Serves 4



500 g Pork Tenderloin

1 Tsp Chinese five spice

1 Tsp Sea Salt

Freshly Ground Black Pepper

200 g Fresh Egg Noodles

4 Tbsp Rapeseed Oil

2 Tbsp light Brown Sugar

2 Tsp Cornflour

4 Tbsp Dark Soy Sauce

2 Tbsp Dry Sherry

1 Red & 1 Green Pepper, Deseeded and sliced

1 large Carrot, peeled and cut into strips

25 g Fresh Ginger, peeled and very thinly sliced

4 Garlic Cloves, pelled and sliced thinly

8 Spring Onions, sliced on diagonal

100 g frozen Peas


How to Cook:


Trim any excess fat and sinew from the Pork

Cut the Pork in half lengthways and then in to thin slices

Plkace in a bowl and toss with the Five Spice Chinese powder, Sea Salt and plenty of Black Pepper (to your taste). Set aside.

Mix the  Sugar and Cornflour in a bowl and gradually stir in Soy Sauce, Sherry and 50 ml Water. Set aside

Heat 1 Tbsp of the Rapeseed Oil in a Wok until it begins to smoke

Add the Pork and stir fry for 2 minutes or until nicely browned

Transfer to a warm plate

Put the Wok back on the heat and add 1 Tbsp Rapeseed Oil

Stir Fry the Pepper and Carrot for 2-3 minutes

Add the Ginger, Garlic, Spring Onioins and Peas. Stir Fry for 2 minutes

Tip everything on to a plate

Pour the remaining 1 Tbsp Oil into the Wok and add the fresg Egg Noodles. Stir Fry for 2-3 minutes or until some start to turn a little crisp and golden brown

Tip the Pork and vegetables back in to the Wok and stir all together. Tossing all the ingredients for 1-2 minutes

Stir the Soy and Sherry mixture again and pour in to the Wok

Continue tossing everything together until piping hot and glossy

Serve divided over 4 plates

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