Quick and Easy Asian Stir-Fry with Rice Noodles (Original video)

Ingredients:

• Rice noodles
• Chicken breast
• Garlic
• Broccoli
• Soy sauce
• Olive oil
• Eggs
• Lime
• Baked potatoes
• Ricotta cheese
• Salt and pepper
• Flour
• Egg
• Thyme
• Olive oil
• Garden peas
• Butter
• Lemon zest
• Parmesan cheese
• Cream cheese
• Sugar
• Eggs
• Flour
• Lemon zest
• Fresh raspberries
• Butter

Instructions:

1. Soak rice noodles in hot water for 12 to 15 minutes to soften.
2. Slice chicken breast thinly and cook in a hot pan with olive oil, adding garlic for crispiness.
3. Add broccoli and soy sauce, stir-fry until cooked.
4. Drain noodles and set aside. Cook beaten eggs in the pan, then add noodles, chicken, and broccoli. Mix well.
5. Finish with a squeeze of fresh lime.
6. Scoop out baked potato insides, mix with ricotta, salt, pepper, flour, egg, and thyme to form a dough.
7. Shape dough into gnocchi, boil until they float, then sauté in olive oil until golden.
8. Add peas, butter, thyme, lemon zest, and Parmesan cheese. Cook until peas are tender.
9. Cream softened cream cheese with sugar until smooth.
10. Gradually add eggs and flour, then fold in lemon zest and fresh raspberries.
11. Grease a cake tin with butter, pour in the mixture, and bake at 180 degrees for 35-40 minutes until set.
12. Allow to cool before serving.