Noodle and vegetable hot pot
This quick hot pot makes a great base for a range of meal ideas. Use whatever
vegetables you have on hand, or add in some nely sliced stir-fry strips of beef or
chicken for extra protein.
Serves 4
Preparation time 5 minutes
Pressure cooking time 3 minutes (excluding pressure building time)
Ingredients
2 x 200g packets shelf-stable soft udon noodles
2L hot beef or chicken stock, salt-reduced
¼ cup soy sauce
1 red capsicum, chopped
6 dried shiitake mushrooms, soaked, sliced
4 cups (330g) chopped bok choy, stems and leaves
separated
Extra soy sauce, to serve
Method
1. Place the noodles, stock, soy sauce, capsicum, shiitake mushrooms and stems of bok choy into the inner pot.
2. Close the lid. Select MANUAL program in PRESSURE COOKING, set time for 3 minutes. Press START.
3. When cooking is complete, allow the pot to stand for 10 minutes or until the oating valve has dropped. Turn pressure
regulator to VENT. Remove lid.
4. Stir in the bok choy leaves. Stand for 2 minutes or until leaves are wilted. Serve with extra soy sauce if desired.
Cook’s note
Pressure Cook
Set valve to “Seal”
position.
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