Enjoy sticky hoisin pork fillet with sesame greens and noodles for an easy supper on busy weeknights. It’s low in calories and fat, yet full of flavour
Prep:10 mins
Serves 4
4 tbsp hoisin sauce, plus extra to serve1 pork fillet (about 400g), fat and sinew trimmed4 egg noodle nests3 tsp sesame oil300g kale, spring greens or swiss chard, chopped100g spring onions, sliced200g frozen podded edamame beans or peas, defrosted1 tbsp sesame seeds2 tsp low-salt soy sauce1 tbsp rice vinegar
STEP 1Heat the oven to 220C/200C fan/gas 7. Brush the hoisin all over the pork and transfer to a foil-lined baking tray. Roast, basting every 10 mins, for 25-30 mins until cooked through. Remove from the oven and leave to rest for 5 mins.STEP 2Meanwhile, cook the egg noodles following pack instructions, drain, then toss with 1 tsp sesame oil to stop them sticking together. Heat the remaining sesame oil in a wok or large frying pan, and fry the greens for 4 mins, adding a splash of water to help soften the stalks. Add most of the spring onions and all the edamame beans. Fry for another 2 mins until the greens are tender, then stir in the sesame seeds, soy sauce and rice vinegar. Toss everything to coat well.STEP 3Cut the pork into thick slices and serve with the noodles, sesame greens and remaining spring onions sprinkled over the top. Serve with more hoisin sauce, if you like.