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– 68 –
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 by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Noodles directions on page 67.
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 by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Noodles directions on page 67.
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 by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Noodles directions on page 67.
F00039X90QP_CB.indd 68F00039X90QP_CB.indd 68 2012-6-11 11:37:292012-6-11 11:37:29
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