Warm Asian-Style Noodle And Tofu Salad; Marinade; Chicko Caramba - George Foreman Grill Instructions For The Use & Care

warm Asian-style noodle and tofu salad

60g/2oz buckwheat or soba noodles
250g/8oz pre-cooked tofu, drained and cubed
1 carrot, peeled and grated into long strips
1 head pak choi, shredded
½ courgette, cut into long strips
½ red onion, cut into strips
small handful fresh coriander leaves, torn

marinade

1 garlic clove, crushed
1 red chilli, de-seeded and finely chopped
2 tbsp reduced sodium soy sauce
1 tsp sweet chilli dipping sauce
1 tsp sesame oil
juice of ½ lime
Combine the marinade ingredients in a bowl, add the tofu, and refrigerate overnight.
Boil two litres of water in a large pan, add the noodles, bring back to the boil, and boil for 10
minutes, drain, transfer to a serving dish, and keep warm.
Grill the marinated tofu till golden brown (2-3 minutes), then remove and set aside.
Grill the carrot, courgette, pak choi and onion for 30-60 seconds to wilt them.
Lay the wilted vegetables on the noodles, top with the grilled tofu, and garnish with the
coriander and a squeeze of lime juice.

chicko caramba

3-4 tortilla wraps
500g skinless chicken breast fillets
shredded lettuce
tomato slices
avocado slices
spring onions, shredded lengthwise
little salt and pepper
fresh coriander leaves
marinade
4 tbsp olive oil
juice of 1 lime or lemon
2 tbsp hot chilli sauce
¾ tsp ground cumin
1 clove garlic, crushed
Trim any fat from the fillets, then cut each fillet in half lengthways.
Mix the marinade ingredients in a shallow bow, add the chicken fillets, turning to coat each fillet.
Cover, then chill for at least an hour, turning every half hour or so.
Preheat the grill, lay the chicken fillets on the cooking plate, and cook till the chicken is cooked
through (8-10 minutes).
Remove the chicken, cover, and rest for 10 minutes before serving.
Wipe the cooking plates, warm the tortillas on setting 2 for a couple of minutes, then remove
from the heat, and turn the grill off.
On each tortilla, arrange a pile of lettuce, tomato, avocado, and spring onions, and sprinkle with
salt and pepper.
Lay a chicken fillet on the salad, fold the bottom of the tortilla up, over the chicken, then fold in
the sides of the tortilla, to form an envelope, and serve at once.
8
serves 2
serves 3-4