500g (1lb 2oz) pork tenderloin
1tsp Chinese five-spice powder
Flaked sea salt
Freshly ground black pepper
200g (7oz) dried medium egg noodles
4tbsp vegetable oil
2tbsp soft light brown sugar
4tbsp dark soy sauce
2tbsp mirin (Japanese rice wine, from supermarkets) or dry sherry
1 red pepper, quartered, deseeded and sliced
1 large carrot, cut into thin strips, about 6cm (2½in) long
25g (1oz) fresh root ginger, peeled and very thinly sliced
3 garlic cloves, very thinly sliced
6 spring onions, sliced
50g (1¾oz) frozen peas
225g tin water chestnuts, drained, halved
METHOD (Serves 4)
Using a sharp knife, carefully trim the excess fat and sinew from the pork. Cut the pork in half lengthways and then into thin slices. Put it in a bowl and toss it with the five-spice powder, ½tsp of salt and plenty of pepper, then set aside.
Bring a saucepan of water to the boil. Add the egg noodles and separate the strands with a wooden spoon. Bring the water back to the boil and cook the noodles for 3-4 minutes, or according to the packet instructions, until tender. Drain and rinse them in a sieve under running water until cold, then toss with 1tbsp of the vegetable oil and set aside.
Mix the sugar and cornflour in a bowl and gradually stir in the soy sauce, mirin (or sherry) and 100ml (3½fl oz) water, then set aside. Heat 1tbsp of the oil in a wok or a large nonstick frying pan. Add the pork and stir-fry over a high heat for 2 minutes or until nicely browned.
Transfer it to a plate and put the pan back on the heat. Add another 1tbsp of the oil and stir-fry the pepper and carrot for 2 minutes. Add the ginger, garlic, spring onions, peas and water chestnuts and stir-fry for 2 minutes until softened but not soggy.
Tip everything onto a plate. Pour the remaining oil into the pan and add the noodles. Stir-fry the noodles for 2-3 minutes, or until some are beginning to turn crisp and golden-brown.
Tip the meat and vegetables back into the pan and stir-fry everything together, tossing all the ingredients for 1-2 minutes, or until they’re evenly mixed and piping hot. Stir the soy and mirin mixture again and pour it into the pan. Continue tossing everything together for 1-2 minutes, or until hot and glossy. Eat immediately.