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Rice, Pasta and Noodles
Cooking Dried Noodles by Micro power
Follow directions in chart recommended dish
size, amount of water and cooking time. Add 1
tablespoon of oil to water to prevent noodles from
sticking together. Add noodles and cook for time
recommended in chart. Cook noodles on High. Test
noodles for desired cooking before adding extra
time. Slightly undercook noodles that will be cooked
again in a stir-fry or recipe. Always drain noodles
immediately after cooking or they may overcook on
standing.
ITEM CONTAINER
AMOUNT
OF
BOILING WATER
APPROX. TIME
TO COOK NOODLES
on High
UNCOVERED
(in minutes)
INSTRUCTION
2 minutes noodles (85 g) 1-litre 500 ml 2 to 3 drain immediately
Long Life Asian Noodles
(250 g)
3-litre 1 litre 5 to 6 drain immediately
Rice Vermicelli (125 g) 2-litre 1 litre 3 to 4 drain immediately
C
OOKING
F
RESH
N
OODLES BY
A
UTO
C
OOK
• Minimum weight 200 g / Maximum weight 800 g
• Suitable for cooking fresh noodles such as Hokkien,
Singapore, Udon, Soba, Rice noodles.
• Place noodles and boiling water as recommended
in chart below in a suitable size dish.
• Cover securely with plastic wrap.
• The oven will beep during the cooking time and
instruct you to “stir/remove cover”. There is no need
to re-cover noodles.
• At the end of cooking time, drain and use as required.
Noodles Boiling Water Dish Size
200g
350g
500g
800g
1
⁄
4
cup
1
⁄
2
cup
1
⁄
2
cup
1
⁄
2
cup
1.5-litre
2-litre
2.5-litre
2.5-litre
To Operate:
Select Noodles, press Serving/Weight Pad to
select the weight, then press Start.
T
ERIYAKI
T
OFU
V
EGETABLE
N
OODLES
Serves: 4
Ingredients:
1 tablespoon sesame oil
350 g fi rm tofu, diced
1 onion, cut into petals
300 g stir fry vegetables
1 tablespoon hoisin sauce
1 tablespoon teriyaki sauce
85 g 2 minute noodles
2 cups boiling water
Method:
Place oil, tofu and onion in a 3-litre dish and cook on
High for 2 to 3 minutes. Add vegetables and sauces
and cook on High for 3 to 4 minutes, stirring once
during cooking. Place noodles and water in a 2-litre
bowl and cook on High for 2 minutes. Stir and drain.
Toss noodles through tofu and vegetables and serve.
S
ZECHUAN
S
ALAD
N
OODLES
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, fi nely 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 the boiling water. Cook
on Med-High 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 Auto Cook:
Prepare as above. Select Noodles, press Serving/
Weight Pad to select 350 g, then press Start.