Sticky hoisin pork fillet with sesame greens & noodles

SERVES 4 PREP 10 mins COOK 35 mins EASY

4 tbsp hoisin sauce, plus extra

to serve

1 pork illet (about 400g), fat and

sinew trimmed

4 egg noodle nests

3 tsp sesame oil

300g kale, spring greens or swiss

chard, chopped

100g spring onions, sliced 200g frozen podded edamame

beans or peas, defrosted

1 tbsp sesame seeds

2 tsp low-salt soy sauce

1 tbsp rice vinegar

1 Heat the oven to 220C/200C fan/ gas 7. Brush the hoisin all over the pork and transfer to a foil-lined baking tray. Roast, basting every 10 mins, for 25-30 mins until cooked through. Remove from the oven and leave to rest for 5 mins.

2 Meanwhile, cook the egg noodles following pack instructions, drain, then toss with 1 tsp sesame oil to stop them sticking together. Heat the remaining sesame oil in a wok or large frying pan, and fry the greens for 4 mins, adding a splash of water to help soften the stalks. Add most of the spring onions and all the edamame beans. Fry for another 2 mins until the greens are tender, then stir in the sesame seeds, soy sauce and rice vinegar. Toss everything to coat well.

3 Cut the pork into thick slices and serve with the noodles, sesame greens and remaining spring onions sprinkled over the top. Serve with more hoisin sauce, if you like.

GOOD TO KNOW balanced • low cal • low fat • calcium • iron • folate • vit c • ibre • 2 of 5-a-day PER SERVING 451 kcals • fat 9g • saturates 2g • carbs 52g • sugars 10g • ibre 10g • protein 35g • salt 1.5g

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