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Ingredients

• 2 1/2 cm fresh root ginger
• 3 tbsp hoisin sauce
• 2 tbsp honey
• 2 tbsp dark soy sauce
• 500 g pork fillet
• 2 tbsp sunflower oil
• 100 g sugar snap peas
• 100 g mangetout
• 200 g tender stemmed brocolli
• 200 g dried medium egg noodles
• 2 tsp sesame oil

Directions

Grate a 2 1/2 cm fresh root ginger into a shallow dish and mix with 3 tbsp hoisin sauce , 2 tbsp honey and 2 tbsp dark soy sauce . Add a 500 g pork fillet to the dish and coat well. Leave to marinate for about 15 minutes.

Heat 2 tbsp sunflower oil in a large ovenproof frying pan and then fry the pork for 2-3 minutes. Add the remaining marinade and a splash of water. Cover with foil and roast for 15 to 20 minutes until it is cooked and the sauce is sticky.

Bring a saucepan of water to the boil and cook 100 g sugar snap peas , 100 g mangetout and 200 g tender stemmed brocolli for just 2 minutes. Drain, refresh under cold running water and then set aside.

Place 200 g dried medium egg noodles in a bowl and pour over enough boiling water to cover. Leave for five minutes until softened. Drain and toss with 2 tsp sesame oil .

Once the pork is cooked remove it from the sauce. Add the noodles and vegetables to the pan and toss well. Divide the noodles and vegetables between 2 bowls, slice the pork and lay on top.