Diane first created this for Low GI Gluten-free Living and it really is a one-pot wonder. She has has adapted it slightly to cut the costs without losing out on any of the flavour. You can substitute 450 g (1 lb) skinless chicken breast for about the same cost. Buy vegetables that are cheapest on the day. I planned to use snow peas but sugar snap peas were cheaper. You can use any Asian green that you fancy – they are always great value. Remember, recipes are guides – change them to suit you.

Serves 4 @ $3.15 a serving
Preparation time: about 20 minutes
Cooking time: 15 minutes

200 g (7 oz) dry rice noodles
2 tablespoons gluten-free reduced-salt tamari
2 tablespoons gluten-free sweet chilli sauce
1 teaspoon sesame oil
1 tablespoon canola oil
350 g (12 oz) pork stir fry mix (or pork fillet, sliced thinly)
1 onion, sliced into thin wedges
2 teaspoons finely grated fresh ginger
1 red (or green) capsicum, sliced into thin strips
100 g (3½ oz)snow peas or sugar snap peas, trimmed, sliced diagonally in half
1 bunch choy sum, trimmed, halved at stem joint, stem bases removed, leaves and stems sliced
¼ cup (50 g/about 2 oz) toasted peanuts, chopped roughly

Prepare the noodles according to packet directions, drain and set aside. In a small bowl, combine the tamari, sweet chilli sauce and sesame oil and set aside.
In a large frying pan or wok, heat 2 teaspoons of canola oil. Add half the pork strips and stir-fry for 1–2 minutes or until just cooked.

Spoon into a heatproof bowl and set aside. Repeat with the remaining pork. Heat the remaining oil in the pan over medium–high heat. Add the onion and stir-fry for 2 minutes. Add the ginger, and capsicum and, and stir-fry for about 1 minute. Add the snow peas or sugar snap peas and choy sum stems, and stir-fry for a further 1 minute. (Add a little water or gluten-free reduced-salt chicken stock to pan, if it starts to stick.)

Return the pork to the pan with tamari mix, choy sum leaves and the noodles. Toss until well combined and heated through. Spoon into serving bowls and serve sprinkled with peanuts.