Coconut, chocolate and banana mini muffins

Do you ever just get that itch to bake something?  I do.  Often it's just a need to do something methodical.  I find that a bit of mixing and stirring, no matter how simple the recipe, gets me to a semi state of zen.  At times like this when my mind is wandering about, I like to stick to something simple and satisfying like these muffins.

I adapted this recipe somewhat and replaced the butter in the orignal recipe with macadamia oil.  This cuts out the saturated fat that I try to keep to a minimum without comprimising on flavour as macadamia oil works really well in baking.  I also didn't have any chocolate chips on hand but did have a full block of 70% dark chocolate at the back of the pantry so I made do by chopping the chocolate with a sharp knife into little chunks.  Finally, I replaced the regular caster sugar with the raw variety.  You may also like to replace the regular flour with wholemeal, however I had run out so used the regular kind.

These little muffins are moist and delicious.  The balance between the chocolate, coconut and banana for me is perfect and no one ingredient overshadows the other.  The muffin mix easily comes together in a matter of minutes and they are really quick to bake for a treat in a hurry.

Coconut, chocolate and banana mini muffins

Adapted from recipe by Mandy Biffin, delicious. - October 2005, Page 120

Makes approx. 30 mini muffins

Ingredients:

¼ cup macadamia or vegetable oil

½ cup raw caster sugar

1 large ripe banana, mashed

1 egg, lightly beaten

1tsp vanilla extract

1 cup self raising flour

½ cup desiccated coconut

¼ cup dark chocolate chips

4 Tbs of milk (or add a little more if needed to get a good consistency)

Oil spray

1.      Preheat oven to 200C.

2.      Combine the banana, oil, beaten egg, vanilla and milk in a small bowl.

3.      In a another mixing bowl, combine sugar, flour, coconut and chocolate chips.

4.      Add the wet ingredients to the dry ingredients and mix well until combined.

5.      Lightly spray the holes of a mini muffin pan.

6.      Fill each muffin hole with heaped teaspoons of mixture.

7.      Bake for 10-15 minutes depending on your oven until the tops are lightly golden.

8.      Remove tray from the oven and allow to cool for 5 minutes.

9.      Carefully remove the muffins from the tray and place on a cake rack to cool.

Favourite things in May

Today's post is not a recipe.  It is however filled with my top 5 favourite things in May.  I hope you enjoy!

1. Where I ate lunch recently is Lotus Story.

Tucked away at the far end of Dawn Fraser Avenue of Sydney Olympic Park is Lotus Story.  This place does really good Vietnamese food which is more targeted towards the lunch crowd working in Sydney Olympic Park.  But if you happen to be out that way it is really worth trying as the flavours are delicious and true to the Vietnamese cuisine.  On the menu are a range of salads, curries, rice paper rolls (try their lemongrass beef rolls if you get chance…they are outstanding) and even Asian inspired baguettes baked on the premises!

2. Where I would have lunch given time and funds is Quay restaurant.

We’ve seen Peter Gilmore appear on Australia’s version of Master Chef and certainly the creative flair he displays with food is really something unique.  With that kind of talent, a dining experience at Quay restaurant is on my hit list, but it may need to wait for a special occasion.

3. My next kitchen purchase will be this Le-Chasseur pie dish.

My guilty secret is that I enter an apple pie bake off competition each year.  It is a bit of fun and a great inspiration to keep perfecting my pastry recipe.  However there are some serious apple pie bakers out there who consider every element from the type of apple to the pie dish they use.

4. The movie I would watch again is Midnight in Paris.  Read a review here.

One of my pet hates is re watching movies.  I always remember the story line and on the most part, sitting through it again equates to something like sitting in the dentist’s chair for me.   However there are a special handful of movies which I can watch again and again.  Usually these movies are character rich and something about a character’s experience will tug at my heart strings or peak my curiosity.  Often but not always, these are described as art house movies.  This is such a movie.

5. Best girly afternoon I’ve had is a special high tea with a girlfriend at The Victoria Room.

This place is old worldly, charming and true to its name.  I took my friend here to celebrate a special occasion.  Adding to the charm was a table near us filled with a little girls birthday party.  Those little girls sipping on their tea and eating cucumber sandwiches was just adorable.

Spiced beef Naan bread

I think I've mentioned my local Indian takeaway here before and how truly delicious and authentic the food is there.  One of the regular menu items that I order is their Kheema naan bread cooked in the tandoor.  The inside of this bread is filled with the most aromatic and deliciously spiced lamb.  The smell when you cut into it is second to none.

In fact, I've been known to swing past the Indian place on my way home to grab a couple of these breads along with some raita.  I'll put together a quick tomato and cucumber salad at home and there's dinner! 

So it was this bread that inspired me to have a go at my own version.  I had minced beef on hand so I used it instead of the lamb.  As for the spices, I just guessed and used a combination that I considered would work well together instead of trying to exactly replicate the mix from the takeaway as I knew it would be very tricky to get right.

I'll warn you right now that the smell that comes out of the oven when you bake this bread is intoxicating.  You will want to throw the oven open as soon as you can and bite straight in.  Which is exactly what I did.  With Mr Shady Pine and Coco the crazy cat pacing the kitchen I was glad that there were two of these breads. One of these was cut up and devoured within minutes after its exit from the hot oven.  While it wasn't a replica of the kheema naan that I order, it was utterly delicious in its own right and pretty straightforward to make.

Spiced beef Naan bread

Makes 2 filled naans

Ingredients:

Beef filling:

300g minced beef, I used lean mince

1 clove garlic, crushed

½ red onion, diced

1 tsp ground coriander

1 tsp ground cumin

1 tsp smoked paprika

S&P to taste

1 tomato, diced

2 Tbs tomato paste

Naan bread dough:

2 x 7g dry yeast sachets

3 Tbs warm water

2 cups of strong bread flour or plain flour

1 tsp salt

1 tsp sugar

1 egg

3 Tbs plain yoghurt

1 Tbs olive oil plus extra for beef

For the bread dough:

1.       In a bowl mix the yeast, sugar and salt together.  Add the warm water and allow to sit in a warm place for 10-15 minutes.

2.       Meanwhile, mix together the egg, oil and yoghurt in a small bowl.

3.       To the yeast mixture add the flour and the egg and yoghurt mixture. 

4.       If you have a dough hook attachment, use this to knead the dough for about 10 minutes until smooth and elastic.  Otherwise you will need to manually knead the dough on a floured surface for a good 15 minutes at least to get the same consistency.

5.       Preheat the oven to about 40C.  Place the kneaded dough in an oiled heat proof bowl.  Leave the dough in the oven to rise for about 35 minutes.

6.       Turn out the dough onto a floured surface.  Cut the dough into 4 portions and roll out each portion into a rough oval to about 5mm thickness. 

For the beef filling:

1.       Heat a tablespoon of olive oil in a non stick pan.  Add the onion and garlic and sauté for 2 minutes on low heat. 

2.       Turn up the heat to high and add the mince.  Fry until browned.

3.       Add the spices and S&P and fry for a couple of minutes until spices are cooked.

4.       Add the tomato paste and cook for another minute.  Add the tomato and cook for a minute.

5.       Set aside mixture to cool down slightly.

For the beef naan:

1.       Preheat the oven to 220C.

2.       Place 2 of the naan dough ovals side by side on a large baking tray.

3.       Spread half the beef mixture on each oval.

4.       Top each oval with the remaining two dough ovals and press along the edges to seal the breads.

5.       Bake in the oven for about 15-20 minutes depending on your oven but make sure the bread comes up golden brown.

Beef and Guiness pies

In my last post, I told you about the peas that I made recently as a side dish for a dinner party.  This was served as part of a main meal which I also wanted to share with you.  But before I do, let me tell you about the inspiration for the main dish.

Miss Saltwater and I have been friends for a very long time.  Suffice it to say we used to run around the school playground together and followed the latest boy bands....NKOTB anyone? Embarrising now I know!  But we've remained firm friends ever since.  We also both love to cook.  Our cooking styles are similar in some ways and different in others.  This is really good for picking up new recipes and getting tips to renew old favourites.

One of the things Miss Saltwater cooks to perfection are pies.  And I'm not talking about your run of the mill pie.  I'm talking about melt in your mouth fillings with punchy flavour and crisp pastry.  She does some mean variations too like chicken and champagne.  But my firm favourite is her version of the Beef and Guiness pie.

The pie filling uses a can of the famous Irish Guiness.  This together with some stock and a few other bits and pieces is used to cook down the beef on really low temperature for 6 or 7 hours until it is absolutely tender to the point that the beef shreds itself.  The unfortunate thing is that I was rushing around so much on the night of the dinner that I never remembered to take a photo of the filling.  So hopefully you will just trust me when I say how utterly luscious and rich it was.

My tip for making this pie is to make the filling a day in advance and use cold filling to fill the pie dishes.  This way you will avoid the steam from the hot filling giving you soggy pastry.  Oh and speaking of pastry, the star of this pie really is the filling and as you are only using some puff pastry for the top, I would not bother with making pastry from scratch.  Although if you have the time and inclination then go for it.  In this case, I can recommend Maggie Beer's sour cream pastry recipe.

Beef & Guinness pies

Serves 8

Ingredients:

1.6kg casserole or chuck steak, diced in 4 cm chunks

1 brown onion, diced

2 garlic cloves, crushed

1 can Guinness Irish beer

3 Tbs tomato paste

300ml beef stock

2 Tbs caramelised onions, I used store bought

2 ready rolled sheets of puff pastry, thawed and cut into quartered into squares

S&P to taste

2 Tbs fresh thyme or rosemary, finely chopped

2 Tbs plain flour

Olive oil or spray for browning meat

Milk for brushing the pastry

1.       Heat olive oil in a non in a large heavy bottomed pot.  Brown the beef in batches.  Transfer to a plate and set aside.

2.       Heat 2 Tbs olive oil and sauté the onion and garlic for a few minutes until transparent.  Return the beef to the pot.  Add the plain flour and fry for a couple of minutes to fry out the raw flour.

3.       Add the tomato paste and herbs and fry for a minute.

4.       Add the beef stock, Guinness and caramelised onions to the pan.  Add plenty of salt and pepper.  Stir well and cover.

5.       Simmer on very low and gentle heat for about 6 hours until the meat has started to break down and begins to look shredded.  Set aside to cool the beef mixture.

6.       Preheat oven to 180C.

7.       Fill oven proof ramekins with beef mixture to about ¾ full.  Cover with the pastry squares and press the pastry to seal it well against the ramekin.  Cut small incision in the middle of the pastry of each ramekin for the steam to be able to escape.

8.       Place ramekins on a baking tray.  Brush the pastry tops with a little milk and bake the pies for about 20-30 minutes until the pastry is golden and cooked.

9.       Serve hot with a side of baked potatoes and peas (see the Petit Pois recipe here in my previous post).

Petit pois and turning leaves

It seems like an age since my last post here.  Things have been hectic at The Shady Pine and there are a few projects on the go seemingly all at once!

One such project has been some landscaping which has been on the back burner for a long time.  The intention was to do some of this work over summer but it was such a wet summer that there never seemed to be more than a day when the heavens didn't open up.  So a few things got delayed.

As the drier autumn weather started to appear, Mr Shady Pine and I wanted to get some of this work out of the way before the long winter inevitably arrives.  And I am so glad that we waited.  We got to labour away outside in some glorious autumn sunshine with the bearest hint of crispness in the air.  Besides that, the changing scenery outside was something to behold.  The leaves had started turning into their varied hues of amber and gold and the colours were glorious in the afternoon sun.

One evening recently, we had a few friends over for dinner and we enjoyed some great laughs.   One of the side dishes for the main meal were these peas or petit pois.  I love their green vibrancy and the fact that this is a warm and easy side dish.  I'll talk obout the main feature of the meal in my next post but for now I hope you enjoy this little side dish.  This is a great accompaniment to all sorts of meat dishes and super easy to prepare.

Petit pois

Serves 6 as a side dish

Ingredients:

300g frozen baby peas

1 cos lettuce, shredded

1 leek; white part only, sliced

8 slices lean short cut bacon, sliced

25g good quality butter

1 Tbs olive oil

S&P

1.       Heat the olive oil in a non stick frying pan over medium heat.  Add the leek and bacon and cook for about 5 minutes until the leek is soft and the bacon is cooked.  Set aside.

2.       Boil the peas for about 3 minutes until just cooked.  Drain and set aside 2 Tbs of cooking water.

3.       Place the peas and reserved water in a bowl.  Add the leek and bacon mixture to the peas.

4.       To the peas add the lettuce, butter and S&P to taste.  Mix well until the butter is melted by the hot peas and all the ingredients are well coated.  Serve immediately.

Salmon, pumpkin and fetta cannelloni

I recently bought a portion of beautiful looking hot smoked salmon.  Yes it looked gorgeous in all its salmon glory.  However I have to be honest and tell you that I had an alterior motive.  You see for a long time, Mr Shady Pine has waxed lyrical about how much he despises smoked salmon.

I could never understand why anyone would dislike something as decadent and delicious as smoked salmon.  So I prodded and found out that the texture of the smoked salmon played a big part.  Texture, was also the reason why Mr Shady Pine didn't eat avocados for a long time too.

So why would I buy smoked salmon for someone who dislikes it you may well ask?  Well staring at it at the shop, two reasons struck me.  Firstly, the hot smoked salmon has a different and firmer texture compared with the regular kind.  And secondly, I've wanted to try it wrapped up in this cannelloni.  In the recesses of my mind, I also thought it was a clever way to disguise the fact that there was salmon in this dish.

So I served up this cannelloni for dinner with a green side salad.  When asked what it was, I simply replied that it was cannelloni and didn't elaborate further.  That seemed to satisfy the need to know, so I sat back and waited for the verdict.  Luckily Mr Shady Pine thought it was delicious and still didn't ask what was in it.  So you can imagine the look of surprise when I announced that he had in fact been eating smoked salmon.  When he ate the leftovers with gusto again the next night, I knew that progress had indeed been made.

Salmon, pumpkin and fetta cannelloni

Serves 4

Ingredients:

Napolitana sauce, recipe here

150g portion of hot smoked salmon, skin removed and flesh shredded

4 fresh lasagne sheets

½ butternut pumpkin, peeled and cut into 4cm chunks

70g fetta plus 30g extra for the topping, crumbled

½ cup parmesan cheese, grated



1.       Preheat oven to 180C.

2.       Cook pumpkin by either steaming or boiling it until tender.

3.       When cooked, mash the pumpkin and add S&P to taste.

4.       In a lasagne dish, place 1/3 of sauce to lightly cover the base.

5.       Cut each lasagne sheet in half width ways to create 8 smaller sheets.

6.       Take a pasta sheet and place a couple of tablespoons of mashed pumpkin along one edge.  Sprinkle some fetta on top of the pumpkin.  Spread some shredded salmon on top of the fetta and roll into cannelloni.  Repeat with the rest of the pasta sheets until all ingredients are used.

7.       Arrange the cannelloni in the baking dish.  Spread the rest of the sauce on top of the cannelloni, ensuring they are all covered with the sauce.

8.       Spread the remaining fetta and parmesan cheeses on the top.

9.       Bake for 20 minutes or until the pasta sheets are cooked through.

 

Classic scones with strawberry jam and cream

The folks over at Beerenberg sent over some products as part of their ''Making Food Amazing'' campaign. As Sally Paech from Beerenberg states, the campaign is all about the Australian ''love of simple and unfussy food, using fresh, quality local ingredients''. The campaign is also supported by chef Michelle Campbell who will providing her wonderful recipes making use of these lovely quality products. ''Making Food Amazing'' also coincides with the launch of Beerenberg's online store here.


When I saw that they had sent over their gorgeous strawberry jam, I just knew that I had to make some scones to have with it. You see, I love scones with strawberry jam. I like scones and I like strawberry jam, but I love them more when they get together. Yes I've tried a myriad jams with my scones; I've tried raspberry, fig, blueberry (Beerenberg by the way make a lovely blueberry jam ), cherry, blackberry and countless others. And I will continue to experiment with different jams but something happens when I try a new jam on top of my scones. I inevitably compare it to strawberry jam.

Don't get me wrong, I love all those other jams. I even prefer them with things like pancakes, a piece of sourdough toast or when spread in the middle of a sponge cake. It's just that when it comes to the scone, I have yet to find a more perfect pairing than good old strawberry jam. So whenever I think of strawberry jam, I instantly think of scones and vice versa.

So tell me dear reader, are there some flavour combinations that you think simply cannot be beaten?

Scones
Recipe for scones is adapted from The Perfect Cookbook by David Herbert
Makes about 8 scones

Ingredients:
1 ¾ cup self raising flour
½ tsp baking powder
1 Tbs raw caster sugar
Pinch of table salt
30g butter, diced
½ cup milk
1 tsp lemon juice
1 egg, beaten
¼ cup sultanas (optional)
Extra milk for brushing

1. Preheat oven to 200C. Line a baking tray with baking paper.
2. Combine the flour and baking powder in a mixing bowl. Add the sugar and salt.
3. Add the butter and rub the butter into the flour with your fingertips until breadcrumb consistency is formed.
4. In a jug, combine the milk and lemon juice. The milk will slightly curdle. Add to the flour mixture and add the beaten egg. Mix together to form a dough.
5. Turn out onto a floured surface. Shape the dough into a ball and flatten out to a thickness of about 3cm or 1 ¼ inch.
6. Using a round cookie cutter, cut out rounds of dough and place onto the baking tray.
7. Brush the scones with milk and bake for about 12 minutes until risen and golden.
8. Serve warm spread with whipped cream or butter and strawberry jam.

Saffron risotto

When I think of comfort food, risotto is right up there...right next to linguine with slow cooked ragu. I like simple, really well cooked, creamy risottos. Creamy, not because of added cream or butter, but creamy from twenty minutes of starch releasing stirring.

I'm not so much in love with what risotto has morphed into at some places. You know the ones, they are jam packed with all sorts of ingredients that take away from the starchy delicacy of the rice. In fact the most memorable risotto experience I have ever had was at Tutto Bene in Melbourne. It was a balsamic risotto that I long for to this day. It was the simplest, creamiest risotto, not too dry and not too wet. Drizzled over the top was the most magical aged balsamic that was vinegary and sweet at the same time and it cut through the rich parmesam laced risotto with perfection. That dish was a stroke of genius.


Recently, Mr Shady Pine and I spent the entire day working around the house and doing jobs before winter arrives. This involved gardening, lifting things from here to there and cleaning...lots and lots of cleaning. By that afternoon we were well and truly spent. It was one of those days where you are fully aware of all the energy you've exhausted and all you can think about is eating something nourishing and filling.


This saffron risotto came to the rescue thanks to the pantry. It is a really delicate risotto with that lovely and unique flavour from the saffron. As well as the flavour, the saffron imparts that beautiful golden colour and the red threads look lovely throughout the rice. This risotto delivers on flavour and I adore its simplicity.

Saffron risotto
Serves 2

Ingredients:
1 cup Carnaroli or Arborio rice
2 Tbs olive oil
¼ cup white wine
½ small red onion, diced finely
1 garlic clove, crushed
Large pinch of saffron threads
375ml of chicken or vegetable stock
¼ cup parmesan cheese, finely grated

1. Combine the stock and saffron in a small saucepan and heat to a simmer then remove from the heat.
2. In another saucepan, heat the olive oil. Add the onion and garlic and cook for a few minutes until the onion is transparent.
3. Add the rice and stir for a minute until the rice is coated with the oil. Add the wine and stir until wine is absorbed
4. Add a ladle of stock to the rice and stir until stock is fully absorbed. Repeat the process. This should take around 20 minutes. At the end ensure that the rice is creamy with a little bit of stock and not dry.
5. Turn off the heat. Stir through the parmesan and serve immediately.

Ham & red lentil soup

It's been so nice to have a long Easter weekend. After spending most of the weekend with family, conducting an easter egg hunt then eating what seemed like a tonne of chocolate eggs, it was also nice to get back home again.

I took myself for a walk and enjoyed the crisp morning air. Then Mr Shady Pine and I took time out and had brunch at a local cafe here. It was really peaceful enjoying the valley views and a beautifully cooked breakfast. Sipping our coffee, there was nowhere to rush to. Bliss!

It was the sort of beautiful Autumn sunny day where you knew that as soon as the sun bid its good night, it was going to be a chilly evening. Chilly evenings got me thinking about soup. And the thought of soup saw me standing in front of the butcher shop. So it was this chain of thoughts that propelled me home with a smoked ham hock and inevitably had me cooking this soup.


Like all good soups, this one takes time. But it's lovely to have a big pot of soup bubbling away gently as you potter around the house. Do take the time to find a good quality ham hock for this soup as it will make all the difference. Once the soup is cooked, the meat should be falling off the bone. Only then can it be shredded and returned back to the lentil thickened broth to make this hearty and delicious soup.


Ham & red lentil soup


Ingredients:
1 smoked ham hock
1 ½ cup red lentils
2 carrots, diced
3 stalks celery, diced
1 brown onion, diced
2 cloves garlic, crushed
1 Tbs sweet paprika
1 tsp dried chilli flakes (optional)
2 Tbs olive oil
400g tin of chopped tomatoes
1.5L water
¼ cup chopped parsley
S&P

1. Place the ham hock in a large pot. Cover with cold water and bring to a boil then turn off the heat immediately. Drain the hock and put aside.
2. Rinse the lentils well in a colander.
3. Heat the olive oil in a large soup pot. Add the vegetables and garlic and sauté for about 8 minutes.
4. Add the paprika, pepper to taste and chilli if using and cook out the spices for a couple of minutes.
5. Add the tomatoes, lentils and ham hock to the pot.
6. Add the water. Stir, cover and allow to simmer on low heat for about 1 ½ - 2 hours. Add salt to taste half way through cooking time.

7. Remove the ham hock. Shred the ham and discard the bone. Return the shredded ham back to the pot. Stir in the parsley and serve hot with crusty bread if desired.

Easter Egg Cupcakes

I never used to be one for novelty sweets or desserts. That was before my two gorgeous nieces entered the scene...one of them only arriving a couple of weeks ago and is just the most gorgeous little bundle! Now I just want to make them gorgeous pink swathed cakes pretty enough for a fairy princess. Or something along those lines anyway.

I can't wait to spend the entire Easter long weekend with these two gorgous munchinks!! They are the inspiration behind these Easter egg cupcakes which I am certain the older of the two won't be able to resist. In fact if a sneaky little Easter egg goes missing, as they sometimes do, I'll know where to look!


I hope everyone has a lovely Easter and you enjoy some time out with your loved ones. xo



Easter egg cupcakes
Makes 12

Ingredients:
1 cup self raising flour
½ cup raw caster sugar
¼ cup milk
100gm unsalted butter
1 egg
2 tsp vanilla extract

Icing:
2 cups icing sugar mixture
1 tsp vanilla extract
1 Tbs softened butter
2 Tbs milk
12 small chocolate Easter eggs
Sprinkles

1. Preheat oven to 180C.
2. In a mixing bowl, beat the sugar and butter together until smooth and creamy. Add the vanilla and egg and beat for another minute.
3. Stir in the flour and milk until a smooth batter forms.
4. Place paper cases in a muffin tin. Spoon a couple of tablespoons into each case.
5. Bake for 15 minutes. Allow to cool for a few minutes then turn out onto a cake rack to cool completely.
6. For the icing, combine the icing sugar mixture, vanilla extract, butter and milk and stir until a smooth and rich icing forms.
7. Spread the icing over the cooled cup cakes. Top each cupcake with sprinkles and a chocolate Easter egg.

Midweek stir fry

This week I had bought some lovely eye fillet steaks for dinner with Mr Shady Pine. Eye fillet is my favourite cut of steak. I only like a small amount of red meat, so I find this to be the prefect little medallion of meat.


I was looking forward to getting home and having this gorgeous steak with a side of crushed potatoes and a green salad. Mr Shady Pine has been working long and hard of late on a huge bid with his team and it was at a critical stage in their preparation. So I wasn't surprised to get a late call that afternoon to say that the entire bid team was working late into the night and that Mr Shady Pine wouldn't be making it home any time soon.

And with that news, I decided to turn the dinner plans around as I didn't want to cook just one of the steaks and leave the other one. So I started chopping away in preparation for a stir fry. This was a way to take care of all the beef and have a ready and complete meal for Mr Shady Pine for later.


So tell me, do your dinner plans ever get switched around at short notice and what do you do in that situation?

Beef & Singapore noodle stir fry


350g beef, cut into strips
200g Singapore noodles, prepared according to packet instructions
1 small red capsicum, cut into thin strips
1 small red onion, sliced
2 carrots, sliced
3 Tbs soy sauce
3 Tbs sweet chilli sauce
1 Tbs Chinese Cooking Wine
2 garlic cloves, crushed
1 red chilli, deseeded and finely diced
1 Tbs peanut oil
Pepper

1. Heat oil in a wok until very hot.
2. Add the beef strips and stir fry until browned. Add the vegetables, garlic, chilli and pepper. Stir fry for about 3-4 minutes.
3. Add the noodles and all the sauces. Stir fry for another couple of minutes and serve immediately.