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VEGETARIAN MEAL RECIPES
2. Vegetables with Hokkien Noodles
200 g snow peas, topped, tailed and sliced in half
1 bunch broccolini, cut into 5cm lengths
1 125g packet baby corn, cut in half
2 bunches baby bok choy, cut in half
100 g oyster mushrooms, cut in half
1 carrot, thinly sliced
1 zucchini, thinly sliced
½ red capsicum, cut into strips
½ yellow capsicum, cut into strips
2 green onions, fi nely sliced
1 clove garlic, crushed
2 cm piece ginger, grated
50 g bean shoots
1 teaspoon sesame oil
2 tablespoons oyster sauce
2 tablespoons sweet chilli sauce
1 tablespoon light soy sauce
1 packet hokkien noodles
1. Add the sesame oil, garlic, and ginger to a large microwave safe glass bowl. Cook
on Vegetarian Meal No. 2- "Vegetables with Hokkien Noodles".
2. When the oven stops and ADD CARROTS CAPSICUM BABYCORN GREEN ONIONS
AND MUSHROOMS is displayed, add the carrot, baby corn, capsicums, green onions
and oyster mushrooms. Cover with lid or plastic wrap and continue cooking.
3. When the oven stops and ADD GREEN VEGETABLES is displayed, add the snow
peas, broccolini, baby bok choy and zucchini and continue cooking.
4. When the oven stops and STIR is displayed, stir and continue cooking.
5. After cooking, stand covered for 2 minutes.
6. Place the hokkien noodles in a large bowl, cover with boiling water. Stand for
2 minutes. Separate with a fork. Strain.
7. Add the noodles to the vegetables. Add the sauces and bean shoots. Combine well.
Serves 6
Nutrition per serve
1.3 g Fat; 0.3 g Saturated fat; 9.7 g Protein; 39 g Carbohydrate; 7.0 g Dietary fi bre; 933 kJ
1. Spinach and Ricotta Cannelloni
1 250g packet frozen spinach
375 g reduced fat ricotta cheese
12 instant cannelloni tubes
pinch of ground nutmeg
salt and pepper to taste
500 g jar Summer Tomato Basil Pasta Sauce
1. Place the frozen spinach in a bowl. Cover with plastic wrap. Cook on Vegetarian
Meal No. 1- "Spinach and Ricotta Cannelloni".
2. When the oven stops and STIR is displayed, stir and continue cooking.
3. When the oven stops and STRAIN SPINACH ADD TO CHEESE is displayed,
strain the water from the spinach, pat dry with paper towel.
4. Place the ricotta cheese, spinach, nutmeg and seasoning in a bowl. Mix until well
combined.
5. Place the mixture into a piping bag. Fill the cannelloni tubes by gently squeezing
the piping bag until the tube is fi lled. Place the tubes in a single layer in a shallow
casserole dish.
6. Pour the pasta sauce over the tubes. Smooth over with the back of a spoon to
ensure all sections of the tubes are covered with the sauce. Cover with lid or plastic
wrap and continue cooking.
7. After cooking, stand covered for 2 minutes.
8. Serve with a green salad and a little freshly grated Parmesan cheese.
Serves 4
Nutrition per serve
10.6 g Fat; 6.5 g Saturated fat; 15.3 g Protein; 27.4 g Carbohydrate; 9.8 g Dietary fi bre; 1198 kJ
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