Singapore Noodle With A Piquant Sauce - Morphy Richards INTELLISTEAM Recipe Book

SINGAPORE NOODLES
WITH A PIQUANT SAUCE
INGREDIENTS:
2 x 150g sachets thin hokkien noodles
2 tsp mild curry powder
2 tbsp water
100g onion, sliced
80g red capsicum, sliced
80g yellow capsicum, sliced
100g snow peas
50g cashews
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:
Gently loosen the noodles and put into the
rice tray. Sprinkle on the curry powder and
add the water, mix gently. Put into the back
container.
Put the onion, capsicum, snow peas,
cashew nuts and garlic in a mixing bowl
and add the sesame oil. Stir well so that all
the vegetables are coated. Fit the divider
wall to the front container and put the
vegetables in one compartment.
Mix the sauce ingredients in a sauce dish
and place in the other compartment. Cover
both pans with the lids.
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) and adjust to
18 minutes.
Set the time for the sauce using the sauce
preset (30 minutes) and adjust to 20
minutes.
When ready, gently stir the noodles and
divide between two plates. Stir the sauce
then spoon 1 tbsp over the noodles. Serve
the vegetables on top with another spoonful
or two of the sauce.