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Ingredients11
- 3 cloves garlic
- 1/2 shallot
- 1/2 cup fresh cilantro
- 1/2 tablespoon chili powder
- 1 tablespoon sugar
View all 11 ingredients
- 1 teaspoon curry powder
- 1/4 cup vegetable oil
- Juice of 1 lime
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- Noodles of your choice, one serving
Method7
- Finely chop the garlic, shallot, and cilantro. Set the garlic and shallot aside and place the cilantro in a heatproof bowl.
- Add the chili powder, sugar, and curry powder to the cilantro and mix well.
- Boil the noodles of your choice according to their package instructions, then drain and set aside.
View all 7 steps
- Heat the vegetable oil in a skillet over medium heat. Add the chopped garlic and shallot and sauté for about 1 minute, until lightly browned.
- Carefully pour the hot oil, garlic, and shallot into the heatproof bowl with the cilantro and spices, then mix well.
- Add the cooked noodles, lime juice, dark soy sauce, and oyster sauce. Toss thoroughly until the noodles are evenly coated.
- Serve the chili noodles hot, with fresh cilantro or extra chili powder if desired.
Ingredients11
- 3 cloves garlic
- 1/2 shallot
- 1/2 cup fresh cilantro
- 1/2 tablespoon chili powder
- 1 tablespoon sugar
View all 11 ingredients
- 1 teaspoon curry powder
- 1/4 cup vegetable oil
- Juice of 1 lime
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- Noodles of your choice, one serving
Method7
- Finely chop the garlic, shallot, and cilantro. Set the garlic and shallot aside and place the cilantro in a heatproof bowl.
- Add the chili powder, sugar, and curry powder to the cilantro and mix well.
- Boil the noodles of your choice according to their package instructions, then drain and set aside.
View all 7 steps
- Heat the vegetable oil in a skillet over medium heat. Add the chopped garlic and shallot and sauté for about 1 minute, until lightly browned.
- Carefully pour the hot oil, garlic, and shallot into the heatproof bowl with the cilantro and spices, then mix well.
- Add the cooked noodles, lime juice, dark soy sauce, and oyster sauce. Toss thoroughly until the noodles are evenly coated.
- Serve the chili noodles hot, with fresh cilantro or extra chili powder if desired.
One-Pan Baked Creamy Chicken Feta Pasta
Watch the original video Read the full recipeIngredients9
- 1 chicken breast (or chicken thigh)
- 200 g pasta (penne or fusilli)
- 1 head of garlic
- 200 g tomatoes (ideally cherry)
- 150 g feta cheese
View all 9 ingredients
- 2 cups chicken broth (or water)
- Olive oil, salt, pepper
- Provencal herbs (optional)
- Fresh basil or parsley for garnish (optional)
Method5
- Preheat the oven to 200°C (392°F), keep the garlic head whole, and halve any large tomatoes.
- In an ovenproof skillet, place the chicken, drizzle with olive oil, and season, then arrange the garlic head and tomatoes around it and place the feta on top.
- Add the pasta and pour in the chicken broth so the pasta is covered.
View all 5 steps
- Bake covered for 25-30 minutes, then uncover and bake for 10-15 minutes more until browned.
- Slice the chicken, squeeze out the soft roasted garlic, toss everything together, and garnish with basil or parsley.
Ingredients12
- 3-4 chicken thighs, approximately 350 g
- 35 g water
- 1/2 teaspoon sugar, approximately 3-4 g
- 1/4 teaspoon salt, approximately 1.5 g, for the first marinade
- 1 tablespoon soy sauce
View all 12 ingredients
- 1 tablespoon sake
- 1 tablespoon mayonnaise
- 1/2 teaspoon salt, approximately 3 g, for the sauce
- 1 teaspoon grated ginger, or to taste
- 1-2 cloves garlic, optional
- Flour, as needed for coating
- Cornstarch, as needed for coating
Method6
- Cut the chicken thighs into medium pieces if needed. Mix the water, sugar, and first measure of salt, add the chicken, and massage it for 2 minutes. Let it marinate for at least 10 minutes if possible.
- Add the soy sauce, sake, mayonnaise, second measure of salt, grated ginger, and optional garlic. Mix well and leave the chicken for 30 minutes.
- Dredge each piece first in flour and then in cornstarch.
View all 6 steps
- Heat frying oil to 180°C (350°F) and fry the chicken for 3-4 minutes, until it begins to turn golden.
- Increase the oil temperature to 200°C (400°F) and fry for another minute to crisp the coating.
- Transfer the karaage to paper towels to remove excess oil and serve hot.
Ingredients11
- 250 g pasta (of your choice)
- 400 g tomatoes (canned or fresh)
- 300 g shrimp (peeled)
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
View all 11 ingredients
- 200 g tomato sauce
- 150 g cream cheese
- 200 ml milk
- 200 ml water
- 150 g grated cheese (to taste)
- Salt and pepper to taste
Method9
- Chop the onion, mince the garlic, and prepare the shrimp.
- In a large skillet over medium heat with a little oil, sauté the onion until translucent, then add the garlic and cook another minute until fragrant.
- Add the pasta and tomatoes to the skillet and mix well so the pasta is coated in the tomato juices.
View all 9 steps
- Pour in the tomato sauce, milk, and water, stir thoroughly, and bring to a boil.
- Reduce the heat and let the mixture simmer for 5 minutes, stirring occasionally.
- Add the cream cheese and stir until it dissolves completely into the sauce.
- Stir in the shrimp and cook for another 5-10 minutes, until the pasta is tender and the shrimp are cooked through.
- Add the grated cheese and stir until melted; if the sauce is too thick, loosen it with a little more water or milk.
- Serve hot, garnished with fresh herbs or extra grated cheese if desired.
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