Singapore Noodles

Prep: 15 mins Cook: 30 mins Plus marinating

Skill level

Easy

Servings

Serves 4

A low-fat, low-calorie Asian stir-fry of pork and prawns, flavoured with teriyaki, madras and five-spice powder.

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 noodles

• 1 tbsp sunflower oil

• 2 x 300g packs fresh mixed stir-fry vegetables

• 100g cooked prawns, 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.