The use of stir-fry ready noodles makes this a very simple meal to prepare. Of course, you can also cook noodles yourself, considering the pre-cooked version is pricey. You can also boil pasta, then freeze it in little flat stacks on baking paper on a baking tray. Once frozen, keep them in an airtight box in the freezer. They are perfect to add to all kinds of stir-fries
- 125gr broccoli, florets and stalk
- 1/2 red bell pepper
- 3 Swiss brown mushrooms
- 1 onion
- 150gr pork tenderloin
- 1 tsp sunflower oil
- 1 clove of garlic
- 1 tsp soy sauce
- 1 tsp fish sauce
- 1/2 tsp sambal
- 1/8th ground cumin
- 150gr stir-fry noodles
Serves 1 as part of the Budget Challenge
Cut the broccoli florets off the stem. Cut the dry bottom off the broccoli and cut the rest of the stem in strips.
Peel the onion, cut it in half and then slice add odd angles to get triangles of larger pieces of onion.
Cube the bell peppe and slice the mushrooms.
Cut the pork into 2cm cubes.
Chop the garlic finely – grating works brilliantly too – and mix it with the sambal, soy sauce, fish sauce and cumin.
Heat the oil in a wok or frying pan. Bake the broccoli brown on a high flame.
Add the onion and lower the flame. Bake for 1.5 minutes, then add the pork and bake for 2.5 minutes more.
Increase the flame again, then add the bell pepper and mushrooms. Bake 2 minutes on a high flame.
Stir in the sauce with the noodles. Bake for 1 minute to thicken and combine.