Pork fillet is virtually fat-free – which makes this simple stir-fry healthy as well as delicious
- 550g pork fillet (tenderloin)
- 4tbsp hoisin sauce
- 375g (13oz) fine egg noodles
- 1tbsp sesame oil
- 1 red pepper, deseeded and thinly sliced
- 6 spring onions, trimmed and thinly sliced
- 100g (4oz) mangetout, thinly sliced
- 100g (4oz) baby corn, halved
- 2tbsp light soy sauce
Place the pork fillet on wire rack over a roasting tin half-filled with water. Roast at 180°C (350°F, gas mark 4) for 30 mins. Remove from the oven and brush with hoisin sauce. Return to oven and roast for 20-25 mins, until cooked and slightly charred in places. Cover the pork and set aside.
Cook the noodles in a large pan of boiling salted water according to packet instructions. Drain well and toss in half the sesame oil.
Heat the rest of the oil in a wok or frying pan. Add the peppers, spring onions, mangetout and baby corn and stir-fry over a high heat for 2-3 mins.
Add the noodles and soy sauce and stir-fry for a further 1-2 mins until heated through.
Thinly slice the roast pork and add to the wok. Toss gently to mix, then serve in warmed bowls.
Top tip for making Chinese pork noodles
If you haven't got - or can't find - hoisin sauce, mix some dark soy sauce with honey.