Pork tenderloin and cabbage yakisoba

Ingredients

For 1 serving

• Soba noodles70 g
• Pork tenderloin100 g
• Cabbage100 g
• Carrots60 g
• Onion40 g
• Worcestershire sauce1 teaspoon
• Soy sauce1 tablespoon
• Ketchup1 teaspoon
• Peanut oil2 teaspoons

Contains: gluten, nuts, soy, fish,

In season: October – March

Method

1. Bring a pan of water to the boil and cook the soba for 4 minutes, until tender but still firm; drain and rinse under cold water so they don't stick.
2. Meanwhile, mix the Worcestershire sauce with the soy sauce and ketchup in a small bowl.
3. Cut the pork fillet into thin strips; slice the onion, peel the carrots and cut them into matchsticks, finely shred the white cabbage.
4. Heat the groundnut oil in a large frying pan or wok over high heat and stir-fry the pork for 3 minutes, until no longer pink.
5. Add the onion, carrots and cabbage and stir-fry for 4 minutes, until wilted but still crunchy.
6. Add the soba and sauce and stir-fry over high heat for 2 minutes, tossing, until the noodles are well coated and hot; serve straight away.