- 3 tbsp teriyaki sauce
- ½ tsp Chinese five-spice powder
- 2 tsp medium Madras curry powder
- 300g/11oz pork tenderloin, trimmed of any fat
- 140g medium egg noodle
- 1 tbsp sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- 2 x 300g packs fresh mixed stir-fry vegetables
- 100g cooked prawn, thawed if frozen
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
Want to see what this recipe costs at different supermarkets? Compare in one place here:
Mix the teriyaki sauce, five-spice and curry powders. Add half to the pork, turning to coat, and leave to marinate for 15 mins.
Heat oven to 200C/180C fan/ gas 6. Remove pork from the marinade and put on a small baking tray lined with foil. Roast for 15-20 mins.
Meanwhile, cook the noodles following pack instructions, but reduce the cooking time by 1 min. Refresh in cold water and drain very well.
Transfer the pork to a chopping board and rest for 5 mins. Set a large non-stick frying pan or wok over a medium-high heat. Add the oil and stir-fry the veg for 3-4 mins. Cut the pork in half lengthways, then thinly slice. Tip into the pan, with the prawns, noodles and remaining marinade. Toss together for 2-3 mins until hot.