Singapore noodles

Ingredients

• 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

  Method

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