The Wondermutt is looking at me beseechingly, “Isn’t it time for dinner … but I’m reeeeeaaaaallly hungry.”  The unfortunate thing is that I totally understand where she’s coming from.  There is something about cold, damp weather that makes me want to gnosh.  Nibble.  Pick.  Munch.  All flippin’ day.  And then eat a regular dinner. 

Which is why I’m trying to focus on healthy, low-fat dinners this week and into the new year – dinners that are bold on flavor and nutrition but aren’t loaded up with cream and other fats. 

So, here’s a dish influenced by a recipe in Nigella’s new book – it’s incredibly easy, massively tasty and wonderfully healthy.  Oh, and it’s super fast, too.

Vietnamese Pork Noodles

  • light oil such as canola
  • 2 pork loin steaks, trimmed of excess fat and cut into bite-size chunks
  • 2 Tbsp soy
  • 2 Tbsp lime juice
  • 2 Tbsp Thai fish sauce
  • 1/2 tsp paprika
  • 1 packet Chinese egg noodles
  • 5 spring onions, sliced
  • 2 cloves garlic, minced
  • 1 red chilli, seeded and minced
  • a 2″ piece of ginger, peeled and cut into matchsticks
  • 1 cup mushrooms, sliced
  • 4 cups chicken stock
  • 1 cup broccoli florets
  • 2 cups bean sprouts
  • 8 baby bok choy
  • Lime

Cook the Chinese egg noodles per the package instructions, drain and rinse with cold water.  If you want, you can toss the cooked noodles with a little garlic oil for a little extra flavor.

In a bowl, marinade the pork pieces with the paprika, lime, soy and fish sauce for 10-15 minutes.  In the meantime, heat a Tbsp or so of the oil in a very hot wok, then add the green onions, garlic, chilli, ginger and mushrooms, and cook for a minute or so.  Add the pork with the marinade and cook for a couple of minutes until pork pieces are nearly done.  Add the chicken stock and bring to the boil, then add the broccoli flourets, bean sprouts and bok choy and cook for 3 – 5 minutes until broccoli is done. 

Mound the noodles in the bottom of a big bowl, then add the meat and vegetable mixture and plenty of yummy broth.  Serve with a squeeze of lime.

so good, you'll forget it's good for you, too!

And, now I’m going to feed my sweet girl who has been ever so patient while I wrote this …