Morphy Richards Intellisteam setup guide Recipes, Monday, Vegetables, Sauce

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RECIPES

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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:

1Brush 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.

2Position the divider wall in the front container. Mix the vegetables together and put into the compartment.

3Pour coconut milk into the sauce tray and stir in sweet chilli sauce, ginger and coriander. Place the tray in the remaining compartment.

4Set 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.

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