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VEGETARIAN MEALS 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
1/2 red capsicum, cut into strips
1/2 yellow capsicum, cut into strips
2 green onions, finely sliced
1 clove garlic, crushed
2 cm piece ginger, grated
50 g bean shoots
1 teaspoon sesame oil
2 tablespoons 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 Pyrex® bowl. Cook on Vegetarian Meals No. 2- “Vegetables with
Hokkien Noodles”.
2. When the oven stops and CHECK flashes on and off, add the carrot, baby corn, capsicums, green onions and
mushrooms. Cover with lid or plastic wrap and continue cooking.
3. When the oven stops and CHECK flashes on and off, add the snow peas, broccolini, baby bok choy and zucchini and
continue cooking.
4. After cooking, stand covered for 2 minutes.
5. Place the hokkien noodles in a large bowl, cover with boiling water. Stand for 2 minutes. Separate with a fork. Strain.
6. Add the noodles to the vegetables. Add the sauces and bean shoots. Combine well.
Serves 6
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 Meals No. 1- “Spinach and
Ricotta Cannelloni ”.
2. When the oven stops and CHECK flashes on and off, stir and continue cooking.
3. When the oven stops and CHECK flashes on and off, 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
filled. 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
R390L(S) EN P18-28
06.6.7, 6:30 PM
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