Morphy Richards Intellisteam Instructions Manual page 19

48780 rev2 29/4/08
SATURDAY
Hoisin Duck with Egg Noodles
and Steamed Chinese-spiced
Vegetables.
Preparation time: 10 minutes,
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
14:32 Page 19
plus marinating
Method:
1 Toss sliced duck breasts in hoisin sauce.
Cover and refrigerate for at least 30 minutes.
2 Tip 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.
Remove the divider wall from front container.
3
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.
4 Set 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).
5 Serve 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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