Sesame Salmon Noodles/Steamed Greens With Coconut Milk/Chilli Sauce - Morphy Richards INTELLISTEAM Recipe Book

SESAME SALMON NOODLES
AND STEAMED GREENS WITH
COCONUT MILK AND SWEET
CHILLI SAUCE
INGREDIENTS:
2 x 130g salmon fillets
1½ tsp sesame oil
1 tsp sesame seeds
1 x 150g sachet ready to wok noodles
2 tbsp boiling water
¼ tsp vegetable stock powder
75g sugar snap peas, halved
35g spring onions, thinly sliced
60g carrot, cut into strips
SAUCE:
150ml light coconut milk
1 tbsp sweet chilli sauce
½ tsp fresh ginger, finely grated
1 tbsp coriander leaves, chopped
METHOD:
Brush a piece of foil with ½ tsp oil
then place down salmon. Brush with the
remaining oil and sprinkle with sesame
seeds. Form a parcel and place in the back
container leaving room for a sauce tray.
Gently break up the noodles and
place in a sauce tray. Mix the water and
stock powder together and add to the
noodles. Place in the back container next to
the fish parcel.
Position the divider wall in the front
container. Mix the vegetables together and
put into one compartment.
Make the sauce: In a sauce tray combine
the coconut milk, sweet chilli sauce,
ginger and coriander. Place the tray in the
remaining compartment. Cover both pans
with the lids.
Set the time for the fish and noodles using
the fish preset (20 minutes) and adjust to 19
minutes.
Set the time for the vegetables using the leaf
and pod preset (16 minutes) and adjust to
14 minutes.
Set the time for the sauce using the sauce
preset (30 minutes).
When ready, stir the noodles before
serving.