This tastes as good as it looks, takes all of half an hour to make from start to finish, and the teen loves it. Basically it ticks all of the boxes! Recipe from the always reliable BBC Good Food Magazine. Serves 4.
400-500g Pork fillet/tenderlion
4 tbsp hoisin sauce
4 egg noodle bundles
3 tbsp sesame oil
200g kale/spring greens
100g spring onions
150g edamame beans (or peas) defrosted
1.5 tbsp sesame seeds
3 tbsp soy sauce
2 tbsp rice vinegar
- Heat oven to 200C, and line a shallow roasting tin with tin foil.
- Trim any fat or sinew off the pork, place it on the tray and brush over a healthy coating of hoisin to cover it completely on all sides.
- Put it at the top of your hot oven and roast for 35 mins, brushing over more of the hoisin after 10 & 20 minutes.
- In the mean time, chop your spring onions, remove any stalks from your greenery of choice, wash, and shred said greenery.
- When the pork is having its final 5 minutes in the oven, cook the noodles and drain when ready, adding around 1 tbsp of the sesame oil and mixing well to stop the noodles from sticking.
- At the same time, heat the remaining 2 tbsp sesame oil in a frying pan, and throw in the greenery. Fry and stir for a couple of minutes, then add in a small slurp of water to create some steam and help the greens to soften.
- When the pork is done, remove from the oven, cover with tin foil and allow to rest for 5 minutes.
- Add almost all of the spring onions and all of the beans to the greenery, fry for a couple of minutes, then tip in the sesame seeds, soy and rice vinegar. Let it bubble for a minute and stir well.
- To serve, layer up the noodles and greenery, then slice the pork and place it on top. Scatter over the remaining onions and a few more sesame seeds.
- Tuck in, with more hoisin or soy if required.