– 60 –
Rice, Pasta and Noodles
H
ONEY
S
OY
C
HICKEN AND
N
OODLES
Serves: 4
Ingredients:
500 g
chicken fi llets, sliced
1
⁄
4
cup
soy sauce
2 tablespoons
honey
2 teaspoons
minced garlic
2 cups
fi nely 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:
Prepare as above. Cover securely with plastic wrap.
Refer to
Noodles
directions on page 59.
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
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.
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 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:
Prepare as above. Cover securely with plastic wrap.
Refer to
Noodles
directions on page 59.
S
ATAY
B
EEF WITH
N
OODLES
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:
Prepare as above. Cover securely with plastic wrap.
Refer to
Noodles
directions on page 59.
F00039Y40QP_CB.indd 60
F00039Y40QP_CB.indd 60
2011-6-29 15:38:14
2011-6-29 15:38:14
