Singapore noodles

Ingredients 3 tbsp teriyaki sauce ½ tsp Chinese five-spice powder 2 tsp medium Madras flavoring 300g/11oz undercut, cut off any fat 140g medium noodle 1 tbsp sunflower-seed oil 2 x 300g packs recent mixed stir-fry vegetables 100g hard-baked prawn, thawed if frozen

Method STEP 1 Mix the teriyaki sauce, five-spice, and curry powders. Add 0.5 to the pork, turning to coat, and leave to infuse for fifteen minutes. STEP 2 Heat kitchen appliance to 200C/180C fan/ gas six. take away pork from the marinade and place it on a tiny low baking receptacle lined with foil. Roast for 15-20 minutes. STEP 3 Meanwhile, cook the noodles following pack directions, however, scale back the preparation time by one min. Refresh in cold water and drain alright. STEP 4 Transfer the pork to a board and rest for five minutes. Set an outsized non-stick frypan or pan over medium-high heat. Add the oil and stir-fry the veg for 3-4 minutes. Cut the pork in 0.5 lengthways, then thinly slice. Tip into the pan, with the prawns, noodles, and remaining marinade. Toss along for 2-3 minutes till hot.