Serves 8
40 min
Sticky Soy & Honey Pork with Noodles
Recipe GLPR8df3f6356d1b97
Tender roasted pork tenderloin glazed with a savory-sweet sauce of soy, honey, and Chinese five-spice, served over steamed egg noodles tossed with fresh vegetables and sesame oil. A vibrant, balanced main course that combines caramelized pork with crisp vegetables and soft noodles.
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Ingredients
2 tbsp low-salt soy sauce
2 tbsp reduced salt and sugar ketchup
2 tbsp clear honey
1 tsp Chinese five-spice powder
500g pork tenderloin, trimmed of visible fat
140g medium egg noodles
2 tsp sesame oil
175g baby corn and sugar snap peas, halved lengthways
320g mixed pepper stir-fry vegetables
1 small bunch spring onions, sliced
Directions
Preheat your oven to 200°C (180°C fan/gas 6). In a small bowl, whisk together the soy sauce, ketchup, honey, and five-spice powder until well combined. Place the pork tenderloin on a baking tray and brush with just under half of the prepared sauce. Roast in the preheated oven for 10 minutes.
After 10 minutes, remove the pork from the oven, brush with a little of the remaining sauce, and return it to the oven for another 15 minutes, until the pork reaches an internal temperature of 160°F. The pork should be cooked through but still tender.
While the pork is roasting, place the egg noodles in a large bowl and cover with boiling water. Let them soak until softened, about 4-5 minutes, then drain thoroughly, reserving about 50ml of the noodle cooking water.
Heat the sesame oil in a wok or large frying pan over medium-high heat. Add the baby corn and sugar snap peas, and stir-fry for 3 minutes, then pour in the reserved noodle water to help the vegetables steam gently while cooking.
Add the mixed pepper vegetables and half of the sliced spring onions to the pan. Continue cooking for 3 minutes more until the vegetables are tender and slightly wilted.
Add the drained noodles and the remaining sauce to the pan. Using tongs, gently toss and combine all the ingredients until the noodles are evenly coated and warmed through.
Remove the roasted pork from the oven and let it rest for 2-3 minutes. Slice the pork into thin pieces. Divide the noodle and vegetable mixture among serving plates or bowls, top with the sliced pork, and garnish with the remaining spring onions.
