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Singapore Noodles with a Hot Chilli Sauce
Preparation time: 20 minutes
Cooking time: 20 minutes
Serves 2
Ingredients:
•
2 x 150g sachets straight to wok thread fine noodles
•
2 tsp mild curry powder
•
2 tbsp water
Vegetables:
•
100g onion, sliced
•
80g red pepper, sliced
•
80g yellow pepper, sliced
•
100g mangetout
•
50g cashew nuts
•
2 cloves garlic, crushed
•
2 tbsp sesame oil
Sauce:
•
2 tbsp light soy sauce
•
3 tbsp sriracha hot chilli sauce
•
4 tbsp lime juice
•
2 tsp clear honey
Method:
1
Gently loosen the noodles and put into the Rice Tray. Sprinkle on
the curry powder and add the water. Mix gently. Put into the Rear
Container.
2
Put the onion, peppers, mangetout, cashew nuts and garlic in a
mixing bowl and add the sesame oil. Stir well so that all the
vegetables are coated. Fit the Dividing Wall to the front container
and put the vegetables in one compartment.
3
Mix the sauce ingredients in a Small Pot and place in the other
compartment. Cover both Containers with the Lids.
4
Set the time for the noodles using the rice preset (40 minutes) and
adjust to 15 minutes. Set the time for the vegetables using the leaf
and pod preset (16 minutes). Set the time for the sauce using the
sauce preset (30 minutes) and adjust to 20 minutes. Press the
Start/Pause Button.
5
When ready, gently stir the noodles and divide between two
plates. Stir the hot chilli sauce then spoon 1 tbsp over the
noodles. Serve the vegetables on top with another spoonful or
two of the sauce according to taste.
Dessert Recipes
Cinnamon Pears
Preparation time: 5 minutes
Cooking time: 22 minutes
Serves: 2
Ingredients:
•
2 firm pears
•
1 tbsp lemon juice
•
A little cinnamon
To Serve:
•
Crème fraiche or fresh single cream
Method:
1
Peel the pears, cut in half lengthways and remove the core.
2
Brush all over with a little lemon juice and then place on tin foil
with the cut side uppermost.
3
Sprinkle each pear half with a little cinnamon. Make a foil parcel
and place in the Rear Container. Cover the Container with the Lid.
4
Set the time for the pears using the leaf and pod preset (16
minutes) adjust to 22 minutes. Press the Start/Pause Button.
5
When ready serve warm or cold with a little of the juice from the
foil and fresh cream or crème fraiche.
Ginger and Banana Sponge Pudding with
Sticky Toffee Sauce
Preparation time: 25 minutes
Cooking time: 35 minutes
Serves: 2
Ingredients:
•
1 piece stem ginger in syrup, plus 2 tbsp syrup from the jar
•
35g softened unsalted butter, plus extra for greasing
•
35g light muscovado sugar
•
1 medium egg, beaten
•
¼ tsp vanilla extract
•
35g self-raising flour
•
¼ level tsp ground ginger
•
Pinch salt
•
80g ripe banana, mashed
•
1½ tbsp golden syrup
Sauce:
•
10g unsalted butter
•
10g light muscovado sugar
•
1½ tbsp golden syrup
To Serve:
•
Vanilla ice cream or custard
Method:
1
Lightly grease 2 x 200ml ramekins.
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