15 MINUTE MEALS

SINGAPORE NOODLES WITH GREENS

8 stalks bok choy or spinach

200g instant noodles

4 cups water

2 tsp each: peanut oil, sesame oil, soy sauce, chilli sauce

1 cup sliced cooked chicken, pork or prawns

Blench the bok choy or spinach in boiling water until crisp-tender. Remove and drain. Cook the noodles in the vegetable water until just tender according to packet instructions, about 4 minutes. Drain.

Combine the oils, soy sauce and chilli sauce and toss together with the noodles in a large bowl. Serve topped with the chopped greens and meat or prawns. — Serves 4

PORK & BLACK BEAN STIR-FRY

500g lean boneless pork, thinly sliced

2 Tbsp black bean sauce

2 cloves garlic, crushed

1 Tbsp sugar

1-2 Tbsp rice bran oil

1 large onion, sliced into rings

500g frozen Asian stir-fry vegetables

Place the pork in a bowl with the black bean sauce, garlic and sugar. Stir well.

Heat the oil in a frypan or wok. Stir-fry the pork for 2-3 minutes, until just cooked. Place aside. Keep warm. Stir-fry the onion and cook, until browned. Place aside.

Add the frozen veggies and stirfry, until hot. Return the pork and onion to the pan. Stir, until hot. — Serves 4

CHINESE BEEF & VEG

1/4 cup beef stock

1 tsp each: cornflour, soy sauce, crushed garlic, diced chilli

500g lean sirloin steak, trimmed

1 Tbsp canola oil

250g mushrooms, sliced

2 cups broccoli florets

Whisk the beef stock, cornflour, soy sauce, garlic and chilli together in a bowl. Thinly slice the beef. Add to the soy mixture. Stir to coat. Heat the oil in a non-stick frying pan. Add the mushrooms and broccoli stirfrying until the broccoli is crisptender. Place aside. Add the beef and stir-fry for 2 minutes. Return the veg and add the marinade. Stirfry until thickened. — Serves 4