Panasonic NN-ST780S Cooking Dried Noodles by Micro power, Instruction, Boiling Water Uncovered

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Cooking Dried Noodles by Micro power

Follow directions in chart recommended dish size,			noodles for desired cooking before adding extra
amount of water and cooking time. Add 1 tablespoon			time. Slightly undercook noodles that will be cooked
of oil to water to prevent noodles from sticking			again in a stir-fry or recipe. Always drain noodles
together. Add noodles and cook for time			immediately after cooking or they may overcook on
recommended in chart. Cook noodles on P10. Test			standing.
				APPROX. TIME
			AMOUNT	TO COOK NOODLES
ITEM	CONTAINER		OF	on P10	INSTRUCTION
		BOILING WATER		UNCOVERED
				(in minutes)
2 minutes noodles (85 g)	1-litre		500 ml	2 to 3	drain immediately
Long Life Asian Noodles	3-litre		1 litre	5 to 6	drain immediately
(250 g)
Rice Vermicelli (125 g)	2-litre		1 litre	3 to 4	drain immediately

Rice, Pasta and Noodles

Cooking Fresh Noodles

by Sensor Cook (150 g - 800 g)

•Suitable for cooking fresh noodles such as Hokkien, Singapore, Udon, Soba, Rice noodles.

•Place noodles and boiling water as recommended in chart below in a suitable size dish.

•Cover securely with plastic wrap.

•The oven will beep during the cooking time and instruct you to "stir/remove cover". There is no need to re-cover noodles.

•At the end of cooking time, drain and use as

required.

Noodles	Boiling Water	Dish Size
200g	1⁄4 cup	1.5-litre
350g	1⁄2 cup	2-litre
500g	1⁄2 cup	2.5-litre
800g	1⁄2 cup	2.5-litre

To Operate by Sensor Cook:

Select Noodles, then press Start.

TERIYAKI TOFU VEGETABLE NOODLES

Serves: 4

Ingredients:
1 tablespoon	sesame oil
350 g	firm 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.

SZECHUAN SALAD NOODLES

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, finely 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 with plastic wrap. Select Noodles, then Start.

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