Recipes - Lunch

(Most recently added recipes display first.)

Nik Nok Noodles


  • 1 tbsp oil
  • ½ red pepper, thinly sliced
  • 1 cup broccoli florets
  • 100g mushrooms, thinly sliced
  • 4 spring onions, chopped
  • 4 pkts 2-minute Oriental noodle cakes (including seasoning)
  • 4 cups hot water

Serves 2


  • Combine the oil and vegetables in the microwave-safe container.  Cook, uncovered, on HIGH (100%) for 2 minutes.
  • Crush the noodle cakes, and add to the vegetables, plus the contents of two sachets of seasoning, and mix together evenly.
  • Add the hot water.  Cover, and cook on HIGH (100%) for 4-6 minutes.
  • Serve with shredded bok choy leaves.

For speedy and convenient cooking, crush the noodle cakes in the bag before opening.
Use a microwave oven if the weather is hot – you and your kitchen will stay cool.

Steamed Snapper with Ginger & Soy *


  • 500g whole snapper
  • 1 tbs finely grated ginger
  • 1/4 cup dry sherry or Chinese rice wine
  • 1/4 cup light soy sauce
  • 1 tbs peanut oil
  • pinch caster sugar
  • 3 spring onions diagonally sliced

Serves 1

Replace garnish with rinsed fresh coriander and thinly sliced fresh red chilli. Replace the snapper with medium whole rainbow trout, adjusting cooking time if necessary.


  • Slash each side of the fish 3 times .
  • Rub ginger into fish and place in a microwave safe oval container.
  • Mix together sherry, soy sauce, oil and caster sugar and pour over fish.
  • Cover container with Glad Bake
  • Microwave on High (100%) for 4 minutes.
  • Stand 2 minutes, serve with rice, and some of the juice then Garnish with onion.

Prick the eye of the fish before cooking so that it doesn’t leap out of the socket during cooking. Slashing the skin allows the steam to escape during cooking.

Taco Takeaway


  • 6 Taco shells
  • juice of 1 lime
  • 250g flathead tails
  • oil
  • 1 small chilli, cleaned, finely chopped
  • 1 cup mixed lettuce leaves
  • coriander sprigs
  • lemon wedges to serve


  • Place taco shells around the edge of the turntable.
  • Squeeze lime over fishtails.
  • Heat a non stick frypan then heat the oil.
  • When hot stir in chilli and flathead tails.
  • Stir fry for 2 – 3 minutes.
  • At the same time heat the taco shells on High (100%) 30 seconds each.
  • Divide the lettuce, coriander and cooked fish among tacos .
  • Serve with lemon wedges.

Microwaving tacos is speedy and healthy saving you the traditional deep frying method.
Serve with your favourite Salsa for extra Zip.

Fabulous Frittata (great for leftovers)


  • 200g potatoes, cooked, peeled and diced
  • 200 g leftover ham, diced
  • 150g chopped cooked greens, asparagus or beans
  • 5 x 55 eggs at room temperature
  • 1/4 cup cream at room temperature
  • freshly ground pepper
  • 1/4 cup grated cheese
  • 2 tbs chopped fresh herbs for garnishing

Serves 4


  • Scatter potatoes, ham and greens over the base of a medium size shallow microware or Pyrex dish.
  • Whisk together eggs, cream and pepper.
  • Pour over vegetables and ham.
  • Sprinkle with cheese.
  • Cover and microwavave off the centre of the turntable on Med High (70 – 80%)for 5 – 7 minutes, moving frittata to the opposite side of the tuntable halfway through cooking.
  • Garnish with herbs then cut into 4 wedges to serve with crusty bread

Stand frittata until centre is set.
Moving the container through cooking time ensures even cooking for foods that are not stirrable.