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

I am always looking for amazing things to cook at home that take a minimal amount of time. 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. 10 minutes guys, we're going to do this recipe. We are going to start off with a crispy egg. Because you know, crispy egg porn. Totally awesome for a weeknight. What you need is a hot pan. Add some oil. We're doing this Asian style, so we need a fair bit of oil here. You can tell that oil is hot by sticking a wooden spoon or a chopstick in there. I want to see some little bubbles. We're good to go. Just 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. Now you want to get in with your spatula, just kind of flip that oil over the top. We want to wait till the bottom is really nice and super crispy. I like to keep my yolk a little runny through the middle. Just pop that egg on a paper towel, so the excess oil will drain off. Now for the greens. I'm going to use Chinese broccoli or what's called gai lan. The important thing here, with 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. I like to just take a hold of these and just slice them lengthways through that fairly hefty stem part. The other thing of course is that we want everything to cook beautifully at the same time and really quickly. Just run your knife diagonally through the stems. By cutting them like this, we're kind of thinning them out a little bit. That's also going to help with the cooking time. Keep your stems separate to your leaves. 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. Now some garlic. Again, with the garlic, it's about the chopping here. I want to keep these quite chunky, these pieces, because that way my garlic won't burn in the wok. Now some chilli. I'm using a mild chilli here. You could also use capsicum or go for a really spicy hot chilli too. That is pretty much it. I've got some chicken mince 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. 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. Once that's nice and hot, I'm going to add my garlic and chilli. 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. At this point, the chicken is cooked. I'm going to add in my green leaves. Oyster sauce, soy sauce and fish sauce. Toss all of that through. Look at that colour. I love how beautifully nourishing, fresh and lovely this is. There you go guys, done. Quick dinners don't have to be boring. They can be beautiful and so tasty. Look at that. 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. There you go guys, the quickest dinner I know how to make. Crispy, creamy egg. The chicken, the vegetables. It's really good. Yum. All right guys, just a few little additions, just a few pantry ingredients. You got yourself one luscious pasta dish going on here. Let's have a look at making that sauce first of all. This is like a riff on lemon spaghetti, like creamy lemon spaghetti. But with a few 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. Now you want some lemon zest and then some lemon juice as well. Of course, we need a whole bunch of cheese here because everything is better with cheese. That's what I think anyway. Whole lot of parmesan is going in here. I'm not going to lie guys, this is totally not what you want to be putting on your Instagram feed right now. We're going to heat this through, stir it around. It's going to be a bit ugly duckling at the beginning, but don't worry. Trust me, it will all work out in the end, I promise. Even though it looks kind of like a little bit lumpy, it's just heated through. The miso is sort of kind of disintegrated there. What I'm going to do is turn the heat off and I'm going to cook our noodles. What are we going for today? We're doing some instant ramen noodles. Your little packet of convenience here. We've got some little goodies in here. We've got some little vegetable flakes. We've got some little powdery spicy goodness here because this is like a spicy one. Of course, I'm going to choose the spicy one. We might come back to those little additions later, but let's get these noodles out. Of course, because these are ramen noodles, they're really quick to cook, so don't overcook them. Get them straight into some water and just kind of jiggle them around and push them around until they are just al dente. Yes, ramen noodles, instant even, can be al dente, fancy. Makes it sound fancy, doesn't it? Just cook them until they're a little bit chewy. The cool thing about using these ramen noodles instead of spaghetti is that this gets done so much quicker. Spaghetti takes way longer to cook. Just when I can see those noodles kind of loosening up, I'm going to get them straight into that sauce that we made. 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. That's going to kind of emulsify and finish the noodles cooking and also give you that creamy sauce. I'm going to add in some spring onions here too. Now you want the heat on here and you just want to toss and swirl that pan and those noodles for a couple of minutes here. This is where the magic starts to happen, my friends. All right, look at that creaminess. Oh my goodness. This kind of lush that gets me so excited. At this point, we want to have noodles that are perfectly cooked, so they're not overcooked, they're not soggy. We want to have that beautiful creaminess going on there with the sauce. If you need to add a little bit more pasta water, you can. I think this is looking pretty good. Look at that noodle pool, the steam, the creamy. Oh my goodness, all the things. So dramatic. Who knew noodles could be so dramatic? You want a little bit more cheese because everything's better with cheese. Another little sprinkling of some spring onions. Final little bits that are going to amp this up completely. I mean, it's already going to 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 going to give us a really great hint of chili hit at the end. Hint of chili hit. 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. I 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 yes. First thing we need to do is get our vegetables prepped. 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. Into that, we want to add a mixture of mushrooms. 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. Then just take your shiitake mushroom. The stem itself is a little bit tough. Just slice through that mushroom and then remove the stem and just keep on slicing. They go into our pot as well. Then I've got some firm tofu here. I'm just going to slice that through the middle. I want some fine slices of that. 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. Now for our chicken stock. 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. Then we want to get this mixture gently bubbling away on our stove top. I love this soup. Most kids, when they're at a Chinese restaurant, are ordering the chicken and sweet corn soup. I was always the hot and sour kid. Ordering the hot and sour soup was my favourite. Now time to add the seasonings. I've got some light soy sauce here, which is just a regular Chinese soy sauce. Then I've got some dark soy sauce here for some colour. Some white vinegar. 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. Some pepper. The main flavours in this soup are sour, salty and then a really good hit of pepper. I'm going to put quite a bit of pepper in there. That is the hard part done, folks. We are just now waiting for this to bubble away. All those flavours to infuse and become nice and tasty. I just love the colour of this soup. It's like autumn leaves. Just lovely. Those mushrooms have softened now. It's only been a couple of minutes. I'm going to add in some cornflour mixed with a little bit of water. Of course, this style of soup is quite thick. I'm going to add this in. 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. Now let's try this out and see. That's good. I'm loving those really nice sour flavours. But you know what? I think I'm going to add a little bit more vinegar. 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. That, of course, depends on your chicken stock. How salty that was to start with. Because I like things spicy, I'm going to 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. And that way you'll get notified every time I release a new video. Thanks guys!