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Asian Style Pork Fillet with Soba or Ramen Noodles

Easy Asian style noodles with lean pork and green vegetables.


Asian Style Pork Fillet with Noodles

Asian Style Pork Fillet with Noodles

  • 1.5 kilos of free range pork fillet
  • 1-2 red chilies
  • 1.5cm chunk of fresh ginger (grated)
  • 2 cloves of garlic finely sliced
  • splash of oyster sauce (2-3 table spoons)
  • splash of Tamari (2-3 table spoons)
  • 1 cup of shredded Chinese cabbage (Wombok)
  • large bunch of coriander
  • 1 bunch of baby asparagus
  • 1 x 270g pack of Soba or Ramen noodles
  • Sesame oil
  • 2-3 Spring onions
  • sprinkle of sesame seeds


  1. Finely slice the pork and season with some of the ginger and a dash of tamari.
  2. Steam the asparagus and finely slice the spring onions. Cool the asparagus under cold water to avoid over cooking and set aside. Heat a wok and add a dash of peanut oil. Quickly stir fry the pork and set aside.  Add white part of the spring onions, cabbage, garlic, remaining ginger and stir fry until softened.
  3. Return the pork to the wok and add oyster sauce, tamari and sesame oil. Meanwhile cook the noodles according to packet instructions, drain, rinse under cold water and drain again. Add the noodles to the wok and toss though. Adjust seasoning to taste (a little more oyster sauce, tamari and sesame oil), garnish with coriander, the rest of the spring onions, sesame seeds, chilli and serve.

Tips: This dish is quick and easy to cook once all your ingredients are prepared. Best served immediately, but if you need to cook extra for leftovers night leave out the noodles. To vary the veggies, add steamed broccoli, bean sprouts and snow peas. Extra herbs such as Vietnamese mint and basil are yummy additions too.

Karen’s Chicken Noodle Soup

This simple chicken noodle soup recipe is an easy, low fat, winter meal that can be prepared while the kids are at school and even divided into portions and frozen for quick meals. Just be sure to freeze the chicken and stock only. It’s best to add the noodles and fresh leafy veggies just before serving.


  • 1 x 1.7 -2 kg whole free range chicken, organic if possible
  • 2-3 carrots -peeled and cut into chunks
  • 2 celery sticks chopped in chunks
  • 2 onions halved
  • 10 pepper corns
  • 3 bay leaves (fresh if possible)
  • thyme (fresh) – small bunch
  • 2-3 whole garlic cloves – peeled
  • fresh ginger (inch piece thick)
  • sea salt
  • Asian veggies of your choice (I add fresh shitake mushrooms,  bok choy, wombok, Chinese broccoli)
  • Organic soba noodles


  1. Make the stock – skin chicken and cut in half through the breast bone (it will cook quicker!). Throw in large stock pot with whole garlic cloves, ginger, celery, carrots, peppercorns, onions and herbs. Cover with cold water ensuring chicken is submerged, add salt; slowly bring up to boil then immediately lower to simmer and cook very gently until chicken is cooked through. Remove chicken and skim surface off any excess fat.
  2. De-bone the chicken and shred into bits, it should come away from the bone and be very tender and juicy then strain the broth removing everything and return to the pot. Throw the carrots back in and  add the fresh veggies. Meanwhile cook the noodles in a separate pot, drain and rinse. Don’t over cook the noodles or it will turn into clag! The noodles cook within 3-4 mins.
  3. Once the veggies are cooked, fill your bowls with some noodles, ladle over broth and veggies and  top with the shredded chicken.  Serve with fresh coriander, red or green chilies (seeded and chopped) and chives. Fresh bamboo shoots are great too!

Variation: Once the stock has been strained, return it to the pot and add 1/2 cup of Shao Hsing wine, few splashes of Tamari, and palm sugar to taste.

Serves 5-6


Saffron Freekeh & Veggie Salad Recipe

This salad recipe is another example of a low GI high fibre food which is highly nutritious and will sustain your energy and hunger levels all day.


  • 1 bunch of  of Asparagus, char grilled (they taste better this way)
  • 1/2 small pumpkin
  • handful of green beans (steamed)
  • 1 red capsicum
  • 1 medium sized eggplant (salted then washed and patted dry)
  • 1 cup of freekeh
  • 1 red chillie (remove seeds for flavour without heat)
  • 2 cloves garlic
  • pinch of saffron strands
  • chicken stock
  • olive oil
  • sea salt
  • 1 tablespoon of grated ginger
  • 1/2 to 3/4  teaspoon cumin seeds
  • fresh lemon juice
  • large handful each of fresh mint, parsley and chives


  1. Soak a pinch of saffron strands in hot water or stock and allow to steep until ready to use then lightly steam and char grill the beans and asparagus.
  2. Dice the pumpkin and eggplant into chunks and  slice thick chunks of the capsicum. Arrange on a baking tray. Crush and mix the ginger and garlic into a bowl, add the cumin, olive oil and salt. Smother the veggies, and bake in oven at 150 degrees until tender or if you’re pushed for time, bake at 180 degrees and keep and eye on the eggplant and capsicum which will cook quicker than the pumpkin. Alternatively, par boil or steam the pumpkin to speed up the cooking time – allow to cool.
  3. Cook the freekeh according to packet instructions adding the soaked saffron. Transfer to a salad bowl and toss through the veggies and herbs then drizzle with a dash of olive oil and lemon juice to taste.

Serves 5

Variation: toss through marinated goats cheese fetta…Yum!



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