- Preheat the oven to 200°c, 400°F, gas mark 6.
- Make 5x2cm-deep diagonal cuts along the length of the pork and marinate in hoisin sauce for 20 minutes.
- Chop the dried shiitake mushrooms in a food processor until they resemble coarse breadcrumbs. Tip on to a plate and roll the pork in the mushrooms until well coated.
- Wrap the pork in foil, place on a baking sheet and roast in the oven for 30 minutes, until completely cooked.
- Meanwhile place the noodles in a pan with enough boiling water to cover. Bring to the boil and simmer for 4 minutes. Drain and transfer to a bowl. Stir through the sesame oil, soy sauce and spring onions.
- Add a little groundnut oil and the pak choi to a hot wok. Fry for 1 minute, shaking the wok continuously, then add the garlic, watercress and a splash of water.
- Continue to stir-fry for another minute. Slice the pork and serve on top of the noodles with the garlicky greens.
Recipe from Watercress.
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Spice up your midweek menu with this oriental pork dish
350g pack pork tenderloin 3tbsp hoisin sauce 40g dried shiitake mushrooms 250g pack medium egg noodles 1 tbsp sesame oil 1 tbsp soy sauce 3 spring onions, finely sliced 1 tbsp groundnut oil 2x200g packs pak choi, halved 1 clove garlic, chopped 85g bag watercress
Time: 10 minutes, plus 20 minutes marinating time Serves: 4 Nutrition: n/a