Morphy Richards Intellisteam setup guide Saturday, Noodles, Vegetables, To garnish

48780 rev2 29/4/08 14:32 Page 19

SATURDAY

Hoisin Duck with Egg Noodles and Steamed Chinese-spiced Vegetables.

Preparation time: 10 minutes, plus marinating

Cooking time: 27 minutes

Serves: 4

Ingredients:

•4 skinless duck breasts, thinly sliced

•4 tbsp hoisin sauce

Noodles:

•180g (3 sheets) medium egg noodles

Vegetables:

•350g pack fresh stir-fry vegetables

•2 heads pak choi, broken into separate leaves

•1 tbsp toasted sesame oil

•Pinch of Chinese 5-spice powder

•1 tsp sesame seeds

To garnish:

•4 spring onions, thinly sliced

Method:

1Toss sliced duck breasts in hoisin sauce. Cover and refrigerate for at least 30 minutes.

2Tip the duck breasts and any marinade into the back container. Position the rice tray above the duck and add noodles and 250 ml (9 fl oz) of cold water.

3Remove the divider wall from front container. In a large bowl, toss the stir-fry vegetables, pak choi, toasted sesame oil and Chinese 5-spice powder together and tip into the front container.

4Set time for the duck and noodles using the chicken pre-set (27 mins). Set time for the vegetables (using the front dual heater button) using the leaf and pod vegetable pre-set (15 mins).

5Serve sprinkled with sesame seeds and garnish with spring onions.

Cooks tip:

•Stir noodles before serving.

•Duck can be wrapped and cooked in cooking foil to retain juices and prevent surface protein.

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