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Ingredients
- 3 tablespoons of teriyaki sauce
- teaspoon Chinese five-spice powder
- 2 teaspoon medium Madras curry powder
- 300g/11oz pork tenderloin, trimmed associated with a fat
- 140g medium egg noodle
- 1 tablespoons of sunflower oil
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Method
Mix the teriyaki sauce, five-spice and curry powders. Add half towards the pork, embracing coat, and then leave to marinate for 15 mins.
Heat oven to 200C/180C fan/ gas 6. Remove pork in the marinade and set on the small baking tray lined with foil. Roast for 15-20 mins.
Meanwhile, prepare the noodles following pack instructions, but lessen the cooking by 1 min. Refresh in cold water and drain perfectly.
Transfer the pork to some chopping board and rest for five mins. Set a sizable non-stick fry pan or wok on the medium-high temperature. Add some oil and stir-fry the veg for several-4 mins. Cut the pork in two lengthways, then thinly slice. Tip in to the pan, using the prawns, noodles and remaining marinade. Toss together for just two-3 mins until hot.
Recipe from Live Show magazine, April 2012
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