James Tanner's honey and soy pork noodles
James has the ultimate quick mid-week meal. This pork and noodle stir fry will cook in no time at all, and is summery, light and healthy too.
Serves: 4
Ingredients
1 x 500g pork tenderloin2 tsp Chinese five spiceOil for frying1 small carrot, cut into matchsticks1/2 red pepper, thinly sliced100g baby sweetcorn, halved lengthways50g mangetout1 red chilli,sliced2 cloves garlic, slicedZest and juice of 1 lime3 tbsp soy sauce2 tbsp honey300g straight to wok noodlesHandful of fresh basil2 spring onions, thinly sliced2 tbsp peanuts, toasted
Method
Prepare the pork tenderloin, remove any silver skin sinew off the loin, then cut into thin strips approximately 2 cm in thickness. Place the pork in a bowl with the 5 spice powder.
Heat a wok or large non stick pan, add a splash of oil and sauté the pork for 1 minute turning over to sear both sides
Add the carrot, red pepper, corn, mangetout, chilli, garlic, and garlic. Continue to cook for a further 3 minutes moving constantly.
Add lime zest, soy, honey, and a splash of water and noodles, stir until heated through. Add the basil leaves, (reserving a few leaves for garnish) and lime juice and arrange in a serving dish.
Sprinkle over the basil, spring onions, and peanuts