46 Asian chicken meatball soup Oven setting: FullSteam METHOD Place noodles in the small solid stainless tray with two cups of water. Place carrot Serves: 4 and snow peas in the small perforated stainless steel tray. Put both the noodles Preparation time: 10 minutes and vegetables into a cold FullSteam oven, select FullSteam 100°C and cook for Cooking time: 20 minutes 2 minutes. Remove noodles and leave to soak in water for 5 minutes, then drain. Level of difficulty: Easy Remove vegetables and set aside. Combine chicken mince, ginger, chilli sauce, coriander and cornflour and mix well. INGREDIENTS Roll teaspoons of the mixture into balls. Place meatballs on the large perforated 125g rice vermicelli noodles stainless steel tray lined with baking paper. In a 4 litre capacity stainless steel 1 medium carrot, finely julienned bowl or tray, put the chicken stock, white pepper and lemon grass. Place both 250g snow peas, trimmed and cut diagonally the meat balls and stock mixture in a FullSteam oven, select FullSteam 100°C into 3 pieces and cook for 10 minutes. Add the meatballs, vegetables, noodles, soy sauce and 400g chicken mince sesame oil to the stock mixture. Season the soup with salt if desired. Cook soup on FullSteam 100°C for a further 2 minutes. 1 tsp grated fresh ginger 1 tbsp sweet chilli sauce Ladle the soup into individual serving bowls and garnish with spring onions. 1 tbsp chopped fresh coriander 1 tbsp cornflour NOTE 6 cups chicken stock Soup can be made ahead of time and reheated on FullSteam. A single serving 1 tsp ground white pepper in a covered ceramic soup bowl will take 10 minutes at 100°C. 4cm stem lemon grass, white part only, finely chopped 1 tsp soy sauce 2 tsp sesame oil Salt, to taste 2 spring onions, finely sliced diagonally THE NEFF AUSTRALIA COOKBOOK MAINS