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HONEY SOY CHICKEN AND NOODLES (S)
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Serves: 4
Ingredients:
500 g chicken fillets, sliced
1
⁄4 cup soy sauce
2 tablespoons honey
2 teaspoons minced garlic
2 cups finely sliced vegetables
400 g udon noodles
1
⁄2 cup boiling water
Method:
Combine chicken, soy, honey and garlic in a 2-litre
bowl marinate for 30 minutes. Cook chicken on P7
for 4 to 5 minutes, stirring once during cooking. Add
vegetables and cook on P10 for 2 to 3 minutes.
Place noodles and water in a bowl cover with plastic
wrap cook on P7 for 1 to 2 minutes. Drain. Toss
noodles in with chicken mixture and serve.
To cook Noodles by Sensor Cook / Auto Cook:
Place noodles and boiling water in a bowl, cover with
plastic wrap. Refer to Noodles directions on page 33.
TERIYAKI TOFU VEGETABLE NOODLES
Serves: 4
Ingredients:
1 tablespoon sesame oil
350 g firm tofu, diced
1 onion, cut into petals
300 g stir fry vegetables
1 tablespoon hoisin sauce
1 tablespoon teriyaki sauce
1 pkt 2 minute noodles
2 cups boiling water
Method:
Place oil, tofu and onion in a 3-litre dish and cook on
P10 for 2 to 3 minutes. Add vegetables and sauces
and cook on P10 for 3 to 4 minutes, stirring once
during cooking. Place noodles and water in a 2-litre
bowl and cook on P10 for 2 minutes. Stir and drain.
Toss noodles through tofu and vegetables and
serve.
SZECHUAN SALAD NOODLES (S)
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Ingredients:
350 g fresh Hokkien Noodles
1
⁄2 cup boiling water
250 g cooked chicken, shredded
1
⁄2 cup roasted cashew nuts
Dressing:
4 green onions, finely sliced
2 tablespoons chopped coriander
2 cloves garlic, minced
2 tablespoons smooth peanut butter
2 tablespoons sweet chilli sauce
1 tablespoon soy sauce
1 tablespoon sweet sherry
2 teaspoons sesame oil
2 tablespoons olive oil
2 tablespoons chicken stock
10 toasted szechuan peppercorns,
ground
Method:
Place noodles in a bowl with boiling water. Cook on
P7 for 1 to 2 minutes. Drain and rinse under cold
water. Drain well. Combine all dressing ingredients
and whisk well. Combine noodles, chicken and
cashew nuts and pour over dressing. Toss well to
combine. Serve immediately.
To cook Noodles by Sensor Cook / Auto Cook:
Place noodles and boiling water in a bowl, cover with
plastic wrap. Refer to Noodles directions on page 33.
SATAY BEEF WITH NOODLES (S)
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Serves: 4
Ingredients:
500 g rump steak, sliced
1 onion, sliced
1 teaspoon crushed garlic
1
⁄2 cup crunchy peanut butter
1
⁄4 cup sweet chilli sauce
2
⁄3 cup coconut milk
2 tablespoons lemon juice
1 teaspoon sugar
500 g fresh Singapore noodles
1
⁄2 cup boiling water
2 green onions, sliced
Method:
Place steak, onion and garlic in a 3-litre casserole
dish cook on P10 for 2 to 2
1
/2 minutes. Add
remaining ingredients except green onions and
noodles and stir until combined. Cook on P10 for 6
to 8 minutes. Stirring halfway through cooking.
Place noodles with water in a 2.5-litre dish cover and
cook on P7 for 2 to 3 minutes. Drain and rinse under
cold water. Drain well. Toss beef mixture through
noodles and top with green onions.
To cook Noodles by Sensor Cook / Auto Cook:
Place noodles and boiling water in a bowl, cover with
plastic wrap. Refer to Noodles directions on page 33,
Rice, Pasta and Noodles