Monday – Baked Mushrooms and Pumpkin with Fetta Croutons
 

Tuesday – Tikka Masala Beef Curry with Garlic Naan
 

Wednesday – Orange, Ginger and Honey Roast Chicken with Brussels Sprouts
 

Friday – Greek Style Beans with Taramasalata Toast

Stir Fry Pork and Vegetable Noodles with Pak Choy

Method

  1. Trim and slice the pork into 1cm slices. Slice the onion, capsicum, pak choy and Brussels sprouts. Cut the carrots into batons. Finely grate the ginger.
  2. Place the noodles in a large bowl and cover with boiling water. Soak for 1 minute. Drain and separate noodles using a chopstick or fork. Reserve.
  3. Heat 2 tablespoons of oil in a large frying pan or wok. In 2 batches, pan-fry the pork until golden and cooked. Place on a plate and keep warm. Add another 1 tablespoon of oil to the pan and cook the onion, capsicum and carrot over a medium heat for 5 minutes or until softened.
  4. Turn up the heat and add the shredded sprouts and pak choy. Cook for 2-3 minutes, tossing, or until just cooked. Add the cooked pork and noodles to the pan and stir through the sauce. Cook for 1 minute or until heated through. Divide into 4 portions and serve.

TIP: Garnish with fresh coriander and serve with lime wedges.