Day 21: BBQ Pork Noodles

Talia wanted noodles, so here's a BBQ Pork and Vegetable Noodle stir fry. Very quick and easy - but healthy and tasty too! The family loved it ... unfortunately, I wasn't feeling well after going to the swimming pool yesterday ... so haven't tasted any of it. I guess I'll have to take their word for it. (PS: Talia took the photo mid-cooking ... which still looks tantalising!)

Ingredients:

• Olive oil - 3 tablespoons
• Sesame oil - 1 teaspoon
• Sliced BBQ Pork (from a Chinese restaurant ... or marinate a BBQ Pork fillet in Soya Sauce and Honey. Bake it in the oven until tender ... then slice ...)
• 1 bunch of Choy Sum - sliced
• 1 bunch of Bok Choy or Choy Gai - sliced
• 1 packet of fresh Hokkien noodles (serving 3-4 people)
• 1/3 cup of water
• 3 eggs - beaten
• Tamari sauce for taste
• Coriander - a handful finely chopped
• Shallots - a handful finely chopped

(Note: please add garlic, onion or chilli if you want the added flavour.)

Method:

Step One
Put olive oil and sesame oil into a frying pan or wok. When hot, add the vegetables and stir fry until slightly wilted.

Step Two
Add the fresh Hokkien noodles and the water - letting the steam from the water and vegetable juices soften the noodles. Stir the vegetables and noodles gently - mixing the ingredients together.

Step Three
Add the sliced pork and gently stir. Then create a circle in the middle of the noodles and add the beaten egg. As the egg begins to 'omlette', use your wooden spoon to mince the egg and mix through the noodles.

Step Four
Add tamari for taste ... stir the ingredients together until the sauce and vegetables/meat/egg are mixed in a lovely visual dish.

Step Five
When all of the ingredients are blended and cooked well (note: you want the vegetables to be half cooked in Chinese style).

Then add shallots and stir through the dish.

Finally, serve the noodle stir fry into separate dishes and garnish with coriander.