SWEET CHILLI PORK OR TOFU NOODLES

I'm a big fan of noodles, however I often find myself eating much more than a proper serving size! I've tried to trick myself with the below recipe by using pork or tofu and vegetables to fill my plate and less noodles. I was pleasantly surprised that this did work! These is a really simple lunch or dinner that requires minimal ingredients and fuss. Don't be fooled by the steps - it's an easy recipe! You can use any type of vegetable here that you like; Asian vegetables like buk choy or pak choy would work, as would zucchini and/or Chinese cabbage. I personally just love pumpkin and broccoli together, maybe because of how bright my plate looks. If gluten-free substitute the egg noodles for rice vermicelli or stick noodles. 

INGREDIENTS

• 350g lean pork fillers, fat removed or firm tofu
• 100g egg noodles
• 500g pumpkin, peeled, deseeded and cut into 3cm pieces
• 1 large head of broccoli, stalk and florets chopped in even sized pieces
• 2 teaspoons sesame oil 
• 1/4 cup sweet chilli sauce (plus 1 tablespoon extra if using pork)
• 2 spring onions, finely chopped
• Optional - 1/2 cup fresh coriander leaves, roughly chopped

COOKING 

1. If using pork - Toss the pork in a medium bowl with 1 tablespoon sweet chilli sauce and leave to marinate in the fridge for at least 10 minutes. 

1. If using tofu - Place the tofu between two chopping boards or plates with a weight on top (I used a jar of nuts). Raise one end (I placed a small scale underneath one side of the chopping board) and sit for 20 minutes to drain. Once drained, cut into even thin strips. 

2. Whilst step 1 is in progress, bring a medium saucepan filled halfway with water to the boil. Add the noodles and cook, stirring occasionally to break up the noodles, until they are tender. Remove from the heat and drain under cold water. 

3. Whilst step 2 is in progress, bring a large saucepan filled halfway with water to the boil. Once boiled add the pumpkin to the water and leave to steam for 8 minutes, before adding the broccoli and leaving to steam for another 3 minutes. Remove the vegetables from the stove and drain in a colander under cold water. 

4. If using pork - in a medium pan over medium heat (could reuse the saucepan from step 2), heat 2 teaspoons of sesame oil and swirl to coat. Cook the pork fillets for 4 minutes each side, then remove from the pan and leave to rest for a few minutes. 

4. If using tofu - in a medium pan over medium heat (could reuse the saucepan from step 2), heat 1/2 a teaspoon of sesame oil and swirl to coat. Finely slice the drained tofu, then cook each slice for 2-3 minutes on each side. Remove from heat and place on a plate to rest. Continue to repeat this process with another 1/2 teaspoon of oil until all the tofu pieces are cooked. 

5. Over low heat, return the large saucepan to the stove. Add the cooked noodles, cooked pumpkin & broccoli, cooked pork or tofu, spring onions and sweet chilli sauce and stir gently to combine, taking care not to mush the pumpkin. 

Divide into four bowls and serve warm, with coriander on top if desired. 

Serves / 4 
Total Prep & Cooking time / maximum 40 minutes 

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SIMPLE VEGETARIAN CHILLI

Disclaimer: this is a VERY mild chilli! If you want to crank up the heat, add more dried chilli, slice up a real chilli/s and/or add some cayenne pepper to the mix. I opted for a milder dish as my husband is very slowly coming around to chilli, however it can only be consumed in very mild quantities. If opting for a hotter version add a dollop or two per serve of natural yoghurt on top of the chilli. I love using potato instead of starchy white rice or tortillas. 

INGREDIENTS

Chilli

• 2 medium (500g) sebago potatoes, peeled & diced into 3cm pieces
• 2 medium (700g) sweet potatoes, peeled & diced into 3cm pieces
• 1 tablespoon extra virgin olive oil 
• 1 medium red onion, finely chopped
• 1/4 teaspoon - 1 teaspoon dried chilli flakes
• 1 large garlic clove, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 350g passata
• 1 x 400g tin red kidney beans, drained & rinsed
• 1 x 400g tin five bean mix, drained & rinsed

Salad

• 2 medium tomatoes, finely chopped
• 1/2 continental cucumber, finely chopped
• 2 handfuls mixed lettuce, roughly chopped
• 1 medium avocado, diced into small pieces
• the juice of 1 lime 
• Optional- a few tablespoons of coriander, finely chopped

COOKING 

1. Bring a large saucepan half filled with cold water to the boil, covered. Add the two types of potato and cook, lid half on, for 10 minutes. Drain the cooked potato under cold water. Return the saucepan to the stove.

2. Meanwhile, prepare the salad by combining all the ingredients in a medium bowl and toss well. 

3. Stir the oil in the now empty potato saucepan, swirling to coat. Add the onion, chilli, garlic, spices and a pinch of ground black pepper & sea salt. Stir for 2 minutes or until very fragrant. 

4. Add the passata, beans and 1 cup of water to the pan and bring to the boil. Once boiled, lower to a simmer and return the potato to pan. Leave to warm for one minute, then remove from the stove. 

Divide the chilli into four bowls and serve alongside the salad. Add a dollop of natural yoghurt or a tablespoon of reduced-fat grated cheese to each bowl if desired. 

Serves / 4 

Total Prep time / 15 minutes 

Total Cooking time / max 25 minutes 

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