3tbsp hoisin sauce
2tbsp each: clear honey and sweet chilli sauce
400g (14oz) British pork fillet
1 onion, finely sliced
1 red pepper, finely sliced
100g (4oz) straight-to-wok rice noodles
3 pak choi, leaves cut off and stems cut vertically in half
coriander leaves and lime wedges, to serve
1 Mix the hoisin, honey and sweet chilli in a non-metallic bowl. Slice the pork and coat completely, then leave to marinate for at least 20 minutes, or up to a day. When ready to cook, heat a wok until it begins to smoke. Add a dash of oil, season the pork and add with all the marinade. Cook for 5 minutes, then add the veg, and stir-fry for another minute or so.
2 Add the noodles and pak choi, and cook until the pak choi starts to wilt. Scatter over the coriander and serve with lime wedges on the side.
Per serving: 216 calories, 5g fat (1.5g saturated), 18g carbohydrate