Asian Noodles. A quick, delicious, low calorie meal! Have a look at Neff's C17DR02N0B Compact steam oven. FullSteam is ideal for fish and vegetables, nutrients are retained and food is left beautifully flavoursome. VarioSteam gives dishes just the right amount of moisture by adding steam.
https://www.youtube.com/watch?v=0E6BxZpmE6E
Marinade
1x chicken breast, in 6-8 thin strips
1/4 red chilli sliced
1 tbsp coriander chopped
1 tbsp lime juice
1 Tbsp honey
1 Tbsp rice wine vinegar
1 Tbsp mirin
Pinch of salt and white pepper
Steamed veg & noodles
1/4 red pepper, sliced
1/4 yellow pepper
sliced - 50g corgette cut into strips
50g carrot, thinly sliced at an angle
2 spring onions, sliced
150g Udon Noodles ready to wok
Dressing
2 Tbsp clear honey
1 tbsp light soy sauce
1 tsp rice wine vinegar
1 tsp mirin
1/4 tsp ginger past
1. Place the marinade ingredients into a bowl and
mix well, put 1 tbsp of the marinade into Sous
vide bag along with the chicken strips neatly lined
side by side and seal. Pre-heat the steam oven to
100°C.
2. Place the bag of Udon Noodles on universal pan
with chicken (pierce bag of noodles).
3. Insert into oven and cook for 5 minutes
4. Add all of your prepared veg to a small perforated
gastronorm with small solid beneath. Remove
chicken and noodles and leave to stand. Cook the
vegetables for 5 minutes.
5. After 5 minutes check the vegetables are Al
dente. Otherwise cook for 1-2 minutes more.
6. Meanwhile put all dressing ingredients into a
saucepan, bring to the boil and simmer for 2
minutes. Once cooked add noodles and veg to the
hot dressing and heat through.
7. Serve the noodles and veg in a bowl, remove the
chicken from the bag and carefully slice open the
sous vide bag place the chicken on top. Garnish
with some freshly chopped spring onion and herbs
Serve immediately.