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This is the first recipe I've added to my personal website. For more, take a look at my Flickr page. Spicy Pork with Noodles (Serves 2) This is something I've cooked a few times, but rarely remember to marinade the meat for a couple of hours before cooking. Either way it works, but the marinade process is well worth the effort. On top of that, I took the time to prepare the vegetables early. The upshot was that when you're actually ready to sit down and eat, the cooking only takes a few minutes and all you really need to worry about is getting the beer and wine out of the fridge at the exact right moment. As an aside, this is a really cheap meal, but is very nice. I picked up a load of "straight to wok" noodles in the Peterlee "Home Bargains" store a few weeks ago. Can't remember exactly how much, but definitely less than £1 for double-pack. A pork tenderloin normally costs about £7 and can be stretched out over two meals; halve it when you buy it and freeze each half separately. Carrots and the small amount of ginger needed cost almost nothing, the snow peas were £1.50 in Sainsbury's, but you could probably find them cheaper. Find a bottle of wine for less than £5 and you've got dinner for a tenner. It also falls into a category of recipe that is so easy, you almost can't go wrong. 
PART I - Preparation Make up the marinade as follows:
Finely chop a red chilli, three or four cloves of garlic and an inch sized piece of ginger.
Mash it up in a mortar and pestle, along with some black peppercorns and sea salt.
Make into a paste with a generous splash of extra virgin olive oil. Add some soy sauce and rice wine vinegar.
While mixing, add a sprinkle of five spice powder. Take half a pork tenderloin. (Freeze the other half for next week!)
Slice it fairly thin and halve each slice.
Put into a bowl, pour in the marinade and rub it in thoroughly.
Cover and leave it in the fridge. Take a large carrot and slice into strips.
Take a bag of snow peas and halve them. A couple of final thoughts - when you're ready to cook, you'll also need a cup of chicken stock. I used "straight to wok" pre-cooked noodles, but if not, you need to consider noodle preparation. PART II - Cooking 1.) Heat a pan (I used a reasonably deep stainless-steel sauté pan) and add a splash of extra virgin olive oil. 2.) Heat the pork until almost cooked through, then add the carrots and snow peas. 3.) As the vegetables start to soften, add the chicken stock and bring to a simmer. 4.) Add the cooked noodles, mix well, and simmer for a couple more minutes until well heated. 5.) Serve in bowls, with an ice cold beer!
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