Round the Bend October 2014 | Page 46

Ingridients

450g pork tenderloin
1 1/2 tablespoons hoisin sauce
250g dried egg noodles
1 tablespoon oil
4 garlic cloves, crushed
2cm ginger, cut thinly
1 bunch broccolini, trimmed, halved
8 spring onions, trimmed, cut into 5cm lengths
200g sugar snap peas, trimmed
1 bunch choy sum, trimmed, halved
1 tablespoon dark soy sauce
1 teaspoon sesame oil
1 tablespoon toasted sesame seeds

Method

Step 1
Preheat oven to 200°C and line a roasting pan with baking paper. Place the pork on a plate, brush with hoisin sauce (Chinese barbecue sauce) and season with salt and pepper. Place pork in roasting pan and bake for 20 minutes or until browned and cooked through. Remove from oven, cover loosely with foil and rest while you prepare the rest of the dish.

Step 2
Cook noodles in boiling water according to packet instructions. Drain. Set aside.

Step 3
Heat oil in a wok or large frying pan over medium heat. Stir-fry the garlic and ginger for 20 seconds until fragrant. Add broccolini, spring onion and 1 tablespoon cold water, increase heat to high and stir-fry for 2 minutes. Add sugar snaps and choy sum, and stir-fry for a further 1-2 minutes until vegetables are tender but still have some crunch. Add soy sauce and sesame oil and toss to combine.

Step 4
Slice the pork, then serve with noodles and vegetables, sprinkled with sesame seeds and drizzled with any juices.

tuck in!