Hoisin pork with stir fried watercress

Calories: 499 Preparation: 10 mins Cooking: 30 mins Serves: 4


  • 85g bag watercress

  • 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


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.

Fat: 17g Saturated Fat: 3g Carbohydrate: 59g Protein: 31g Fibre: 1g Salt: 1.85g

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