Lemon Myrtle & Chilli Pork Stir Fry

Tonight's meal was a super cheap one. The big bag of stir fry vegetables had been marked down to 50 cents, and they were already chopped for me! And the pork was leftover from last night, as was the extra capsicum I put in. What made this simple stir fry special was the dry marinade powder I used, Outback Spirit Lemon Myrtle & Chilli. I only used a little, because we aren't too fond of spicy food in this house, but I've kept the rest, because I think it might be nice to coat some haloumi cubes in, before frying and serving with drinks.

Vegetable Hokkien Stir Fry

Adapted from Curtis Stone's Chinese egg noodle & vegetable stir fry recipe which you can find on cards in your local Coles, or on their website

Vegetable Hokkien Stir Fry
1 onion, sliced
1 large carrot, julienned finely
150g snow peas, topped and tailed and sliced into 4 or 5 diagonal strips
1 red capsicum, sliced finely
1 head broccoli, cut into florets
800g Hokkien noodles
vegetable oil
your favourite stir fry sauce

Boil the kettle, and place the noodles in a large bowl.
Fry the onions over high heat until starting to turn translucent. Add carrot strips, snow peas, capsicum and broccoli. Stir fry until vegetables are cooked slightly just past crisp.
Pour boiling water over the noodles, and let stand for a few minutes. Then separate the noodles with a fork, and drain.
Take your wok off the heat, and add your sauce, stirring thoroughly to coat. Then toss through the noodles and serve. Voila!

Chicken Hokkien Noodles

Super simple recipe tonight, only five ingredients, plus sauce.

Chicken Hokkien Noodles
1 bbq chicken, meat removed from bones
1 red capsicum
2 pak choy
200g sugar snap peas
500g hokkien noodles
your favourite stir fry sauce

Slice the capsicum and pak choy, setting aside the leafy tops of the pak choy for later. Top and tail the sugar snap peas. Spray your wok with a bit of oil, and heat.
Toss in all your vegetables, stir briskly, then add in the chicken. Normally I'd add the chicken first, but as it is already cooked, it doesn't need as long. Put the noodles in the wok and stir to break up. Pour the sauce over, and add your pak choy leaves. Stir for a minute longer then serve.

Since everything is either edible raw, or already cooked, essentially all this recipe requires is the heating of the ingredients. Which makes it great Friday fare don't you think?