New Idea – July 29, 2019

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250g thin rice stick noodles

¼ cup crunchy peanut butter

¼ cup soy sauce

1 tblsp vegetable oil

1 onion, finely chopped

2 cloves garlic, crushed

500g pork mince

1 tblsp mild curry powder

1 large carrot, peeled, coarsely shredded

200g snow peas, trimmed, halved diagonally

½ cup fresh coriander leaves

Lemon wedges, to serve

1 Place noodles in a large heatproof bowl.

Cover with boiling water. Stand for 5 minutes.

Drain. Rinse under cold water. Drain well.

2 Whisk peanut butter with sauce in

a small jug until combined.

3 Heat oil in a large, non-stick wok over a

medium to high heat. Add onion and garlic.

Stir-fry until soft. Add pork. Stir-fry, breaking

up mince for a further 4 minutes, or until

changed in colour. Stir in curry powder.

4 Add carrot and snow peas. Stir-fry for

2 minutes. Add noodles and peanut butter

mixture. Stir-fry for a further 1 to 2 minutes,

or until combined and hot. Stir in coriander.

Remove from heat.

5 Serve with lemon wedges.

2 tblsps olive oil

1 onion, halved, sliced

1 large red capsicum, cut into thin strips

1 large green capsicum, cut into thin strips

2 tblsps fajita spice mix

3 cups shredded roast chicken meat

(450g)

1½ cups grated pizza cheese

6 soft flour tortillas

1 cup canned refried beans

375g jar thick and chunky mild salsa

Cooking oil spray

Sour cream and guacamole, to serve

1 Heat oil in a large, non-stick frying pan

over a medium heat. Add onion and

capsicums. Cook, stirring occasionally, for

about 10 minutes, or until soft. Add spice

mix. Cook, stirring for 30 seconds. Remove.

2 Combine chicken and cheese in a large

bowl. Add capsicum mixture. Mix well.

3 Place tortillas on a clean bench. Spread

2 tblsps beans over each tortilla. Spoon

chicken mixture evenly over one half. Drizzle

each with 1 tblsp of the salsa. Fold over

tortillas to enclose filling.

4 Heat same, clean frying pan over a

medium heat. Spray with cooking oil. Add

two quesadillas. Cook for about 2 to 3

minutes on each side, or until light golden

and cheese is melted. Transfer to an oven

tray. Loosely cover with foil. Place in a slow

oven (150C) to keep warm. Repeat with

remaining quesadillas.

5 Serve with sour cream, guacamole and

remaining salsa.

Peanut Singapore Noodles

Serves 4, Prep and Cook: 20 mins

Loaded Fajita Chicken

Quesadillas

Serves 4, Prep and Cook:

30 mins

For a change, try

replacing peanut butter with

almond or cashew butter. To

make it easier to mix peanut

butter with soy, place peanut

butter in a heatproof jug.

Microwave on High

(100%) for 12

seconds.

TIP

MONDAY

TUESDAY

Five tasty meals on the table

• in 35 minutes or less

Makeover

my menu

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