**Quick & Easy Recipes With Gordon Ramsay — Transcript & Summary | SozAI**
Source: https://sozai.app/transcript/quick-easy-recipes-gordon-ramsay/

Gordon Ramsay shows how to make quick Asian-style noodle dishes, including a stir-fry with chicken, eggs and broccoli, plus gnocchi and a New York cheesecake.

## Key Takeaways

- Quick, delicious noodle and stir-fry dinners are easy with proper technique and preparation.
- Thin, flattened chicken cooks faster and gets crisper.
- Light, fluffy homemade gnocchi benefits from leftover potatoes and minimal handling.
- Mise en place is essential for fast cooking.

## What the video covers

- Gordon Ramsay opens by highlighting Asian street food and noodles as an easy base for quick dinners.
- Rice noodles are soaked in hot water for 12 to 15 minutes to rehydrate before stir-frying.
- A wok or large sloping frying pan is heated until very hot for the stir-fry.
- Lean chicken breast is butterflied, then flattened with a rolling pin so it slices thinner and cooks faster.
- The stir-fry combines chicken, scrambled eggs, noodles, soy sauce and young broccoli, plated as one-third noodles, one-third vegetables, one-third protein.
- Gnocchi is made from leftover baked potatoes riced or mashed, mixed with flour, egg, ricotta and thyme flowers.
- Gnocchi is boiled, then sautéed until golden outside and light inside, finished with garden peas, butter and lemon.
- A New York-style cheesecake is made with softened cream cheese and sugar, folded with fresh raspberries.
- The cheesecake is baked in a buttered tin, tapped to distribute raspberries and release trapped air.
- Ramsay stresses organizing all ingredients beforehand since quick dishes need everything within reach.

## Chapters

1. 00:00 Introduction: Asian Street Food and Noodles
2. 01:14 Soaking the Rice Noodles
3. 02:28 Preparing and Butterflying the Chicken
4. 05:51 Flattening and Slicing the Chicken
5. 07:02 Making the Gnocchi Dough
6. 09:00 Cooking and Finishing the Gnocchi
7. 11:03 Stir-Frying the Noodle Dish
8. 13:00 Making and Baking the Raspberry Cheesecake

Answers

## Questions about this video

How long should the rice noodles be soaked?

Gordon Ramsay says to soak and rehydrate the rice noodles in hot water for 12 to 15 minutes to soften them before stir-frying.

Why does Ramsay flatten the chicken with a rolling pin?

Rolling the butterflied chicken flattens it so it can be sliced even thinner. Thinner slices get crisper and cook more quickly.

What makes the gnocchi light and fluffy?

Using leftover baked potatoes, riced or mashed, gives the gnocchi a light, fluffy, creamy texture when combined with flour, egg and ricotta, as well as handling the dough gently.

## Full Transcript — Download SRT & Markdown

00:00

Speaker A

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 up a delicious dinner.

00:35

Speaker A

got a 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 to 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 butterfly in the chicken take a rolling pin and nice and gently roll over the

01:14

Speaker A

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 for 12 to 15 minutes to soften up.

01:55

Speaker A

and normally you sort of paste the dish with one-third noodles one-third vegetables and one-third of your protein chicken [Music] 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 [Music] salt pepper

02:28

Speaker A

If you've got a wok, perfect. If not, just a normal-size frying pan with big sloping sides. Pan on. Get it really nice and hot.

03:12

Speaker A

you want that crunch now soy sauce that helps to season it but also stains beautifully soy sauce in lovely it'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 wok 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 [Music] whisk up the eggs and give that a really good whisk [Music] 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

04:27

Speaker A

Chicken breast, very lean, hardly any fat on there. You've got this little fillet to 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 scallop. Like that. We call this butterfly in the chicken.

05:19

Speaker A

you can make noki just with flour and eggs however the potato gives it a nice light sort of creamy fluffy texture cut them in half take your spoon and scoop the inside of those potatoes i'm using leftover baked potatoes but this really works as well with leftover ball potatoes two choices you can get a fork and sort of mash the potato and get it nice and light and fluffy or this little gadget is called a ricer i suppose it's a posh word for a potato masher just squeeze gently

05:51

Speaker A

Take a rolling pin and nice and gently roll over the chicken. What it does is sort of flatten it, allowing you to slice it even thinner. And the thinner the slices of the chicken, the 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.

06:26

Speaker A

now make a little well in the center you want a nice soft pliable ball of dough give that a really good mix get some thyme flowers in there and this time is light fragrant and it's just a really nice herb and with the ricotta it tastes brilliant just pick the little tips the time flowers next flour your hands generously and knead the mixture into a dough fold in and push and basically what it's doing is get it nice and smooth as it starts to get a little bit wet and

07:02

Speaker A

Next, wash your knife and finely slice garlic. The thinner the garlic, the crispier.

07:38

Speaker A

cut the dough into bite-sized pieces just take your finger dip it in the flour and push down why i want my knocking to look like a pillow and for me the most important part there is that not one of them are identically the same shape water on bring up to the boil little touch of olive oil in there lightly flour your hand lift up the nokia in to the rolling boiling water turn that pan to stop them from sticking at the bottom and let them simmer and they start to sort of tell you they're

08:13

Speaker A

[Music]

08:46

Speaker A

sauteed texture on the outside nokia loves fresh pepper so pepper in and you see as i start turning them got this really nice little sort of brown color and they're almost popping up now like little parcels so i want them nice and sauteed both sides but light and creamy in the center fresh garden peas in and the butter gives it a really nice sort of bernoulli flavour on the end beautiful put a little bit of fresh thyme over the peas and then finally i want to lift it up fresh lemon

09:31

Speaker A

This is a young, tender broccoli. Just slice them down. I want a bite to the broccoli. And normally you sort of plate the dish with one-third noodles, one-third vegetables, and one-third of your protein: chicken.

10:08

Speaker A

cheesecake is so straightforward yet so delicious now cream cheese leave it out the fridge for five or ten minutes go nice and soft trust me your arms will be thanking you sugar in this cheesecake is new york cheesecake because it's baked it says no base start creaming the cheese and the sugar spending the amount of time i do in the states if there's one thing they know how to do out there is the most amazing impressive cheesecake rich delicious but so simple work the bowl lift the bowl to your advantage really whisk whisk whisk whisk lovely

10:51

Speaker A

[Music]

11:42

Speaker A

there i want to sort of tart it up even more fold in some fresh raspberries so just mix them through be careful to crush them then grease a cake tin with butter this will ensure your cheesecake slides out beautifully get your mix let that fall in now take your cake tin and just tap it the mixture hits the bottom of the cake tin the raspberries rise and you've got raspberries the top the middle and the bottom it also stops all those little pockets of air trapping underneath the

12:16

Speaker A

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.

13:06

Speaker A

you

Topics: Gordon Ramsay quick recipes stir fry rice noodles chicken stir fry gnocchi cheesecake New York cheesecake easy dinner cooking tips

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