• 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
  • 2 x 300g packs fresh mixed stir-fry vegetables
  • 100g cooked prawn, thawed if frozen


  • STEP 1

    Mix the teriyaki sauce, five-spice and curry powders. Add half to the pork, turning to coat, and leave to marinate for 15 mins.

  • STEP 2

    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.

  • STEP 3

    Meanwhile, cook the noodles following pack instructions, but reduce the cooking time by 1 min. Refresh in cold water and drain very well.

  • STEP 4

    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.

Recipe from Good Food magazine, April 2012


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