Hoi Sin Pork with Chard

Since I have been covering the evening shift at work, we have tried to plan our weeks meals well in advance.  The theory is that Z won't have to get in from work, deal with R and then try to come up with a delicious meal for the two of us, cook it and then have to deal with a grumpy, tired me, when I finally get home.  The theory is sound but there are always gaps.

The main gap today was the lack of noodles in the house.  We needed noodles because we had had rice last night and we don't like to repeat carbs.  So, this morning I headed into Leeds and purchased a bag of my favourite noodles from a little shop on Kirkgate Market.  There is no branding on the bag so I can't tell you what to look out for, other than unmarked bags of yolk yellow noodles.  They keep their texture so much better than any noodles I have bought from any other shop.

For the evening meal, Z sliced and marinated a pork loin steak in hoi sin sauce.  She then sliced an onion, some chard and a few mushrooms.  The whole lot took no time to cook.  The chard cooks the same as pak choi but is sweeter and less mustardy so is added right at the end of cooking.  While I was shopping, I also bought cheese for tomorrow night.  I can't attend Homage2Fromage tomorrow night so I'll be eating along at home.  I'd tell you what I'd bought, but I've been sworn to secrecy.