2 tbsp soy free seasoning sauce
2 tbsp tomato ketchup
2 tbsp maple syrup
1 tsp Chinese five-spice powder
500g piece pork tenderloin, visible fat trimmed
140g medium rice noodles
2 tsp sesame oil
175g pack green beans, halved lengthways
320g pack red capsicum/pepper
small bunch scallion, sliced green parts only
Serves - 4
Prepare the beansprout salad. Put the beansprouts in a bowl and cover with boiling water.
Leave for 2 mins, then drain well and heat oven to 200C/180C fan/gas 6.
Mix together the soy free seasoning sauce, ketchup and syrup with the five-spice.
Put the pork tenderloin on a baking tray and brush with just under half the sauce.
Roast in the oven for 10 mins, then brush with a little extra sauce and return to the oven for a further 15 mins.
Meanwhile, soak the noodles in boiling water until soft. Drain, reserving about 50ml of the water.
Heat the sesame oil in a wok or large frying pan, add the peppers and green beans, and stir-fry for 3 mins, adding the water to help the veg steam.
Add the stir-fry veg and half the scallions, and cook for 3 mins more until wilted.
Tip in the noodles and the rest of the sauce. Using tongs, mix everything to combine.
Remove the pork, cut into slices and serve on top of the noodles. Scatter with remaining scallions.
Recipe adapted from: Good Food