14
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
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Intellisteam.
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