Speedy Five-Spice Pork with Noodles
- 4 pork loin medallions or 6 pork fillet medallions
- 1 teaspoon vegetable oil
For the five-spice marinade
- 1 teaspoon Chinese five-spice powder
- ¼ teaspoon ground black pepper
- 3 garlic cloves, peeled and finely chopped or 3 teaspoons garlic purée
- 2 tablespoons reduced salt soy sauce
- 100ml water
- Zest of 1 lemon
- 1 teaspoon runny honey
For the udon noodles
- 2 x 300g packs of udon noodles or noodles of your choice
- 1 small cucumber, cut into batons
- 1 red chilli, deseeded and finely chopped (optional)
- 4 spring onions, finely chopped
- 2 small bunches mixed fresh herbs (mint and coriander), roughly chopped
- 25g unsalted roasted peanuts, roughly chopped
Place the pork on a chopping board between two large pieces of cling film. Using the base of a small saucepan or a rolling pin, bash them all over until 1cm thin.
In a large bowl, mix together the marinade ingredients. Add the pork, coat on both sides, cover and set aside to marinate for 10 minutes. Preheat the oven to 180°C, 160°C fan, gas mark 4. Heat the oil in a large non-stick ovenproof pan.
Remove the pork from the marinade (reserving the marinade) and cook in the pan for 3 minutes on one side. Add the marinade to the pan. Increase the heat and bring the sauce to a boil. Turn the pork over, place the pan on the middle shelf of the oven and cook for a further 6–8 minutes or until the juices run clear. Thinly slice the pork and return to the pan with the sauce.
Meanwhile, prepare the noodles. Cook the noodles according to the packet instructions, drain and divide between four plates or bowls. Mix together the cucumber, chilli (if using), spring onions and herbs, then spoon over the noodles. Arrange the pork over the vegetables, spoon over the sauce, garnish with the peanuts and serve immediately.