Singapore noodles

• teriyaki sauce↗3 tbsp tbsp
• Chinese five-spice powder½ tsp tsp
• medium Madras curry powder↗2 tsp tsp
• pork tenderloin↗300g/11oz g

  trimmed of any fat

• medium egg noodle↗140g g
• sunflower oil↗1 tbsp tbsp
• fresh mixed stir-fry vegetables2 x 300g packs g

  2 x 300g packs

• cooked prawn↗100g g

  thawed if frozen

Step-by-step instructions

1. 1

   Mix the teriyaki sauce, five-spice and curry powders. Add half to the pork, turning to coat, and leave to marinate for 15 mins.

2. 2

   Heat oven to 200C/180C fan/ gas 6. Remove pork from the marinade and put on a small baking tray lined with foil. Roast for 15-20 mins.

3. 3

   Meanwhile, cook the noodles following pack instructions, but reduce the cooking time by 1 min. Refresh in cold water and drain very well.

4. 4

   Transfer the pork to a chopping board and rest for 5 mins. Set a large non-stick frying pan or wok over a medium-high heat. Add the oil and stir-fry the veg for 3-4 mins. Cut the pork in half lengthways, then thinly slice. Tip into the pan, with the prawns, noodles and remaining marinade. Toss together for 2-3 mins until hot.