Breville EW40 Instructions For Use Manual page 33

Stir-fries
continued
Stir fried seafood
with rice noodles
1 tablespoon peanut oil
1 tablespoon ginger, cut into matchsticks
1 garlic clove, diced
500g mixed seafood (Marinara mix)
2 tablespoons light soy sauce
1 cup chicken stock
200g fresh rice noodles, sliced
250g can baby corn
1. Heat the wok on high sear setting, add the oil
then garlic and ginger, cook for  minutes or
until the ginger is fragrant.
. Add the seafood and stir for a few minutes to
infuse the flavours, add the soy and stock then
bring the mixture to the boil.
3. Add the noodles, corn, and stir to heat through.
Serve with sliced green shallots.
R1
Chilli chicken with
4-6
Singapore noodles
6 chicken thighs
1 ⁄ cups sweet chilli sauce
1
2
1 tablespoon vegetable oil
⁄ cup chicken stock
1
2
2 sticks celery, finely sliced
410g can champignon mushrooms
350g packet of fresh Singapore noodles
100g bean shoots
1. Marinate the chicken in the sweet chilli sauce for
 hours or overnight.
. Heat the wok on high sear setting, add the oil
and seal the chicken thighs on each side.
3. Remove the chicken thighs and slice them.
4. Add the chicken stock, celery, and mushrooms
and bring to the boil. Add the noodles and cook
for –3 minutes to heat through.
. Add the chicken and bean shoots, heat the chicken
through and serve.
Serve with naan bread.
4-6