The other day I came across an awesome new cooking series called Feasts on the Street which follows three teams of amateur cooks who have just three weeks to become street-food entrepreneurs.
The five part series which was produced by Huffington Post and Amoy sets out to prove just how easy it is to create delicious Asian cuisine with the chance to win a foodie-trip-of-a-lifetime to Hong Kong.
Shelina Permaldo, winner of the 2012 MasterChef competition, helps mentor each team as they progress from novice to street-food expert. Their task is to create three different street-food meals that will be served to the public in some of the best markets in the UK.
With very limited cooking experience between them, the group of YouTube stars, bloggers and comedians show just how easy it is to get creative with Chinese food.
After getting to grips with the basics of Asian cooking in episode one, the teams are asked to come up with their very own dish to test their creativity, resourcefulness and presentation.
Using a few simple ingredients and Amoy’s recipe videos for inspiration, the teams manage to successfully create a number of tasty-looking dishes that receive great feedback from Shelina and members of the public.
In episode two Jake and Helen from team ‘Walk like a Wok’ create a mouth-watering dish based on Amoy’s Cantonese Beef and Black Bean noodles recipe while Robbie and Victoria create exciting Thai sweet chilli noodles with chicken.
My favourite recipe from the show has to be Prawn Lo Mein Noodles which are not only super healthy but really quick to make:
Prawn Lo Mein Noodle Stir Fry
Preparation Time: 5 minutes
Cooking Time: 10 minutes
1 tablespoon sunflower oil
2 garlic cloves, crushed, peeled and finely chopped
1 inch piece of fresh root ginger, peeled and grated
6 (100g) fresh shiitake mushrooms, sliced (other mushrooms
can also be used)
100g tender broccoli stems, sliced into 1 inch pieces
1 packet Amoy Chow Mein Stir Fry Sauce
2 x 150g packs of Amoy Thread Fine Noodles
150g cooked large black tiger prawns
1 tablespoon Amoy Dark Soy Sauce
1. Prepare the vegetables.
2. Heat a wok over high heat. Add the sunflower oil, swirling
to coat the side of the wok. Add the garlic and ginger
and cook for 30 seconds, stirring quickly to release their
aroma. Follow quickly with the mushrooms and broccoli.
Cook, tossing, for 40 seconds.
3. Add the Amoy Chow Mein Stir Fry Sauce and Amoy Thread
Fine Noodles and stir together. Add the cooked tiger prawns
and continue to toss gently to fuse together the flavours.
Finally, season with a splash of Amoy Dark Soy Sauce.
Take off the heat. Ladle and divide between serving plates,
garnish, and eat immediately.
If you’re looking for inspiration to create great Chinese recipes head over to Amoy’s YouTube channel here.