Real fast food should always grab your attention with big gutsy flavors fantastic Aromas and be immediately satisfying it should also be easy to make and quick to cook and real fast food doesn't get much faster than my first dish chicken stir-fry with rice noodles 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 off 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 to 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 just 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 butterflying the.

Chicken take a rolling pin and listen gently roll over the chicken what it does it sort of flattens it allows you to slice it even thinner and the thinner the slice 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 a thinner the garlic crispier this is a young tender broccoli just slice them down.

I want to 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 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 the 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 and 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 guard is getting really nice and crispy broccoli in kill strange putting raw broccoli in like that normally with Blanchard and 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 that'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 what 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 whisk up the eggs and give that a really good whisk 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 the eggs cooked.

Make sure you're that nice even distribution of chicken broccoli garlic lovely and then just finish that that fresh line and there you have a very simple delicious stir fry with rice noodles foreign gets his name because it's cooked and.

Eaten on the streets from the Hawker markets in Asia to the New York hot dog stands there are some great chefs out there serving seriously delicious food that you can eat on the go my first recipe is a special mix of fantastic flavors from around the world beef tacos with Wasabi Mayo the great thing about street food is.

Anything goes the Only Rule is they've got to be really fast and really tasty now these tacos makes a Mexican and Japanese flavors into a delicious meaty mouthful first off get that pan really nice and hot these are sirloin steaks sear it in the pan with all that fat on they'll add flavor.

Salt and pepper a couple tablespoons of olive oil in pan nice and hot hold of the steak and lay it in always lay away to the panel a little shake and it stops the steak from sticking we're looking for color.

And if it sticks it's going to burn while the steaks are cooking I can go with my super quick marinade now two tablespoons of me soup paste that's a fermented soybean that gives a really nice sort of Rich sweetness tablespoon of sugar a couple tablespoons rice wine that gives it a really nice.

Fengary kick a couple of tablespoons of olive oil salt and pepper I'm looking for a nice sort of thick Rich marinade marinade done it's time to turn the steaks I saw the pan into the other space still based all.

We're doing every time is just adding more and more flavor take your tongs and sort of lift the steak on its back and really melt all that fat down off with the gas take them out just take your knife seal that fat there just slice that off any of that.

Now in to the marinade useful tacos are one of Mexico's most popular Street Foods they've been made from beef poor chicken or fish and I'll loaded up with amazing sauces and spices now I want something sort of pickly.

Cabbage these are Chinese cabbages slice it in half and look at it really crisp and really tasty I'm going to slice that into quarters and then just shred it and take your time think of cabbage here and you think you're sort of braised.

Overcooked cabbage nothing worse but attacker you want freshness a little season of chili flakes they sort of discreetly give it a little bit of heat a little touch of rice wine vinegar if you haven't got that fresh lemon juice small drop of toasted sesame seed oil give that.

A really good mix now I need something to sort of bring it together we take some Wasabi paste very hot very spicy a sort of thumbnail size I'm going to mix that a couple of tablespoons of mayonnaise give that a really good mix these are basic corn tortilla the trick is.

To sort of color them and then shape them actually place it on the guest room use some tongs so it's not to burn yourself you can also toast your tacos in a frying pan from there I'm just gonna place it.

On the rolling pin literally 30 seconds as it cools down the great thing about serving tacos is people can feel them themselves just the way they want them cabbage just squeeze out wet marinade nice rustic Little Mountain mayonnaise on what did you see how soft and delicious and almost sort of melting in the mouth.

Texture we've got on this amazing sirloin so I've got that really nice see you around the outside just nice and pink in the middle start off with my crispy shell back of the spoon with the Wasabi mayonnaise inside taco just sprinkle that delicious.

Pickled cabbage and then just start lining my attacker for three or four slices touch more am I spicy Maya that is how I'd make the perfect attacker.