Sticky soy & honey pork with Asian noodles

3 tbsp soy sauce

3 tbsp ketchup

2 tbsp clear honey

1 tsp Chinese five-spice powder

1/2 tsp chilli flakes

1/2 tsp mustard powder

1 whole pork tenderloin

140g medium egg noodle

2 tsp sesame oil

175g pack baby sweetcorn & sugar snap peas, halved lengthways

Aprox 300g selection of other vegetables of your choosing for stir frying

small bunch spring onion, sliced

small bunch of coriander, chopped

Method

1. Heat oven to 200C/180C fan/gas 6.
2. Mix together the soy, ketchup, honey, five-spice, chilli and mustard powder.
3. Prepare the tenderloin by trimming all visible fat and then cutting into thick steaks. Flatten out using the bottom of a heavy saucepan.
4. Put the pork tenderloin steaks on a baking tray and brush with just under half the sauce. Roast in the oven for 10 mins, then brush with a little extra sauce and return to the oven for a further 15 mins.
5. Meanwhile, soak the noodles in boiling water until soft. Drain, reserving about 50ml of the water.
6. Heat the sesame oil in a wok or large frying pan, add the corn and sugar snap peas, and stir-fry for 3 mins, adding the water to help the veg steam.
7. Add the remaining stir-fry veg and half the spring onions, and cook for 3 mins more until wilted.
8. Tip in the noodles and the rest of the sauce. Using tongs, mix everything to combine.

Remove the pork, cut into slices and serve on top of the noodles. Scatter with remaining spring onions and coriander.