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MONDAY
Sesame Salmon Noodles and
Steamed Greens with
Coconut Milk and Sweet Chilli
Sauce
Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 4
Ingredients:
• 4 x 125g (5oz) salmon fillets
• 4 tsp toasted sesame oil
• 1 tsp sesame seeds
• 2 x 150g packs of medium or thick
ready-to-wok noodles
• 4 tbsp hot vegetable stock
Vegetables:
• 150g (6oz) sugar snap peas or mangetout,
halved
• 6 spring onions, thinly sliced
• 1 carrot, cut into fine strips
Sauce:
• 300ml (
1
/
2 pint) coconut milk
• 2 tbsp sweet chilli sauce
• 1 tsp grated fresh root ginger
• 1 tbsp chopped fresh coriander
Method:
1 Brush salmon fillets with sesame oil and
then sprinkle with sesame seeds. Arrange in
the back container. Empty 2 packs of
noodles into the rice tray and position above
the salmon. Add vegetable stock to the
noodles.
2 Position the divider wall in the front
container. Mix the vegetables together and
put into the compartment.
3 Pour coconut milk into the sauce tray and
stir in sweet chilli sauce, ginger and
coriander. Place the tray in the remaining
compartment.
4 Set time for the salmon and noodles using
the fish pre-set (20 mins). Set time for the
sauce using the sauce pre-set (30 mins)
then adjust to 18 mins. Set time for the
vegetables using the leaf and pod vegetable
pre-set (15 mins).
Cooks tip:
• Stir noodles before serving.
• If you prefer crunchier vegetables, adjust the
pre-set time.
• Fish can be wrapped and cooked in cooking
foil to retain juices and prevent surface
protein.
RECIPES
Enjoy our delicious weekly recipe plan. Visit our website for recipes and more information about
intellisteam.
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