store-bought stock today because it's the middle of the week and i'm in a bit of a hurry if you've got homemade stock of course go ahead and use that and then we want to get this mixture gently bubbling away on our stovetop i love this soup so most kids when they're at a chinese restaurant are ordering you know the chicken and sweet corn soup i was always the hot and sour kid ordering the hot and sour soup was my favorite and now time to add the seasonings so i've got some light soy sauce here which is just a regular chinese soy sauce and then i've got some dark soy sauce here for some color some white vinegar now if you've got some chinese black vinegar at home go ahead and use that that would be the traditional vinegar to use here but white vinegar is much easier to find so you can use that one and some pepper so the main flavors in this soup are sour salty and then a really good hit of pepper so i'm going to put quite a bit of pepper in there and that is the hard part done folks we are just now waiting for this to bubble away all those flavors to infuse and become nice and tasty i just love the color of this soup it's like autumn leaves just lovely okay so those mushrooms have softened now it's only been a couple of minutes and i'm gonna add in some corn flour mixed with a little bit of water because of course this style of soup is quite thick so i'm going to add this in and just like that our soup is turning beautifully thick and glossy i just want to let that bubble away a few more minutes to thicken up a little bit and now let's try this out and see that's good i'm loving those really nice sour flavors but you know what i think i'm going to add a little bit more vinegar and this is where your own personal taste will come into it add in some more vinegar a little bit of salt if you think it needs it because that of course depends on your chicken stock how salty that was to start with and because i like things spicy i'm gonna add in a little bit more black pepper such a simple soup but so ultra comforting all that's left now is to serve up and just sprinkle with a little bit of spring onion if you've got any comments or questions pop them below and if you enjoyed the video why not hit that subscribe button plus the little bell one that way you'll get notified every time i release a new video thanks guys

Channel: Marion's Kitchen

Views: 308,379

Rating: 4.9454436 out of 5

Keywords: marions kitchen, marion grasby recipes, marion kitchen, marion grasby, marion’s kitchen, thai food, cooking videos thailand, lemon pasta, 10 minute ramen, hot and sour soup, thai basil chilli, thai basil chilli chicken, quick thai recipes, quick ramen, chinese soup easy, quick chinese soup

Id: pIGzLr4z5Ro

Length: 14min 49sec (889 seconds)

Published: Sat May 08 2021