Some of the best street food of the reason was in Asia.

Every one of those little markets was filled with smells of delicious food that all centered around an Asian staple.

Noodles learned to cook those properly way surprised how quick and easy it is to knock up a delicious dinner.

First off, we're gonna SOCAR noodles now these are rice noodles into a bowl.

I just pour hot water over the rice noodles.

Soak and rehydrate 12 to 15 minutes to soften up if you gotta walk Perfect.

If not just a normal size frying pan with big sloping sides.

Plan on, get a really nice and hot chicken breast.

Very lean.

Hardly any fat on there.

You've got this little fill it just like that off Now the secret to getting it really nice and thin on to cut it into strips Take your knife.

Keep it nice and flat on the board.

Sort of slice it in half like a sort of scholar like that.

We call this butterfly in the chicken, take a rolling pin on base and gently roll over the chicken.

What it does it sort of flattens.

It allows you toe slice it even thinner on the thinner, the slice of chicken sort of CRISPR it gets, the quicker it cooks.

Slice it in half, just start slicing.

He's nice.

Thin slices on The good news is one chicken breast.

Conserve two or three easily.

Next, wash your knife and finally sliced garlic.

The thinner the garlic crispy things is a young, tender broccoli.

Just slice them down.

I want a bite to the broccoli.

Normally sort of paste the dish with one third noodles, one third vegetables on 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 your fingertips.

Touch of Oliver.

Get a pan really nice and ready.

Just starting to smoke.

Drop the chicken in first because of salt pepper.

Open up those little strands of chicken starts.

Once you started to see her off the chicken.

Get the garlic in now Let that get really nice and crispy.

Way to do.

It is the sort of spread all the chicken, the garlic at the side of the pan.

You 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 on crispy broccoli in Feel strange putting raw broccoli in like that normally blanche in boiling water.

Dry it out, but you want that crunch now sweet sauce that helps the season it but also stains beautifully.

Soy sauce in mhm.

Rather, it's exactly what I want.

I take that out, give you pan a little.

Wipe out a teaspoon of olive oil.

Get that.

What, really nicely oiled again.

Drain your noodles.

A.

Beautiful.

This is a really exciting way of finishing things.

Quick stir fry.

Classic to eggs in whisk the eggs.

Give that really good whisk sort of almost spread it out of the side of the pan like the season.

Three.

Eggs, noodles and chicken and broccoli in.

Give that a really nice mix.

I want the egg to sort of almost bring the dish together that eggs cooked.

Okay, make sure you got that nice even distribution off.

Chicken, broccoli, garlic.

Lovely.

Okay, they just finished that fresh line.

They have a very simple, delicious stir fry with rice noodles.

Yeah, Okay.

You'll find my next fast food classic all over America.

Tasty Chili Dogs for super quick and easy beef Chili had chopped onions, the hot olive oil and cook into soft, then add chopped garlic, a teaspoon of cumin seeds and stir to release their lovely, aromatic flavor.

Next, chili powder.

Turn up the heat on break beef.

Mince into the pan, brown on season and tomato puree and cooked through.

Next.

A drug.

A spicy Worcestershire sauce, chopped in tomatoes dried Oregon Oh, at a Sprinkle of sugar, cook frankfurter or bratwurst sausages bung in a bun on simply topped with a spicy beef chili.

Easy on irresistible.

A dog worth crossing the street for my third street food inspired recipe is Vietnamese style baguette with beef, start slicing so long stake into strips, then simply marinade in soy sauce, salty on running Honey the sweet and leave up to two hours.

Then thread your marinated beef strips onto skewers on pan.

Fry in hot olive oil for the topping, which adds a lovely sour contrast.

Great carrot and simply leave to pickle in rice vinegar.

Next, make the easy dressing simply deceit and chopped chili.

Add caster, sugar and lime juice at a drug of fish.

Source.

Slice the baguette when lovely and brown, the marinated steak skewers are done.

Remove an ad topped with pickled carrot.

Have cool sliced cucumber.

Drizzle over the spicy dressing on to finish it off at coriander leaves.

Simple to make but complex in flavor.

Absolutely delicious.

Three Stunning recipes from the streets to your home, guaranteed to take food on the run toe.

A whole new level.

Smoky pork sliders with barbecue source.

Everyone loves a burger.

There are true fast food original on.

That's the exciting thing about street food you've taken old classic like that on reinvent into something really exciting.

What do you think of a burger?

What you need is a great source, and I like Smokey BBQ goes hand in glove with a great burger.

Start by finally chopping one onion on three cloves of garlic.

Nice hot pan tablespoon of olive oil, onions and garlic into the pan.

A nice seasoning.

Salt and pepper.

Now the secret of a good barbecue source is that really important caramelization To begin with a nice tablespoon brown sugar.

It darkens the onions, but it really starts to sort of give that nice, syrupy body to the source.

I'll put a little bit of heat in there now, a nice teaspoon of smoked paprika that's the important part of working with spices.

Gotta cut them out.

Always sort of burn off that rawness, especially with a smoker.

Krekar.

It's exactly what I wanted to go.

Onions and garlic, beautifully caramelized cider vinegar in reduce that down.

Now I've got a fantastic smoky base to complete the source on making my life really easy on adding pre made Worcester source on tomato ketchup.

Cook that out for 23 minutes.

Now, depending on how thick you like the barbecue sauce, that term is how long you cook it out for.

I don't want to be too running, but I don't want to think either.

That's the consistency we're looking for.

Yeah, okay, lovely.

Turn down the gas chapter season.

Now take that out is the kind of source that I like to have sort of bottled up in the fridge.

It's great for sandwiches because brilliantly well, with these sliders, homemade smoky barbecue sauce.

Get a panel of white.

Now, start the mix for the sliders to give my mix of really interesting flavor and texture.

I'm gonna be using unspoken back bacon.

I travel all over the world.

I spent a lot of time in the States.

They know how to make a great slider.

Hawks, sliders, beef sliders, chicken sliders.

It's almost like a way off having a burger, but on a much smaller miniature level.

Phil teaspoon of Oliver, All that bacon to get really nice and crispy bacon in this just gives the really nice sort of chunky, delicious makes.

I want texture on Pork is perfect for a slider.

I'm talking Slot Shlachter a lot sweeter thing, your normal white onion.

Fine, fine, fine.

Now that baking is getting really nice and crispy.

I want a bit of Pete in there.

Call it a teaspoon.

A smoked paprika in there way.

See these sliders in the States, for one portion is like four or five of them.

Little mini one bite is incredible.

Now take your port Open up.

Give that a really nice seasoning so important you can't season a slider after you've cooked.

It's impossible, so season it nicely.

Bacon.

Now that's nice and crispy.

Just take a little touch kitchen rock.

I'm just drain that off there.

Nice pat that nice and dry.

I want all that nice sort of crispiness in there.

Beautiful mix all that in.

Take a nice ball on sort of roll it size of a golf ball.

Get it nice around first, then three fingers.

Just put that down.

Don't flatten them too thin.

Otherwise, be able to cook and they dio sort of dry.

Mhm because sliders a bite size burgers designed to go in small buns.

You don't wanna make them too big because get a pan nice and hot tablespoon of olive or when a slider is literally that thick, about an inch thick.

We will take 2.5 3 minutes each sign and mhm.

Tell them over lovely.

Once you've turned them, tilt the pan.

Just spoon away that juice back into them, even my mouth watering.

Now it's very easy to drive the pork out, so just feeling it now your fingers is nice and firm.

A little touch of springing us in the center from happy road at your cheese now so gets nicely melted.

I'm using wedges or smoked cheddar you, and it has that nice sort of sorry.

Smoky creaminess to the slider.

Finally shred a baby gem letters.

Just take those buns.

Make sure they're sliced nice and evenly.

Take your letters.

Quite generous from the letters.

It's a nice thin slice off.

Smarter.

Take your burgers.

You see that cheese you think melted barbecue sauce?

Mhm.

Place the top on.

And that is my version for slider that is small, dynamic, but packed full of flavor.

I'll take that over Hamburg any day, yeah.