Pork and Mushroom Yaki Udon

This tasty stir-fry is filled with vegetables and just enough meat to satisfy. Swap the shiitake for thinly sliced button or chestnut mushrooms, if you prefer. Hands-on time 20min. Cooking time about 15min. Serves 4 250g tenderstem broccoli 450g fresh/ready-to-wok udon noodles

2tsp vegetable oil 250g pork loin fillet, cut into wafer thin slices 250g shiitake mushrooms, thickly sliced

1 small red onion, thinly sliced

6cm piece fresh root ginger, peeled and finely chopped

8 spring onions, cut into 2cm pieces

4 tat soi, bok choi or pak choi, roughly chopped 4tbsp oyster sauce 2tbsp soy sauce Pickled ginger, to serve

1 Roughly chop the broccoli stalks, leaving the florets whole. Cook both in a large pan of lightly salted boiling water for 3min, until just tender, adding the noodles for the final 1min. Drain and plunge into a bowl of ice-cold water to stop the cooking. Drain again well and set aside.

2 Heat the oil in a large wok or frying pan over high heat. Add pork and cook for 2-3min, stirring, until opaque. Add the mushrooms and red onion and stir-fry for a further 3-4min, until the mushrooms are softening and the onion is starting to caramelise.

3 Add fresh ginger, spring onions and tat soi/bok choi/ pak choi and stir-fry for 2min. Add drained noodles, broccoli, oyster and soy sauces and some freshly ground black pepper and cook, stirring gently, for 2min until heated through. Serve in bowls with the pickled ginger.

PER SERVING 366cals, 28g protein, 7g fat (2g saturates), 44g carbs (6g total sugars), 6g fibre