- 1 garlic clove
- A thumb of ginger
- 1 chilli
- 40g honey
- 50g tamari
- 1 tbsp China 5 Spice
- 2 pork escalopes
- 1 red pepper
- 2 spring onions
- 1 carrot
- 2 tbsp olive oil
- 200g udon noodles
1. Fill your kettle and boil it. Peel and finely grate or chop the garlic and ginger. Finely slice the chilli on the diagonal (for less heat, halve the chilli and scrape out the seeds and white membrane, then slice it). Slide all three into a dish large enough to hold the pork escalopes. Spoon in the honey, half of the tamari and 1 tbsp China 5 spice. Stir well to combine, then add the pork escalopes. Turn the pork once or twice, till coated. Set aside for 10 mins.
2. Fill a pan with boiling water from the kettle and sprinkle in a pinch of salt. Return the water to the boil and add the noodles. Simmer for 8 mins, till just tender. Drain the noodles, then rinse well with cold water and drain again. Set aside.
3. Meanwhile, halve the pepper and scoop out the seeds and membrane. Slice the pepper thinly. Separate the white and green parts of the spring onions. Chop the white parts into 2cm pieces, discarding the roots. Finely slice the green ends, discarding any ragged tops, then slide them into a bowl for later in the recipe. Scrub the carrot, trim it and chop it into matchsticks.
4. Pour 1 tbsp oil into a large, deep frying pan and warm to a medium high heat. Shake most of the marinade off the pork steaks and add them to the pan (save the marinade). Fry the pork for 3-4 mins on each side, till browned and slightly charred. Transfer the steaks to a plate and set aside to rest.
5. Give the pan a quick wipe and then return to a medium-high heat. Pour in 1 tbsp oil. Slide in the sliced pepper, carrot and the white ends of the spring onions. Fry for 3-4 mins, stirring frequently, till softened and golden. Pour in the reserved marinade and fry for a further 1 min.
6. Add the cooked noodles to the pan and stir well to combine with the vegetables. Warm through for 1-2 mins.
7. Pile the noodles and vegetables onto plates. Slice the pork escalopes and arrange on top. Serve with a scattering of the green spring onion tops and the remaining tamari on the side.