5 Easy Noodle Dishes for Fast Weeknight Dinners

Priya, I'm going to make for you my chicken satay noodles with lots of peanut sauce and lots of really good flavour. I'm excited, I love satay. It's one of my favourite things as well. Now what I'm going to do is I'm going to get the chicken ready but before I get going I want you to crack these three eggs into this bowl here and then this is sambal oelek which is a chilli paste. I want you to put a tablespoon of that in there or maybe a bit more. Maybe a bit extra. You like it spicy don't you? Yeah I do, let's do it. Now while you're doing that I'm going to get this chicken breast here. Lovely chicken breast. Pop it over here onto the board and I'm using my very sharp knife here. I'm going to cut the chicken into very thin strips because I want it to cook very very quickly. Okay. You like that? I do. I like that you're showing us what to do with a chicken breast. I think often you look at it and go I've got to have it as a chunk but you can do this. You can cut it up. Yeah you can. That's what knives are for. You use the knife to cut it into little pieces. I think we forget sometimes that often people don't think of this at home and people get a bit afraid of things quite easily. Now I'm going to add some of this beautiful satay seasoning. About a tablespoon of that and that'll give it a really nice peanutty satay flavour. That's what I'm looking for. That's that's a small amount. I thought you would have gone a bit more. I didn't know. I didn't want to you know it's a bit of pressure cooking with the chef you know like it's a bit of pressure. I knew if I left the chilli to you you would make sure that there's plenty of chilli in there. I know what you like. You do. Now the chicken breast is here. I'll put some salt in there. A little pinch of salt because salt loves meat. And meat loves salt. Exactly, exactly. You could have enough salt already from the seasoning perhaps. If you're trying to cut salt down you've got high blood pressure you could lay that out. I know you said something but I'm not quite sure what you said. Hypertension, yes. There we go. And I'm just mixing that around to make sure that that satay seasoning is all the way through it. You could also use curry paste as well or curry seasoning. Yes. That also works as well. We can get going with the satay sauce because that's what brings it all together. So I've got a bowl here and we've got a little bit of rice vinegar. About a tablespoon of that goes in there and I've got some brown sugar. You can put that in as well. Okay. About quarter of a cup goes in there and of course peanut butter. That's what satay flavour comes from. So you know if you put peanut butter in there. I like that. I like how you're using the chef tongs. In goes the finger. I just use the paw. I'm really, you're rubbing up on me. Exactly. I've got some soy sauce so I'll put about two or three or four tablespoons in there. Okay. And if it's not coming out fast enough you can also unscrew it because I like using a lot of soy sauce. You can unscrew it. He wants a lot of it and he wants it quickly people. Exactly. Now some sesame oil. We love sesame oil but it is quite strong so only a couple of drops of that. Yes. And fish sauce as well. That is quite strong so if you only put about a teaspoon of that in there. And while you're doing that, coconut milk. You can use coconut cream but coconut milk gives it a lovely flavour as well. So I'll pour that in there. Wonderful. We've got the whole can goes in there and I want you to whisk that around. Can do. So it becomes nice and smooth. Okay. While you're doing that I'm going to go over to the pan here. I've already had it on nice and low and I'm going to turn it up till it's nice and hot and give it plenty of time to warm up. But this has got the thermos signal. When that's solid I know it's hot and ready to go. So I think we're just about ready to go. I can add some extra virgin olive oil here and if you use vegetable oil that's okay. Peanut oil, cottonseed oil, whatever oil you want. But I like using extra virgin olive oil. It gives it a great flavour. You know what? And it's also good for you. That might be why. Exactly. Because it's a great flavour and also good for you. Exactly. Great alternative. Yep. Now that's warming up there. Oh this is smelling very delicious. That satay kind of peanut butter. Love it. And all you did was just put it all in the bowl and mix it together. Easy so far. I reckon we could just eat it straight out of the bowl there. We could. We could. Now I've got some garlic and some ginger and I'm just gonna slice it all the way through till it's nice and ready to go. And the garlic you saw I crushed it. That brings out the oil. Lots of good flavours here. Lots of strong flavours. Love it. Alright we're ready to go? We're ready to go. I reckon. I reckon that pan's ready to go. Thermos signals. Red hot in the middle. In goes my garlic and ginger. Look it's just starting to sizzle which is good because if it's too hot the garlic and ginger burn and we don't want that at all. Spits as well. Pops out of the pan. Well the oil. That's what I get quite afraid of. Well a good way to do it would be maybe put it on a plate and then spoon it in like that. Away from the body. Exactly. We can see that's bubbling away there and I'm gonna add the chicken now. So in that goes. Look at that. Chicken goes in there and then I just stir it around like this because we want to spread it out. And you can smell it. That satay powder. Exactly. Beautiful. As soon as it hit the pan it really started to let off its oils and its fragrance is beautiful. Now stir that around just a little bit like that. You can see we'll start to cook really quickly. This won't take long at all and that's why I like to use the knife to cut the chicken breast nice and thin. Yeah. Imagine if you just chucked a huge piece of chicken breast in here. It'd take forever and that's what we've got. And it does. I've done it before friends. You don't need to. You can do this instead. Exactly. Now I've got a boost function on this to really get it going and as soon as I turn that up you can see it's really starting to sizzle. Yes. Now at this stage I reckon we should put the egg in here. So what I do is I move this over here, grab that egg with the sambal and pour the egg straight in. I can smell that sambal already. Do you know I'm thinking when you're doing scrambled eggs at home for adults you could actually put a bit of sambal in there couldn't you? Yeah some sambal, sriracha, soy sauce. A bit of spice. Exactly. You gotta live on the edge. Now this is coming together beautifully. If you could pass me those noodles over there. So these are rice noodles? These are rice noodles. I poured some boiling water over the top of them in a bowl. I took them out of the packet first and then let them soak a while. Nice and soft. Strain them off and then got them ready to go like this. Beautiful. And that way they go straight in here like that. And then it's a matter of tossing it around like this to get everything beautiful and hot. Look at that. Yeah lovely. Loving the colour as well like that yellow. So beautiful. Exactly. That's the satay flavour or the turmeric in it. Now if you can pass me the sauce or I'll grab the sauce. Now if you can drag over there the peanuts, the shallots and I also want you to pass over the spring onions and coriander so I can get that in there as well. Okay. This is coming together really quickly. As you can imagine this is a delicious dish and we don't want to wait too long. Okay. For this to be ready. I get it chef. So all comes ready to go. So coriander and spring onion straight in here. Straight in. There we go straight in. Go for it. Load it up. Yes. And then I'll put a little bit of salt in there to make it even more tasty. And while we're here we'll grab the peanuts that'll go in there as well and the chopped peanuts that goes in there and we'll put that on top and then it's just a matter of tossing that around. Looking great isn't it? Coming together beautifully. It is. You could even pop some more veggies I'm thinking through there. Some green beans. You could even do peas. It's looking great isn't it? It is but you could put more rainbows potentially. What I do is I grab my tongs here like this. Pick it up like that. Straight into the bowl here. I put the noodles down the bottom. All of that chicken is around the outside. Pour this on top. Lovely soft green herbs all over the top there. Load it up. Use the whole thing don't you? Use it like you stole it. Let it sort of rain. Yes from a great height just like you would do. Grab those chopsticks and fork over there. I feel like when you have been in that hot pan the speed it goes up. I have to keep up. It's exciting. Here we go. Nice piece of chicken over there. You can see the sauce has coated it. I can feel it's cooked all the way through. Beautiful. Lovely flavours. So easy to do. I would probably put more veggies in there honestly. So it's a one pot meal with all your rainbows you can get. Beans whatever you like but I absolutely love it. I might steam some broccoli for you. Perfect thank you. It's all about noodles. I've got some glorious soba noodles. I'm going to put some cucumber through it. Bump up the veggies and we're going to make a glorious little salad. I love these noodles. I know. Well we're making a celiac friendly noodle dish. Wow that went quickly. Lovely. So these are buckwheat noodles. They are correct. So they're celiac friendly gluten-free. Nice. Everybody can enjoy it. Now I've actually got some prawns here. I wanted a nice little protein and I thought you're a special friend to me. You push me to some funny places and I thought why not make you a beautiful little dish. I'm feeling very special today. I'm glad. Now lemon pepper goes in here. This is my easy prawns. Okay. This is what I do all the time and a little bit of olive oil is going to go in here. Now are you going to cook them in there as well? No don't worry. I'm just trying to figure out This is easy. We're making a quick little salad. There you go. You feeling safer now? I'm feeling a lot safer. Good. Here you go. Really simple. Garlic, lemon, pepper, oil. You can just have these prawns as they are rather than just standing there and throwing barbs out everywhere. If you could please whip us up a really simple dressing for our noodles. Okay with these ingredients here? Correct. So we've got some hot sauce, soy sauce, sesame oil, a little bit of ginger and garlic minced. You have the microplane over there. Then some maple syrup and some rice vinegar. Then some black sesame seeds as well. So I've got this cucumber and what I like to do is make some little cucumber noodles because we're doing a salad. It's a nice way to bump up the veggies. My eyes are watering with this one. Why is that? Could you explain that? The chili sauce coming out of here. It's really hot. Here we go. So I just like to mix it up a little bit. You know I'm thinking how can I get the veggies in? Here's a good way to do it. Yeah with a big cucumber like that you're Now that's plenty and we can use that in a salad another time. Let's check on these prawns. Now these are looking lovely. I'm going to just turn them over. So these are not far off chef. Let's keep moving. We sat together for you? Yeah why not? I'm going to use my my hands. This is a skill I've learned from you. Yeah you get your hands straight in there mixing. It's easy to mix it all up isn't it? It is easier actually. Can you pour the dressing over? Yeah why not? Put your hands in there? I didn't Okay here we go. Now I know you would still continue to use your hands. I was going to do that on top but that's okay. Why not? I can put some in there. No that's good. I was going to put some of it in the dressing. Yeah well that's okay. This is good. Why not? It's all sesame seeds. Now I bet people don't know this but sesame seeds are actually one of the allergy foods that you want to get into kids before the age of one. Okay. So once you get it in the child's diet if they're not allergic to it keep giving it but it's really nice to sprinkle them into things like this to keep the Yes chop it. Chop it up for you? Okay. Chop it. Go on. Now let's put this in here. You're on a roll there so I didn't want to stop you. Okay thank you. Here let me go for once. Here we go. Now let's put our beautiful noodles. We've got the soba noodles. We've got the cucumber in there too so some veggies. These are done. They're probably slightly overcooked with all the dilly-dallying that you were doing with the dressing. It's okay. Never mind. I nearly got it there. Never mind friends. Let's put some prawns on top here. I tell you we're really looking forward to seeing the cucumber really soften everything up. It's really going to be nice. Do you want some herbs on there? I do. Yep. Go for it. Just a little bit. Couple of yep. Beautiful. Is that too much? No that's plenty. A couple of little sesame seeds on top. Have a taste of that. Go from there so that it continues to look nice. Okay I'll just grab some fork to uh here you go. Fork for you. Thank you very much. Can I get a prawn as well? There we go. Grab a prawn like that. Okay. Boy I've got to try it don't I? Yeah you do. It's about the noodles on that beautiful cucumber that I put through here. Adds a bit of crunch. Well you have the noodle. Tell everyone what that's like. Okay. And I'll have this prawn here. I love a soba noodle. That is absolutely beautiful. Gluten-free so celiacs can enjoy it. Have a taste of those noodles. I reckon that dressing is so good. You're right the dressing's beautiful isn't it? Yeah. It really brings the whole thing together. It does. Cucumbers, soba noodles. Match made in heaven. I reckon that's great. Korean beef noodles is one of my favourite things and you're gonna love it too. I think it'll be up the top of your list as favourite things that Richo has cooked. Let's see my friend. Let's see. You have some doubts. No I love lots of your, you know I love your things but this it will be hard to beat some of your other things. This is my thing that you're gonna love I can show you that. Now I've got some beef here. This is a lovely tenderloin of beef, a fillet of beef and this is the tail end which is perfect. You can use any cut that you want. This is a really nice tender cut. It'll cook quickly and be really really juicy so we'll put that together. Now I've also got some other ingredients here but what I'm going to get you to do to start with is make the sauce. This is the sauce, the dressing, the noodle thing. This is what brings it all together and makes it delicious. Garlic and ginger, you're going to microplane them into the bowl here. I've got some rice vinegar here, some gochujang and some miso, some white miso, some sesame seed oil and some light soy in the bowl there and just whisk it all around until it comes together beautifully and I'm also going to add to that some of this kimchi liquid here. What I did is I took the kimchi out of a bowl and you can get that in the supermarket, squeezed it out until I got this liquid and then I'm going to put it into there as well so that'll get you started. So a little bit of the kimchi juice in the dressing or the sauce to build it up. I normally discard that so that's good to know. No no you can't discard it. You can't? You can't, not at all. Now what I need you to do is get onto that really quickly. I am, I'm trying chef. Because I'm going to slice this beef up and then put it in here and you're going to put some of the dressing on top of it. Okay. So you need to be ready at the same time as me and I'm pretty good with a slab of meat as you know already so I'm just going to cut this lovely big piece off here like that. This is expensive beef so we're really going to do it justice by taking care of it and making sure it's all nicely put together. Look at that, it's a beautiful piece. Very lean isn't it? Yes, a little bit of marbling in there and that's going to help to keep it moist and juicy and tender but this is a perfect cut for like a stir fry where it's going to cook fairly quickly. Okay so once you've got it cut into rounds like this Priya, it's just a matter of cutting into strips and I'm going to cut it into sort of thick little battens I suppose. Okay. And these are going to be maybe fingerlings of fillet. Holy mama, we're using body parts. Exactly and I'll pop it into the bowl here, this is my marinating bowl. Now fillet is one of my favourites as you know and this dish is going to be great but if you want you can use some rump or some porterhouse, maybe just pop down to your local butcher, tell them you're going to make Richo's Korean noodles. And they'll give you what they think you need. Exactly, maybe give them a budget and then you can put it together and you can make it up with just about anything. You can make this with prawns, you can make this with chicken, just about anything but with the beef it makes it come out beautifully. Now what I'm going to do is cut another piece of beef here while you catch up. Yes okay, I'm going to move to the whisky that you've kindly left me. I have. I love the miso, I love that you use miso like this to add flavour, this is lovely. Really, really important. So in that goes there and then I'll pick this up. A little pro tip, Richo pro tip, underneath the chopping board is put one of these little mats or maybe a damp chucks, that sort of thing and that stops the board from moving around. Do you like this? I love the way you're really trying to fill the time whilst I get this all together. It's all right, you're mixing that. Just a little bit on there. Oh a little bit. Yeah just probably about two or three tablespoons on there. Okay like this chef. Pour it over the top there like that. And stop. A little bit more, just a tiny bit more, there we go. That's it, stop there. Now keep that dressing handy because we will be using it when we put the noodles together and I'll give you that to start mixing around maybe with a spoon or some chopsticks. I'm also going to use some Australian mushrooms. You could use any mushrooms you want but these are the ones we normally find in the supermarket or the grocery store and they are great. You can use them for just about any dish you want and I love using them all the time. I love using the little button mushrooms but also if you let them grow they pop up to be open cap mushrooms or field mushrooms. I was trying to get a word in about how much I love mushrooms but you were just going You were going to say something about nutrition. No I wasn't, I was just going to say that I love them in their versatile. That was all. Something like that. Let's not pre-empt what I was going to say. I put a great source of vitamin D. That's looking great over there. I like how you're mixing it together. If you want you could put a little sprinkle of salt in there. I can do that for sure. Keeping in mind that soy sauce and gochujang also has a lot of salt in it as well there's a miso as well and you can probably put a little bit of olive oil in there as well and some pepper and you'll be ready by the time I have everything together. In goes some extra virgin olive oil. You can use any oil you want but I love extra virgin. Gives it great flavour and it does hold a high temperature as well. In goes the mushrooms. That's what I'm looking for. Sweating off the mushrooms like this gives it a lovely little flavour and I just stir it around like this. You could use a wooden spoon if you want but you know a good spatula as well is also good. You could have a spatula. I do, I do. It gets things going nicely. You can see there's lots of action going on here. Now this is going to be cooking at a high temperature and if you've got a barbecue outside with a little gas there you can fire that up and that way all your neighbours can smell it as well and they'll be looking over the fence at the delicious dish you're going to do and you say this is Richo's Korean beef and they're going to be dying for the recipe and dying to taste it. Onions, garlic, ginger and some green chilli. In that goes as well. We've got lots of flavour going on here. It's looking good isn't it? It is, it's looking very good. Now what you will notice is mushrooms have this little sort of spongy effect. They will soak up some of that oil and as they fry a little bit more they'll expel that oil and any moisture so they shrink up a little bit but they also get that nice golden colour as well, as well as the nutritional aspect of it. But when they're golden that's when the flavour is just beautiful, that fullness. Exactly and I'll add a little bit more olive oil in the middle there and that heats up quickly. I'm using my pan which uses all of the heat here and induction is fantastic because I can turn it up and I can get what we call maximum velocity. Here we go, boost. Now this is where the action starts and this is where things start to really hot up in the kitchen don't they? Yes. Now I'll just stir that around and start adding some of this beef and when you add the beef what I do is just sort of flick it around so it's sort of you know around the pan here so it sort of spreads out. So it makes mess. Exactly or less mess. We love a dirty stove. Really? Well it makes a little bit of mess. Someone will come and clean this up afterwards Priya so I don't know who that somebody is but they'll come along later on and you can see once I start adding the meat how's the smell now? Beautiful. That's what it's about. If you're saying beautiful already I already know this is going to be a great dish and as we add more and more ingredients it'll just start getting better and better. Do you know what I love? For the first time you didn't take the beautiful as me talking about you that was nice. You knew I was talking about the food. Well maybe maybe but the food and the food and me come together Priya. It's sort of like a like a symbiosis you know it all comes together. It's a big word. Exactly I learnt that yesterday. Now if you can bring the also the spring onions that have been sliced already and you can see they've been sliced up beautifully. Now what I did with the spring onions is the white part here which I really love using I've split that in half and cut it into we call it batons or batons you know about four centimeters and all the way up to the tip of the green. I don't let any of my spring onion go to waste. I take it like this and I strip it all the way down to the to the top. Now at this stage here if you were using a tougher cut of beef you might want to cook it for a little bit longer but because the fillet is so lean and so tender and it cooks beautifully. I know that by the time I add everything else to here it's going to be cooked all the way through. The kimchi a little sprinkle of that around the outside there pass that over to you and I've also got the spring onions they're going to go on the top here as well. Now if you can pass those noodles over and slide those garlic plate over to you and then it's just a matter of tossing that together. It's looking good isn't it? It is. Lots of flavor and this is the last little bit now we just give the whisk a little bit of a tap to get all the goody bits off and we hand it over to you like that and then the last little bit of the sauce Priya with the spatula to make sure we get every bit out of that one and we just pour that over the top. Now these are udon noodles you can buy them in a packet you can boil them if you want but when you stir fry them like this Priya what you do is just pull them apart put them onto a plate like that and then drop them in and the heat from the pan and the moisture from the pan will cook those noodles and bring them together. You can add a little touch of water if you want but I know that all the vegetables here have got enough juice on them I'll call it juice anyway and that's what's going to soften those noodles and make them delicious to eat. You're liking this? I love that and all the sauces coating the noodles you've got flavor everywhere flavor all over it most importantly lots of beef in there as well and the mushrooms that are grown in Australia what could be better than that and it's just a matter of mixing that together and it doesn't take long you've got that high heat and the large pan to uh to uh to bring that heat together it's like a match made in heaven it is it is almost like you and I isn't it almost almost there we go now I'm just going to grab the last little bit I reckon that's ready to go I will add just a pinch of salt to it to bring it together and I will toss that together like that a little bit all over the place yes a little bit and then it's just a matter of grabbing these noodles into the bowl here like that lovely smells oh smells fantastic amazing like that miso and the kimchi smells so good in the pan here we go and a beautiful bit of the beef on top there we've got some mushrooms going on top of there as well and some of those spring onions you're looking forward to eating this one I am I'm thinking you could put some more veggies in here if you wanted to and if you wanted to make it vegetarian you could do tofu or just veggies broccoli might go quite well and hold together quite nicely and then some garlic on top of it some roasted garlic just gives it that little bit of a taste lovely like that little bit of a little bit of my toddler sometimes it doesn't quite compute here we go he probably absorbs more than I do I don't think so I'll have a little taste since I'm going straight in there for a piece of beef and some mushroom on there as well dip it into the uh into the garlic how's that lots of heat the juiciness of the beef is good I've got a noodle down the neck love the flavour really really really lots of flavours in there he's gone cracker agree beautiful korean noodles what a cracker Priya these are my crispy fried noodles I love this dish every time I go out to a Chinese restaurant I order it basically it's crispy noodles on the bottom and then a stir fry which sits on top of it you crunch it all up and eat it this is really easy to do now normally when they do the noodles they deep fry them we're not going to do that we're going to pan fry them but the most important thing is that you use egg noodles they can use dried fresh or packet noodles whatever you want the trick is to cook them in hot boiling water with a little bit of salt drain them off cool them down so they're like this have a feel of them beautiful a little bit sticky so they're just cooked to the right amount and it's the same as cooking pasta have a little taste of it take them out strain them underwater and then get all that water off them now I'm going to flavour them up just a little bit with a little dash of soya sauce and a tiny bit of sesame oil now we've got some chicken there as well I'm going to get you marinating the chicken while we've got everything together in goes some sesame oil you can pour that soy sauce in there as well and I've got some Chinese cooking wine that's perfect in some of that goes as well if you can put a nice big sprinkle of salt in there and then mix that around so that chicken is nicely marinated chicken breast cut nice and thin cooks really quickly but we need to get some flavour in there and we've got plenty of flavour in there already beautiful why not throw a dash of olive oil oh am I doing the richo to you do you want this just throw it in there he's so versatile he doesn't mind exactly I mean you're adding flavour to it and adding some oil is a really good idea because when we put the chicken in there it's already got a bit of oil on it coated around it so it's not going to stick and it's going to cook really really easily helping you out richo I know I feel I feel a lot of love here now over here I've got a pan already on nice and hot and I'll add some oil here I'm going to add a fair amount of oil because I want to make sure that the noodles crisp up and then pop the noodles into the pan you'll hear that that's sizzling straight away and I'll just jiggle those noodles around a little bit you want the noodles to stay nice and soft I have to say egg noodles yes I use I have never ever fried them if you've got a deep fryer that's how you normally cook them but when you cook them in a pan like this with really good extra virgin olive oil yes you know you're going to get a great flavour now we're going to get going on the rest of it you've got some green veg there some pak choi and gai lan if you can chop that up nice and coarse because it's going to stir fry I've got the other pan here which is ready to go now to that priya I'll add some onions some ginger some garlic some chili yum and some carrot that's been chopped nice and fine in it goes it's already sizzling and I haven't even added any oil yet and I'm also going to add some bacon bacon is great because you get the flavour of the bacon in there and it's going to smell and taste and be delicious now that's already starting to sizzle around and I'll grab some extra virgin olive oil pour some of that in there now I'm using extra virgin olive oil and you can use it for Chinese cooking and you can use it for a high heat so don't be scared of grabbing a nice amount of oil popping it in there listen to that sizzle beautiful I think people do think though Richard olive oil and cooking Chinese or Asian flavours don't go together but as an Indian I've substituted ghee with olive oil for a lot of things because it's just a better alternative for your health so I think extra virgin olive oil is very versatile it's really versatile now I've got these baby corn here I'm going to get you to cut them through the middle there like that and while we're waiting here I've got some shiitake mushrooms great mushrooms and I'll just cut them in half so they go all the way through everything so you hold that shape together coming together beautifully I'm loving the rainbows I've got to say I'm loving how much has gone in there I love baby corn for texture love these greens these are some of my absolute favourites I think I'm going to pick up a tip or two on how to cook these today though I think you will I think you will but you'll also be able to enjoy now we've got a bit of heat in there I'm going to turn that up till it's really hot because I want a lot of action going on here but I'll draw your attention over here to the noodles to the noodles and you can see that they're just starting to crisp up around the other side here usually with this I would have the noodles already crisped up if I'm using one pan get them nice and crispy pop them on a plate and then get everything else going now at this stage here we've got everything sweated off beautifully and I'll start adding the chicken because we want to add the chicken so it cooks because you don't want to eat raw that's a big no-no so I grab the chicken and spread it out around the pan because we've got plenty of heat in that pan you don't add that juice I will ah I was gonna say because that's all the flavour it is all the flavour but at the start what I want to do is get some frying action going on in the pan here so I want to take as much liquid out as I can I could add it at the last minute but keep the liquid out so that the pan fries off now the mushrooms can go in here as well and might as well throw that corn in there now these will cook really really quickly it's just a matter of turning that round like this and letting it cook now this is going to take a minute or two we'll get the green veggies in there the noodles we're going to flip them over in a second I'll show you that one this will be a fantastic little dish okay Priya time to flip it now if you're going to flip it at home grab a plate put it on turn it over but I'm just gonna oh look at that okay if you've got a ritual you just go for it just caught it in the air you can see it's starting to crisp up beautifully beautiful and the stir fry is coming together beautifully as well so in goes the green veg and I put this green veg in at the last second because it is quite soft and it will wilt down really really quickly so one little toss like that now if you've got a wok it tosses off beautifully or if you want to practice tossing pans around use the barbecue jet outside because then you can make a mess and it's really easy to eat it off the ground exactly exactly now I've got everything cooked the chicken's cooked everything's ready to go I can start adding these liquids so the leftover marinade goes in there a little bit more of the wine goes in there I've got some oyster sauce that goes in here as well you're liking this this is my kind of cooking lots of good stuff going on in here and some liquid in there and a little bit of water if you could pass me some of that water there what I want to do is to get lots of sauce in the pan so just pour a little bit of water in there and that comes straight up to the boil this is the bit where we thicken it up so the noodles are ready to go and what we need to do is thicken it up with some corn flour mixed with water just drizzle that in there like that and then have a spoon handy to stir it around fairly quickly so you've got the sauce if you don't have the sauce with this the crispy noodles have got nothing to dry you want the fluid got it so this is starting to come together beautifully I'll flip this around a couple of times look at that look at that glossy sauce it's thickened up beautifully yes that's exactly what we're looking for so a little pinch of salt on there and bring this plate in here I can hear the excitement in your voice Richard it's like going up a tempo I love it it's going up another notch isn't it now on goes that crispy noodle base and then all we need to do Priya is load it all up on top with all of these lovely ingredients I don't know if I'll fit it all on there but I reckon I'll come pretty close on it goes nice and glossy lots of green there lots of veggies on there and that is a beautiful looking dish isn't it yes turn the stove off coriander on top sprinkle sprinkle sprinkle look at that and then for a little bit more crunch I've got some deep fried shallots on they go look at that I'm looking forward to having a taste of this I have to go for my absolute favourite baby corn okay I'm going to grab a little bit of those noodles they're nice and crunchy oh I love the flavours I absolutely love it I love how much veg you've put into this Ritro a really balanced veggie packed meal so Priya's excited I have to say I've picked up some tips here about stir frying and adding the sauce later so you don't get soggy veggies so I've certainly picked up a few tips but I think this is an absolute winner thank you very much Ritro today it's all about noodles and I'm going to do a rainbow noodle salad with some beautiful prawns on top they look fantastic they look like the Harvey Bay prawns that are from Australia oh there you go beautiful they are Australian prawns now I'm going to use some brown rice vermicelli noodles look I love vermicelli noodles because they are really thin and versatile but these are the brown version so higher fibre lower gi which means it doesn't spark your sugar levels as much so it's a really good option and really easy to cook yes all I'm doing is I've got some boiling water here I dunk them in and I'm going to let them sit for five minutes and that is it that's it you don't need to put them in a pot of water or anything just pour it from the kettle or pour it from the stove that's it all you need to do that's all you need to do now I've already got some minced garlic in this bowl Ritro and I'm going to put the prawns in and can you give me a very big glug of olive oil please this is a really simple marinade but it's really all you need because you're going to see what we're going to do to the veggies and the noodles beautiful glug glug glug coat coat coat simple prawns you don't need much with prawns go for it pepper please and I'm going to leave the salt out today because we might introduce it through some other things in the dressing gotcha but that's just going to sit there Ritro and we're going to move on to our beautiful rainbows I want to cook the prawns I know later later first rainbows so can I get you to please start slicing up some lettuce and some capsicum and I'm going to work on the cucumber and carrot gotcha now this is something I do with my kids Ritro which is I get noodles and then I introduce loads of other veggies and toss it through so I sometimes do zucchini but today we're doing a salad so I'm going to use things like cucumber and carrot and can I tell you if your kids love noodles and having a mess with them this is an excellent way to get veggies in I'm loving the way you can slice it with a peeler yes so you get those little ribbons or you can just use a knife but there's also you know you can use the magic mix the shredding attachment on that you could use some daikon which is something I like using yes you could now let's chuck all this into that bowl please so we're going to combine all our rainbows and don't they look glorious so when you see that and you're getting that many rainbows in good for your brain good for your gut health good for your chronic disease risk I get excited I know you glaze over but I'm like that's just good for you tasty and crunchy as well now I'm going to put some herbs in here as beautiful I'm going to cook these prawns and then we can put this all together love this richo these prawns are nearly there so if you can combine for me some fish sauce water brown sugar and lime that is the perfect kind of beautiful Asian flavoured dressing I'm loving this yes I love the water because it sort of breaks down the fish sauce it does and you've got the sweetness of the sugar in there as well and the lime I'm loving I would call that balance balance the fish sauce and the lime and the sugar are like the perfect harmony and these prawns are so easy to cook richo so all I'm doing is waiting for them to just go that kind of solid white colour you say like an egg white it's a similar sort of protein to egg white so when it firms up turns white that's what you want but if you overcook it all the water comes out of it yes and it becomes tough which it becomes tough you always want to just get prawns just right and I reckon these are nearly done how easy is that dressing really good could you combine for me the rainbows and the noodles now I'm using like I said to you these beautiful brown rice buns and really they're better for you but really quite soft still the amount of fibre that would be in that bowl from all the veggies and then the noodles as well you're absolutely winning now I'm going to do this really gently now because we don't want to bust anything up we want to I love that it's a real richoism we don't want to bust anything up no I'm just thinking that you're going to pour that fish sauce all over my hands aren't you yes I am I thought so then I'm I love it are you content with that I'm going to have that lovely fish sauce smell on me all day perfect it's a strong smell but it's really nice I love it it's really delicious and for once Richo I'm just getting back at you let's bring this up and you can pile onto the plate that beautiful noodle salad now this is all about noodles today and I think we can agree that I've already won because of how good this looks this is one noodle dish you're right one noodle dish now I'll just spread that out beautiful I love the look of it I'll put the rest of it on there now the thing I like about this is you've got some really really good noodles in here lots of veggies in here and it is a big bulky dish so it is and prawns are expensive so if you want the prawns to go a long way and imagine bringing this to the table that looks absolutely cracking particularly on a you know when you've got the barbecue and you're having people over you don't need many prawns as if you said but you could you could really you know alternate the protein you could even do tofu if you're vegetarian you could put anything on top of this now I would pour that oil all over the top of it that's me but you don't do that I don't do that because I don't think you need it and you've got enough good stuff protein in the prawns I'm not going to add anything extra but how fresh and glorious does that look it does look great it's a really simple dish that's easy to put together and I can smell on my hands all of that lovely sauce it's going to be fantastic I want to go straight in here and try some yeah please do the noodles because that's the thing about the noodles and the dressing is that they will soak up all of that dressing and pick up the flavour do you know what I love about it you've got the soft vermicelli but then you've got the crunchy lettuce and capsicum it's a real texture hit so full of flavour I love that dressing I'm thinking you have the noodles in the salad and I love the prawns perfect